Gastronomy and Wine Portal

Nestled in the heart of France’s Cognac region stands a beacon of excellence in the world of fine spirits. For five generations, this family-owned house has been crafting liquid gold, bringing beauty and refinement to create emotions and pleasure for those who appreciate the finer things in life.

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Recently, Camus announced a new mission in collaboration with Liquid Icons and the Gérard Basset Foundation. This collaboration aims to award The Alexa Camus Golden Vines® Scholarships in Spirits. This scholarship seeks to enhance the inclusion of historically underrepresented communities within the spirits industry and provide them with the prestigious option of a 5-day intensive training at the Camus Cognac House after they finish the WSET Level 3 Award in Spirits program, gaining firsthand experience and developing the knowledge and skills needed to excel in the spirits industry. The winners received a privilege reserved for a select few—a visit to the perfect cognac production, where passion meets precision and tradition dances with innovation.

Among the five winners was Drinks+ columnist and Wine Travel Awards Advisory Board member – Kateryna Yushchenko. We invite our readers to join her on an exclusive and exciting five-day journey into the world of Camus Cognac.

Day 1: Unveiling the Terroir – The Foundation of Greatness

Stepping onto the hallowed grounds spanning an impressive 195 hectares in the heart of the Borderies cru, one is immediately struck by the breathtaking beauty of the rich tapestry of valleys and woods that unfold before the eyes. The landscape whispers tales of five generations of passionate makers, each leaving an indelible mark on this storied land.

“Welcome to the birthplace of liquid emotion”, echoes the greeting as the journey begins.

Traversing the estate reveals the secret behind the intensely aromatic spirits – a mesmerising variety of soils that create a symphony of flavours. Six different types of soils or crus are present, with a focus on five main subsoils:

1. Brown and red clays with large flints
2. Clay-limestone soil with crumbly limestone
3. Clay with small flints
4. Hard superficial limestone soil with 5 to 10 cm of topsoil
5. Hard limestone soil with deeper soil

The Lagite vineyards on the hill are characterised by clay with grey chalk, while the other side boasts red clay with flint (silex) and deeper layers of flintstone and chalk. These diverse soils form the foundation of the complex flavour profiles. Each terroir contributes its unique personality to the final elixir. The flints in the soil, glinting in the sunlight, catch the eye – nature’s little flavour bombs, helping to create distinctive mineral notes in the spirits.

The vineyard management practices are equally fascinating. Double trunk pruning is employed, with average roots reaching up to 1.7 meters. Many old vines are maintained to preserve flavour complexity. Perhaps most intriguing is that the five distinct vineyard plots produce five different types of cognac, each harvested and stored separately to maintain its distinct characteristics.

The day concludes at the Château du Plessis, where the first vines cultivated by the family still stand proud. The first tasting takes place over the vineyards bathed in the golden light of sunset. The complex aromas dancing in the glass are a testament to the diverse terroir explored throughout the day.

Day 2: The Art of Grape Cultivation – Nurturing Nature’s Gifts

The second day dawns bright and clear, perfect for delving into the world of grape varieties. The journey begins in the heart of the vineyards, where rows upon rows of vines stretch as far as the eye can see. This hands-on learning experience allows for touching the vines, smelling the grapes, and truly understanding the art of grape cultivation.

Ugni Blanc dominates with 95% of plantings, but the smaller plot of Folle Blanche vines truly captivates. “This is our secret weapon,” comes the explanation. “Temperamental to grow, but the eaux-de-vie it produces? Unparalleled aromatic intensity.” The house is actively working to increase the proportion of Folle Blanche in their vineyards, a bold move that speaks to their commitment to creating the most aromatic spirits in the world.

As the day progresses, the challenges and innovations in modern viticulture come to light. Climate change has pushed harvest dates earlier, requiring constant adaptation. “But we’re not just reacting,” they assure. “We’re proactively shaping the future.” A partnership with BNIC (Bureau National Interprofessionnel du Cognac) is underway to develop grape varieties resistant to climate extremes and diseases, ensuring the longevity of their craft.

The harvest process is a marvel of efficiency, typically starting in September and lasting three weeks. Mechanical harvesting begins at 6 a.m., rushing to capture maximum acidity and freshness. Rapid pressing follows to avoid oxidation. Acidity and alcohol control are crucial aspects of production. The aim is for a maximum of 12% alcohol, with total acidity controlled to an average pH of 2.3. The target sugar level results in 10% alcohol for fermentation – all part of controlling maturity to improve quality. An experimental vineyard showcases three types of yeast used to create different aroma profiles in their wines. This is where science meets art, with each yeast strain revealing different grape characteristics and creating unparalleled complexity in the spirits.

The fermentation process is equally fascinating. It starts to develop aromas quickly, with temperature maintained at 25°C, then chilled to 10°C to stop the process. Before distillation, the wine is decanted and lightly filtered, keeping some lees to enhance the aromatic profile. The day concludes with a blind tasting of wines produced with different yeasts. The variation in aromas and flavours is astounding, offering a newfound appreciation for the meticulous care that goes into every step of the production process.

Day 3: The Alchemy of Distillation – Where Science Meets Magic

The third day immerses visitors in the magical world of distillation. It begins with a crash course in the science behind the process, exploring the intricate dance of heat, vapour, and condensation that transforms wine into eau-de-vie. With their gleaming surfaces, the copper stills reflect the passion that goes into every batch. “These beauties are the heart of our operation,” the explanation says. “Each one has its personality, and knowing how to coax the best out of them separates good spirits from exceptional ones.”

An exciting tidbit emerges: distillation must be completed before March 31. Unable to use sulfur, they rely on colder weather to prevent the wine from spoiling. Both clear wine and wine with lees are used for a richer aromatic profile. Before distillation, the wine is decanted and lightly filtered, keeping some lees to enhance the aromatic profile. The aim is to keep all the lees and distil with them to increase the number of esters and fatty acids, even though it makes the process more expensive and labour-intensive as it is manual. Their patented “Intensity” distillation process truly sets this house apart. This innovative technique allows for selecting the most aromatic fractions during the second distillation, resulting in eaux-de-vie that are up to seven times more aromatic than those produced through standard methods. The pot stills’ capacity is impressive—they can hold up to 20,000 litres, but 2,500-liter stills are used here. The distillation cycle is longer due to the inclusion of lees.

In the ageing cellars, surrounded by rows of oak barrels, two charming concepts are introduced:

1. The “angels’ share” – the amount of spirit lost to evaporation during ageing
2. The “devil’s cut” – the portion absorbed by the wood casks

“Every year, we lose about 2% of our spirit to the angels. It’s the price we pay for the magic that happens in these barrels.” The heady aroma permeating the air is the angels’ share made manifest.

The ageing process in oak casks focuses on natural aromas and flavours, with a balanced profile of four axes: oak, fruit, spice, and flowers. Fine-grain oak from the Limousin region is used exclusively. A tasting of eaux-de-vie at different stages of ageing allows one to experience firsthand the transformative power of time and oak.

Day 4: The Art of Blending – Becoming the Master Blender

The fourth day dawns with a sense of anticipation – it’s time to step into the shoes of a Master Blender. The six crus of Cognac are introduced, with a focus on the four that this house primarily works with:

1. Fins Bois: The largest cru, known for structured eaux-de-vie with distinguished fruity notes;
2. Borderies: The smallest and most precious cru, prized for its floral and mineral aromas;
3. Petite Champagne: Noted for delicate, fine eaux-de-vie with a predominantly floral bouquet;
4. Grande Champagne: The premier cru, celebrated for the finesse of its bouquet and slow maturation;

Tasting eaux-de-vie from each cru reveals their distinct personalities. In the blending room, surrounded by an array of glasses, pipettes, and decanters, the challenge begins: to create a unique blend from four glasses, each from a different cru. Under the watchful eye of Julie Landreau, Cellar Master, the experimentation begins. A dash of Fins Bois for structure, a generous pour of Borderies for that signature floral note, a touch of Petite Champagne for elegance, and a whisper of Grande Champagne for finesse. The process offers a deep appreciation for the nuanced art of blending. It’s a delicate balance of science and intuition, requiring a keen nose and palate and an understanding of how different eaux-de-vie will evolve together over time.

The house focuses on blends rather than vintages, distilling by cru to maintain the integrity of each type of soil.

With the blend perfected, it’s time to visit the ageing cellars to fill a personal bottle directly from a cask. As the rich, amber liquid flows, there’s a sense of pride and accomplishment. This unique creation expresses the journey into this world of fine spirits.

The day concludes with a celebratory tasting, sharing creations with fellow travellers and the team. It’s a moment of conviviality and shared passion, embodying the spirit of the house.

Day 5: The Pinnacle of Craftsmanship – Les Ateliers

The final day grants access to the hallowed workshop. This is where the most extraordinary creations come to life – masterpieces that pay homage to prominent figures, literature, architecture, music, and culture. One of the master craftsmen, eyes alight with passion, explains: “Here, we push the boundaries of what our spirit can be. It’s not just about taste – it’s about creating a complete sensory experience.”

Throughout the day, some of the most exceptional creations are unveiled:

1. The Gérard Basset Tribute: A special blend selected by Lewis Chester featuring notes of spices and black pepper with a long finish. The decanter, adorned with a gold-coloured engraving of Gérard Basset, is protected by an elegant leather case with a saffron-coloured interior.

2. Symphonie: A piece commemorating Vivaldi, Mozart, and Verdi. It includes three exceptional cognacs:

•    A 48-year-old Petite Champagne expressing Vivaldi’s refinement and vividness
•   A 25-year-old Fins Bois with fresh and gourmet notes, paying tribute to Mozart’s complexity
•    A 33-year-old Borderies with notes of fresh fruits and vanilla, symbolising Verdi’s liveliness

The set is presented in an exclusive organ-shaped display made from pewter and staves from barrels that once contained the house’s spirits.

3. Cuvée 4.186: A blend of four powerful, complex, and elegant eaux-de-vie with a combined age of 186 years. The presentation is a work of art featuring a stone-faced box with an engraved quote from Virgil.

Examining these masterpieces, it’s clear how each one tells a story, not just through the liquid it contains but through every aspect of its presentation. It’s a holistic approach to luxury that engages all the senses.

The house’s approach to quality assurance is equally impressive, including using gas and liquid chromatography to monitor and maintain flavour profiles. Their commitment to sustainability is evident, with environmental certification aimed for 100% by 2028 and the implementation of biofuel tractors and AI in spraying.

The journey concludes with a farewell dinner, during which spirits are experienced in unconventional ways.

It begins with a tasting of chilled spirit, a revelation that challenges preconceptions about how it should be enjoyed. Then, a series of innovative cocktails are introduced:

1. Spitfire: A zesty blend of VS, crème de pêche, lemon juice, egg white, sugar syrup, and white wine
2. Perico: A tropical concoction featuring VS, Lenar Vermouth, coconut rum, lime sherbet, pineapple juice, and a dash of Jamaican rum
3. Avignon: A sophisticated mix of Ile de Ré VSOP, chamomile syrup, and frankincense

Each cocktail is a testament to the house’s rule-breaking spirit, demonstrating that even a drink steeped in tradition can be excitingly contemporary. As glasses are raised for a final toast, there’s a reflection on the journey. These five days have offered knowledge and a profound appreciation for the artistry, science, and passion that goes into every drop. It’s clear why this house is renowned for producing measurably aromatic spirits, boasting a superior, well-balanced complexity and a long, lingering finish. Departing with a deeper understanding, a bottle of a unique blend, and memories that will last a lifetime, you’ll also have a new perspective on what it means to create something truly exceptional. In this world, true artistry knows no bounds when creating the extraordinary.​​​​​​​​​​​​​​​​

Reflecting on this extraordinary journey, I find myself enriched with knowledge and deeply inspired. The passion, craftsmanship, and dedication behind every drop of Camus cognac is truly awe-inspiring. This experience has not only deepened my appreciation for fine spirits but has also ignited a newfound admiration for the art of cognac-making.The Alexa Camus Golden Vines® Scholarship program is an incredible opportunity for those looking to immerse themselves in the world of spirits. I wholeheartedly recommend this experience to anyone passionate about the craft. It’s more than just a tasting tour; it’s a transformative journey that will forever change how you perceive and appreciate cognac.

To those considering applying for this scholarship: do it. The knowledge you’ll gain, the experiences you’ll have, and the connections you’ll make are invaluable. Camus Cognac has not just won my admiration; it has earned me a lifelong enthusiast. This is an adventure not to be missed for anyone serious about the world of fine spirits.​​​​​​​​​​​​​​​​

Nestled in the heart of France’s Cognac region stands a beacon of excellence in the world of fine spirits. For five generations, this family-owned house has been crafting liquid gold, bringing beauty and refinement to create emotions and pleasure for those who appreciate the finer things in life. Recently, Camus announced a new mission in […]

2020 Château Angélus Grand Vin Blanc Vin de Pays de l’Atlantique is a blend of four varieties – Chardonnay, Chenin Blanc, Sauvignon Blanc, Semillon. “Blending four unlikely bedfellows has resulted in a wine that is far greater than the sum of its parts.” says leading wine writer Raymond Blake of this first vintage of 2020.

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Château Angélus, Wine Travel Awards nominee and winner, one of the largest and most prestigious estates in Saint-Emilion, hardly needs an introduction to Bordeaux lovers, and indeed to anyone who understands wine. Château Angélus is synonymous with impeccable quality and success. And Château Angélus regularly appears in the movies, it played the leading role in three James Bond films, in the iconic film about the life of Edith Piaf, and others.

“However, until now its popularity has been based solely on the quality of red wines,” writes Raymond Blake in his research.

Château Angelus wines have a deep red color, an elegant aroma filled with floral and berry tones, dominated by the shades of coffee and plums. And here is the 2020 Château Angélus Grand Vin Blanc Vin de Pays de l’Atlantique, a unique white wine (only 2,000 bottles per year), and as the château says “it will never reach a wide audience, the wine is only available for receptions at the estate”.

“For the production of Château Angélus Grand Vin Blanc, we keep only the best grapes from a very small plot. The result is a micro-cuvee, which is produced in the amount of 2,000 bottles per year. We reserve this rare wine for the receptions held at the estate with our most loyal customers, as well as for the Angélus dinners organized with our partners,” the château owners say.

Grand Vin Blanc wine is made from Chardonnay (40%), Chenin Blanc (20%), Sauvignon Blanc (20%), Semillon (20%). 13% ABV.

Raymond Blake writes that “trying to dissect the aroma and flavor of this wine, to determine the contribution each grape variety makes, is largely a futile exercise. A tasting might attribute the Chardonnay to the base, the Chenin gives a bit of minerality, the Sauvignon – freshness, and the Semillon delivers a light shine. The shape of the bottle and the elegant label, which attracts attention with its simplicity, rather than bright decorations, create an attractive and winning combination.”

The aroma is pure fruit and fresh flowers. The beautiful depth of taste turns into a crystal clear and long aftertaste. “Balanced and precise wine.”

2020 Château Angélus Grand Vin Blanc Vin de Pays de l’Atlantique is a blend of four varieties – Chardonnay, Chenin Blanc, Sauvignon Blanc, Semillon. “Blending four unlikely bedfellows has resulted in a wine that is far greater than the sum of its parts.” says leading wine writer Raymond Blake of this first vintage of 2020. […]

At the end of June, Drinks+ participated in a truly historic event – the first Ukrainian regional wine competition, Silver Lands Wines 2024, held in Mukachevo according to OIV international standards.

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The forum, which combined the competition and the conference, was organized by the NGO “Association of Grape Growers, Winemakers, and Distillers of Transcarpathia” in collaboration with the Food and Agricultural Organization of the United Nations (FAO) and the European Union project “Institutional and Political Reform of Small-Scale Agriculture in Ukraine” (IPRSA). The team comprised the country’s most experienced specialists: competition director Professor Nataliya Kameneva of Odesa National Technological University; international observer (FAO representative) Dr. Oksana Tkachenko, head of the Department of Wine Technology and Sensory Analysis at Odesa National Technological University; Oleksandr Garnovdiy, head of the “Association of Grape Growers, Winemakers, and Distillers of Transcarpathia”; and Ivan Bachurin, president of the Ukrainian Sommeliers Association, who oversaw the work of the tasting commissions.

Drinks+ communication media group acted as the international information partner for the event.

Silver Lands Wines represents a unique terroir in Ukraine. The primary goal of the association members is to create a comprehensive portrait of the wine-growing region, defining wine styles, descriptors, and ultimately the image of the territory. To achieve this, the organizers undertook extensive efforts to collect samples, code them, and invite both national and international experts to participate in the tasting commissions. According to observers and participants, the competition adhered to the highest standards. Tasters used the Gustos.Life software, which operates on a blockchain basis. Ten wine professionals from Ukraine and Hungary evaluated 113 samples from 32 producers.

The commission on red wines was chaired by Olga Pinevich-Todoriuk, the editor-in-chief of Drinks+ magazine, who shared her thoughts on the event:

“Honestly, I am impressed by the fact that in Ukraine, every year, despite the challenges we face together, new wine pearls are discovered. The wines from craft producers in Transcarpathia, which have enormous potential both domestically and internationally, were a revelation for me. With my many years of experience in judging international wine competitions like Mundus Vini and Concours Mondial de Bruxelles, I can responsibly claim that these wines truly looked impressive and, most importantly, promising. Despite the challenging role I had, where the style of the white Silver Lands Wines is already well-defined, the red wines are still in the formative stage – a sketch, so to speak. Winemakers are exploring, selecting potential varieties and technologies suitable for the terroir. Of the 57 samples in my commission, only four were removed due to deficiencies, and another 10-12 percent received low scores. However, the majority passed the test, receiving high marks and awards – considering that OIV standards dictate strict quantitative limits for winners. Unlike most world competitions, where up to 80% of submitted samples can win medals, OIV standards involve a very critical selection, awarding only up to 30% of the declared titles. Notably, out of 19 gold medalists, only eight were red, indicating room for growth.

Yes, perhaps the economic situation is not favorable for experiments at the moment. Ukrainians and their businesses now need to survive. But I see a clear and bright future for Silver Lands Wines, not only for the whites, which are already demonstrating a high level, but also for the reds. They have everything needed to develop their own distinctive style. Of course, this is the domain of the technologists. However, based on my experience and intuition, I would suggest experimenting with aging, including the use of different containers such as cement and amphorae. It might be wise to move away from trying to imitate Bordeaux and instead seek inspiration from regions like Austria or Hungary. One of my Hungarian colleagues even noted a resemblance to wines from the vicinity of Sopron among the Mukachevo samples. Considering the climate, it might even be worth looking to Burgundy as a model. I am confident that Silver Lands Wines will find their unique identity in the next 3-5 years and become elegant, light-style wines.”

And even today, it is essential to focus on selling Pet Nats and ciders – trendy, low-alcohol drinks with significant demand, especially in the summer. Therefore, the palette with which the portraits of Silver Lands Wines will be painted is very wide and bright.

My personal favorites from the competition include:

• Chateau Pauk, “Cahor” dessert (Cabernet): Berry notes in the aroma, with chocolate, coffee, and cream notes in the taste. A perfectly balanced, elegant wine with a truly dry finish.
• “Shalanky Agro Invest”, “Merlot” 2017: Structured with fairly strong tannins, well-balanced, and featuring aromas of elegant spices, cooked berries, and herbs.
• Urst Family Cellar: Dornfelder 2018 and Cabernet/Shiraz 2018.
• KOVACH WINERY: As always, at the top with their unforgettable, elegant, and light Zweigelt 2019, which is still tannic and strong. By the way, wines from the Zweigelt variety are a serious contender from winemakers. In addition to the well-known Kovacs, I’d like to highlight the producer Vasyl Lendiel with his “Zweigelt” 2021.

Philosophy Through the Prism of History

The second day of the event was dedicated to the conference “Silver Lands Wines: Philosophy, Strategy, and Tactics of Geographical Indication Development.” The discussion centered on developing and popularizing the winemaking tradition of Transcarpathia by strengthening and promoting the geographical indication of the Silver Lands Wines.

The presentation topics were aptly chosen:

• ” Silver Lands Wines: History and Traditions”
• “Development of the Grape and Wine Industry During the Formation of Geographical Indications”
• “Grapes, Winemaker, Wine: Legislative Regulation and Market Needs”
• “Technical Varieties of the Transcarpathian Region: Past and Future”
• “Comprehensive Ecological Searches of the Territory: A Component of Developing the Specification of Products from Geographical Indications”
• “Tasting Competition: A Tool for the Development of Geographical Indications. General Impressions of the Current State of the Quality of Regional Wines”
• “Geographical Indication as a Tool for the Development of Agrotourism. Presentation of the Concept of the Wine, Honey, and Bryndza Route in the Transcarpathian Region”

You can watch the video of the presentations here.

The list of winners is here.

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D+ File

The awards for the Silver Lands Wines competition were distributed as follows:

• GRAND PRIX: Wine category over 96 points.
• GOLD MEDAL: 88-95.9 points.
• SILVER MEDAL: 82-87.99 points.
• BRONZE MEDAL: 78-81.99 points.

Winemaker Roman Mushka received the highest award with the 2002 “Rose” wine, scoring 97.8 points and earning the Grand Prix.

In total, 19 wines were awarded gold medals, 32 received silver medals, and 37 were honored with bronze medals.

At the end of June, Drinks+ participated in a truly historic event – the first Ukrainian regional wine competition, Silver Lands Wines 2024, held in Mukachevo according to OIV international standards. The forum, which combined the competition and the conference, was organized by the NGO “Association of Grape Growers, Winemakers, and Distillers of Transcarpathia” in […]

The south of Ukraine, Odessa, despite the war, is turning into a Klondike for the modern gourmet. Here you can find both expressive wines and the unique Odessa cuisine, which has absorbed the brightest flavors of the traditional tables of various peoples who have lived on these lands since time immemorial. The fame of the Odessa cuisine is spreading around the world: it is natural that Ukrainian Bessarabia’s Wine and Taste Route was the best in the Region of the year category of the international Wine Travel Awards 2022-2023.

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And, perhaps, there is no Odessa dish which is more interesting, ancient and cosmopolitan than holubtsi, or dolma, as they are called in some countries. There are several versions that explain the origin of holubtsi – Turkish, Chinese, German, French and Greek. In an Aristophanes` comedy one of the heroes asks to serve him cabbage leaves with pork – and that gourmet, let me remind you, made his order as far back as in 425 BC.

In 2023 holubtsi recipes were included in the National list of the non-material cultural heritage elements of Ukraine. This June the Club of wine fans “Vintage” and the project “Gastro Bessarabia”, the founders of which are Yulia Sushchenko and Olga Klymenko, jointly decided to pay tribute to this dish and organize a holubtsi festival. And in order to demonstrate all the variety of the dish, they arranged a bright “parade of holubtsi “.

It turns out that there are so many recipes for holubtsi that even the most dedicated researchers of the  world gastronomy have not heard of some of them. So, at first the guests tasted holubtsi with fish, where the dish is wrapped in a grape leaf; then – holubtsi with beef, where the minced meat is “dressed” in beet leaves, stewed with beets and in beet kvass. Next, the housewives surprised us with incredible holubtsi with cheese in a linden leaf, and for dessert they served “sweet holubtsi ” – ice cream in a “ship” made of zucchini and baked zucchini flowers. And all this is accompanied by various sauces, which emphasized the taste qualities of each dish.

The south of Ukraine, Odessa, despite the war, is turning into a Klondike for the modern gourmet. Here you can find both expressive wines and the unique Odessa cuisine, which has absorbed the brightest flavors of the traditional tables of various peoples who have lived on these lands since time immemorial. The fame of the […]

Coolness in the heat – the nominee of the Wine Travel Awards 2023-2024 has presented a new summer cocktail – RUTA TONIC.

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Some time ago TM RUTA together with OTB Studio organized an all-Ukrainian cocktail competition using RUTA balm – Ruta Cocktail Challenge 2024. With incredible creativity, the participants demonstrated that local drinks are tasty, cool and fashionable.

And now RUTA offers summer in a glass, a cocktail that promises to become a favorite of all those who prefer a natural product, local drinks and simplicity of execution. Summer cocktails should be light and juicy, which is exactly what RUTA TONIC is.

For its preparation, you will need 45 ml of craft RUTA balm, 120 ml of dry tonic and a slice of lemon. Everything is very simple! This is the best summer cocktail.

Coolness in the heat – the nominee of the Wine Travel Awards 2023-2024 has presented a new summer cocktail – RUTA TONIC. Some time ago TM RUTA together with OTB Studio organized an all-Ukrainian cocktail competition using RUTA balm – Ruta Cocktail Challenge 2024. With incredible creativity, the participants demonstrated that local drinks are tasty, […]

At the most prestigious wine competition Decanter-2024 and at one of the most significant and influential “traveler” wine competitions in the world, Concours Mondial de Bruxelles-2024, wines from the Greek winery Semeli Estate received gold medals.

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Founded in 1979, with deep roots in age-old winemaking traditions and an eye to the future, Wine Travel Awards nominee Semeli Estate produces wines of exceptional quality. In order to ensure the best possible quality of grapes, Semeli winegrowers are currently in the process of transitioning from traditional to regenerative viticulture.

Hard work and love for one’s work usually bear fruit – currently, one of Semeli Estate’s excellent wines – Semeli Estate Mantinia 2023 was awarded gold medals at the Decanter-2024 and at the Concours Mondial de Bruxelles-2024 competitions.

Semeli Estate Mantinia 2023 is a wine with a complex nose with typical Moschofilero aromas of nutmeg, zest, rose, papaya, mango, peach, pear. The taste is full, balanced, with good acidity and a sense of citrus aftertaste. The wine is recommended to be served with risotto, pasta with white sauce, dishes with lemon sauce, roasted pork with greens.

Also, at the Concours Mondial de Bruxelles-2024, the winery received gold for Semeli Nemea Grande Reserve 2019 and Semeli Spondee 2021, as well as silver for Semeli Nemea Reserve 2021 and Semeli Thea Mantinia 2022.

“We are very happy and immensely proud of this prestigious recognition, we celebrate the outstanding quality of our wine!” – the winemakers comment on their victory.

Semeli offers its guests a variety of options for wine tasting, production tours, and grape picking. Wine tourism programs are available each day from Monday to Sunday, except Tuesday.

We congratulate the team of winemakers on such a well-deserved victory and wish them many more prestigious awards to add to the treasury of their success.

Photo: concoursmondial.com

At the most prestigious wine competition Decanter-2024 and at one of the most significant and influential “traveler” wine competitions in the world, Concours Mondial de Bruxelles-2024, wines from the Greek winery Semeli Estate received gold medals. Founded in 1979, with deep roots in age-old winemaking traditions and an eye to the future, Wine Travel Awards […]

A highlight in the international wine calendar was the tasting held in honor of the Wine Travel Awards Ceremony at the prestigious London Wine Fair. The event attracted distinguished guests, including sommeliers, distributors, association heads, MWs, and wine tourism operators from the USA, China, New Zealand, Great Britain, and other European countries.

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Wines from six countries were featured in the celebratory tasting, including star locations of wine tourism in Georgia, the castles of Moldova and Romania, a model winery in Great Britain, and one of the leaders in winemaking from New Zealand. The youngest participant was the Italian winery Tenuta Manoylo from the Marche region, which debuted on the world stage this year. It has already earned the nickname “star of the region” by winning top awards at the prestigious international competition Mundus Vini and, just a few days ago, securing a gold medal at the Concours Mondial de Bruxelles in Mexico.

To analyze this young brand, D+ reviewers requested the main speaker of our event, Robert Joseph, to comment on the wines of Tenuta Manoylo, the winner of this Wine Travel Awards 2023-2024 edition in the Progressive Approach category.

Despite the impromptu nature of the discussion, Robert Joseph examined the style and quality of the three wines presented at the Wine Travel Awards with his characteristic professional meticulousness.

2021 Tenuta Manoylo, Passo del Borgo, Marche IGT Passerina (€81- 6 bottles)

• Appearance:  Straw, with hints of green.
• Nose: Lovely fresh nose with lemon, lime, grapefruit and angelica root as well as a hint of wild thyme and sage.
• Palate: the citric promise carries through, though with lime coming to the fore. The herbs are there too, with some very attractive stony, salty character.  Medium-bodied and bone dry, but the acidity is wrapped in attractive rich texture and a very long finish. Very attractive food wine.

2021 Tenuta Manoylo, Passo del Borgo, Marche DOC Falerio (€113 – 6 bottles)

• Appearance: Straw –slightly deeper in hue than the Passerina. But still hints of green.
• Nose: Ripe lemon and lemon curd /preserved lemons on the nose plus some floral notes and peach and saline character.
• Palate: Lemony and bright but with some green olive fleshiness and definite mineral notes. This is richer and rounder than the Passerina and tastes as though it has seen some wood. The finish is rich and long and, again evocative of those preserved lemons.

2021 Tenuta Manoylo, Passo del Borgo, Marche IGT Sangiovese (€170 – 6 bottles)

• Appearance: Mid red colour with rim showing the beginning of maturity.
• Nose: Attractive nose of plum and cherry, ripe strawberry, with some sandalwood and vanilla.
• Palate: Τhe same fruits are there, with the ripe strawberry very apparent along with pepper and herbs – oregano – and some well-integrated oak. The tannins are ripe and with characteristic Sangiovese dryness.   I am curious to see how this will age and how the fruit and alcohol will hang together.

General impression

I was especially impressed by both whites and, in particular, the Passerina which is a very well made, characterful wine which deserves to do well in restaurants everywhere, but especially those specialising in fish and seafood.

The Pecorino is also very good. I was interested to see that it is aged in tonneau. I thought I detected a hint of newer oak and would not have minded a very slight bit more.

Based on the website prices, I thought the Passerina very fairly priced – at a premium level.

This is a business and brand that appears to be going / has gone through some changes. The shaped ‘front’ label design is clever and stylish.

To summarize Robert Joseph’s comments, Tenuta Manoylo has successfully passed another authoritative quality test. Receiving a high rating from a specialist of this level is another road sign for professional clients and wine lovers.

A highlight in the international wine calendar was the tasting held in honor of the Wine Travel Awards Ceremony at the prestigious London Wine Fair. The event attracted distinguished guests, including sommeliers, distributors, association heads, MWs, and wine tourism operators from the USA, China, New Zealand, Great Britain, and other European countries. Wines from six […]

The 31^st edition of the Concours Mondial de Bruxelles, one of the world’s most significant and influential wine competitions, marked a historic milestone as it was the first time the event was organized on the American continent in the city of Leon, in the State of Guanajuato, Mexico. Drinks+ has been in the thick of it and is eager to share all the details.

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Competition Highlights and Results

During the 3 days of June 7,8 9 under the leadership of CMB ambassador to Mexico, Carlos Borboa, the city of León hosted the 31st edition of the Concours Mondial de Bruxelles (CMB). The event was held behind closed doors at the expansive Poliforum de León. During the event, around 7,500 red and white wines from 42 countries were blind-tasted by 350 professional tasters from 45 different nationalities. Among the entries, approximately 620 Mexican wines were registered for this edition. The samples, collected at the competition’s headquarters in Brussels, were transported to Mexico by two planes from Europe.

So why Mexico was chosen for the First American Edition of CMB? Since 2017, the Concours Mondial de Bruxelles has hosted the México Selection by CMB, a national competition dedicated to wines and spirits, which has grown in popularity each year. Additionally, the CMB Experience was introduced in Mexico City, featuring the first Wine Bar by Concours Mondial de Bruxelles and the Wine Corner by CMB at Mexico City International Airport, both showcasing medal-winning products.

The 31st Concours Mondial de Bruxelles took place during the Semana del Vino (June 4-9). Baudouin Havaux, president of the CMB, in his first day speech to the audience expressed pride in choosing Mexico, noting the country’s evolving wine scene, diverse grape varieties, and quality producers. He emphasized that Mexican wines deserve global attention and that the competition’s 350 international judges will become ambassadors for the region’s wine tourism.

Carlos Borboa Suárez, director for Latin America & North America of the Concours Mondial de Bruxelles, added, “Coordinating one of the world’s most important wine competitions in Mexico is a great achievement for Guanajuato and the entire country, reaffirming their place in the global wine industry.”

The competition was organized flawlessly, and the wine presentations were impeccable. Tastings were conducted blindly to ensure complete anonymity, with the only provided indicator being the vintage. For some samples, it was noted that the wine had not yet been bottled. Mixed commissions consisting of five to six jury members were evaluated. Each day began with a calibration sample for all jury members. Who are the judges? These are the respectful and very professional wine experts: buyers, journalists, wine merchants, Masters of Wine, Wine Akademikers, oenologists, etc. carefully selected by the Concours Mondial de Bruxelles, representing 45 nationalities. What is also important to add that of all the wines presented, only 30% will take home a medal. This is quite a serious approach, sometimes it looks like a tough approach and really does not guarantee victory, but it is one of the highest global ratings that a wine producer will receive.

Moreover, this time the international jury was asked not only to evaluate each wine but also to provide personal tasting notes for each sample in the specific comment box. These opinions are later analyzed using artificial intelligence Wine Space, the French startup to create a quality profile for each wine. This innovative approach is the first of its kind to be used on such a large scale. According to CMB organizers, the decision to change the judging method aims to “revolutionize” traditional wine evaluation and enhance the competition’s credibility among both consumers and producers. So this year wine producers will receive thorough feedback based on the results of this competition using a truly revolutionary system from leading experts from various industries. With the use of artificial intelligence, this is a generalized and very useful profile in my opinion.

As for my commission, in our very concentrated and coordinated team we had representatives from Romania, France, Greece and Mexico tasting approximately 130 wines from France, Italy, Croatia, China, Armenia, South Africa and Spain.

The results themselves are truly intriguing, with the host country, Mexico, breaking into the top 5 in terms of medals won. China is also making impressive strides, while South Africa continues its upward trajectory.

Uruguay and Romania have emerged as major international revelations with a standout red wine and white wine, respectively. The winners represent wines from all five continents, including both historic wine-producing countries and some surprising origins like Bolivia, Kazakhstan, Lebanon, and Peru.

The highest-scoring white wine of this year’s competition hails from Romania, while the top-rated red wine comes from Uruguay. A notable addition to the 2024 edition is the Revelations category for the best no-low wines. Italy claimed the highest-scoring aged wine, and Spain earned the highest rating for an organic wine. Both China and Mexico made significant impressions, and South Africa continued to progress.

We are also very happy to congratulate our Wine Travel Awards Community members with the Awarding medals. Among the medalists where Moldova – a large part of our nominees – with 20 gold medals. This year, the young winery Tenuta Manoylo entered the international scene and, following triumphs at spring competitions, won another gold in Mexico. Also, the stunning Jidvei Srl winery won gold and silver medals. More details here.

Next year, the CMB will take place in Yinchuan, Ningxia, China.

CMB: More Than a Wine Competition, but a Cultural Hub

It is important to add in our article that CMB is not just about wine; it’s a cultural hub where activities and cultural understanding are fostered. Through various events, tastings, and collaborations, CMB provides a platform for deeper appreciation and connection with diverse wine cultures from around the world.

This visit to Mexico was truly exceptional, filled with enriching evening programs that offered opportunities to explore its vibrant culture and delicious gastronomy and wine.

The inaugural day of the CMB was truly remarkable, beginning with a captivating conference titled “Wines from Mexico.” Esteemed speakers Manuel Negrete (ES), ASM Master and Director of the Wine Bar by CMB, along with Ramón Vélez (ES), Secretary of Guanajuato’s Grape and Wine Association, provided a comprehensive overview of Mexico’s rich wine heritage and the story of Guanajuato as the Land of Wines. Our editorial is in the process of organizing the interview on the Mexican wines and market features with these professionals and of course our readers is going to be informed immediately to immerse yourself in this interesting market. Here are some fascinating insights into Mexico’s vibrant wine scene:

• 500 years of wine history
• 8,633 hectares of vineyards
• Approximate market value of 2,468 million USD
• 350 wine labels
• 17 productive states, with Guanajuato ranked #4
• Every 10 bottles of wine consumed in the country
• 1.2 liters of wine consumption per capita
• 80,607 tons of wine grapes produced
• Over 400 wineries across the country
• 463 medals earned at CMB

Despite some jetlag )), our day continued with enriching winery tours, where all 350 jury members were divided into smaller groups to explore the renowned Guanajuato wine region.

They were treated to warm Mexican hospitality, accompanied by delicious food and wine, highlighting the essence of the region. Our standout visit included the esteemed Dos Búhos that offers a warm and inviting hospitality experience that complements its exceptional wines and picturesque surroundings in central Mexico’s El Bajío region with the wine tour by the owner Eric Maycotte.

The winery stands out for its innovative approach to winemaking, particularly with its Pet Nat and Orange wines that was impressive. But moreover, crafting wines from a variety of grape types suited to the high-altitude and cool climate conditions the key grape varieties include: Tempranillo, Malbec, Merlot, Cabernet Sauvignon and Syrah.

The winery also hosts special events, from small gatherings to larger celebrations, providing a charming setting amidst vine-covered hills and sweeping views. It is also can be added to the grapes list of Mexican winemaking Nebbiolo, Petit Verdot,  Grenache, Zinfandel, Chenin Blanc, Sauvignon Blanc, Chardonnay etc.

While Mexico is renowned for its wines made from international grape varieties, it also cultivates some indigenous (autochthonous) grapes, though these are less prominent. Here are a few notable indigenous grape varieties used in Mexican winemaking are Mission (Misión or Criolla), Plavac Mali, Lenoir (Black Spanish).

In its exclusive interview to D+ Eric Maycotte describes Mexican wines from El Bajío, as distinguished by their high-altitude origins, resulting in lower alcohol levels akin to “old world” wines. Dos Búhos wines are notably characterized by their high acidity, thanks to a cool and extended maturation season. The culture of wine consumption is rapidly expanding in Mexico, drawing enthusiastic visitors to the winery who are eager to explore wines from this region.

“Throughout the week, we welcome mainly international guests, while weekends typically see a mix of visitors from Mexico City, Leon, Querétaro, and local areas. I believe the wine culture in Mexico is undergoing a significant transformation, with more people discovering and embracing the world of wine.

Mexican consumers are increasingly drawn to the history and diverse range of wines available globally. Our wines, priced between $15 and $45, vary depending on the vintage and whether they are young or reserve wines. We have established distribution channels across Mexico, particularly in coastal regions where our white wines and sparkling rosé are popular. Additionally, we have started exporting to the US and more recently Japan, expanding the reach of Dos Búhos wines internationally”, he added.

Enchanting evening and more…

It must be said that the dinners and evenings were truly unforgettable. The combination of exquisite dining experiences and captivating performances created moments of lasting enjoyment and cherished memories for all who attended.

The first evening culminated in an unforgettable Welcome Dinner, marking a perfect conclusion to an impressive first day at Concours Mondial de Bruxelles. And it was not only one wonderful evenings that CMB Mexico team proposed to us. We experienced traditional food and spirits tasting at Jalpa de Cánovas, the Magical Town Experience as well as had an unforgettable evening in Guanajuato (the state) with the dinner at Esplanade of Alhóndiga de Granaditas hosted by Governor of Guanajuato with the unforgettable theatrical action that tells about the history of Mexico and its struggle for independence. As well as the final day of a loud and super positive concert “The glass of wine” by Filippa Giordano and Daniel Boaventura.

So, the visit to Guanajuato were thoroughly enjoyed, where the rich cultural heritage and vibrant colors left a lasting impression. The unique architecture, winding alleyways, and lively plazas filled with music and laughter were particularly captivating.

The Concours Mondial de Bruxelles Team’s professionalism, warmth, and hospitality made my stay truly unforgettable. Participating in the CMB Red & White Session in Mexico, Leon was an enriching experience that deepened knowledge of Mexican wines, their origins, and production methods. Interacting with wine professionals from around the world and blind tasting wines from different countries expanded tasting skills and broadened my understanding of global wine trends.

Viva la Mexico!

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The 31st edition of the Concours Mondial de Bruxelles, one of the world’s most significant and influential wine competitions, marked a historic milestone as it was the first time the event was organized on the American continent in the city of Leon, in the State of Guanajuato, Mexico. Drinks+ has been in the thick of it […]

On June 29, the Vivanco Museum, one of the biggest icons of wine culture in the world, will celebrate its anniversary. Everyone is invited to join the celebration.

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Vivanco Museum, a nominee and winner of the Wine Travel Awards public vote, is celebrating its anniversary and offers a unique opportunity to discover the winery and the museum, considered by UNESCO to be the best in the world, for free.

This place was created to educate, educate, share and interact with wine as an element of civilization. And for 20 years now, the wine museum in Briones has been opening a universe of wine sensations to visitors through the winery, the museum, the tasting courses and the restaurant, in a privileged setting, surrounded by vineyards.

“I wanted to create a space that everyone could visit and understand the close and special relationship between wine and man,” says Sen. Santiago Vivanco, author and founder of Vivanco.

Santiago Vivanco says that his passion for wine passed to him from his father, who was an oenologist and also collected everything related to wine. “For me, wine has always been about more than just aroma, taste and texture. Much more than vineyards and lands. I’ve always been interested in the human side of wine and the 8,000-year history it shares with man.”

The museum occupies an area of 4000 m2, including 5 permanent exhibition halls and a hall for temporary exhibitions. In addition to the demonstration of the tools of the trade and the description of the history of winemaking, Vivanco also presents works of art that illustrate the inspiration of artists by wine, it houses works by Pablo Picasso, Joaquín Sorolla, Joan Miró, Juan Gris. It is difficult to find a better example where winemaking and art go hand in hand so harmoniously.

At Vivanco, you can learn about the origin of wine, about grape soils in every part of the world, about the origin and development of Rioja, what phylloxera is, how vineyards are cultivated and much more. In the Garden of Bacchus you will find more than 220 varieties of grapes from all over the world. After a spiritual meal, visitors can discover the gastronomy of La Rioja in the panoramic restaurant of fine cuisine.

So June 29, Briones, Nacional 232.

Come to a free open day.

Vivanco Museum is 20 years old!

On June 29, the Vivanco Museum, one of the biggest icons of wine culture in the world, will celebrate its anniversary. Everyone is invited to join the celebration. Vivanco Museum, a nominee and winner of the Wine Travel Awards public vote, is celebrating its anniversary and offers a unique opportunity to discover the winery and […]

Camus Cognac, a well-known producer managed by the Camus family since its inception and for six generations, is collaborating with Liquid Icons and the Gérard Basset Foundation, a partner of the Wine Travel Awards, for the second year in a row.

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The goal of the collaboration with the famous Maison de Congac is to identify worthy applicants among industry operators and award The Alexa Camus Golden Vines® Scholarships in Spirits.

On June 12, the selection was over, with 5 students having received funding to complete the WSET certification for the Level 3 Award in Spirits qualification. And Maison Camus invited them to a 5-day intensive training on the basis of this world-famous enterprise. Drinks+ columnist and Member of the Wine Travel Awards Advisory’s Board Kateryna Yushchenko was among the five winners. Her article about complete immersion in cognacs will be published shortly.

The Gérard Basset Foundation fellows, who will arrive in the French province of Cognac in the forthcoming days, are expected to not only gain theoretical knowledge about premium cognacs, but also obtain practical experience in the various departments of Maison Camus, including the distillery, vineyards, cellars and production. This will allow fellows to meet and learn from Camus department heads, to understand first-hand what it takes to produce world-class cognac.

The training will be held by Alexa Camus, Vice-President of the board of Camus Wines& Spirits. This would allow fellows to develop their knowledge and competencies necessary for the success of their own business in the spirits sector.

We must remind that the expert commission that chose the five winners, included, besides Alexa Camus, James Nisbet, General Manager of the Luxury Division of Camus Wines & Spirits, Ian Harris, MBEDipWSET, Trustee of the Gerard Basset Foundation and CEO of WSET 2002-2022, and Romane Basset, Co-Founder of the Gerard Basset Foundation.

Commenting on the launch of this new initiative, Ms. Alexa Camus noted: “It is a great honor for me to support five selected students who will study the world of spirits with the help of our scholarship. On my own path, each diploma and certificate was a stepping stone that confirms that education is not just about acquiring knowledge — it is the key that unlocks potential, forms leaders and turns dreams into reality. In the world of wine and spirits, a WSET diploma is more than a diploma. It is a symbol of experience and passion. We were delighted to offer scholarships to support this endeavour.”

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D+ Dossier

• Maison de Cognac Camus

Founded in 1863, the House of Camus is the 5th largest Cognac producer and the biggest one, still owned and managed by the founding family. With six generations of dedication to producing only the highest quality Cognac, Camus boasts a distribution network covering more than 110 countries, selling a bottle of premium Cognac every 13 seconds to connoisseurs worldwide. Cognac House specialize in the premium segment for demanding clients, producing the most aromatic Cognac among the major Cognac houses, a distinctive hallmark of Camus.

• Camus-Yuanliu

Camus‘ fully-owned Chinese subsidiary, Camus-Yuanliu, is one of the top five largest importers of premium spirits in China. Representing more than 20 international brands from the world’s leading distillers and wine-growers, Camus-Yuanliu offers over 200 products across all major categories.

• Camus Holding Group

The Camus Holding Group consists of six companies, including the Irish whiskey brand Lambay and e-commerce distribution in Europe and China. Additionally, Camus is the largest distributor worldwide of Moutai, a premium Chinese Baijiu. In 2023, Camus entered a joint venture with Chinese spirit Gujinggong (6.1 billion CNY revenue) to establish a world-class whisky distillery in Bozhou, China, combining global expertise with unique Chinese characteristics.

Camus Cognac, a well-known producer managed by the Camus family since its inception and for six generations, is collaborating with Liquid Icons and the Gérard Basset Foundation, a partner of the Wine Travel Awards, for the second year in a row. The goal of the collaboration with the famous Maison de Congac is to identify […]