For a long time the Jura was the corner of France that wine lists skipped. That has changed. Bottles from old-guard names like Macle and Puffeney now sell for hundreds of dollars once they leave the cellar, and the region's best small growers have far more buyers than wine. Domaine Bornard is one of those growers, and we have eight of its wines in Vietnam right now. The Bornards have grown grapes in Pupillin, a hilltop village a few minutes south of Arbois, for generations. Both of Philippe Bornard's grandparents made wine. His father sent the family's grapes to the village cooperative, and for years Philippe did the same. In 2005, encouraged by his friend and neighbour Pierre Overnoy, the Pupillin grower whom natural-wine drinkers treat almost as a patron saint, Philippe left the co-op and started making his own wine in the cellar under his house. Within about ten years, Luis Gutiérrez of Wine Advocate was calling him "an absolute star of the zone". Philippe retired in 2017. His son Tony, who had started his own small domaine in 2013, took over and merged the two. Today the estate covers about 11 hectares in Pupillin and the Côtes du Jura, planted with Ploussard, Trousseau, Savagnin, Chardonnay and the rare Melon à Queue Rouge. Most cuvées come from a single parcel, and each is made in tiny quantities. Below are all eight Domaine Bornard wines we stock, from an easy Ploussard to a 2013 Vin Jaune, with what to expect from each and what to eat with it. Domaine Bornard wines at a glance Wine Best for Style Price 1. Vivre d'Amour et de Plouplou 2022 A first Jura red, served cool Light-to-medium red, Ploussard 1,690,000₫ 2. Au Fil des Générations 2021 Light reds, a frost-year rarity Light red, Ploussard 3,460,000₫ 3. La Chamade 2022 Old-vine depth for dinner Medium red, Ploussard 2,530,000₫ 4. Le Ginglet 2022 A spicier Jura red Light-to-medium red, Trousseau 2,330,000₫ 5. Les Chassagnes 2018 A rich white that stays fresh Dry white, topped-up Savagnin 3,980,000₫ 6. Les Marnes 2018 A first oxidative white Dry white, oxidative Savagnin 3,540,000₫ 7. Vin Jaune 2013 Celebrations and the cellar Dry white aged under yeast, 62 cl 7,300,000₫ 8. L'Ivresse de Noé 2018 Ending a dinner on something sweet Sweet late-harvest white, 50 cl 2,985,000₫ Ouillé or sous voile: two words worth knowing Two French terms come up again and again with Jura whites. Ouillé means topped up: the winemaker keeps the barrel full so no air reaches the wine, and it stays fresh and fruity. Sous voile means under the veil. The barrel is left a little empty, a film of yeast grows across the surface of the wine, and over the years it picks up walnut, curry spice and a salty edge. Vin Jaune is the most extreme version, aged more than six years this way. Bornard makes both. Les Chassagnes and Les Marnes are the same grape from the same 2018 vintage, one topped up and one under the veil, and opening them side by side shows you both sides of Jura white wine in two glasses. 1. Vivre d'Amour et de Plouplou 2022: the easy way in Plouplou is what Pupillin calls Ploussard, the thin-skinned red grape the village is best known for. Tony ferments it with native yeasts and leaves it on the skins for about a month in steel tank. The 2022 is deeper than most Ploussard, with strawberry, raspberry and a touch of earth, yet still light enough to serve cool. It is the least expensive Bornard we have and the easiest place to start. 2. Au Fil des Générations 2021: the frost-year blend This wine only exists in bad years. When frost wipes out most of the crop, as it did in 2017, 2019 and 2021, Tony stops bottling each vineyard separately and puts all his Ploussard into one wine, including fruit that would normally go into La Chamade and Plouplou. The label names four generations of Bornards. The 2021 was picked at the end of September in a cool, light year: wild strawberry, cherry and rose petal, silky and very fresh. If you usually order delicate Pinot Noir or light Beaujolais reds, start here. 3. La Chamade 2022: old vines, more depth Battre la chamade is French for a pounding heart, and this is the deepest of Tony's Ploussards. It comes from the lieu-dit (named vineyard plot) Les Chambines, a west-facing slope at about 400 metres. The vines are 45 to 80 years old and were propagated from the estate's own cuttings. Those old vines give blueberry and dark cherry, then violet and geranium, over an earthy, mineral palate with real length. Give it half an hour of air before pouring. 4. Le Ginglet 2022: Trousseau for the grill Trousseau is the Jura's other native red, darker and spicier than Ploussard. Le Ginglet comes from vines on gravel and red marl. After about three weeks on the skins, the wine spends some 15 months in large old foudres, big wooden casks that add texture but no oaky flavour. Wild strawberry and red cherry come with lemon balm and a resinous, pine-like edge, on a light frame with fine tannins and juicy acidity. The whites: one grape, four ways All four whites are Savagnin, the Jura's great white grape. What changes is how long each spends in barrel, whether the barrel is kept full, and when the grapes are picked. 5. Les Chassagnes 2018: Savagnin, topped up for six years Les Chassagnes is a single vineyard in Buvilly, just outside Pupillin, planted in 1990 on Keuper marl, an iridescent clay from the Triassic period. The 2018 is ouillé, and it took its time: the barrels were topped up for six years while the wine fermented at its own pace, and it was only bottled in August 2024. Lemon, ripe apple and hazelnut, a dense, almost chewy texture and a salty finish. If you drink white Burgundy, this is your way into the Jura. 6. Les Marnes 2018: the same grape, under the veil Les Marnes is the same grape from the same vintage as Les Chassagnes, made the other way. The barrels were left untopped and the wine aged sous voile, under a film of yeast, for several years. The result is walnut, sultana, dried yellow fruit, white pepper and cinnamon on a powerful, savoury frame, with fresh acidity underneath. It comes close to a Vin Jaune in intensity at about half the price. An open bottle keeps for days in the fridge. 7. Vin Jaune 2013: the Jura's most patient wine V in Jaune is the wine the Jura is famous for and the hardest to make. Savagnin sits under the veil in old barrels that are never topped up for more than six years, and a good share of it evaporates along the way. By law it then goes into the squat 62 cl clavelin, traditionally said to be what is left of a litre. Bornard's 2013 has walnut, hazelnut, dried fruit, curry spice and a long, salty finish. It will keep for decades, and once opened it stays good for weeks. 8. L'Ivresse de Noé 2018: late-harvest sweet Savagnin L'Ivresse de Noé means "Noah's drunkenness". The Savagnin stays on the vine in Pupillin until November, when the grapes have shrivelled and their sugar is concentrated. It is not fortified, and the wine spent four years in topped-up 400-litre barrels before bottling. Honey, dried apricot and candied orange peel, sweet but bright, with a clean, fresh finish. A 50 cl bottle pours about eight small glasses. A small allocation Bornard makes very little wine, and our share of it is small. When a cuvée sells out, the next arrival depends on the next vintage, and Au Fil des Générations only comes back if there is another frost year. If you run a restaurant, hotel or bar and want Bornard on your list, contact our team for trade prices and availability. We deliver within 24 hours anywhere in Vietnam from our warehouses in Ho Chi Minh City, Hanoi, Da Nang and Nha Trang. Domaine Bornard FAQs Who makes Domaine Bornard wines? Tony Bornard makes them in Pupillin, a village just south of Arbois in the Jura. His father Philippe sold his grapes to the village cooperative until 2005, when he started bottling under his own name. Tony took over in 2017 and combined the family vines with his own, for about 11 hectares in total. What is Ploussard wine? Ploussard (also spelled Poulsard) is a thin-skinned red grape native to the Jura that makes pale, fragrant reds with strawberry and raspberry notes. Pupillin is especially known for it, and locals call it Plouplou. In this guide, Vivre d'Amour et de Plouplou, Au Fil des Générations and La Chamade are all Ploussard. What is the difference between Savagnin and Vin Jaune? Savagnin is the grape, and Vin Jaune is one way of making wine from it. Savagnin aged in topped-up barrels, like Les Chassagnes, stays fresh and fruity. Vin Jaune is Savagnin left untopped under a veil of yeast for more than six years, which gives it walnut, spice and a salty finish. Why is Vin Jaune sold in a 62 cl bottle? The rules for Vin Jaune require the 62 cl clavelin bottle. The usual explanation is that this is roughly what remains of a litre of wine after more than six years of evaporation in the barrel. Should Jura red wine be served cold? Serve it cool rather than cold, at about 14–16°C. In Vietnam that usually means 20 minutes in the fridge before opening. Light Jura reds like Ploussard taste fresher this way, and the fruit still comes through. Where can I buy Domaine Bornard wine in Vietnam? Glouglou Wines imports all eight wines in this guide and sells them online. We deliver anywhere in Vietnam within 24 hours from our warehouses in Ho Chi Minh City, Hanoi, Da Nang and Nha Trang. Find the Bornard bottle that fits your table New to the Jura? Start with Plouplou, or La Chamade if you want a red with more depth. For whites, open Les Chassagnes and Les Marnes side by side, and keep the 2013 Vin Jaune for an occasion that deserves it. All eight are in stock now among our white wines and red wines, but with quantities this small we wouldn't wait long. Order the Plouplou and see where the Jura takes you.

The best wine with Vietnamese food depends on what is in the bowl. A clear, star-anise phở broth wants something light and cool, while a clay pot of cá kho, sticky with caramel and fish sauce, can take a wine with more grip. This 2026 guide pairs eight everyday Vietnamese dishes with one bottle each from our shop, so you can choose by what you are actually eating tonight. Quick comparison Dish Wine Style Why it works Price (VND) 1. Phở bò Marcel Lapierre "Raisins Gaulois" 2023 Light red, served cool Low tannin, red fruit for the anise broth 1,038,180 2. Bún chả Château Gaillard "Cuvée Alice" Beaujolais-Villages Light, juicy red Fruit for the char and the sweet fish-sauce dip 880,000 3. Bò lúc lắc Château Haut-Meyreau Malbec Juicy red, no oak Plum and pepper for seared beef 643,000 4. Cá kho tộ Château Haut-Meyreau "Orange is the New Wine" 2022 Orange wine Texture and grip for caramel and fish sauce 918,500 5. Gỏi cuốn I Magredi Pinot Grigio, Friuli Grave 2024 Crisp white Clean and light with herbs and rice paper 552,000 6. Nghêu hấp sả Domaine de la Sénechalière "La Bohème" Muscadet 2024 Saline white Sea-salt freshness for shellfish 1,540,000 7. Chả giò & bánh xèo Château Haut-Meyreau "Pet' Au Casque" 2023 Sparkling rosé pét-nat Bubbles cut fried batter 979,000 8. Bún bò Huế Domaine Albert Mann Gewurztraminer 2024 Aromatic white Lychee and spice for chili and lemongrass 1,870,000 Four rules for wine with Vietnamese food Herbs and lime want acidity. Mint, basil, rau răm and lime juice make heavy, oaky wines taste flat. Fresh wines keep up. Chili hates tannin and alcohol. Spice makes tannic, high-alcohol reds taste bitter and hot. With chili, pick a white with fruit and aroma. Fish sauce likes fruit. Salty, savory nước mắm brings out the fruit in a wine, so juicy reds and textured whites both work. Serve it cooler than you think. In Vietnam's heat even reds drink better at 14-16°C, which means 20-30 minutes in the fridge. How we chose We tasted every bottle. Nothing goes into the Glouglou catalog until we have tasted it ourselves. Real dishes. Every pairing is for food people here eat every week, not for a tasting menu. How the grower farms. Most of these come from organic, biodynamic or low-intervention producers. Price. From 552,000 to 1,870,000 VND, so a pairing doesn't cost more than the dinner. In stock online. Every bottle was live on our website on 14 October 2026, with delivery within 24 hours. Red and orange wine with Vietnamese food: phở, grill and kho Red wine with Vietnamese food works best when it is light, fruity and served cool. These four handle broth, charcoal, seared beef and caramel, the dishes where people usually reach for beer. 1. Phở bò + Marcel Lapierre "Raisins Gaulois" 2023 - Best for phở & beef noodle soups Producer & region: Domaine Marcel Lapierre, Morgon, Beaujolais (Vin de France) Grapes: 100% Gamay Style: light red, strawberry, cherry and raspberry Farming: organic farming, native yeasts, unfined, unfiltered, minimal sulfur Price: 1,038,180 VND Pairs with: phở bò, phở gà, bún riêu Serve at: 13-14°C, 20 minutes in the fridge Best for: a phở night at home or a late bowl with friends Insider tip: pour it when the herbs and lime go in; the wine's acidity matches the lime, so the broth stays bright Buy: Marcel Lapierre Raisins Gaulois Raisins Gaulois comes from young Gamay vines at Domaine Marcel Lapierre in Morgon, one of the estates that started natural wine in Beaujolais. It is fermented with native yeasts and bottled after a short winter rest, without fining or filtering. Read more in our Marcel Lapierre Morgon profile. Phở is a hard dish for wine: the broth is delicate, aromatic with star anise and cinnamon, and full of fresh herbs. A tannic red flattens it. Raisins Gaulois has almost no grip and plenty of red fruit, so it sits next to the beef and the spice instead of fighting them, and served cool it is as refreshing as the broth is warm. 2. Bún chả + Château Gaillard "Cuvée Alice" Beaujolais-Villages - Best for bún chả & charcoal-grilled pork Producer & region: Château Gaillard, Beaujolais-Villages Grapes: 100% Gamay Style: light, juicy red, red cherry and wild strawberry Farming: sustainable, old vines Price: 880,000 VND Pairs with: bún chả, nem nướng, thịt nướng Serve at: 13-14°C Best for: a weekday lunch or a Hanoi-style bún chả spread Insider tip: dip a piece of pork in the nước chấm before you taste; the sweet-sour dip makes the wine taste even fruitier Buy: Château Gaillard Cuvée Alice Cuvée Alice comes from old Gamay vines on granite and sand in the Beaujolais-Villages area, fermented whole-bunch in concrete with native yeasts. It is bottled young to keep the fruit bright. Bún chả has three things going on: smoky caramelized pork, a sweet-sour fish-sauce dip, and a pile of cold noodles and herbs. A juicy, low-tannin Gamay answers all three. The fruit meets the char, the freshness handles the dip, and at this price it is easy to open on a Tuesday. 3. Bò lúc lắc + Château Haut-Meyreau Malbec - Best for seared beef & red wine drinkers Producer & region: Château Haut-Meyreau, AOP Bordeaux (Entre-deux-Mers) Grapes: 100% Malbec Style: juicy red, black plum, violet and pepper, no oak Farming: sustainably managed vineyards Price: 643,000 VND Pairs with: bò lúc lắc, bò lá lốt, bò kho Serve at: 15-16°C Best for: people who want a "real" red with dinner, without heavy oak Insider tip: a squeeze of lime and black pepper on the beef, as in the classic salt-pepper-lime dip, brings out the pepper in the wine Buy: Château Haut-Meyreau Malbec Malbec was once one of Bordeaux's main red grapes, long before Argentina made it famous. Château Haut-Meyreau grows it on clay-limestone in Entre-deux-Mers and makes it in stainless steel with no oak, so the fruit stays forward and the tannins soft. Bò lúc lắc is the dish for people who want a proper red wine with Vietnamese food. Cubes of seared beef, garlic and a salt-pepper-lime dip need a wine with body, but heavy oak would clash with the lime. This Malbec has the dark fruit and pepper for the beef and none of the wood. 4. Cá kho tộ + Château Haut-Meyreau "Orange is the New Wine" 2022 - Best for caramelized kho dishes & curious drinkers Producer & region: Château Haut-Meyreau, Bordeaux (Vin de France) Grapes: Sauvignon Blanc, Muscadelle Style: orange wine, apricot, citrus zest and stone fruit, gently textured Farming: organic, natural approach Price: 918,500 VND Pairs with: cá kho tộ, thịt kho trứng, sườn ram Serve at: 12-14°C Best for: the kho dishes that make most wines taste thin Insider tip: orange wine is white wine made like red, fermented on its skins; that is where the color and the light grip come from Buy: Orange is the New Wine Orange is the New Wine is Sauvignon Blanc and Muscadelle left on their skins for ten days, fermented with native yeasts and aged on the lees. The skins give it an amber color, apricot and citrus-peel aromas, and a little tannin you rarely find in a white. More in our orange wine range. White and sparkling wine for fresh, fried, seafood and spicy dishes White wine with Vietnamese food is the easier match, because most dishes are built on herbs, lime and seafood. These four cover rice-paper rolls, shellfish, fried food and chili. 5. Gỏi cuốn + I Magredi Pinot Grigio 2024 - Best for spring rolls & an easy everyday white Producer & region: I Magredi, Friuli Grave DOC, Italy Grapes: 100% Pinot Grigio Style: crisp white, pear, white peach and lemon zest, almond finish Farming: sustainably managed, harvested early in the morning Price: 552,000 VND Pairs with: gỏi cuốn, bánh cuốn, gỏi gà Serve at: 8-10°C Best for: a light lunch, or anyone new to white wine Insider tip: the almond note at the finish works well with the peanut-hoisin dip Buy: I Magredi Pinot Grigio Cá kho tộ is sweet, salty and dark with caramel and fish sauce, and most whites taste watery next to it. This wine has enough texture to stand up to the sauce and enough freshness to clean the palate between bites of fish and rice, which is exactly what a pot of kho needs. I Magredi grows its Pinot Grigio in the Friuli Grave, a gravelly plain at the foot of the Alps where cool mountain air and Adriatic breezes keep the grapes fresh. It is fermented cold in stainless steel and rested briefly on the lees for texture. Gỏi cuốn are mostly herbs, rice paper, prawn and pork, so any wine with oak or strong aroma takes over. A clean, mineral Pinot Grigio stays in the background and refreshes, and the price makes it the easiest bottle on this list to keep in the fridge for spring-roll night. 6. Nghêu hấp sả + Domaine de la Sénechalière "La Bohème" Muscadet 2024 - Best for clams, oysters & seafood Producer & region: Domaine de la Sénechalière, Muscadet, Loire Valley Grapes: 100% Melon de Bourgogne Style: dry white, green apple, white pear, wild herbs, salty finish Farming: [TBC] Price: 1,540,000 VND Pairs with: nghêu hấp sả, hàu nướng mỡ hành, ốc hấp Serve at: 8-10°C Best for: seafood nights and hot evenings by the sea Insider tip: Muscadet and oysters is one of France's classic pairings; it works just as well with grilled oysters in scallion oil Buy: La Bohème Muscadet Muscadet comes from the Pays Nantais, where the Loire meets the Atlantic. La Bohème is made from Melon de Bourgogne on schist slopes, which gives it a mineral, almost salty edge alongside green apple and pear. Clams steamed with lemongrass and chili leave a broth of seawater, citrus and herbs, and Muscadet is built for exactly that. Its saline freshness tastes like it belongs to the shellfish, and the herbal note picks up the lemongrass. 7. Chả giò & bánh xèo + Château Haut-Meyreau "Pet' Au Casque" 2023 - Best for fried food & parties Producer & region: Château Haut-Meyreau, Bordeaux (Vin de France) Grapes: 100% Merlot Style: natural sparkling rosé (pét-nat), strawberry, raspberry, floral Farming: sustainably managed, minimal intervention Price: 979,000 VND Pairs with: chả giò, bánh xèo, nem rán Serve at: 6-8°C Best for: a crowd, a party, or anyone who thinks bubbles are only for celebrations Insider tip: pét-nat is bottled before fermentation ends, so it may be slightly cloudy; stand the bottle upright for an hour and open it very cold Buy: Pet' Au Casque Pet' Au Casque is a pétillant naturel, an old method where the wine is bottled mid-fermentation and finishes making its own bubbles in the bottle. Château Haut-Meyreau makes it from Merlot with native yeasts, which gives a pale pink, fruity sparkling wine. Fried food and bubbles are one of the most reliable pairings there is: the fizz and acidity cut through oil the way pickled vegetables do. With crisp chả giò or a bánh xèo wrapped in mustard leaves, the red-berry fruit adds something the beer doesn't. 8. Bún bò Huế + Domaine Albert Mann Gewurztraminer 2024 - Best for spicy dishes & lemongrass Producer & region: Domaine Albert Mann, Wettolsheim, Alsace Grapes: 100% Gewurztraminer Style: aromatic white, lychee, rose petal, apricot and spice Farming: organic and biodynamic farming Price: 1,870,000 VND Pairs with: bún bò Huế, cà ri gà, lẩu Thái Serve at: 10-12°C Best for: people who like their food hot Insider tip: the rounder the wine, the more it calms the chili; this is the bottle to open when the sa tế comes out Buy: Albert Mann Gewurztraminer'' Domaine Albert Mann is a family estate in Wettolsheim, Alsace, and one of the region's reference names for organic and biodynamic wine. The Gewurztraminer comes from hillside parcels on clay-limestone and gravel, pressed whole-cluster and fermented with native yeasts. Bún bò Huế is the hardest dish on this list: chili oil, lemongrass, fermented shrimp paste and a deep beef broth. Tannic reds turn bitter against it. Gewurztraminer's lychee, rose and rich texture cool the heat, and its own spice note meets the lemongrass halfway. Pairing Vietnamese dishes on your menu? We help restaurants and hotels build wine lists around their food, with staff training and delivery anywhere in Vietnam within 24 hours. Talk to our team. FAQs What wine goes well with Vietnamese food? Light, fresh wines with low tannin go best, because Vietnamese food is built on herbs, lime, fish sauce and chili. Light reds such as Gamay, crisp whites such as Muscadet or Pinot Grigio, and aromatic whites such as Gewurztraminer cover most dishes. Is red or white wine better with Vietnamese food? Both work, depending on the dish. White and sparkling wines suit seafood, fresh rolls, fried and spicy food; light, cool-served reds suit phở, grilled pork and beef. Avoid heavy, oaky reds with chili. What wine goes with phở? A light, low-tannin red served cool, such as Marcel Lapierre's Raisins Gaulois. Its red fruit and freshness match the star anise and lime without overpowering the broth. What wine goes with spring rolls? A crisp, dry white. With fresh gỏi cuốn, try I Magredi Pinot Grigio; with fried chả giò, a sparkling wine such as Pet' Au Casque cuts through the oil. Can you put ice in wine? You can, but it waters the wine down as it melts. In hot weather it is better to chill the bottle properly, whites at 8-10°C and light reds at 13-14°C, and keep it in an ice bucket at the table. Where can I buy wine in Vietnam to pair with Vietnamese food? Glouglou delivers anywhere in Vietnam within 24 hours, from warehouses in Ho Chi Minh City, Hanoi, Da Nang and Nha Trang. Every bottle in this guide is available on our website. Find the wine that fits your table For phở and bún chả, pour a cool Gamay. For beef, the Malbec; for kho, try the orange wine. For seafood and rolls, keep a Muscadet or Pinot Grigio cold, and save the Gewurztraminer for the spicy nights. Browse our red wines and white wines, and start with a bottle of Raisins Gaulois for your next phở.

Whether Beaujolais Nouveau 2026 is worth buying depends on what you want from the bottle. If you want a party on the third Thursday of November, a young Nouveau does the job; if you want a fresh, light red that still tastes good in January, the rest of Beaujolais does it better. This guide explains Nouveau, then compares seven Beaujolais wines from our catalog by style, price and food, so you can choose what to pour on 19 November. What is Beaujolais Nouveau? Beaujolais Nouveau is a red wine from Gamay grapes, bottled only six to eight weeks after the harvest and sold the same autumn. Most of it is made by carbonic maceration: whole bunches ferment inside sealed, CO2-filled tanks, which gives a light, very fruity wine with almost no tannin. It is meant to be drunk within a few months, slightly chilled. Beaujolais Nouveau Day 2026 is Thursday 19 November. French rules have set the release for 12:01am on the third Thursday of November since 1985, and the day turned into a worldwide event, with parties from Paris to Tokyo. Beaujolais Nouveau Beaujolais / Beaujolais-Villages Beaujolais cru Released Third Thursday of November Usually the spring after harvest Spring after harvest or later Taste Banana, candy, light red fruit Red berries, fresh, light More depth, floral, mineral Keeps A few months One to three years Several years, some much longer Examples in this guide None Entries 1-4 Entries 5-7 Nouveau is fun, and it is harder to make well than critics like to say. But it is a small, early slice of a region that makes far more interesting wine the rest of the year, and that is where the seven bottles below come in. How we chose We tasted every bottle. Nothing goes into the Glouglou catalog until we have tasted it ourselves. How the grower farms. Most of these come from organic or biodynamic vineyards and native-yeast ferments. Food fit. Gamay is one of the best reds with Vietnamese food, so every pick comes with dishes from the table here. Price. From 710,000 VND for an everyday Beaujolais up to 3.2 million for a top Morgon. In Vietnam now. Every bottle is in our warehouses and can be delivered within 24 hours. Light and fresh: closest to Nouveau, but better If you love Beaujolais Nouveau Day for its light, chillable red, start here. These three are young, juicy and easy, and they hold up long after November. 1. Marcel Lapierre "Raisins Gaulois" 2023 - Best for a Nouveau-style party red & a first natural wine Producer & region: Domaine Marcel Lapierre, Morgon, Beaujolais (Vin de France) Grapes: 100% Gamay Style: light, juicy, strawberry, cherry and raspberry Farming: organic farming, native yeasts, unfined, unfiltered, minimal sulfur Price: 1,037,000 VND Pairs with: bún chả, nem nướng, bánh mì pâté Serve at: 13-14°C, 20 minutes in the fridge Best for: the 19 November party, and anyone curious about natural wine Insider tip: Raisins Gaulois comes from the domaine's young vines, so it is the easiest way to taste a legendary name at an everyday price Marcel Lapierre was one of the Morgon growers who started the natural wine movement in Beaujolais in the 1980s, working without added sulfur or commercial yeasts. His children Mathieu and Camille now run the domaine. Raisins Gaulois comes from vines around 20 years old on granitic gravel, bottled after a short winter rest without fining or filtering. Read more in our Marcel Lapierre Morgon profile. It has everything people like about Nouveau: bright red fruit, low tannin and a wine you can drink cold by the glassful. The difference is the farming and the grapes underneath, which give it a crisp, slightly earthy finish instead of the candy note. With smoky bún chả it is very hard to beat. 2. Château Gaillard "Cuvée Alice" Beaujolais-Villages 2023 - Best for the closest style to Nouveau & everyday drinking Producer & region: Château Gaillard, Beaujolais-Villages Grapes: 100% Gamay Style: light, red cherry, raspberry and wild strawberry Farming: sustainable, old vines Price: 817,000 VND Pairs with: gỏi cuốn, cơm gà, gà nướng Serve at: 13-14°C Best for: people who like Nouveau's style and want a wine that lasts past Christmas Insider tip: it is made by semi-carbonic maceration, the same method as Nouveau, so it is the best side-by-side comparison on release night Beaujolais-Villages covers the hillier, granite-rich villages in the north of the region, where Gamay gets more tension than on the southern flats. Cuvée Alice comes from old vines on granite and sand, fermented whole-bunch in concrete vats with native yeasts and bottled young. It is the best answer to "what is the difference between Beaujolais Nouveau and Beaujolais-Villages?" Open both on 19 November and the Villages tastes of fruit rather than sweets, with a supple texture that keeps going for another year. It also works with the herbs and rice paper of gỏi cuốn. 3. Jean-Paul Brun "Le Ronsay" 2024 - Best for an everyday Beaujolais & bistro food Producer & region: Jean-Paul Brun, Domaine des Terres Dorées, Beaujolais AOC Grapes: 100% Gamay Style: fresh, red cherry, raspberry and violet Farming: organic, hand-harvested, native yeasts, no added sugar Price: 710,000 VND Pairs with: pizza, charcuterie, bánh xèo Serve at: 14-15°C Best for: a house red for November and beyond Insider tip: Brun makes his Beaujolais the Burgundy way, destemmed and fermented longer, so it tastes of fruit and stone rather than banana Le Ronsay bottle Jean-Paul Brun farms the "golden stones" of southern Beaujolais, the yellow limestone around Charnay that gives his estate its name. He is known for refusing two shortcuts common in the region: adding sugar to the must and using commercial yeasts. Le Ronsay is his classic red, aged in concrete and neutral vessels. At around 710,000 VND it is the least expensive bottle here, and it shows why the south of Beaujolais deserves better than its reputation. Bright and juicy with a clean finish, it is the bottle to keep in the fridge door for pizza night. More depth: Beaujolais to keep past January These four have more structure, more perfume and, in two cases, a few years in bottle already. Three are Beaujolais crus, the ten named villages at the top of the region; all four reward a proper dinner. 4. Domaine de Fa "En Besset" 2019 - Best for a Beaujolais with bottle age & peppery reds Producer & region: Domaine de Fa (Graillot family), Beaujolais AOC, near Saint-Amour Grapes: 100% Gamay Style: juicy and silky, black cherry, raspberry, violet and pepper Farming: organic and biodynamic farming, hand-harvested Price: 1,116,000 VND Pairs with: bò lá lốt, thịt nướng Serve at: 14-15°C Best for: anyone who thinks Beaujolais can't age Insider tip: a 2019 with years of bottle age is rare at this price Domaine de Fa belongs to the Graillot family, better known for Crozes-Hermitage in the northern Rhône. En Besset is a high-altitude site on granite near Saint-Amour, fermented whole-bunch with native yeasts, then aged in concrete and large oak casks. The height and the granite keep it fresh, and the Rhône family shows in the peppery edge. With seven years behind it, the fruit has softened into something savory, a good match for the smoke and betel leaf of bò lá lốt. 5. Jean-Paul Brun Fleurie 2024 - Best for a first Beaujolais cru & floral reds Producer & region: Jean-Paul Brun, Domaine des Terres Dorées, Fleurie Grapes: 100% Gamay Style: floral and silky, raspberry, cherry and a little spice Farming: organic, hand-harvested, native yeasts Price: 1,532,000 VND Pairs with: vịt quay, gà luộc Serve at: 14-15°C Best for: someone tasting a Beaujolais cru for the first time Insider tip: Fleurie is the cru most people find easiest to love; start here before moving on to Morgon Fleurie is one of the ten Beaujolais crus, on pink granite that gives its wines a floral lift, and the name itself suggests flowers. Brun's version is aged in neutral vessels to keep the fruit bright and the texture velvety. For a first cru, it is the gentlest step up from Nouveau: still fresh and red-fruited, but with a perfume and finish that make you pay attention. It is lovely with roast duck, where the acidity cuts the fat. 6. Domaine de Fa Fleurie "Roche Guillon" 2019 - Best for Pinot Noir drinkers & delicate dishes Producer & region: Domaine de Fa (Graillot family), Fleurie Grapes: 100% Gamay Style: fine and floral, wild strawberry, violet, peony and granite Farming: organic farming, biodynamic principles, hand-harvested Price: 1,634,000 VND Pairs with: chả cá Lã Vọng, cá hấp Serve at: 15°C Best for: a Burgundy lover who wants something new Insider tip: 14 months in large oak foudres plus extra time in bottle make this the most Burgundy-like wine on the list Roche Guillon is a steep, high-altitude vineyard on granite in Fleurie. Domaine de Fa ferments it whole-bunch with native yeasts, ages it 14 months in big oak casks and holds it back in bottle before release. If you drink Pinot Noir, this is the Beaujolais that will change your mind about the region. Silky and precise, with violet and mineral notes, it is delicate enough for fish, and the dill and turmeric of chả cá Lã Vọng bring out its floral side. 7. Marcel Lapierre Morgon "Cuvée Camille" 2023 - Best for a special-occasion Beaujolais & gifting Producer & region: Domaine Marcel Lapierre, Côte du Py, Morgon Grapes: 100% Gamay Style: deep and fresh, wild strawberry, black cherry, violet Farming: natural fermentation, old vines Price: 3,225,000 VND Pairs with: bò sốt vang, roast chicken Serve at: 15-16°C Best for: the bottle you open after the party is over Insider tip: Côte du Py is the most famous hill in Morgon; its blue schist gives a darker, firmer Gamay that keeps for years Cuvée Camille comes from old Lapierre vines on Côte du Py, the volcanic hill at the heart of Morgon, where Gamay roots reach down into blue schist. It is fermented naturally and aged gently, like everything at the domaine. This is Beaujolais at its most serious, and still with the energy that made Lapierre famous. Dark cherry and violet, fine tannins and a long finish make it a good partner for slow-cooked beef in red wine, and a bottle worth keeping a few years. Planning a Beaujolais night? For restaurants, bars and hotels running a Beaujolais Nouveau Day menu, we can put together a Beaujolais flight from these growers and deliver it within 24 hours anywhere in Vietnam. Talk to our team. FAQs What is Beaujolais Nouveau? Beaujolais Nouveau is a young red wine made from Gamay and sold only weeks after the harvest. It is made mostly by carbonic maceration, which gives it a light, fruity taste with almost no tannin, and it should be drunk within a few months. When is Beaujolais Nouveau Day 2026? Beaujolais Nouveau Day 2026 is Thursday 19 November. The wine is released at 12:01am on the third Thursday of November every year. What is the difference between Beaujolais Nouveau and Beaujolais-Villages? Nouveau is bottled weeks after harvest and made to drink right away. Beaujolais-Villages comes from the better hillside villages, is released later and keeps for a year or more; Château Gaillard's Cuvée Alice is a good example. Should Beaujolais be served chilled? Yes, lightly. Serve Nouveau and young Beaujolais at about 13-14°C, around 20 minutes in the fridge in Vietnam's heat, and crus such as Fleurie or Morgon a little warmer, at 15-16°C. Is natural Beaujolais different? Natural Beaujolais is made with native yeasts and little or no added sulfur, and it often tastes fresher and less candied than mass-market Nouveau. Marcel Lapierre's Raisins Gaulois is the classic place to start. Where can I buy Beaujolais in Vietnam? Glouglou imports Beaujolais from growers including Marcel Lapierre, Jean-Paul Brun and Domaine de Fa, and delivers anywhere in Vietnam within 24 hours from warehouses in Ho Chi Minh City, Hanoi, Da Nang and Nha Trang. Find the Beaujolais that fits your November For the release-day party, pour Raisins Gaulois or Cuvée Alice cold. For a dinner that goes past midnight, open a Fleurie. And for the bottle that proves Beaujolais is more than one Thursday, keep a Cuvée Camille aside. Browse our red wines and order before 19 November.

Ordering Tết gifts for a company? We prepare quotations for corporate lists, deliver anywhere in Vietnam within 24 hours, and can put your company's name on a custom label from our own Bordeaux châteaux. Request a Tết quotation. The right wine for a Tết gift depends on who opens it. A bottle for your parents' table needs a label they recognize and a taste that sits well with thịt kho, while a gift for a client has to say something before the cork comes out. This 2027 guide compares eight bottles from our catalog by recipient, price and Tết food, so you can choose before the January rush. Quick comparison Wine Best for Style Pairs with Price (VND) 1. Château Le Conte, Saint-Émilion Grand Cru 2020 Parents and in-laws Red, velvety Merlot Thịt kho trứng 2,184,000 2. Château Bellevue Malartic 2022, magnum The family table Red, full-bodied Bordeaux Bò kho, sườn nướng 1,799,000 3. Château Haut-Meyreau "L'Éclat Rouge" 2020 A classic Bordeaux under 1.5 million Red, oak-aged Bordeaux Bò lúc lắc, bánh chưng 1,246,000 4. Champagne Jacquesson Cuvée 747 Extra Brut VIP clients and bosses Dry Champagne Giò lụa, chả giò 5,814,000 5. Tollot-Beaut, Savigny-lès-Beaune 1er Cru "Champ Chevrey" 2022 Clients who drink Burgundy Red, fine Pinot Noir Vịt quay, gà luộc 3,771,000 6. Château Haut-Meyreau "L'Âme d'Haut Meyreau" 2021 Bulk corporate and staff gifts Red, soft Bordeaux Gà luộc, dưa hành 393,000 7. Champagne Philippe Fays Brut The New Year's Eve toast Pinot Noir Champagne Chả giò, mứt Tết 1,776,000 8. Domaine Albert Mann Gewurztraminer 2024 Friends who drink white Aromatic white Lạp xưởng, nem chua 1,870,000 How we chose We tasted every bottle. Nothing goes into the Glouglou catalog until we have tasted it ourselves. Who it is for. Parents, clients and friends want different things from a Tết gift, so the list is split that way. Tết food. Each bottle is matched to dishes that actually land on the Tết table, not to steak and truffles. Price. From about 400,000 to 5.8 million VND, VAT included, so there is a pick for every budget. In Vietnam now. Every bottle is in our warehouses and can be delivered within 24 hours. Red wines for parents and family Red is still the safe color for Tết gifts for parents, and Bordeaux is the region most families know by name. These three cover a recognizable Grand Cru, a bottle big enough for the whole family, and a classic Bordeaux at a gentler price. 1. Château Le Conte, Saint-Émilion Grand Cru 2020 - Best for parents & in-laws who know a good label Producer & region: Château Le Conte, Saint-Émilion Grand Cru, Bordeaux Grapes: 100% Merlot Style: red, round and velvety, black cherry and black fruit Farming: in conversion to organic farming Price: 2,184,000 VND Pairs with: thịt kho trứng, vịt quay, bò sốt vang Serve at: 16-18°C, opened 30 minutes ahead Best for: parents, in-laws and older relatives who recognize "Grand Cru" on a label Insider tip: the 2020 is ready to drink now, so it can be opened on the first day of Tết instead of kept for later Château Le Conte sits in Saint-Hippolyte, on the eastern side of Saint-Émilion, where clay and sand lie over the region's starfish limestone. The Grand Cru is pure Merlot, fermented with native yeasts and aged twelve months, mostly in barrel and partly in Galileo concrete vats. For parents, "Saint-Émilion Grand Cru" on the label does a lot of the talking, and the wine backs it up. It is round and juicy with black cherry and velvety tannins, and it has enough freshness to cut through the caramel and fat of thịt kho trứng. That makes it a gift that gets opened at the meal, which is the point. 2. Château Bellevue Malartic 2022, magnum - Best for the family Tết table & big gatherings Producer & region: Château Bellevue Malartic, AOP Bordeaux Grapes: Merlot, Cabernet Sauvignon Style: red, full-bodied, blackcurrant, plum and spice Farming: sustainable vineyard management, hand-harvested Price: 1,799,000 VND (1.5 L) Pairs with: bò kho, sườn nướng, bánh chưng Serve at: 16-18°C Best for: the house where the whole family gathers on the first or second day of Tết Insider tip: for a big company party, the same wine comes in a 3 L jeroboam (2020, about 4,589,000 VND) and a 6 L Mathusalem (2020, about 12,403,000 VND) Château Bellevue Malartic Château Bellevue Malartic is a classic Bordeaux blend of Merlot and Cabernet Sauvignon, grown on gravel, clay and limestone and aged in French oak. A magnum holds 1.5 liters, two standard bottles in one. That size is the whole idea for a Tết gathering. One magnum pours about twelve glasses, enough for every adult at a long family table, and it looks generous without costing more than two bottles would. The wine is rich and full, with velvety tannins that hold up to bò kho and grilled ribs. 3. Château Haut-Meyreau "L'Éclat Rouge" 2020 - Best for a classic Bordeaux under 1.5 million & keeping a few years Producer & region: Château Haut-Meyreau, AOP Bordeaux (Entre-deux-Mers) Grapes: Merlot, Cabernet Franc, Cabernet Sauvignon Style: red, structured, black cherry, cocoa and licorice Farming: HVE-certified, hand-harvested Price: 1,246,000 VND Pairs with: bò lúc lắc, bánh chưng, giò thủ Serve at: 17-18°C, opened an hour before the meal Best for: anyone who wants a real Bordeaux without a Grand Cru price Insider tip: after 12-18 months in new French oak it will keep for several more years, so it also suits the relative who likes to put bottles away L'Éclat is the top red of Château Haut-Meyreau, one of our own estates in Bordeaux. It comes from the château's best limestone parcels in Entre-deux-Mers, picked by hand and aged 12 to 18 months in new French oak. The vineyard holds HVE certification, France's environmental standard for farms. It is the pick for someone who wants the full Bordeaux experience at about half the price of a Grand Cru. Black cherry, cocoa and licorice sit on fine tannins with a long finish. Open it early, and it handles beef and the sticky richness of bánh chưng without fading. Wines for clients and business partners Corporate Tết gifts have to work on two levels: the label should be recognized by the people who know, and the price has to fit a list of ten or two hundred names. These three cover the top of that range and the bottom. 4. Champagne Jacquesson Cuvée 747 Extra Brut - Best for VIP clients & bosses Producer & region: Champagne Jacquesson, Dizy, Champagne Grapes: Chardonnay, Pinot Noir, Pinot Meunier Style: dry Champagne, white flowers, citrus and brioche Farming: sustainable, low-intervention vineyard work Price: 5,814,000 VND Pairs with: giò lụa, chả giò, cua rang me Serve at: 8-10°C Best for: your most important client, a business partner, or your boss Insider tip: we get a limited allocation of Jacquesson each year, so place corporate orders before the end of December Jacquesson is a Champagne house in Dizy that numbers its cuvées. Each one is built around a single harvest, instead of being blended to taste the same every year. Cuvée 747 is an Extra Brut, made with very little added sugar, so the fruit and chalk come through clearly. For a VIP gift, Jacquesson is the name people in the wine trade recognize at once, and it shows you chose an independent house over a supermarket brand. Bubbles also fit Tết better than most people expect: the acidity cuts through giò lụa and anything fried. 5. Domaine Tollot-Beaut, Savigny-lès-Beaune 1er Cru "Champ Chevrey" 2022 - Best for clients who drink Burgundy & collectors Producer & region: Domaine Tollot-Beaut, Savigny-lès-Beaune Premier Cru, Burgundy Grapes: 100% Pinot Noir Style: red, fine and fresh, red cherry, wild strawberry and rose Farming: traditional Burgundian viticulture, controlled yields Price: 3,771,000 VND Pairs with: vịt quay, gà luộc lá chanh, miến xào nấm Serve at: 15-16°C Best for: a client or partner who already drinks Burgundy Insider tip: Champ Chevrey is a monopole, a vineyard owned entirely by one domaine, which is rare in Burgundy Domaine Tollot-Beaut is a family estate in Chorey-lès-Beaune, in Burgundy's Côte de Beaune. Champ Chevrey is a Premier Cru vineyard in Savigny-lès-Beaune that the family owns outright, planted in 1954 on clay-rich, sun-facing slopes. For a client who knows Burgundy, a monopole Premier Cru tells them someone thought about the bottle. It is lighter on its feet than Bordeaux, with red cherry, rose petal and a stony finish, which makes it the best red on this list with boiled chicken and roast duck. 6. Château Haut-Meyreau "L'Âme d'Haut Meyreau" 2021 - Best for bulk corporate orders & team gifts Producer & region: Château Haut-Meyreau, AOP Bordeaux (Entre-deux-Mers) Grapes: Merlot, Cabernet Sauvignon, Cabernet Franc Style: red, medium-bodied, blackberry, plum and spice Farming: HVE-certified, vines about 30 years old, hand-harvested Price: 393,000 VND Pairs with: gà luộc, thịt kho, dưa hành Serve at: 16-17°C Best for: company gift lists, staff, and the extra bottle for every relative's house Insider tip: for larger orders, ask about custom labels from our Bordeaux châteaux L'Âme was our single Tết pick last year, and it stays on the list because it does one job very well. It comes from the same Entre-deux-Mers estate as L'Éclat: Merlot, Cabernet Sauvignon and Cabernet Franc from vines about 30 years old, hand-picked and fermented in a mix of oak and concrete. At around 400,000 VND, it is the bottle for gift lists of fifty or two hundred names. Soft tannins and dark fruit make it easy for people who rarely drink red, and it works with the everyday Tết dishes: boiled chicken, thịt kho and pickled shallots. Bottles for friends and the giao thừa toast Tết gifts for friends can be more relaxed. These two are for the countdown on New Year's Eve and for friends who would rather drink white. 7. Champagne Philippe Fays Brut - Best for the New Year's Eve toast & house parties Producer & region: Champagne Philippe Fays, Celles-sur-Ource, Côte des Bar Grapes: 100% Pinot Noir Style: Champagne, candied pear, peach and red fruit, creamy bubbles Farming: sustainable, minimal chemicals Price: 1,776,000 VND Pairs with: chả giò, nem rán, mứt Tết Serve at: 8-10°C Best for: the giao thừa countdown with friends Insider tip: put it in the fridge in the afternoon of New Year's Eve, not at 11:45pm Philippe Fays farms about four hectares in Celles-sur-Ource, in the Côte des Bar at the southern end of Champagne. His Brut is all Pinot Noir, aged 36 months on its lees before release. That long aging gives a rounder, fruitier Champagne than most at this price, with a creamy mousse that is easy for friends who don't usually drink sparkling wine. It is a grower Champagne for the price of a big-brand bottle, and it is very good with anything fried. 8. Domaine Albert Mann Gewurztraminer 2024 - Best with Tết food & friends who drink white Producer & region: Domaine Albert Mann, Wettolsheim, Alsace Grapes: 100% Gewurztraminer Style: aromatic white, lychee, rose petal, apricot and spice Farming: organic and biodynamic farming Price: 1,870,000 VND Pairs with: lạp xưởng, nem chua, gỏi gà, dishes with chili Serve at: 10-12°C Best for: friends who prefer white, or anyone hosting a table full of Tết dishes Insider tip: if you are unsure what a friend drinks, this is the safest white to give: it smells of lychee before anyone tastes it Domaine Albert Mann is a family estate in Wettolsheim, Alsace, and one of the region's reference names for organic and biodynamic wine. The Gewurztraminer comes from hillside parcels on clay-limestone and gravel, pressed whole-cluster and fermented with native yeasts. Gewurztraminer is the white that Tết food needs. Its lychee and rose aromas and rich texture stand up to the sweet fat of lạp xưởng and the sour tang of nem chua, and a little chili makes it taste even fruitier. FAQs Is wine a good Tết gift? Yes, as long as it is chosen for the person. Red wine is the traditional choice for parents and older relatives, while Champagne suits clients and New Year's Eve. Pick a bottle that goes with the food on their Tết table, and it will be opened, not regifted. What wine should I give my parents for Tết? A red Bordeaux they will recognize is the safest choice. On this list, Château Le Conte Saint-Émilion Grand Cru 2020 (2,184,000 VND) has the most prestige, and the Château Bellevue Malartic magnum (1,799,000 VND) serves the whole family. How much should I spend on a wine Tết gift? Spend what fits the relationship, not the season. Here, L'Âme d'Haut Meyreau costs about 400,000 VND, four bottles sit between 1.2 and 1.9 million VND, and the top picks run from 2.2 to 5.8 million VND. What is a good corporate Tết gift? For VIP clients, Champagne Jacquesson Cuvée 747 or Tollot-Beaut's Champ Chevrey Premier Cru. For larger lists, L'Âme d'Haut Meyreau keeps the cost per name low, and custom labels are available for bigger orders. When should I order wine for Tết 2027? Tết 2027 falls on Saturday 6 February. Order corporate gifts by late December and personal gifts by mid-January, since allocated bottles such as Jacquesson can sell out. Where can I buy wine for Tết in Vietnam? Glouglou delivers anywhere in Vietnam within 24 hours, from warehouses in Ho Chi Minh City, Hanoi, Da Nang and Nha Trang. Our HCMC shop at New City, A3 An Phú, Bình Trưng, Hồ Chí Minh is open daily from 10am to 9pm. Find the bottle that fits your Tết list For parents, start with the Le Conte Grand Cru or a magnum of Bellevue Malartic. For clients, Jacquesson or Champ Chevrey; for the team, L'Âme. For friends, keep a bottle of Philippe Fays cold for midnight. Browse our red wines and Champagne and sparkling wines, or request a corporate quotation before the January rush.

The right place for a glass depends on the night you want, and the new wine bars in Vietnam that opened in 2025 and 2026 cover a lot of ground. Some nights call for a three-hour dinner with a bottle chosen for you; others for one glass in a quiet room after work. This 2026 guide compares five new openings in Hanoi, Saigon and Da Nang by food, wine list and mood, so you can choose before you book. Quick comparison Venue Best for Area Vibe 1. Vin Hơi Natural wine with a full dinner Ba Đình, Hanoi Three-floor townhouse bistro 2. Gụ Wine Bistro Long dinners and late glasses Sơn Trà, Da Nang Counters, open kitchen, vinyl DJ 3. Greyhaus Coffee that turns into wine Hoàn Kiếm, Hanoi Skylights, timber, red floors 4. Tiny Wine Bar Small groups and long talks Thảo Điền, Saigon No sign, one small room How we chose Opened in 2025 or 2026. Every place here is new, not a long-standing name with a fresh coat of paint. Wine is the point. A list that changes, small growers, and bottles you won't find on a supermarket shelf. Food that fits the glass. A board of cheese counts; a kitchen that cooks with the wine in mind counts more. People you can talk to. At most of these places, the owners are on the floor and happy to pick a bottle with you. Fair prices for Vietnam. Bottles start at around 700,000 to 1,000,000 VND at the entry end of these lists. Wine bistros where dinner matters as much as the bottle If you want a natural wine bar in Hanoi or Da Nang where you can eat a proper meal, start here. Both kitchens cook French food with Vietnamese ingredients, and both lists lean toward small growers. 1. Vin Hơi, Hanoi - Best for natural wine with dinner & a menu that keeps changing Address: 38 Hàng Bún, Trúc Bạch, Ba Đình, Hà Nội Opening hours: Tuesday to Sunday, 6pm to midnight; closed Monday Price range per person: dishes 60,000-250,000 VND; about 1,250,000 VND per person with a shared bottle Best for: couples and small groups who want dinner built around one good bottle What to drink: natural wine by the glass and by the bottle, with bottles from about 1,000,000 VND Food: shared plates such as clams with chao sabayon and pickled chili, pâté en croûte, and steak with aligot Vibe: a tall, narrow house over three floors, with steep stairs and a slightly unfinished charm Insider tip: let the staff choose your bottle, and ask about bottles to take home; Vin Hơi also sells wine to go Vin Hơi counter bar for wine lover Vin Hơi sits in a tall house on Hàng Bún, on the northern edge of the Old Quarter. Chef-owner Hải spent nine years in France, from Michelin-starred kitchens to Paris bistros, and he runs the place with Léa, a fellow chef he met in Paris. The building grew one floor at a time, and the kitchen was made by opening up the back wall. It suits people who want a full meal around a bottle rather than a snack board. Hải cooks with French technique and local produce, down to the cheese: he spent months with Vietnamese cheesemakers before the aligot was right. The menu changes often, so arrive hungry and ask what came in this week. 1.Gụ Wine Bistro, Da Nang - Best for long dinners & wine with a vinyl soundtrack Address: 42 Đặng Vũ Hỷ, Sơn Trà, Đà Nẵng Opening hours: daily, 11am to 11:30pm Price range per person: 700,000 - 1,000,000 Best for: dinner with friends that turns into a late glass when the DJ starts What to drink: about 30 wines by the glass from small growers, mostly French, Italian, German and Spanish Food: French bistro plates such as beef tartare with homemade fries, boudin noir with mash, beef bourguignon and mille-feuille, plus two pastas from Cucina Luca Vibe: counters along the open kitchen and the decks, under the frame of an old Da Nang fishing boat Insider tip: check the specials board first; those dishes rotate weekly and often sell out Counter seats facing DJ table at Gụ Gụ opened in late February 2026 in a renovated old house on Đặng Vũ Hỷ, on the Sơn Trà side of the river. The name mixes the Southern Vietnamese "gu", meaning taste, with the Italian "gusto". Alessio Rasom, the chef behind Si Dining and Cucina Luca, runs the kitchen. The bistro is co-owned by Axel Riffaud, who also co-founded Glouglou, so read this entry knowing we are not neutral. It works best for a long evening. The room moves from bistro to late wine bar as the night goes on, with a DJ playing records from Axel's collection, and the sound is set so you can still talk across the table. Axel's own order is the squid persillade with a glass of Arianna Occhipinti's SP68 Bianco from Sicily. Small wine bars for one glass, or a few These two are for when you want a wine bar in Hanoi or Saigon that feels like a find. Both are small, both are run by people who built the room themselves, and neither tries to be a restaurant. 3. Greyhaus, Hanoi - Best for coffee-to-wine afternoons & a room built around light Address: 55C Phan Chu Trinh, Hoàn Kiếm, Hà Nội Opening hours: 11:00am - 11:00pm Best for: a slow afternoon that ends with a glass, and anyone who cares about design What to drink: specialty pour-over from local roasters by day; natural wine and pét-nat by night Vibe: a bougainvillea-covered door, then a bright room with skylights, raw timber beams, red floors and exposed brick Insider tip: arrive in the late afternoon and stay for the switch from coffee to wine as the light changes Skylight and timber beams inside Greyhaus Greyhaus is the solo project of Hiếu, the architect who co-founded The Haflington, the first Vietnamese bar on Asia's 50 Best Bars list in 2024, and Workshop14. He built it on Phan Chu Trinh Street as a coffee shop by day and a wine bar by night. The front is easy to walk past under its canopy of bougainvillea. It suits people who notice the room as much as the glass. Hiếu designs around daylight, and the skylights change the space through the afternoon. When he drinks there himself, he has said he reaches for light, floral wines such as Momento Mori's Fistful of Flowers or a chilled pét-nat from François de Nicolay. 4. Tiny Wine Bar, Saigon - Best for a hidden room & a bottle picked with the owners Address: 61 Nguyễn Bá Huân, Thảo Điền, TP.HCM [TBC] Opening hours: [TBC] Price range per person: bottles from about 700,000 VND; cold cuts about 250,000 VND [TBC] Best for: two to four friends who want a long conversation What to drink: a short, personal list chosen by the owners Food: cold cuts and small plates Vibe: one small room with no sign outside, found mostly by word of mouth Insider tip: there is no sign on the door, so save the address before you set off The small room at Tiny Wine Bar Tiny Wine Bar does what the name says. Thảo and Việt Anh run it in Thảo Điền, and it opened with no sign and no Google Maps pin; people found it through friends in the trade. It has since become one of the places Saigon's wine crowd sends each other to. It is for people who like to sit close to the bar and talk to whoever is pouring. The list is personal rather than long, and entry bottles start around 700,000 VND, which is low for Thảo Điền. Bring two or three friends; a big group would fill the room. FAQs What are the best new wine bars in Vietnam in 2026? Vin Hơi and Greyhaus in Hanoi, Tiny Wine Bar in Saigon, Gụ Wine Bistro in Da Nang are 04 new wine bars worth a visit in 2026. Pick Vin Hơi or Gụ for a full dinner, and Greyhaus or Tiny Wine Bar for a glass and a conversation. Where can I drink natural wine in Hanoi? Vin Hơi on Hàng Bún pours natural wine with a full bistro menu, Tuesday to Sunday from 6pm. Greyhaus on Phan Chu Trinh serves coffee by day and natural wine by night. Our guide to the best wine places in Vietnam lists more Hanoi addresses. Is there a good new wine bar in Thao Dien? Tiny Wine Bar at 61 Nguyễn Bá Huân is one of the newest. It has no sign outside, so save the address. Entry bottles start around 700,000 VND. Where can I drink wine in Da Nang? Gụ Wine Bistro at 42 Đặng Vũ Hỷ is open daily from 11am to 11:30pm, with about 30 wines by the glass. Gụ is co-owned by Glouglou's co-founder, so for a wider view, see our full guide. How much does a bottle cost at a wine bar in Vietnam? On this list, bottles start around 700,000 VND at Tiny Wine Bar and around 1,000,000 VND at Vin Hơi. Prices rise quickly with rarer bottles, so ask for the entry end of the list if you are on a budget. Where can I buy natural wine in Vietnam? Glouglou imports natural, organic and biodynamic wine from small growers and delivers anywhere in Vietnam within 24 hours. We keep stock in Ho Chi Minh City, Hanoi, Da Nang and Nha Trang, with more than 100 wines in the catalog. Find the wine bar that fits your night For a long dinner, book Vin Hơi in Hanoi or Gụ in Da Nang. For a quieter glass, go to Greyhaus in the late afternoon or find the door at Tiny Wine Bar. And when you'd rather drink at home, start with our natural wine shop or a bottle of SP68 Bianco, delivered within 24 hours.

In Villié-Morgon, in the north of Beaujolais, the vines grow in granite that has crumbled into coarse, sandy gravel. Locals call it roches pourries, rotten rock. Up on the hill of Côte du Py, the stone turns into a darker blue schist. Marcel Lapierre spent his whole life on this ground. The wines he made here helped start what we now call natural wine, and a bottle of Marcel Lapierre Morgon is still one of the clearest ways to understand it. We bring the Lapierre family's wines to Vietnam, and this is their story. Marcel lapierre A small family estate Marcel was born in Villié-Morgon in 1950. After wine school, in 1973, he started working beside his father on an estate of around seven hectares. In those years most of Beaujolais farmed and made wine the modern way, with herbicides and chemical fertiliser in the vineyard and cultured yeast and sulfur in the cellar. 1981, and a chemist named Jules Chauvet In 1981 Marcel met Jules Chauvet, a chemist and wine merchant from the region who had spent decades studying fermentation. Chauvet argued that healthy grapes, fermented on their own yeasts, did not need the usual additions. Marcel took that seriously. He stopped using herbicides and chemical fertiliser, let the grapes ferment on the yeasts already on their skins, gave up filtering, and cut sulfur down to very little or none at all. His neighbours Jean Foillard, Guy Breton and Jean-Paul Thévenet went down the same road. Their American importer, Kermit Lynch, called the four of them the Gang of Four, and the name has stayed with them ever since. How a Lapierre Morgon gets made The grapes are picked by hand and go into the vat as whole bunches. Fermentation starts inside the uncrushed berries, a method called semi-carbonic maceration, and runs on native yeasts for ten days to three weeks. The wine then rests on its fine lees for about nine months in old oak, never new, and is bottled without filtering. The vines behind the Morgon average around 60 years old. In the glass, the Morgon smells of cherry, licorice and violets. It is silky and juicy, with an earthy note underneath. You can open it tonight or keep it for a few years. Mathieu and Camille Marcel died in October 2010, at 60. His son Mathieu had been working full-time in the cellar since 2005. Today Mathieu and his sister Camille run the domaine together, with Camille looking after the vineyards. They have kept their father's methods and added wines of their own, including the Cuvée Camille from a parcel on Côte du Py. Beaujolais is more than Beaujolais Nouveau On the third Thursday of November, Beaujolais Nouveau arrives in Vietnam with plenty of parties around it. Nouveau is young wine, made to be drunk within weeks. Morgon is something else. It is one of the ten Beaujolais crus, the villages with the region's best granite slopes, and its wines are built to last. It is the same Gamay grape, given more time and better ground. What to drink it with Gamay from granite is one of the easiest reds to pair with food. It is light enough to serve slightly cool, around 14–15°C, which helps in Da Nang or Saigon heat, and its acidity cuts through fat and smoke. Try it with bún chả, nem nướng or a plate of charcuterie. Raisins Gaulois, the family's young-vine Gamay, is the easy weeknight bottle. The Morgon is for a dinner where you want to talk about the wine. Find Lapierre in Vietnam We import the Lapierre wines directly and deliver anywhere in Vietnam within 24 hours, to restaurants, hotels and homes. Send us a message and we'll set a bottle aside for you.

The Marsannay appellation starts on the southern edge of Dijon. For most of the last century it made rosé, grew Gamay and Aligoté, and came away with no Premier Cru and no Grand Cru when Burgundy's vineyards were ranked. Wine lovers headed further down the road to Gevrey-Chambertin. Marsannay became the village people drove through. Yann Charlopin and Justine Tissier stopped there. Two wine students They met while studying viticulture. Yann finished his studies in Beaune and then went a long way from home to keep learning, making wine in Tasmania before returning to France to work harvests in Sancerre and Chablis. When he came back to Burgundy, he went to work in his father's cellar. His father is Philippe Charlopin, one of the best-known names in Gevrey-Chambertin. Learning your trade under a name like that teaches you a lot, and it also makes you wonder what your own wine would taste like. Justine's family had vines in Marsannay, and that was the opening. 1.08 hectares When a chance came to buy some of the Tissier family's vines, Yann already had a clear idea of the wine he wanted to make. Jean-Marie Fourrier, a Gevrey-Chambertin grower known for wines that are elegant and never forced, had been his mentor. Fourrier encouraged him to go out on his own. In 2013 Yann and Justine started a domaine with 1.08 hectares and both their surnames on the label. They then bought David Clark's small domaine in Morey-Saint-Denis, old cellar included, and that is where they still make the wine. Today they farm a little over four hectares, from Marsannay up to Vosne-Romanée and Aloxe-Corton. All of it is worked by hand, and they farm organically without bothering with certification. In the cellar the Pinot Noir is fully destemmed, soaked cold and left to ferment on its own native yeast. Then it rests on fine lees for 12 to 24 months in 228-litre barrels, only 20 to 30% of them new. Very little gets added, and very little gets moved. In 2021 the Wine Advocate's William Kelley wrote that the wines were "rich, gourmand and characterful, patinated by their élevage." The village everyone skipped is getting a second look Marsannay is changing. Warmer vintages give its Pinot Noir more weight than it used to have. Two of its climats, Les Longeroies and Clos du Roy, are now being considered for Premier Cru. As prices in the famous villages keep climbing, buyers have started looking north again. Yann and Justine were already in Marsannay before most of that attention arrived. It is where their story began, and it is where both bottles on our shelf come from. The two bottles on our shelf Marsannay 2022 is their village wine. It opens with cherry and wild strawberry, then earth and something like dried rose petals. It is fresh and easy to like, and it pours well with dinner on a weeknight. La Montagne" Marsannay 2022 comes from a 0.46-hectare parcel at the very top of the appellation. It faces south, with a forest beside it that keeps the vines cool at the end of the day. After 16 months in barrel it smells of wild strawberry, dark cherry, dried herbs and stone, and it feels juicy and silky on the palate. A sommelier who pours their wines advises giving them air and time, so open it a little before dinner. Why it made sense to us Axel and Cédric started Glouglou in 2016 because they couldn't stop tasting wine and talking about it. They know what it means to start small and back a hunch. A couple who met at wine school, started with a hectare of family vines and stayed in a village most people drove past is a story we wanted to pour. For restaurants and hotels, Marsannay is also a practical choice. It gives you Côte de Nuits Pinot Noir from a careful grower without the price of the big names on your list. For everyone else, it makes a good dinner. Both bottles are in our shop now, and we deliver anywhere in Vietnam within 24 hours. Message us if you want them on your list or on your table this week.

Phân hạng Marsannay nằm ngay rìa nam của Dijon. Suốt thế kỷ trước, nơi đây chủ yếu làm vang hồng (rosé), trồng Gamay và Aligoté, để rồi lỡ hẹn với cả Premier Cru lẫn Grand Cru khi Burgundy xếp hạng các vườn nho. Giới mộ điệu thường đi thẳng xuống Gevrey-Chambertin, biến Marsannay thành một ngôi làng bị lướt qua. Nhưng Yann Charlopin và Justine Tissier đã quyết định dừng chân tại đây. Hai sinh viên ngành vang Họ gặp nhau khi đang theo học nghề trồng nho. Sau khi tốt nghiệp ở Beaune, Yann sang tận Tasmania tu nghiệp, rồi trở lại Pháp làm mùa vụ ở Sancerre và Chablis. Về lại Burgundy, anh làm việc tại hầm rượu của cha mình — Philippe Charlopin, một tượng đài ở Gevrey-Chambertin. Được học nghề từ một tên tuổi lớn mang lại nền tảng vững chắc, nhưng cũng thôi thúc anh tự hỏi chai vang của riêng mình sẽ mang hương vị gì. Đúng lúc đó, vườn nho của gia đình Justine tại Marsannay chính là cánh cửa mở ra cơ hội. Khởi đầu với 1,08 hecta Khi cơ hội mua lại một phần vườn nho của nhà Tissier đến, Yann đã định hình rất rõ phong cách vang mình muốn làm. Anh chịu ảnh hưởng lớn từ người thầy Jean-Marie Fourrier — nhà làm vang tại Gevrey-Chambertin nổi tiếng với phong cách thanh lịch, tự nhiên và không gượng ép. Fourrier đã khích lệ anh tự lập. Năm 2013, cặp đôi thành lập domaine với vỏn vẹn 1,08 hecta, gắn tên cả hai lên nhãn chai. Sau đó, họ thâu tóm thêm domaine nhỏ của David Clark ở Morey-Saint-Denis cùng hầm chứa cũ, biến nó thành đại bản doanh đến tận ngày nay. Hiện tại, họ canh tác thủ công hơn 4 hecta, trải dài từ Marsannay đến Vosne-Romanée và Aloxe-Corton theo hướng hữu cơ (không màng đến chứng nhận). Trong hầm, nho Pinot Noir được tuốt cuống hoàn toàn, ngâm lạnh và lên men bằng men bản địa (native yeast). Vang được ủ cùng bã men mịn (fine lees) từ 12-24 tháng trong thùng sồi 228 lít (chỉ 20-30% là thùng mới). Sự can thiệp là tối thiểu. William Kelley (Wine Advocate, 2021) từng nhận xét vang của họ "đậm đà, hấp dẫn và cá tính, được mài giũa hoàn hảo qua quá trình ủ (élevage)." Ngôi làng bị lãng quên nay tỏa sáng Marsannay đang chuyển mình. Những niên vụ ấm áp hơn giúp Pinot Noir ở đây đẫy đà (weight) hơn trước. Hai mảnh vườn (climats) Les Longeroies và Clos du Roy hiện đang được xem xét thăng hạng Premier Cru. Giữa lúc giá vang ở các làng danh tiếng leo thang, giới mộ điệu bắt đầu hướng mắt về phía bắc. Yann và Justine đã có mặt ở Marsannay từ trước khi làn sóng này ập đến. Đó là nơi bắt đầu câu chuyện của họ và cũng là cội nguồn của hai chai vang chúng tôi đang có trên kệ. Hai chai vang trên kệ nhà Glouglou Marsannay 2022 là chai vang cấp làng (village wine). Rượu bung tỏa hương anh đào và dâu dại, nối tiếp bởi nốt hương đất (earthy) và phảng phất cánh hồng khô. Tươi mát, dễ mến, cực kỳ lý tưởng cho một bữa tối nhẹ nhàng. "La Montagne" Marsannay 2022 đến từ một thửa ruộng rộng 0,46 hecta nằm ở đỉnh cao nhất của vùng định danh. Thửa nho hướng nam, kề bên một khu rừng giúp điều hòa nhiệt độ vào cuối ngày. Trải qua 16 tháng ủ gỗ sồi, rượu mang hương dâu dại, anh đào đen, thảo mộc khô và khoáng thạch, vòm miệng bung tỏa sự mọng nước (juicy) và mượt mà như lụa. Một sommelier am hiểu khuyên rằng nên để chai vang này thở và phát triển, vậy nên hãy decant một chút trước khi thưởng thức. Lý do chúng tôi chọn Domaine này Axel và Cédric lập ra Glouglou vào năm 2016 từ tình yêu mãnh liệt với việc nếm thử và đàm đạo về rượu vang. Họ thấu hiểu giá trị của việc bắt đầu từ con số không. Một cặp đôi bén duyên ở trường rượu vang, khởi nghiệp bằng một hecta nho gia đình và bám trụ lại ngôi làng mà mọi người từng lướt qua, đó là cốt truyện đẹp mà chúng tôi muốn rót vào ly của bạn. Với các nhà hàng và khách sạn, Marsannay là một lựa chọn cực kỳ thực tế. Nó mang đến chất Pinot Noir chuẩn mực của Côte de Nuits từ một nhà làm vang cẩn trọng, mà không bị đội giá bởi những danh xưng quá lớn trên Wine List. Còn với tất cả mọi người, đó đơn giản là một chai vang ngon cho bữa tối. Cả hai chai hiện đã có sẵn và chúng tôi giao hàng toàn quốc (Việt Nam) trong 24 giờ. Hãy nhắn tin cho chúng tôi nếu bạn muốn đưa chúng vào danh mục rượu vang của nhà hàng, hay chỉ đơn giản là lên bàn tiệc tuần này.

We didn't go looking for a "cult wine." We went looking for a red that could hold its own on a serious Loire list and still taste like somebody actually farmed it, and we kept circling back to a thirteen-hectare plot above Parnay that most of our own trade contacts had never heard of. That's Château Yvonne. The name predates the wine everyone's now talking about. A Vineyard That Went Silent, Then Came Back Monks from the Abbaye de Fontevraud worked this limestone plateau back when a wine list meant a cellar and a candle, and there's a record of a vintage here as early as 1813. Then, like a lot of the Loire after phylloxera and two world wars, the vines just... stopped. Nobody was farming La Côte, the low rise where the site catches the Loire's reflected light, for most of the twentieth century. Someone had to want it back badly enough to replant thirty-some tiny parcels from nothing, and in 1997 two people did: Yvonne and Jean-François Lamunière, farming organically from the very first vine they put in the ground, with Françoise Foucault doing a lot of the real work alongside them. The Winemaker Who Kept Her Name Ten years later, in 2007, a young winemaker named Mathieu Vallée took the estate over outright. He could have put his own name on the label. He chose to keep hers instead, in homage, he's said, to the work the Lamunières had already done. Château Yvonne is still Château Yvonne, which tells you more about how Vallée thinks than any tasting note will. What he actually does, on the ground, is closer to farming than to winemaking in the industrial sense: hand-harvest into small bins, native yeast, no enzymes, no additives, no inoculation. Depending on the vintage and the parcel, the wine ages in concrete, old wood, barrel, or amphora, whichever he decides that particular batch of fruit is asking for that year, and most cuvées go into bottle unfined and unfiltered. The reds lean lighter and fresher than a lot of Loire Cabernet Franc, closer to what some importers call his "bistro style" than to something built to sit in a cellar for a decade before it's approachable. The whole estate went fully biodynamic by 2012, which by now is just what you'd expect from a serious Loire address. But the wine still had to earn its reputation on taste, and it has. Vallée gets mentioned in the same breath as Saumur's best growers now, not its most promising. Thirteen Hectares, Thirty Parcels Part of that is the ground itself. Tuffeau limestone under one parcel, clay under the next, a pocket of sand that gives the cuvée L'Île Quatre Sous its particular lift. Two single sites, Le Gory and Le Beaumeray, are good enough that growers in the appellation already talk about them like premier crus, even though Saumur doesn't officially have any. We like that kind of informal reputation more than an official one — it means someone actually tasted the wine before deciding it was special. What the Wine World Already Knows Writers who don't hand out comparisons lightly have called the Le Gory chenin the Loire's answer to Meursault Perrières, which is not a sentence anyone writes about a wine that isn't genuinely serious. The reds off La Folie and Le Beaumeray get described for their fruit and their grip more than their polish, and the 2018 has been called close to perfect more than once. We haven't walked those thirty parcels ourselves, not yet, so what's here is built on the glass in front of us and on what people we trust have written, rather than on our own vineyard visit. The glass has been enough. This is the wine trade equivalent of a restaurant with no sign that's fully booked anyway. Now on the Table in Vietnam It's in the catalog now, and we think it belongs on tables here the same way it's earned its place on tables in France: not because of a big name, but because thirteen hectares above Parnay have been farmed properly for almost thirty years, first by the Lamunières and now by Vallée, by people who cared more about the wine than whose name was on the bottle. If you're building out a Loire section, or you just want to taste what Saumur's actually excited about right now, get in touch and we'll pour you a glass.

Antoine Pouponneau và Alice Gitton-Pouponneau cùng con gái At Le Thoureil, where the Loire drifts lazily as if it can't quite make up its mind which way to turn, there stands a barn nestled beside a chapel smaller than itself. Antoine Pouponneau took that very name for his winery: Grange Saint-Sauveur. Antoine is no outsider. He spent years working the cellars of Bandol, wandered through Corsica, then became the name that legendary châteaux like Latour and Cheval Blanc call on whenever their wines go wrong. His wife, Alice, grew up beside their first vineyard. Though born into a family with centuries of winemaking in Burgundy and Champagne, she chose to go back to school and learn the basics all over again. In 2017, they realized their shared dream when they laid the foundation for this place. The vineyard spans roughly 6.5 hectares, still worked with horses and trained in the classic gobelet shape. On limestone-clay soil sit century-old Chenin Blanc vines, their roots quietly anchored there for a full hundred years. They practice pure biodynamic farming—no certificate needed to prove it. Their range includes five cuvées: Centenaire, Les Arceaux, Le Martray, Clandestine, and Huguette. All fermented naturally, unfiltered, using almost no sulfur, and labeled Vin de France, because the couple wanted the freedom to listen to what their vineyard says rather than bend to rigid rules. Grange Saint-Sauveur, Chenin Centenaire, Vin de France, 2023. Source: Gụ Wine Bistro Đà Nẵng The bottle we've just brought in is Chenin Centenaire 2023 (Vin de France), distilled from those very century-old vines. Yields are low but precious—each bunch was hand-harvested to preserve its terroir intact. Grapes are pressed whole and unhurried, then aged on fine lees, which gives the wine structure and weight without sacrificing freshness. Poured into a glass, the aromatics bloom with citrus, quince, white flowers, a whisper of honey's gentle sweetness, and the sharp edge of flint. A wine with depth that stays elegant, lively acidity balanced by a mineral finish that lingers. This bottle is the perfect fit for seafood, poultry, or any fine dining occasion hunting for a white wine with real substance and character.

Wettolsheim sits on a slope where the soil changes almost row by row: granite in one plot, limestone in the next, then clay, then sandstone, then schist, sometimes within the same hillside. It's the kind of place that makes a winegrower stubborn about small plots, because two rows apart can taste like two different vineyards. That stubbornness is basically the whole story of Domaine Albert Mann. Vườn nho tại Domaine Albert Mann A Marriage of Two Vineyards The Barthelmé family had been growing vines here since 1654. Down the road, so had the Mann family, since the early 1600s. Two lines of winegrowers, tending slopes a few kilometers apart for three centuries, doing the same slow work their fathers had done. Then Maurice Barthelmé married Marie-Claire Mann, the daughter of a winegrower named Albert, and two family histories became one domaine. They kept her father's name on the label, which is either a nice gesture or a very practical branding decision, and it's probably both. One Hundred Small Gardens Under Jacky Barthelmé, Maurice's son, the domaine grew from five hectares to twenty-five, one small purchase at a time, until it held plots across seven Grand Crus, among them Furstentum, Schlossberg, Hengst and Pfersigberg, plus Eichberg, added as recently as 2020. Grand Cru is Alsace's word for the sites everyone already knew were special long before anyone wrote it down: steep, specific hillsides where the wine tastes like the place and not just the grape. Twenty-five hectares doesn't sound like much until you learn it's split into roughly a hundred separate plots, each one worked like its own small garden, because the soil underneath keeps changing its mind. Vườn nho Wettolsheim One Hundred Small Gardens Under Jacky Barthelmé, Maurice's son, the domaine grew from five hectares to twenty-five, one small purchase at a time, until it held plots across seven Grand Crus, among them Furstentum, Schlossberg, Hengst and Pfersigberg, plus Eichberg, added as recently as 2020. Grand Cru is Alsace's word for the sites everyone already knew were special long before anyone wrote it down: steep, specific hillsides where the wine tastes like the place and not just the grape. Twenty-five hectares doesn't sound like much until you learn it's split into roughly a hundred separate plots, each one worked like its own small garden, because the soil underneath keeps changing its mind. Two Generations, Same Slopes These days it's Jacky's son Antoine working alongside him, and you can see a small, deliberate shift happening under his watch. Since 2019 they've been grafting over some Pinot Gris parcels to Pinot Noir, betting that a grape long treated as an afterthought in Alsace deserves more attention than it's been getting. Antoine talks about wanting fully ripe tannins without pushing alcohol higher to get there, a harder balance than it sounds, and about doing the sorting out in the vineyard rather than at the cellar door, so less gets left to chance later. The domaine also holds two monopole plots planted to Pinot Noir, Clos de la Faille and Les Saintes Claires, meaning no one else on earth makes wine from those particular rows. What Lands in the Glass None of that history matters much if the wine in the glass doesn't hold up, so here's the short version. The Rieslings are precise and mineral, built to sit next to food rather than perform on their own. The Pinot Gris has real texture without turning heavy. The Gewurztraminer leans on spice and floral lift instead of leaning on sugar. And the Pinot Noir, the wine Antoine is quietly staking a claim on, comes out delicate and spiced rather than dense, made gently on purpose. Why We Brought Them to Vietnam We brought Domaine Albert Mann into Vietnam because that's exactly the kind of wine this country's food deserves: high acidity, aromatic without sweetness, the kind of structure that doesn't flinch next to fish sauce, fresh herbs, or something straight off the grill. The first collection lands with Riesling, Pinot Gris and Pinot Noir, delivered anywhere in the country within 24 hours through our own warehouses. If you're a restaurant or hotel buyer and you want to taste it before it's on your list, get in touch and we'll pour you a glass.

Last summer, standing above the terraces of Gratallops under the dry Priorat heat, it became immediately obvious why Clos Mogador could only exist here. Nothing about this landscape feels easy. The vineyards climb steep slopes of broken black slate called llicorella, sharp enough to cut your hands and poor enough to force the vines deep into the earth searching for water. In August, the heat rises off the stones like smoke. Olive trees twist in the wind. Everything smells of wild herbs, dust, fennel, dry rosemary, and hot rock. And somehow, out of this brutal landscape, René Barbier created one of Spain’s most important wines. We had the chance to visit Clos Mogador last summer, walking through the vineyards, tasting in the cellar, and seeing firsthand the extraordinary work behind these wines. Today, we are extremely excited to announce that Clos Mogador is finally on the way to Vietnam. And for lovers of great Mediterranean wines, this is a very serious arrival. The Wine That Changed Priorat Forever Before Clos Mogador, Priorat was almost forgotten. A remote Catalan wine region producing mostly rustic local wine, isolated in the hills southwest of Barcelona. Then in the late 1980s, a small group of producers arrived in Gratallops:René Barbier,Álvaro Palacios,José Luis Pérez,Carles Pastrana,Daphne Glorian. What they saw was not poverty. It was potential. Old Garnacha and Cariñena vines planted in impossible slate vineyards. Altitude. Freshness hidden beneath Mediterranean heat. Tiny yields. Wines capable of carrying enormous concentration while still preserving minerality and life. Clos Mogador became one of the defining wines of that movement. Not simply a great Priorat. One of the bottles that changed Spanish wine forever. Priorat Is Not Power. Or At Least Not Only Power. People who have never tasted great Priorat often imagine massive wines. Heavy.Hot.Extracted.Alcoholic. And yes, poor versions of Priorat can become exactly that. Clos Mogador is something else entirely. The wine has depth, certainly. Mediterranean depth. Black fruits, herbs, dark spice, graphite, smoke, warm earth. But underneath all that sits something cooler and more mineral than people expect. You taste the llicorella. That broken black slate gives the wines a kind of dry vibration. A tension running underneath the richness. Without it, the wines would collapse under the sun. Instead, they stay alive. That is what makes Clos Mogador special. Not size. Balance. Wines Built From Landscape Walking through the vineyards last summer, what struck us most was how physical everything felt. Nothing soft.Nothing easy.Nothing decorative. The terraces are steep enough that every movement feels deliberate. You understand very quickly why yields stay low here. Why the old vines matter so much. Why farming organically in Priorat is not a branding exercise but real work. Clos Mogador has long worked toward biodynamic farming and deep respect for the surrounding ecosystem. Forests, herbs, olive trees, biodiversity — everything around the vineyard feels connected to the wine itself. And you taste that Mediterranean landscape directly in the glass. Garrigue.Warm stone.Fennel.Rosemary.Black olive.Smoke.Dark cherry.Graphite. These are not polished international reds. They taste like somewhere. Clos Mogador The flagship wine remains one of the great Mediterranean reds. Mostly Garnacha and Cariñena, supported by Syrah and Cabernet Sauvignon depending on the vintage, sourced from old vines rooted deeply into the llicorella slopes around Gratallops. The first impression is often dark and serious. Then air changes everything. The wine opens slowly into layers of black fruit, dried herbs, tobacco, bitter chocolate, smoke, and crushed stone. The tannins are powerful but never rustic. The freshness appears later, quietly carrying the wine much further than expected. That is the trap with great Priorat. People expect heaviness. Instead, the best bottles become strangely drinkable. Clos Mogador always feels more elegant than people imagine before opening it. A Wine Made For Long Tables These are not wines for quick tastings. They belong around food. Lamb cooked over charcoal.Duck.Game.Slow cooked beef.Mushrooms.Hard cheeses.Long lunches becoming dinner. And honestly, they make incredible sense in Vietnam too. Smoky grilled meats. Spices.Charcoal. Rich sauces. Late dinners shared between too many glasses and not enough plates. The freshness hidden inside the wine keeps everything moving. That is why great Priorat works so beautifully at the table despite its intensity. More Than A Legendary Label It would be easy to speak only about the reputation. Clos Mogador has already secured its place in wine history. But what stayed with us most after visiting was not prestige. It was sincerity. The feeling that these wines still come directly from the landscape around them. That they still carry the heat, dryness, herbs, stones, and silence of Priorat itself. Nothing felt manufactured. Nothing felt designed for scores. Just a deep understanding of place, worked patiently over decades. That is becoming increasingly rare in wine. And maybe that is why bottles like these matter even more today. Clos Mogador Is Coming To Vietnam We are extremely proud to soon welcome Clos Mogador to Vietnam through Glouglou Wines. A legendary Priorat producer.A defining estate of modern Spanish wine.And one of the most important vineyard stories of the Mediterranean. The wines are currently on the way to Vietnam. Very limited quantities. And very beautiful bottles.