FiGee Fine Goods is the official importer and distributor in Switzerland of premium spirits and wine from around the world. We specialize in artisanal, exclusive, limited edition, rarities and independent bottlers.
Ruzard Rosière 2020 is a Jura red from Trousseau, drawn from two Aviet parcels around Arbois. It is light in colour, aromatic and dry, with red fruit, pepper and a savoury, mountain-fresh line.
WINEMAKING: fermentation uses native yeasts in old wooden vats, with gentle extraction to protect perfume and shape. Ageing takes place for twelve months in old foudres, keeping oak in the background and preserving a pale, precise structure.
FOOD PAIRING: serve slightly cool, at 14 to 15 °C. It suits roast poultry, veal, charcuterie, mushrooms and aged Comté. Its fine tannins and bright acidity also work well with regional dishes made with cream, morels or smoked sausage.
Château Pontet-Canet 2019 is a Pauillac blend of 65% Cabernet Sauvignon, 30% Merlot, 3% Cabernet Franc and 2% Petit Verdot. The vintage is less about raw mass than composure: a structured year with freshness, graphite line and firm Cabernet detail.
ÉLEVAGE: ageing lasted 16 to 18 months before bottling, without fining or filtration. Oak, amphora and concrete each play a role, but the 2019 reads first as Pauillac fruit and gravel structure rather than cellar technique.
FOOD PAIRING: decant young bottles for two hours. It belongs with rib of beef, lamb, venison, porcini, black truffle or aged Comté, and has the frame for a long cellar life. The balance is deliberately classical, with no need to force early service.
Château Mille Roses 2019 is an organic Margaux AOC from 55% Cabernet Sauvignon and 45% Merlot. It is a small-estate wine with clear red and black fruit, supple tannins and a fresh frame rather than a heavy grand château style. The 2019 vintage gives an accessible, polished Margaux expression for drinking from 2026 to 2030.
WINEMAKING: stainless-steel fermentation with a maceration of three to five weeks, followed by 12 months in French oak barriques, one third new. Malolactic fermentation was carried out in barrel for roundness and integration.
FOOD PAIRING: serve after a short decant. Duck breast, grilled veal, entrecôte, roast vegetables, mushroom risotto and semi-hard cheeses fit the wine's supple frame.
Château Durfort-Vivens 2019 is built from 90% Cabernet Sauvignon and 10% Merlot. It favours lift, floral detail and firm graphite-like tannins over weight, with cherry, tobacco, liquorice and plum carried by a fresh saline line.
WINEMAKING: aged 18 months in 70% French oak barrels and 30% terracotta amphora, preserving fruit clarity while adding structure.
FOOD PAIRING: decant and serve in a Bordeaux glass. Lamb rack, veal with morels, mushroom tart or aged sheep's cheese fit the wine's Cabernet frame.
A benchmark vintage for Château Clinet. The 2019 brings together 80% Merlot and 20% Cabernet Sauvignon, aged 16 to 20 months in French oak (75% new). Limited production of 49,500 bottles. At 14.5% vol., it blends Pomerol's signature depth – ripe black fruit, truffle, cocoa – with a creamy texture and perfectly integrated acidity. A wine of balance and tension, to enjoy now with decanting, or cellar for 15 to 25 years.
Clos Fourtet 2019 is a Saint-Émilion Premier Grand Cru Classé B from 90% Merlot, 7% Cabernet Sauvignon and 3% Cabernet Franc. The estate’s technical sheet records harvest from 24 September to 10 October and a wine shaped by deep colour, freshness and chalky structure.
WINEMAKING: whole, uncrushed berries were fermented in small temperature-controlled stainless-steel vats, with extraction by manual pigeage. Ageing ran for 14 to 18 months: 50% new French oak, 48% one-year barrels and 2% terracotta amphora, adding precision without turning the wine into an oak exercise.
FOOD PAIRING: decant young bottles for around two hours and serve slightly cool in a large Bordeaux glass. Roast lamb, beef rib, duck breast, mushroom-rich dishes and aged Comté all suit the wine’s depth and controlled finish.
