Vinvino was established by Kelvin Boey who is a passionate & experienced fine wine collector/buyer for the last 20 years.
He has a deep knowledge of fine wines from France, Italy & Spain especially the regions of Bordeaux, Burgundy, Rhone, Tuscany,
Piedmont & Rioja.
He has done extensive research and has met many renowned
winemakers in addition to over 2,700 wine notes on Cellartracker.
VinVino is the Malaysia distributor of fine wine brands such as Cantina Tre Pile (Piedmont, Italy), Domaine de la Charbonniere (Rhone, France), Domaine Serafin(Burgundy, France) & Domaine Xavier Gerard (N. Rhone, France).
We also organise bespoke wine tastings & gourmet dinners. Value add services include private tastings, dinner events, education sessions and wine tours.
Kelvin is a poetic storyteller who has the ability to engage audiences with stories of wines – history, origin, production and the balance between dish components and wine characteristics.
Grape Varieties: 40% Grenache Blanc, 20 % Clairette, 40% Roussanne
These grape varieties come from 2 different but complementary terroirs: the sandy soil “Mourre des Perdrix” and the soil “Brusquières”
Viticulture: Rigorous bud pruning. Furthermore, green harvesting and leaf thinning are done.
The picking is entirely by hand, with sorting in the vineyard and again in the cellar.
Vinification: manual harvest and sorting at the estate by vibrating table, destemming and crushing of the grapes.
Grenaches and Roussanne are aged 75% in stainless steel vats for seven months, with stirring on the lees. The rest is aged in new oak barrels for seven months, with regular batonnages.
Clairette stays 100 % in stainless steel vats for keeping fruit and freshness.
TASTING NOTE:
The nose is on fruits with yellow and white flesh, dominated by peach and exotic fruits. A few notes of vanilla and brioche bring an extra touch of fat. The richness of its mouth unfolds and ends with a mineral note.
Single vineyard cuvee. All grapes are coming from the locality called “Mourre des Perdrix”. It is a half-plateau situated on Courthezon. The terroir is composed by different soils: (red clay, with round pebbles and sandy marl).
Grape varieties: Grenache, Syrah, Mourvèdre, Cinsault
Viticulture: Rigorous bud pruning. Furthermore, green harvesting and leaf thinning are done.
The picking is entirely by hand, with sorting in the vineyard and again in the cellar.
Vinification: in stainless steel vats and in big oak vats during 3/4 weeks.
Gentle extractions.
Elevages in big oak vats, barrels and demi-muids
Food pairing: meats, game birds, cheese..
It is a tribute cuvée on our most beautiful old vines in AOP Châteauneuf du Pape.
Grapes varieties:
Grenache comes from a plot of hundred-year-old vines on clay-sandy soil located in the vineyard called “La Crau” and since 2017 one plot from “Coudoulet”.
Mourvèdres come from the “Cristia” lieu-dit.
Viticulture: Rigorous bud pruning. Furthermore, green harvesting and leaf thinning are done.
The picking is entirely by hand, with sorting in the vineyard and again in the cellar.
Winemaking: Manual harvest and sorting on the estate by vibrating table, destemming and crushing of the grapes.
Vinification of Grenache and Mourvèdre apart.
Maceration lasts about 4 weeks, with gentle extractions to subtly reveal all of its aromas.
Malolactic fermentation in frustoconical wooden vats or half-muids.
Aging: It is made in wooden vats and demi-muids (500 to 600 L oak casks)
SERVICE TIPS: Around 16-18 ° C. If possible, consider decanting the wine
Aging carried out in oak barrels in order to give greater complexity and durability to a wine already endowed with great potential.
BARBERA D’ALBA SUPERIORE
Denomination: DOC
Grape variety: Barbera 100%
Grape yield per hectare: 70-80 quintals
Exposure and Altitude: south-east; 400m above
sea level Soil conformation: clayey-marly
loam Harvest period: first weeks of October
MANAGEMENT OF THE VINEYARD
Integrated agriculture that respects the ecosystem; guided grassing of the inter-row; Guyot cultivation of vines; thinning is carried out at veraison in order to increase the quality of the grapes by reducing the production per vine by approximately 30%.
VINIFICATION AND REFINEMENT
The grapes are destemmed and then pressed, the must carries out alcoholic fermentation in contact with the skins in stainless steel tanks for a period of approximately 10 – 15 days at a temperature of 25-26 °C; the wine will then undergo malolactic fermentation in steel and finally a period of refinement in oak barrels.
ORGANOLEPTIC CHARACTERISTICS
Colour: ruby red with garnet reflections
Aromas: fruity notes (plum, plum jam) accompanied by hints of spices (cinnamon, chocolate and vanilla)
Taste: Full and balanced with a light fresh note
Serving temperature: 14-15 °C
Capacity of evolution: 6-7 – 10 years
Pairings: Red meat; mature cheeses; first courses with meat sauce
Structured and fragrant, with a light and harmonious astringency thanks to its sweet tannins. Aged 8 months in Slavonian oak.
LANGHE NEBBIOLO CARLIN
Denomination: DOC
Grape variety: Nebbiolo 100%
Grape yield per hectare: 65-70 quintals
Exposure and Altitude: south-west; 400m above
sea level Soil conformation: clayey-marly-limestone loam
Harvest period: first weeks of October
MANAGEMENT OF THE VINEYARD
Integrated agriculture that respects the ecosystem; guided grassing of the inter-row; Guyot cultivation of vines; the bunches are thinned twice between July and August. The grapes are harvested in 20kg baskets with manual selection on the vine
VINIFICATION AND REFINEMENT
grapes destemmed and then pressed; the must undergoes fermentation and maceration in steel tanks for approximately 10 days at a temperature of 28-29 °C; after malolactic fermentation, the wine ages in oak barrels for approximately 8 months
ORGANOLEPTIC CHARACTERISTICS
Colour: ruby red with shades tending towards garnet
Aromas: floral notes of rose, violet, raspberry and spices
Taste: Soft and elegant flavour, with great persistence
Serving temperature: 16-17 °C
Ability to evolve: 6-7 years
Pairing: Red meats, cured meats, cheeses
Producer notes:
Bright ruby red with slight orange reflections, Perfumes: Ethereal Ample Mineral, balanced and very persistent, there are hints of sweet vanilla spices.
Aging capacity:
12-15 years
The maximum expression of the Nebbiolo grapes grown in the Bussia area. Barolo Bussia is a wine of great elegance and finesse resulting from the ripe tannins which give it roundness.
BAROLO BUSSIA
Denomination: DOCG
Grape variety: Nebbiolo 100%
Grape yield per hectare: 65-70 quintals
Exposure and Altitude: south-west; 400m above
sea level Soil conformation: clayey-marly-loamy loam
Harvest period: second half of October
MANAGEMENT OF THE VINEYARD
Integrated agriculture that respects the ecosystem, limiting machinery passages through the vineyard as much as possible; guided grassing of the inter-row; Guyot cultivation of vines; the bunches are thinned twice between July and August. The grapes are harvested strictly by hand in 20kg baskets with scrupulous sorting of the bunches.
VINIFICATION AND REFINEMENT
grapes destemmed and then pressed; the must undergoes fermentation and maceration in steel tanks for approximately 15 – 20 days at a temperature of 28-29 °C; after malolactic fermentation, the wine ages in oak barrels of different capacities for a minimum period of 18 months; after which it is left to rest in steel tanks before bottling.
ORGANOLEPTIC CHARACTERISTICS
Colour: Bright ruby red with light orange reflections, brightly luminous.
Aromas: Fruity notes of ripe red fruit and plum jam, violet; there are hints of sweet spices, vanilla, leather, sweet tobacco
. Taste: balanced, warm, harmonious resulting from noble tannins, long and persistent in the finish.
Serving temperature: 16°C
Evolutionary capacity: 12-15 years
. Pairing: Fine red meats; mature cheeses
A tiny production of just 3,500 bottles, this is a balanced Viognier that leans towards fresh fruit and acid, rather than any tropical notes. The grapes are sourced from a partially-terraced 1.05ha parcel in Verin, located 2km from Condrieu. The Malolactic fermentation is blocked, keeping a high level of acidity in this sharp expression of granite-infused soil. The dominant notes are white flowers, violets, with persistent minerality through the finish.
The Xavier Gerard Condrieu L’Arbuel is a white wine from France’s Northern Rhône region, made from the Viognier grape. It is described as an elegant and complex wine with notes of stone fruit, white flowers, and a minerality, balanced with hints of toast, cream, and vanilla from aging in older barrels. The wine is known for its freshness and finesse, making it a versatile pairing for foods like poultry, shellfish, salmon, or roasted vegetables.
Discover the elegance of Northern Rhône Syrah with the Xavier Gérard Saint-Joseph “Le Blanchard”, a small-production cuvée crafted by one of the region’s rising artisanal winemakers. Sourced from the steep, granite-rich slopes of Saint-Joseph, Le Blanchard expresses purity, finesse, and the authentic character of handcrafted Rhône wine.
This vintage showcases 100% Syrah, vinified using traditional methods and aged in older large barrels to preserve its natural freshness and aromatic complexity. The result is a wine that balances refinement with classic Rhône structure vibrant, expressive, and beautifully textured.
Experience the elegance and power of the Northern Rhône with the Xavier Gérard Côte-Rôtie, a stunning expression of handcrafted Syrah from one of the region’s rising-star producers. Sourced from steep, schist-laden slopes of Côte-Rôtie, this cuvée captures the pure essence of its terroir with precision, finesse, and remarkable depth.
The vintage opens with lifted aromas of blackberry, dark cherry, violet, graphite, and cracked pepper, supported by subtle herbal and mineral undertones. On the palate, the wine is silky yet structured, delivering layers of ripe fruit, spice, and stony minerality with refined tannins and vibrant natural acidity. Its long, elegant finish is both pure and persistent, a hallmark of Xavier Gérard’s minimal-intervention approach and meticulous vineyard work.
With limited production and highly sought-after parcels, this Côte-Rôtie is a superb choice for collectors and Rhône enthusiasts alike.
The Xavier Gérard Côte-Rôtie “Le Mollard” is a beautifully refined and expressive Northern Rhône Syrah crafted from one of the estate’s most prized hillside parcels. “Le Mollard” is known for its steep schist slopes and exceptional exposure, producing wines of purity, elegance, and deep mineral character. In the hands of Xavier Gérard, one of the new-generation stars of Côte-Rôtie, the vineyard’s potential truly shines.
The vintage delivers captivating aromatics of blackberry, raspberry, violets, smoked herbs, and crushed stone, offering both intensity and finesse. On the palate, the wine is silky, vibrant, and tightly structured, layering dark fruit with peppery spice, floral lift, and a distinctive stony backbone. Fine-grained tannins and lively acidity carry the wine to a long, graceful, and terroir-driven finish.
A superbly crafted wine with remarkable clarity and precision, Le Mollard stands as one of the most elegant and pure expressions of Côte-Rôtie.