Jardí "Not Quite Earl Grey" Crunch BitesJARD Chocolates was started in 2015 by Pastry Chef Jocelyn Gragg. After graduating from the Culinary Institute of America's Hyde Park campus, she began her professional life in some of the best fine dining restaurants in the south such as The Ocean Room at Kiawah Island, The Georgian Room at Sea Island, and Restaurant Eugene in Atlanta. While in these hubs of creativity, and inspired by the chefs of each, she created desserts using fresh, local

winemaker Emul Ross

Essentially declassified Côte-Rôtie

offering both accessibility and depth

he picked up the nickname Puis

whole-cluster pressing

combined with good water reserves in soil from 2018

” and you can feel Mar and Ignacio’s passion in their wines

It has a dry mouthfeel and a saltiness natural to the area

Look for blackberry and other crisp fruit tones on one floor and deep rich chocolate on another

In contrast to the wines ofhis father

While the source of most of the bottlings is the famed Ayler Kupp

Gaja didn’t stop there