Based in Banyuls-sur-Mer, the Cave de l'Abbé Rous produces and markets a range of fine wines from AOC Banyuls and Collioure. Its name was chosen in honor of the Abbot who in the late nineteenth century was first instituted trader Banyuls wine farmer to finance the construction of a church for the village. It is based on 750 wineries and their 1150 hectares of vineyards from which it carries out its tanks to elaborate selections. The quality is its requirement and this for all the stages of winemaking, the conduct of the vine to the wine and livestock to presentation. With a unique know-how for breeding Banyuls and Banyuls Grand Cru, its range is of great wealth.
Learn the basics of butchering at Taylor's Market. Taylor’s Market Butcher Danny Johnson is a 1982 graduate of the Oregon Meat Cutting School. He started working at Taylor’s on May 2nd 1983 and became part owner in October of 1987. In January 2007 Danny and his wife Kathy became sole owners of Taylor’s.