The Bouzereau family has been growing vines in Meursault for nine generations, dating back to the 18th century. The current Château de Cîteaux was established by Philippe Bouzereau (senior) in the 1960s. His son Philippe (junior) took over the running of the estate in 2006, having completed his studies in Beaune and worked vintages in Beaujolais, Australia and New Zealand. The 18 hectares of vines are cultivated according to the principles of la ‘Lutte Raisonnée’, or sustainable farming. Philippe passionately believes in letting the wine express its terroir, through minimum intervention in the winery and a judicious use of oak. He has certainly achieved this, as the resulting wines are rich, concentrated and showcase the terroir beautifully.
Auxey-Duresses is located in a valley in the Côte de Beaune, west of Meursault. The vineyard is situated on a north facing hillside and is subject to cooler winds than other areas of the Côte de Beaune. The soil is clayey at the bottom of the hill, with a rocky superficial soil at the top. The vineyard is managed using sustainable practices; only organic fertilisers and composts are used and chemical herbicides have not been used for over 15 years. The vineyard is cultivated in the traditional Burgundian manner and the grapes are manually harvested.
The grapes were pressed pneumatically and fermented on the fine lees in oak barrels, with regular lees stirring known as bâtonnage. The wine was matured in the family cellars, spending 12 months in oak barrels. 20% to 30% of the oak barrels for this cuvée were new. The use of oak was carefully monitored to ensure a pure expression of the Auxey-Duresses terroir was captured.
A rich and creamy style, with generous apple fruit aromas combined with hints of almond, spice and a linear minerality. Delicate floral notes and aromas of grapefruit and citrus notes combine with a hint of spice. This is also a rich and concentrated style, which is harmoniously balanced with a beautifully integrated oak character and delicious mineral overtones through to an elegant finish.
ABV = 13.5%.
Domaine Fichet is situated in Burgundy in a small village named Igé, and more exactly in the hamlet Le Martoret. Part of a wine growers’ family for many generations, Francis Fichet decided to take the risk of creating his domain by withdrawing from the cooperative cellar of the village, during a wines crisis in 1976.
Maconnais superstar, Domaine Fichet, is giving its Cote de Beaune neighbours a run for their money. By focusing on individual vineyards, the Fichet brothers have unlocked the potential of their land and claim they will not stop improving their output until their family winery is held in the same regard as the famous names from Puligny- or Chassagne-Montrachet. Working in the commune of Igé, they own a 4.6-hectare vineyard that sits on the side of the valley. Called ‘Château London’, it is considered one of the top sites in the Maconnais.
Old vines, free draining shale soils and the perfect amount of sunshine work in collaboration to ensure the grapes ripen evenly. The grapes are sorted carefully and aged on their lees, then fermented in old barriques. The results are simply superb.
To see a fiche technique / tasting sheet for this wine that has been prepared by the team at Domain Fichet, please click on the blue link below.
ABV = 13.0%.
Until 2005, the Perraud family was one of many making their living from growing grapes for the local cooperative. Encouraged by his parents, Jean-Christophe Perraud, then 24, began to make and bottle wine from the family's 25 hectares of Bourgogne, Mâcon and Saint-Véran vineyards and sold them on the local market until 2009. Produced from what the Perrauds describe as 'young vines' (both the Chardonnay and the Aligoté are between 20-25 years old), the wines show remarkable elegance, purity and complexity at modest price tags. Domaine Perraud is a fine example of a young vigneron striking out on his own with the family's vineyards to create what will soon be one of the Mâconnais' most respected domaines.
The Aligoté was all grown in Jean-Christophe Perraud's own vineyards in Mâcon, in the communes of La Roche Vineuse, Verzé and Salornay sur Guy. The Aligoté variety thrives on silex (flint) or chalk soils as found here and gives expressive, aromatic wines with excellent minerality. The grapes were machine harvested in the cool of early morning. This ensured a quick turnaround so that the precious stone fruit character was kept intact, without danger of oxidation.
For most producers, 2017 was a plentiful harvest with good concentration and expressive fruit. This achievement was not without effort. In the Mâconnais the summer heat meant that maintaining acidity was the main challenge. The high summer temperatures also affected the size of the berries, which resulted in good concentration but less juice. For Domaine Perraud, it was crucial to start the harvest at the end of August to preserve maximum acidity and achieve wines with both balance and freshness.
Wild yeasts were used for the fermentation and the malolactic fermentation was allowed to take place in order to encourage a round, supple feel. The wine rested for six months on its lees and was aged for a further four months in bottle to encourage complexity, before blending and then bottling. Only stainless steel was used.
Bright lemon yellow in colour, with abundant aromas of citrus and stone fruit. The medium-bodied palate shows lovely purity of lemon and mineral flavours, balanced by riper peach and pear fruit, which last well on the elegant and refreshing finish.
ABV = 12.0%.
Established in 1998 by experienced winemaker Jean Rijckaert, who fell in love with the terroir in both the Macon and Jura, this unique estate has cellars and produces wine in both regions. Without heirs, Jean partnered with his brilliant student Florent Rouve and groomed him until he was ready to take over managing the estate and all winemaking in 2013. The “savoir-faire” that made the outstanding reputation of these wines – restricted yields, manual harvesting, slow and moderate pressings, indigenous yeasts, limited batonnage to favor acidity, long aging – has been preserved, perhaps even enhanced, with the incredibly talented Florent taking over at the helm of the estate, while Jean consults at key stages in the process. All wines are aged in oak barrels with no racking, stirring or any disruption during élevage. These beautifully crafted wines soulfully represent some of the best in natural winemaking, which aims to express the typicity of the grape and the specificity of the terroir.
This is a blend of several old vineyards, coming mainly from the slopes of the Roche de Solutré. These vines give grapes that ensure the overall harmony of this wine : structure, balance and typicity of the aromas. South-East exposure. The sunshine and the heat of these white soils allow a good growth and maturity for the grapes. Altitude about 260-280 meters.
The vines used to create this wine are approximately 45-50 years old. The solid roots of these old vines penetrate deep into the soil and allow the vines to keep their "feet cool", although "the head" is very exposed to the sun and heat. The grapes are rich and concentrated, but keep a structure of finesse and an remarkable elegance of aromas. The grapes undergo a long and careful pressing, using a pneumatical press. Alcoholic fermentation and malolactic fermentation (completely done) are done in neutral French oak barrels, which have prevoiusly been used between 4 to 7 times.
25% of the barrels used for ageing the wine are new oak, as these highlight the structure of the wine. The ageing on the lees takes 15 months, with no racking and no stirring, in order to preserve both the structure of the grape and the typicity of the outstanding terroir of Pouilly-Fuissé.
100 % Chardonnay.
Aromas of fresh fruits and white flowers. The palate is full and round, with aromas of peach, apricot, acacia flowers, citrus and a touch of fresh honey. The finish is long, with superb minerality.
ABV = 13.5%.
Gaunoux is an old Côte de Beaune family whose most famous member was Henri Gaunoux—a celebrated vigneron in the decades on either side of the second war. Upon his death in 1972 his estate was divided among his family, and his two sons consolidated the vineyard parcels into two domains: Domaine François Gaunoux in Meursault, and Domaine Michel Gaunoux in Pommard.
Henri’s grandson, Jean-Michel, went to work side by side with François in 1978. In 1990, Jean-Michel split with his father and started his own domain, Domaine Jean-Michel Gaunoux, with vineyard parcels from his mother’s family. In 1991, he put in a new, very deep and cold cellar and aging room. In 2012, after completing enology studies and working a harvest at Saint Innocent in Oregon, Jean-Michel’s son Henri joined the domain. These days, the father and son team farm nearly six hectares, or 14.5 acres, in the villages of Meursault, Pommard, Puligny-Montrachet, and Volnay.Production is just about evenly split between Pinot and Chardonnay, and Jean-Michel is equal to either variety. The distinguishing characteristic of his wines is—and I hope you appreciate this term—their regal nature. These are self-assured wines, without need of flash or pizzazz (you won’t find big extractions, high toast oak, or the like here). They know themselves and are solidly built, pure, long, very mineral, and ageworthy.
He manipulates very little in the cellar, and limits the use of new oak to about 30% for the Premier Cru red in good years (15-20% for the whites). He racks the wine out of barrel and into vats shortly after the following vintage so that his barrels never go empty and dry out. He quit lees stirring in 2004, fearing that it encouraged premature oxidation, and subsequently found that this permitted him to cut his SO2 additions in half. He does not filter the reds. In good years, Jean-Michel takes the rare step of putting aside a certain amount of a given year’s wine to age in bottle in his cellar for later release. This allows him to offer beautifully stored bottles of his wine to clients. And the thing is, he does so at near the same prices as the current release.
Gaunoux's village Meursault is an assemblage of 4 parcels: Terres Blanches (1.15 acres) and Pelles (0.5 acres) on the south side of town, giving richer fruit and elegance; and Criots (1 acre) and Malpoiriers (2 acres) on the north side, giving a leaner, more mineral wine. The average age of the vines is 45 years.
Long, cool fermentation in barrel; 15-20% of French oak barrels are new and the rest are one-year-old. Aging/elevage: racked into neutral vats after 12 months, and then bottled.
Well developed with ripe, tropical fruit on the nose and an enticing note of honey leading to an intense and concentrated palate with well balanced acidity and a crisp, clean, lengthy finish.
ABV = 13.0%.
Jean-Claude Boisset was radically transformed with the arrival in 2002 of viniculteur Grégory Patriat, one of the best viticulturalists/winemakers of his generation in Burgundy. Grégory had spent the previous three years working in the vineyards at Domaine Leroy and still spends a great deal of his time in the vineyards, paying his growers by the hectare in order to ensure low yields. He also prefers to work with organic growers, as he finds they produce better fruit. Unlike other Burgundian négociants, Grégory specialises in making wines from lieux-dits (or tiny plots of vines), something which accounts for the limited production of most of his wines.
This wine is from Igé, one of the Mâconnais' top villages. Château London is the specific vineyard or lieu-dit of the grapes. Vine age is approximately 20 years and the yield is 7,000 vines per hectare. The vines are Guyot trained to a height of 1.3 metres, to ensure enough light exposure for photosynthesis. Soils are stony and clay, with a high proportion of chalk. The grape is a clone of Chardonnay, Chardonnay-Muscaté, which gives the typical structure, poise and freshness of Chardonnay together the aromatic expression of Muscat.
In 2017, Burgundy enjoyed a return to average yields. Some areas were impacted by spring frosts which reduced yields slightly. Generally the vines’ growth cycle benefitted from an early budburst at the beginning of April, followed by a very warm summer. Ripening progressed at a good pace with the first grapes being harvested across the region two weeks ahead of average.
The grapes were harvested manually into 20kg crates, then whole bunch pressed for 2.5 hours, before the juice was transferred to oak vats. Indigenous yeasts were used for a long fermentation without racking or lees stirring. The wine was then aged in 30% new French oak barrels for eight months without being racked. The barrels used are toasted at low temperatures to impart a subtle, delicate flavour to the wine. The wine was bottled by gravity in August 2017, fined with bentonite and very lightly filtered.
This 100% Chardonnay has golden nuances in the glass. There is a nice complexity on the nose with aromas of ripe yellow fruits, citrus and white rose. This wine is clean and fresh on the palate with good acidity. The finish is long and lively.
ABV = 13.0%.
Whilst Chavy’s have been living in Puligny Montrachet for over 200 years it was not until 1986 that Gerard Chavy started to estate bottle his own wine (previously the wines were sold to negociants).
The estate of Gerard Chavy was split into 2 separate estates by his sons, Jean-Louis Chavy, and Alain Chavy folowing the retirement of Gerard around 2005. We import the wines from Jean-Louis who has built a brand new winemaking facility and a deep temperature controlled cellar at the bottom of the village.
Vinification is classic with temperature control and only natural yeasts used for fermentation. The average age of vines at this estate is impressive with most vineyards now aged between 20 to 40 years old. For the elevage of the wines the use of new oak is restrained with the village Puligny seeing only 15% new oak and the 1er cru’s just 25%. Unfortunately there are no Grand cru vineyards among his holdings, however his 1er crus are located very close to some of the best vineyards in Puligny.
Jean-Louis’ wines are effortless and unforced showing fine fruit purity and crystal clear terroir definition for each 1er cru. These are wines of classic style that age and develop gracefully.
Straw colour, with medium-strong nose of butter, minerals and toasty vanilla-wood aromas.Mouthfilling and complex, refreshing acidity. Full bodied, lovely use of oak and crisp acidity, this is a particularly well balanced wine. Good length, huge finish.
ABV = 13.5%.
La Chablisienne, founded in 1923, has been at the vanguard of the modern co-operative movement and has challenged the assumption that big (250,000 bottles/year) cannot be beautiful. Over the years, La Chablisienne has given birth to a series of wonderful, ageworthy wines that have positioned the estate at the top of the cooperative wine quality hierarchy; indeed, there are fewer cooperatives anywhere that make better wines than La Chablisienne. The grapes come from 300 winegrowers in the region and are vinified under the talented eye of Vincent Bartement, who yet again, has secured La Chablisienne the award of IWSC French Wine Producer of the Year 2018.
A signature characteristic of La Chablisienne is a mosaic of climates, or vineyard plots, making it one of the few sources from which wine lovers can truly taste the differences between the various premier cru and Grand Cru sites. The wines are made from a single grape variety, Chardonnay; therefore, the differences between the wines express phenomenal terroir diversity. The unique soils, specifically Kimmeridgian soils, and microclimates of Chablis prove an ideal place for Chardonnay cultivation. Here mineral examples are produced, as well as, wines of superb finesse unmatched by any other Chardonnay in the world. La Chablisienne’s range of Chablis offerings cover the full spectrum from Petit Chablis’ to Grand Crus. Their quality is consistently outstanding. They have established themselves as the benchmark for Chablis producers and the bar continues to be raised.
The vines used to make this wine are situated in the villages of Beines, Béru, Chablis, La Chapelle Vaupelteigne, Chemilly sur Serein, Chichée, Collan, Courgis, Fleys, Fontenay, Lignorelles, Ligny le Châtel, Maligny, Poilly, Préhy, Saint Cyr les Colons, Viviers and Villy. The vines used are on average around 20 years old.
The must undergoes cold settling before fermentation which happens in stainless steel tanks. Malolactic fermentation is also allowed to occur. The wine is then left to mature on its fine lees, in tanks.
This is a clear and brilliant wine with golden-yellow colour. A well-developed and mature bouquet reveals white and yellow-fleshed fruits. A very distinguished mineral note becomes more noticeable on aeration. Good aromatic length. Very pleasant volume in the mouth accompanied by freshness and crisp, well-defined fruitiness. The ripeness detected in the nose returns elegantly in the mouth. Good persistence in the finish.
ABV = 12.5%.
This wine is recognized as one of the best white wines produced in the world. Nicolas Potel grew up at the Domaine de la Pousse d’Or in Volnay where his father was the operations manager. The young Nicolas was meant to succeed his father in this position. Yet Gérard Potel’s early death prompted the owners of the domaine to sell the vineyard. Therefore, Nicolas Potel was left with almost nothing in 1997. Due to the support of numerous Burgundian winemakers who offered Potel both grapes and wines for the development of his own wine trading house, he was able to found Maison Nicolas Potel in the spring of 1998.
Although the wines are produced from purchased grapes and wines, Potel creates the unique style of his wines by means of his old-fashioned cellaring technologies: spontaneous fermentation, minimal additions of sulphur, gentle ageing in Burgundian pièces (228 -litre cask). Hence the domaine's reputation for some of the most full-bodied, round wines of all the Côte d’Or vineyards. The Nicolas Potel label became an excellent source of predominantly red wines, from 'everyday' Bourgogne Rouge to the Grands Crus of the Cote de Nuits. His hallmark has been to make wines which respect both their vineyard provenance and the style of the vintage while remaining sensibly priced. Production today is around 300,000 bottles per year, and although Nicolas Potel himself left the company in 2008, Maison Nicolas Potel maintains to this day its exceptionally high standard and quality.
The Corton Charlemagne Grand Cru appellation - in the northern part of the Côte de Beaune - is shared by the two villages of Aloxe-Corton and Pernand-Vergelesses. The village of Aloxe-Corton is exceptional in having over half of its area covered in Grand Cru vineyards. It has an exposure ranging from east to south and southwest.
The grapes come from 2 parcels and are harvested by hand and after pressing the grapes, a cold settling of 48 hours at 8°C is made. Then the juice was put in 100% new oak barrels for both fermentations - alcoholic and malolactic - and aged for around 16 months without stirring/battonage of the lees.
A reserved and quite discreet nose reflects notes of petrol, green fruit and rose petal that complement well the rich, full and intense flavours that are delicious, textured and have a wonderful mouth feel on the beautifully balanced and powerful finish.
ABV = 14%.
Jean-Paul and Monique Paquet set up their eight-hectare estate above the village of Fuissé in 1989, and are delighted that their enthusiasm has passed to their son, Yannick, who joined the family business in 2005 after studying viticulture and oenology.
The wines show fabulous concentration and texture, thanks to the Paquets’ know-how and painstaking work in both the vineyard and the cellar.
This, their Macon-Fuisse, delivers a very close it to a Pouilly-Fuissé at a markedly lower cost.
Produced in the traditional Burgundy style,with entirely manual grape harvesting and pneumatic pressing techniques. Elevage is conducted in thermo-regulated stainless steel tanks. Yeasts are naturally occurring to maximise the flavours of the terroir.
White Burgundy with a ripe green apple note on the nose, baked apple flavours and a hint of spice. This is a leaner, more Chablis-like Fuissé than some.
ABV = 13.0%.