Organic. As always, this was drawn from mature, 35- to 40-year-old vines rooted entirely in the limestone soils of Chavignol. The multiple sites are largely sloping vineyards on the lower flanks of the Chavignol hillside terroirs of Les Chasseignes, Les Longues Fins and La Rue de Vaux. Importantly, Boulay also includes fruit from his younger vines growing on the great hillsides of Clos de Beaujeu, Monts Damnés and La Grande Côte. The juice was naturally fermented and aged for nine months in tank on lees, with a small volume also fermented in a single large wooden cask.

A classic and refined style with some citrus characters framed by bakery and subtle vanilla spice, the iconic Triolet is a classic Bordeaux Blanc blend, incorporating the three varieties of Sauvignon Blanc, Semillon and Muscadelle. It was first produced by Mount Mary in 1987. The varieties are fermented separately in barrel with complexity and palate weight gained from extended lees contact and fermentation on solids.

Delamotte was found in 1760 and is one of the five oldest Champagne houses. Based in the Grand Cru Village of Le Mesnil-sur-Oger in the Cote des Blancs, the house is reknowned for the delicacy and elegance of their cuvees. A 100% Chardonnay from six select Grand Cru vineyards in the Cotes des Blancs: Le Mesnil-sur-Oger brings fine acidity, minerality, and saline characters; Avize brings balance and structure; Oger brings generosity and fruit expression; Cramant brings minerality and smoky complexity, Chouilly structure and length, and Oiry the texture, body, and roundness. With six years of ageing on lees, this cuvee is characterised by its pure, direct, and intense flavours of citrus flavours, saline notes, and complex notes of freshly baked brioche. This Champagne will easily enhance a range of dishes, from oysters to beef tartare, and will comfortably age for another decade.

Chateau Pedesclaux was created by its namesake, Pierre Urbain Pedesclaux in 1810 when he purchased vineyard land from another Pauillac estate, Grand Puy. The Pedesclaux family were already established in Bordeaux as Negociants when they added winemakers to their resume. In fact, Edmond Pedesclaux was one of the brokers that helped determine the original 1855 Classification of the Medoc. In 1883, the property was enlarged when the owner purchased vines from the Cruse family, who owned the neighbo

This is the emblematic vine of Jura. In Jura, Savignin is mostly used to produce vin jaune, an oxydative wine which has made Jura famous. Domaine du Pélican produces a non-oxydative cuvée (topped up during elevage in the barrel to avoid oxydation, hence called "Savagnin Ouille"). The Savagnin vine belongs to the Traminer family. Since its birth in Montigny-lès-Arsures in 2012, Domaine du Pélican has rapidly established itself as one of Juras leading lights, producing exceptional biodynamic wines that mix finesse with thrilling Jurassien character. The project was born in Taillevent Paris where Guillaume dAngerville, proprietor of the great Volnay estate Marquis dAngerville, was served blind a bottle of Jura Chardonnay from the 2005 vintage. Struck by its quality, Guillaume was taken a back to discover the wine was not from Meursault, let alone anywhere in the Côte dOr. This moment proved the trigger for an exciting new project. Several Jura visits and tastings later and Guillaume was convinced to buy land there. He sought the help of respected Jura geologist Yves Hérody to find the best vineyard sites, a journey which took three years and culminated in a deal with the Château de Chavannes in Montigny-lès-Arsures in 2012 to purchase and lease five hectares. Jean-Marc Brignot sold him another five hectares shortly afterwards and finally in 2014 five hectares were leased from retiring Jura legend Jacques Puffeney. The estate is managed by Guillaumes Volnay Régisseur and partner in Domaine du Pélican, François Duvivier, who runs a team permanently based in the Jura. The vines are between Arbois and Montigny. Vitally all 15 hectares are within 2km of each other, the same as in Volnay, this allows the estate to grow the vineyards bio-dynamically for which some of the necessary treatments need to be made within two hours of preparation. The plots are among Juras finest, the very best being En Barbi and Grand Curoulet. The terroirs here, a mix of marly clay and gravels with varying exposures from north to south, are even more complex than in Burgundy. Whilst a broadly Burgundian approach is employed to wine-making, there is no doubting the individuality and Jurassien personality of the wines. The dAngerville approach in the cellar has always been light-touch, one which is toned down even more for Domaine du Pélican, little new oak is used and élévage is shorter, lasting twelve months as opposed to eighteen in Volnay. Tanks and foudres are employed for ageing the reds, 500 litre casks for the Savagnin and traditional Burgundian barriques for the Chardonnay. The whites are both topped up as opposed to the more common oxidative Jura method. The rigour and investment of the Marquis dAngerville, local know-how and great terroir is proving a potent combination, for these are some of the most Juras most exciting and complex wines.

The largest estate in St Emillion, Laroque has been in the Beaumartin family since 1935, but has been completely revitalised and garnered a cult following in the last decade. The vineyards were originally put down in the 18th Century, with the current vines planted in the 1960s. David Suire has taken in the mantle of winemaker with aplomb - his most recent releases being consistently excellent. The property also produces fruit for wines sold as Chateau Peymouton and the estates second wine Les Tours de Laroque.

Haut Bailly II is the second wine of Chateau Haut-Bailly based in Pessac-Leognan, which was previously released as La Parde de Haut Bailly. A lovely wine with energy and drive.

Few places seem to posses the divinely ordained right to produce Bordeaux’s other iconic export, Sauternes, quite like Clos Haut-Peyaguey. Across 12 hectares of plateau-topping Premier Cru Classé vineyard, Semillon (and a smidge of Sauvignon) grapes patiently wait out summer for the noble rot to set in. We’re talking about botrytis, of course. Once it does, the sweetest grapes are handpicked for vinification before being sent for a French oak siesta. The result is one of the world’s most revered sweet white wines. Unctuous and syrypy; floral and fruity; jammy and spicy: trés magnifique!

Laurent Ponsots new company is a stage in a wide-ranging project that began four decades ago. In this different format, Laurent Ponsot continues to use his experience, his craftsmanship and his passion to serve the terroir of Burgundy. The company Laurent Ponsot is neither a domain nor a maison: its a state of mind. To create an exceptional wine is the equivalent of designing luxury goods. Haute couture is how we have decided to describe these incredible wines, like unique designer pieces, made even more glorious through our experience and craftsmanship. The freshness and fruity and accessible suppleness of a Bourgogne Blanc make it the perfect introduction to the stunning wines of Laurent Ponsot.

Organically farmed Sauvignon Blanc from Yarra Valley