The Bonneau du Martray family is recognized as one of the best producers in the Corton appellation, and their Corton-Charlemagne is renowned as one of the benchmarks of the region. Produced from low-yielding vines, 16 different parcels of grapes are vinified separately in order for their respective "terroirs" to be reflected in the final wine. Fermentation begins in stainless steel and after 5 or 6 days is completed in cask. The separate cuvées are matured in one-third new oak barrels for 12 months before being assembled and returned to cask for another 6 months prior to being bottled.

Chris Ringland's Barossa Ranges Shiraz is steeped in the Barossas post-colonial story and the high art and science of winemaking. Typically deep in colour with intense dark berry, paneforte, espresso roasted chestnut aromas, it displays a plush and concentrated palate with blackberry, mocha, paneforte spicy flavours and dense fine chocolaty tannins. Despite the opulence, flamboyance, richness and concentration, the wine has superb percussion and freshness. The wine is a small vinification of around four to five hogsheads or 1500 litres. The "unusually thick skinned" Shiraz is entirely sourced from Chris Ringland's dry-grown vineyard on the edge of the Barossa Valley, but technically in Eden Valley, along Flaxman's Valley near Randall's Hill. The wine is "painstakingly hand-made" in open fermenters and regularly pumped-over to extract colour, flavour and tannins. After draining and pressing through a traditional basket press, fermentation is completed in 100% new French oak hogsheads. A period of up to 50 months oak maturation follows to achieve optimum complexity and balance between oak and fruit. The extraordinarily high release prices (higher than Penfolds Grange), limited production and reputation make Chris Ringland Barossa Ranges Shiraz the stuff of legend.

Product Description: Next-gen Puligny with Grand Cru pedigree. Pierre-Vincent Girardin’s 2022 Les Pucelles is a razor-sharp expression of one of Puligny-Montrachet’s most fabled Premier Cru sites. Sourced from vines that sit shoulder-to-shoulder with Bâtard-Montrachet Grand Cru, this wine is the work of a rising star whose Burgundy roots run 13 generations deep. Girardin brings precision and flair to this cuvée, drawing on organic methods and elite vineyard access. Fermented whole cluster, aged 11 months in 100% new oak, and then six more in steel, it balances richness with taut acidity. There’s both power and restraint here—true to site, but charged with youthful verve. Expect it to reward cellaring over the next two decades. 100% Chardonnay, and perfectly suited to dishes like lobster, foie gras, or classic poultry in sauce. The Maker Pierre-Vincent Girardin cut his teeth under Burgundy’s grand domaines, then struck out on his own in 2012 with a singular goal: to distil the purest essence of Meursault’s storied terroir. Working single-parcel parcels across premier lieu-dits, he tends each vine personally—pruning, ploughing and hand-harvesting to ensure fruit arrives at the winery in immaculate condition. His background in oenology underpins a thoughtful, measured approach: fermentation is guided but never forced, and élevage prioritises transparency over showmanship. At the winery, Girardin champions whole-cluster vinification, letting indigenous yeasts and gentle extraction shape each cuvée. He favours large-format, 456-litre barrels (half new) to temper oak’s footprint, then finishes in stainless steel to lock in freshness and purity. Unfined and unfiltered, his wines arrive in bottle as faithful ambassadors of their origin—alive with mineral energy and poised acidity. Today, Pierre-Vincent’s range stands as a testament to small-scale craft. With annual production measured in thousands—not tens of thousands—of bottles, each release feels personal: a snapshot of vintage nuances and a window into Girardin’s relentless quest for balance. His wines are never ostentatious; they simply do their job with quiet confidence. Philosophy At the heart of Girardin’s endeavour lies a reverence for soil. His parcels—Casse-Têtes, Sous la Velle and La Barre Dessus—are chosen for their limestone-marl matrices, each site imparting its own textural signature. By isolating micro-terroirs, he lets geology speak: gunflint minerality, bright citrus tension and the chalky grip that defines top-flight Meursault. Sustainability is more than a buzzword here. Girardin farms organically, accepts vintage variability and avoids chemical shortcuts. Low yields are a feature, not a flaw; they concentrate flavour and ensure vines remain vigorous for generations to come. Every vineyard intervention—from cover crops to canopy management—is calibrated to nurture biodiversity and soil health. In cellar, restraint rules. Fermentation vessels are selected for nuance, élevage schedules are dictated by tasting rather than tradition, and assemblages are kept minimal to preserve site identity. Through these choices, the Girardin range emerges as a cohesive narrative: a clear, unvarnished voice that invites drinkers to explore Meursault one parcel at a time. Tasting Notes NOSE – Subtle reduction and pastry Aromatic lift of brioche, light toast and a touch of flinty reduction. PALATE – Vibrant and layered Juicy acidity drives layers of citrus and stone fruit over a textured, creamy mid-palate. FINISH – Long and savoury A saline edge and mineral cut carry through a long, mouth-watering finish.

The Torbreck Les Amis Grenache is aged for 18 months in new oak and is a remarkably fragrant wine that shows abundant aromas of spice, cherry and wild raspberry. Textured and plush on the palate, it evolves into layers of blackberry and red currants with firm, ripe tannins. David Powell continues to lead this formidable Barossa wine estate to truly remarkable heights.