A delightful and pure Bourgogne Rouge. This dry, medium-bodied Pinot Noir, meticulously crafted by Jean-Marie Fourrier, offers vibrant red berry fruit and a refreshing elegance. A beautifully approachable and expressive regional Burgundy with impressive depth for its level.

An elegant and graceful Volnay. This dry, medium-bodied Pinot Noir, meticulously crafted by Jean-Marie Fourrier, unveils delicate red fruit, floral notes, and a silky texture. A beautifully refined and expressive red Burgundy, showcasing the finesse of Volnay's distinctive terroir.

Established in Gevrey-Chambertin in 1656, Domaine Henri Magnien is a historic estate now led by Charles Magnien, a 12th-generation winemaker and a rising star of the Côte de Nuits. The winery is known for its exclusive Pinot Magnien, a unique family selection dating back to 1850 that produces wines of exceptional concentration, structural depth, and spice. With eight hectares of vineyards including the prestigious Ruchottes Chambertin Grand Cru and Premier Crus Les Cazetiers, Lavaux Saint Jacques, and Estournelles Saint-Jacques Charles focuses on a style that balances the traditional power of Gevrey-Chambertin with focused tension and terroir driven precision. The Lavaux St-Jacques 1er Cru displays a profile of dark cherry, damson plum, crushed stones, and licorice. Aged for 12 months in 25% new oak, it is broad-shouldered, showcasing dense fruit wrapped in velvety tannins and a savory, earthy depth. Balancing natural power with a cool fruited freshness from the Combe de Lavaux breezes, this is a quintessential Gevrey Chambertin. Often considered of Grand Cru stature, it is structured, deep, and built for the long haul.

Domaine Sylvie Esmonin is a seven-hectare estate located in Gevrey-Chambertin. Led by Sylvie Esmonin, a qualified oenologist in the Côte d'Or, the domaine produces Pinot Noir of noted pedigree. The Cuvée Vieilles Vignes is sourced from vines over 75 years old, incorporating plots within the Premier Cru Clos Prieur. The winemaking process is traditional, utilising up to 60 percent whole-cluster fermentation to build structure and complexity. The wine is then aged in a high proportion of new French oak barrels. This approach yields a structured wine offering quality, value and prestige for Australian collectors.