Domaine Vaiveley, Clos de Vougeot This exceptional Grand Cru wine comes off a 1.287 ha parcel of the famous 50.12 ha walled “Clos de Vougeot” vineyard in the commune of Vougeot. This vineyard dates back to 1336 when the Monks of Cîteaux created the Clos. The vineyard has an east to south-easterly aspect with shallow soils. Grapes are hand harvested and undergo a short pre-fermentation maceration before being fermented in large wooden vats. After three week fermentation, the wine is gently pressed using a vertical press before being matured in up to 70% fine-grained new French oak barrels for 16-18 months. 'Faiveley is one of the best and most consistent sources of fine Burgundy and one which should continue to set the standards for both negociants and growers .'- The Great Domaines of Burgundy

Made only in the best years, this wine is concentrated and intense. Powerful yet elegant, it has fine and silky tannins and a long finish. This wine is delicious now and will age beautifully for the next 10 years.

As often happens with Calvert, the nose when young is slightly muted and more direct than exotic; pure and fine aromas, not bold and lush. The palate follows on accordingly, with clarity of fruit, roses and florals. Focussed, concentrated yet pure in the mid-palate, with its hallmark mineral texture, its firm but ultimately juicy on the finish. The vines are growing up and were seeing the puppy-fat turn to muscle.

This 20ha vineyard was planted on red clay loam soil at Woori Yallock in 2001 by Lou Primavera, with whom Giant Steps has a long-standing grape-supply relationship. Pinot Noir (114, MV6 and G8V3 clones) grown here on the north and north east facing slopes at 230m is noted for its complex structure and pronounced perfume. The 114 and MV6 are fermented as whole bunches in open vats, while the G8V3 is destemmed, given a long cold-soak and fermented separately to enhance its aromatic contribution. All ferments use indigenous yeasts and the whole-bunch components are periodically foot-stomped to release additional juice. The wines are pressed to 228 litre, French barriques (about 8% new) for 11 months before blending and bottling without fining or filtration.

DOMAINE DE CHATEAU DE MEURSAULT 1er Cru Clos de Chenes , Volnay