A delightful and surprisingly concentrated Bourgogne Blanc. This dry, medium to full-bodied Chardonnay offers vibrant citrus and orchard fruit, with lovely purity and a refreshing finish. An exceptional regional Burgundy, crafted with Jean-Marie Fourrier's signature precision.

Surrounded by Chablis vineyards on all sides, the family estate was founded in 1973 by Jean-Marc Brocard, who has since been joined by his son Julien. The estate spans almost 200 hectares, 66 of which are certified organic. The Grand Cru Bougros vineyards are the southwestern-most vineyards in this appellation. Its wines have a rustic yet charming character, that is both round and powerful at the same time. Pale yellow in appearance with silvery glints, this wine opens up with expressive, toasted notes with floral and sweet spice aromas. On the palate there are mouth-watering flavours of citrus, tangerine, and orange blossom. A taut and powerful wine with the region's distinctive salty minerality. Pair with robust roast poultry and game, grilled scallops, or a smoky stir-fry.

Product Description: Pierre-Vincent Girardin’s 2022 Folatières hails from a 0.29 ha domaine plot at the core of “Ez Folatières,” sharing altitude and topography with Les Caillerets and Le Montrachet. As a 13th-generation Burgundian who launched his own label at 21, Girardin channels deep-rooted family know-how into this Chardonnay, creating a signature Puligny that balances intensity with precision. These 40+ year-old vines thrive in clay-limestone soils facing east, under fully organic cultivation. Grapes are pressed whole-cluster, then aged for 12 months in 456 L oak barrels (50% new) before a further 7 months in stainless steel. The result is a wine marked by wet-stone aromatics and bright citrus, underpinned by sculpted mineral drive. Ready to drink now or reward patient cellaring for 10–20 years, this Folatières shows its best at 12 °C. Pair it with poultry in a creamy sauce, veal fried with mushrooms, foie gras, or simply grilled lobster and sea-fish. 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 – Wet Stone & Citrus Mineral-rich aromas of rain-soaked limestone segue into zesty citrus peel. PALATE – Sculpted Mineral Tension Chiselled acidity frames ripe orchard fruits on a taut, saline backbone. FINISH – Persistent Chalk Dust Long, chalk-dust echo with a refined grip.

Pierre-Vincent Girardin’s 2022 Puligny-Montrachet comes from two prized lieux-dits, “Les Charmes” and “Les Corvées des Vignes,” on the northern edge of the village. As a 13th-generation Burgundian who struck out on his own at 21, Girardin channels centuries of expertise into each bottle, making his young label a go-to for Chardonnays that marry pedigree with personality. These 30+ year-old vines thrive in clay-limestone soils under organic and biodynamic cultivation. Whole-cluster pressing feeds into 11 months of barrel ageing (40% new oak) before a further six months in stainless steel, preserving the wine’s tension and energy. The result is a wine of precision—bright grapefruit and gunflint notes cutting through a pure mineral core. Drinkable now for its vivid attack and sleek palate, this Puligny-Montrachet will also reward careful cellaring over the next 8–15 years. Serve at 12 ºC alongside poultry in sauce, veal with mushrooms, foie gras or simply grilled lobster and sea-fish. 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 – Bright Citrus & Flint A vivid burst of grapefruit underpinned by delicate gunflint piquancy. PALATE – Crisp Mineral Core Ripe orchard fruits ride a steely, saline drive. FINISH – Lingering Chalky Zest Long persistence with a flinty, chalk-dust echo.

Product Description: Practising organic and biodynamic viticulture, Girardin ferments whole clusters using indigenous yeasts, then raises the wine for 11 months in 456 L barrels (85 percent new) followed by five months in stainless steel. The result is a wine that balances concentrated white fruit with steely mineral drive and a bright grapefruit tang. Drink now for its vibrant tension or cellar for eight to twelve years to see deeper complexity emerge. Made from 100 percent Chardonnay (12.5 percent ABV), it’s ideal with veal or poultry in white-wine sauce, grilled lobster or king prawns in beurre blanc, and even blue cheese or foie gras. 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 – Stony Citrus Lift Grapefruit and lemon peel intertwined with crushed chalk. PALATE – Crisp Mineral Texture Linear orchard fruit framed by steely salinity and fine grip. FINISH – Long Limestone Echo A sustained, saline-driven close with a final flash of grapefruit zest.

Product Description: Fermented with indigenous yeasts and aged in large-format 456 L barrels (30 percent new) for ten months before a further eight months in stainless steel, Le Limozin marries depth with precision. The restrained use of oak and a gentle hands-off approach yield a wine that balances ripe orchard characters against a flinty limestone core. Drink now to enjoy its vibrant tension or cellar for up to eight years to savour developing honeyed notes. Made from 100 percent Chardonnay, it thrives alongside pan-roasted pork belly, shellfish in beurre blanc or a creamy mushroom risotto. 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 – Orchard & Smoke White peach and pear framed by a whisper of struck flint. PALATE – Chalky Mineral Drive Steely citrus and saline lift carry through a textured mid-palate. FINISH – Zesty Persistence Bright lemon zest and saline notes linger on a clean, sustained close.

Pierre-Vincent Girardin Meursault Éclat de Calcaire 2022 — Chardonnay chiselled from limestone. Pierre-Vincent Girardin’s Éclat de Calcaire is a Meursault from the 2022 vintage, crafted by one of Burgundy’s rising talents. Sourced from three premier village lieux-dits—Casse-Têtes, Sous la Velle and La Barre Dessus—this Chardonnay captures the terroir’s marly, clay-and-limestone soils in striking clarity. Every micro-cuvée is vinified as whole clusters, spending 11 months in 456 L barrels (50 percent new) before five months in stainless steel—unfined and unfiltered—to preserve the pure expression of each site. The result is a seamless blend that feels simultaneously precise and generous. Drink now for its vibrant minerality or cellar for up to 10 years to let richer, secondary notes emerge. Made from 100 percent Chardonnay, it offers a firm backbone and bright acidity—perfect alongside seared scallops, roast chicken with lemon thyme or a fresh goats’ cheese salad. 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 – Flinty Citrus Spark Bright lemon rind meets struck flint, pinpoint fresh. PALATE – Silky Mineral Core Smooth orchard fruit underpinned by steely minerality and a hint of salinity. FINISH – Crisp Saline Drive Lingering salinity and firm acid leave a clean, bracing finish.

Latitude is a 100% Côte de Blancs Chardonnay, predominantly grown, as it always has been, in vineyards on the southern side of Vertus. These are vineyards on roughly the same