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.

Penfolds Yattarna Chardonnay displays an initial bouquet of slate and wet stone, with nuances of lightly roasted almonds. Subtle hints of citrus, shrouded by nectarine and nashi pear fruits. On the palate, a spiced multi-citrus compote with a very delicate acidity. Balanced and will develop exceptionally well with cellaring.

Product Description: Limestone precision meets orchard generosity in a top-tier Saint-Aubin. The 2023 Saint-Aubin 1er Cru “En Remilly” is one of the standouts in Joseph Colin’s lineup, offering a plush yet mineral-charged take on Chardonnay. Sourced from two parcels planted in the 1990s—one near Chassagne, the other close to “Les Cortons”—this 0.56-hectare site delivers both structure and charm. It's also the first plot picked each vintage, capturing bright acid and perfect fruit ripeness. Vinified with Colin’s light-touch approach—whole bunch pressed, minimal sulphur, no bâtonnage or fining—this wine is all about finesse. The nose opens with ripe citrus, green apple, and hints of flint and spice. On the palate, juicy white orchard fruit is lifted by stony drive and a thread of marzipan richness. There's no overreach here—just texture, purity and excellent balance. Drink from 2027–2032 or now with a short decant. Ideal with scallops, crayfish or buttery poultry. Tasting Notes NOSE – Bright and generous Ripe citrus, orchard fruit, flinty rock and soft spice. PALATE – Juicy and polished White peach, lemon, fine chalky minerality and a hint of marzipan. FINISH – Long and lifting A precise mineral line lingers with savoury depth and freshness. Reviews & Accolades “Beautifully juicy on the palate, with a lift in every sip... optimum ripeness, the first wine picked and got just exactly right.” – Jasper Morris, Inside Burgundy, 92–95 Points

Product Description: Stone fruit and salinity from one of Saint-Aubin’s elevated 1er Crus. The 2023 Saint-Aubin 1er Cru “Sur le Sentier du Clou” from Joseph Colin is a tightly composed, mineral-driven Chardonnay shaped by altitude, limestone, and restraint. Grown on white clay-limestone soils just above the hamlet of Gamay, this parcel borders some of Saint-Aubin’s finest sites, and the fruit reflects that pedigree with clarity and finesse. This vintage delivers a crystalline, fluid style—glossy yet not overripe, with aromas of white peach, green apple, and grapefruit oil. The palate mirrors that brightness, layering stone fruit with a chalky, saline thread and a finish that lingers on smoked minerality. As always, Colin avoids bâtonnage and fining, using only minimal sulphur at bottling to preserve the wine’s tension and detail. Best enjoyed from 2025–2029, or now with a short decant. Serve with roast poultry, scallops, crayfish or rich white fish. Tasting Notes NOSE – Polished and expressive Ripe white peach, green apple and a hint of grapefruit oil. PALATE – Mineral and precise Fleshy stone fruit, chalk, and smoked saline depth. FINISH – Long and crystalline Taught and salty with fine mineral persistence. Reviews & Accolades “Fluid, attractive, and quite crystalline... rather more body on the palate but still in a less ripe idiom.” – Jasper Morris, Inside Burgundy, 89–93 Points

Product Description: Young vines, high pedigree—Saint-Aubin with verve and charm. From a parcel planted in 2016, Domaine Joseph Colin’s 2023 Saint-Aubin 1er Cru “Les Champlots” is an early standout. It channels the energy of young vines and a limestone-rich slope into a Chardonnay that’s satiny, fresh and expressive. Part of Joseph’s compact, high-quality domaine, this cuvée reflects both his disciplined winemaking and the vitality of Saint-Aubin’s rising status. Made with minimal intervention and raised in 350-litre barrels for 12 months, followed by a short stint in stainless, this is all about purity and lift. Expect bright green apple, white flowers, and a twist of orange zest—racy but supple, with good mid-palate glide and tension. Drink it on release with a short decant, or cellar to 2028. Perfect with roast poultry, scallops, or rich seafood. Tasting Notes NOSE – Bright and floral Crisp green apple, white blossom and a touch of citrus peel. PALATE – Satiny and precise Juicy citrus and orchard fruit with a lively mineral line. FINISH – Clean and racy Zesty acidity and fine texture with a lingering floral lift. Reviews & Accolades “A medium-bodied, satiny and racy wine redolent of crisp green apple, orange zest and white flowers.” – William Kelley, Wine Advocate, 90 Points (2022)

Product Description: Seven plots, one voice—Saint-Aubin with detail and drive. Domaine Joseph Colin’s 2023 Saint-Aubin 'Compendium' is a blend of seven lieux-dits across the appellation, designed to express the full range of what Saint-Aubin can deliver in a single bottle. The name means “synthesis,” and it fits—this is a Chardonnay of clarity, subtle power and quiet complexity. Grown on limestone-rich soils and made with minimal intervention—no bâttonage, no fining, no sulphur until bottling—the wine is fermented in 350-litre oak barrels and aged briefly in stainless steel for added definition. The result? A focused, linear expression with notes of orange citrus, Granny Smith apple, flint and a saline twist. A slight herbal and chalky lift rounds it out, with tension that’s unmistakably Saint-Aubin. Drink now with a short decant or cellar until 2029. It pairs beautifully with roast poultry, shellfish, or rich white fish dishes. Tasting Notes NOSE – Citrus and chalk Orange zest, flint, white flowers and a whiff of sea spray. PALATE – Lively and textured Citrus peel, green apple and a subtle thread of liquorice. FINISH – Mineral and saline Chiselled, with lingering chalk and fine acidity. Reviews & Accolades “Clean, clear-cut fruit, chiselled... slightly saline to finish. This is rather fine in its understated style.” – Jasper Morris, Inside Burgundy, 89–91 Points

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. In 775 Emperor Charlemagne donated this vineyard to a Catholic institution in Saulieu, which kept it for the next 1000 years! Laurent Ponsot SAS sources its grapes from these three villages via six different producers, making a wine representative of the appellation whose richness is derived from its diversity. The wines are finely chiselled, precise, and rich with the scent of flowers and minerals. Match with fish, shellfish or a cheese platter to perfectly showcase their qualities.

Jean Noel Gagnard handed his eponymous Domaine to his daughter Caroline Lestimé in 1989. She had studied business in Paris, before returning to the village to take over the reins of the family estate, and had to handle male chauvinism at its most rampant. Nonetheless, she has followed her own convictions, and enhanced (rather than diminished) the reputation of this fine producer. In the vineyard, she uses no fertilisers or herbicides, but has not taken hold of the biodynamic bible.- James Halliday. 1er Cru Blanc la Boudriotte - Size: 0.48 ha (1.19 ac) Variety: Chardonnay Terroir: Facing southeast, 240-meters altitude, with shallow, compact clay soil Viticulture: Certified organic (biodynamic practices) Vinification: Delicate pneumatic pressing, indigenous yeast andmalolactic fermentation in barrel. Aged for 18 months on lees in 228L oak barrels (1/3 new).

A legacy since 1734, Champagne Taittinger is the largest eponymous family owned Champagne House and one of the top, independent champagne brands in the world. This family of growers cultivates the second largest vineyard in the Champagne region. The composition of the house’s cuvées is a result of an intuitive and complex process, one which the Taittinger family know how to create and sustain; a Champagne which is completely unique. The Taittinger Comtes Blanc de Blancs 2007 is a lively champagne with a light, abundant bubble. There is a bouquet on the nose of pears and fresh cut flowers and flavours of lemon zest and fresh pineapple. A delicate balance of finesse and aromatic intensity.