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.

Margaret River is a world renowned Chardonnay producing region and Pierro can rightfully stake a claim as to why. Incredibly complex, it is a tangle of fine-boned acid, lees complexity, pristine fruit and the most detailed use of good quality oak. Extremely enjoyable now, but will benefit from short to medium term cellaring.

A core of yellow stone fruit, orange blossom and lemongrass surrounded by subtle savoury nutty notes.

Scarborough Yellow Label Chardonnay is sourced from fruit grown on the winery's rich Terra Rossa soil. This helps produce a Chardonnay that is rich and mouth filling with creamy, buttery flavours. Having being left of lees for a minimum of 12 month and going through 100% Malo fermentation, this Hunter Valley Chardonnay is one for those who love an 'old-school' Chardonnay.

Giant Steps plays it's part in the rapid accension of Australian Chardonnay back to the position it once held here. That being of the king of white varieties. This is a very stylish numbe from Phil Sexton and his team. Stonefruit, melon and butterscotch characters are supported by vanillin oak and the palate is long and textured with a clean crisp finish.