Product Description: Pinot precision from a prized Vosne lieu-dit. The 2022 Vosne-Romanée Les Damaudes from Pierre-Vincent Girardin delivers a vivid snapshot of site and winemaker in sync. This rare parcel sits just above the hallowed Vosne 1er Cru Malconsorts at 300–350 metres elevation, planted with vines over 50 years old. It’s a wine of altitude, energy and poise. Girardin treats this terroir with finesse: whole-cluster fermented, matured 11 months in oak (one-third new), then a short stint in steel before bottling unfined and unfiltered. The result is a racy, blackcurrant-fruited Pinot with sculpted tannins and a mineral backbone that reflects its clay-limestone soils. Structured yet supple, this cuvée will reward cellaring for 6 to 12 years. Ideal with game birds, roast lamb, or a pan-seared 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 – Dark fruit and spice Aromatic lift of blackcurrant, wild cherry and subtle earth. PALATE – Racy and refined Fresh black fruit rides a frame of fine-grained tannins and bright acidity. FINISH – Silky and persistent Velvety texture tapers into a savoury, mineral finish.

Product Description: Next-gen Puligny with Grand Cru pedigree. Pierre-Vincent Girardin’s 2022 Les Pucelles is a razor-sharp expression of one of Puligny-Montrachet’s most fabled Premier Cru sites. Sourced from vines that sit shoulder-to-shoulder with Bâtard-Montrachet Grand Cru, this wine is the work of a rising star whose Burgundy roots run 13 generations deep. Girardin brings precision and flair to this cuvée, drawing on organic methods and elite vineyard access. Fermented whole cluster, aged 11 months in 100% new oak, and then six more in steel, it balances richness with taut acidity. There’s both power and restraint here—true to site, but charged with youthful verve. Expect it to reward cellaring over the next two decades. 100% Chardonnay, and perfectly suited to dishes like lobster, foie gras, or classic poultry in sauce. 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 – Subtle reduction and pastry Aromatic lift of brioche, light toast and a touch of flinty reduction. PALATE – Vibrant and layered Juicy acidity drives layers of citrus and stone fruit over a textured, creamy mid-palate. FINISH – Long and savoury A saline edge and mineral cut carry through a long, mouth-watering finish.

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.

The fall of communism in Hungary saw many new beginnings, and one of note for wine lovers was the formation of The Royal Tokaji Company by wine-writer Hugh Johnson, and a consortium of foreign investors with the sole vision of revitalising the magnificent sweet wines of Hungary. The Royal Tokaji Company today is a benchmark for the noble wines of the region, from their 3 Puttonyos wines at around 60-90 grams per litre of residual sugar through to the intense Essencia at 450-850 grams, they are wines that offer the drinker a unique insight to one of the great wine styles of the world. In truly exceptional years Royal Tokaji selects the finest berries from its finest vineyards and carefully produces a few barrels of Single Vineyard Aszú. 2017 was such a year, just the eighth this century, showing exceptional richness, structure and backbone balanced by lively acidity - a truly volcanic vintage. Summer was hot, so we began the Aszú berry harvest in early September and continued to pick steadily in the ideal autumn weather. In particular October provided three textbook weeks for fine quality Aszú, with day after day of early morning mists, afternoon sunshine and drying winds. The Aszú wines show great structure, plenty of botrytis, depth and freshness with excellent complexity, all attributes of long ageing potential. The excellent Aszú berries with good structure and perfect botrytis were macerated in fermenting must for two days. After pressing and finishing fermentation in barrel the wines were filled into Hungarian oak casks in our extensive, deep underground cellars to mature for over two years. The final blends were carefully crafted in the spring of 2020. Bottled at 203.3 grams of residual sugar per litre. Nyulászó (meaning “a good place to catch hares”) is a celebrated First Growth vineyard overlooking the village of Mád. Its volcanic bedrock is overlaid with rich, brown clay interspersed with lighter rhyolite tuff, consistently producing racy, perfumed, elegant wines with a steely backbone. This wine is lively and elegant, highly perfumed on the nose with ripe peach and apricot on the palate balanced by silky acidity. The finish is long and incredibly complex.

Sourced from dry-grown, hand tended vines in the north east of Victoria, this Beechworth Chardonnay from Savaterre will surely convince even the most hardened Chardonnay critic that modern Australian Chardonnay is of supreme world-class standard. Keppell Smith handcrafts a Chardonnay of utmost power and concentration that produces a length of flavour that borders on the immortal.