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LAURENT PONSOT 1er Cru Cuvée de la Centaurée , Meursault-Charmes

MAX FERD RICHTER Wehlener Sonnenuhr Riesling-Beerenauslese, Mosel-Saar-Ruwer

A fresh lively Bordeaux blanc produced from Sauvignon and Semillon, the first vintage of Chateau Cos dEstournel Blanc was made 2005. The grapes are grown north of St. Estèphe, in the Jau-Dignac and Loirac regions. The terroir is a mix of sand, clay, small stones and limestone. The wine is fermented and aged in mostly one-year-old barrels to maintain maximum freshness. Made in small volumes.

DOMAINE LUCIEN LE MOINE 1er Cru Grandes Ruchottes, Chassagne-Montrachet Lucien Le Moine is a unique négocianthaute couture is often how they are described. Husband and wife, Mounir and Rotem Saouma source small parcels of wine from many producers. Their contribution to the wine is in the elevage, esoteric regime which changes each vintage relying on Mounirs sensory talents forged in a Trappist monastery in Lebanon and honed in their vaulted cellars in the Cote dOr. Working with the best (Jupilles, FRA), fine-grained new oak, the Saoumas produce a staggering number of Grands and 1er Crus cuvees.

Within Kiedrich’s Gräfenberg Grand Cru lies a small 0.5-hectare parcel once known as the Gräfenberg-Lay. Sitting in one of the steepest portions of the vineyard, the Lay is located at the transition between Gräfenberg and Turmberg and is known for having the highest concentration of phyllite slate on the hill. The vines here are now between 40 and 60 years old. This site was originally purchased by Dr Robert Weil in the 19th century, using the dowry from his marriage to Emilie von Vacano (a descendant of the Vacano family in Lombardy). The wine from this parcel, called Monte Vacano (the Hill of Vacano) was always produced and bottled alone. It was used only for celebratory occasions and never released for sale. Following Weil's death in 1921, the tradition of Monte Vacano fell dormant, and the fruit was incorporated into a regular Gräfenberg bottling. Compared to the Gräfenberg GG, Monte Vacano trades power and richness for exceptional purity, elegance and detail. Resurrecting the old custom, 2021 marks the fourth Riesling in a century made solely from this special lieu-dit. It was harvested in October, and the grapes were whole bunch-pressed into two ancient refurbished Stückfässer (1,200-litre casks) where the wine fermented wild and spent almost two years on lees before bottling.

This wine is made from two parcels which are found on the border of the communes of Meursault and Puligny-Montrachet. The first, which is to the left of the Clos des Perrières, has clay/limestone soil and a subsoil of volcanic rock which allows a healthy root system to develop in this limestone-rich environment. The second is on the upper slope and overlooks the Perrières quarry. Here the soil is heavily limestone, partly as marl and partly as white rock. This is interesting for the way it brings mineral notes to the wine. During tastings it often find notes of white pepper and other spices both on the nose and on the palate.

Les Caillerets derives its name from the large number of pebbles ("cailloux") to be found in the local soil, this is white Burgundy at or near- its pinnacle.