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Domaine Robert Chevillon Les Bousselots 1er cru

DOMAINE ROBERT CHEVILLON Les Bousselots 1er cru, Nuits-St-Georges

Faiveley Gevrey-Chambertin 1er Cru Les Cazetiers

Benjamin Leroux Pommard

Paul Pillot Chassagne-Montrachet 1er Cru Clos Saint-Jean Rouge

Domaine Lignier-Michelot Aux Cheseaux 1er Cru

The western end of the Aux Chezeaux plot is classified Premier Cru and borders Grand Cru Charmes-Chambertin to the north. Viticulture is fully organic. 30-100% whole-bunch vinification is used depending on the vintage. Virgile Lignier has reduced the percentage of new oak used with most vintages, and they see around 30%.

Domaine Du Chateau de Meursault 1er Cru Clos des Epenots

DOMAINE DE CHATEAU DE MEURSAULT Clos des Epenots, Pommard

Benjamin Leroux Les Mitans 1er Cru, Volnay

Domaine Henri Magnien Champerrier

Domaine Henri Magnien Gevrey-Chambertin Champerrier A relatively new cuvée, 2013 the first vintage of this wine. Situated close to Chambertin, Clos de Beze and Mazis-Chambertin, this vineyard is planted to old vines and Henri Magnien makes a mere 1200 bottles made. Champerrier has unusually rocky soils for Gevrey-Chambertin and this is evident in the wine with its minerality and elegance in with all that usual tannic structure. '...this is an exciting emerging domaine with which consumers are warmly advised to acquaint themselves'- Wine Advocate Shop Henri Magnien >

Domaine Jean-Marc et Thomas Bouley Pommard

Thomas Bouley is very much the insiders secret, more famous with his fellow vignerons than with collectors chasing the next 'superstar' seen on social media. That Thomas resists putting his name on the front label of his wines (preferring to keep his father's) is typical of his humble and low key approach. Based in Volnay may also add to his relative anonymity, however we suspect this is changing rapidly as word gets out of just how spectacular his wines are, and of the continual improvement seen since he began working with his father in the early 2000's. Meticulous attention to detail in both the vineyard and winery are notable here, and key to why Thomas is so highly regarded by his peers. Yields are moderate, and in the cellar whole cluster ferments are used more with his clay rich sites (Pommard Fremiers, Volnay Clos des Chenes), while those with thin white soils (Pommard Rugiens-Hauts, Volnay Caillerets) are largely destemmed. New oak use is minimal, and each wine spend two winters on fine lees before bottling.