Domaine Saint-Damien is run by Joel and Amie Saurel whose family has been tending vineyards for four generations, dating back to 1821. Until relatively recently they sold all of their grapes to negociants. In 1998 they brought on consulting winemaker Philippe Cambie and haven’t looked back. Of the estates 42 acres of vineyards, 30 acres are in Gigondas with vines that have an average age of 50 years. A blend of 80% Grenache and 20% Mourvedre matured in large old foudres for a period of 12 months. Deep black dark red colour with a dark red hue. Heady black raspberry, liquorice and black cherry aromas fill the nostrils with scorched earth, herb du Provence, subtle dried meat and pepper notes also chiming in. Rich, concentrated black cherry, black raspberry and liquorice fruits overlay, scorched earth, peppered dried meat characters and spicy dried herbs. Ripe muscular tannins provide robust structure. Excellent power with a long succulent spicy pepper infused aftertaste that carries a chewy feel. Drink over the next 6-8 years. Alc. 15%

Maker: Nine generations of Muzards precede Claude and Hervé, who today control Domaine Lucien Muzard across 16 ha of vineyards in Santenay, Chassagne-Montrachet, Puligny Montrachet and Pommard. The family can trace its roots back to 1645, but it was not until the two sons, Claude and Herve took over the domaine from Lucien in 1995 that it began bottling at the estate rather than selling to négociants. Today 85% of the production is red wine but the white wines are gaining in stature with several key premier cru parcels in Santenay being replanted with Chardonnay. Santenay borders Chassagne Montrachet to the north adjoining notable premier cru’s such as Morgeots, Les Embazees and Les Baudines. Clearly there is potential for white wines with much limestone apparent in a complex series of fractured geological faults where the Cote dÓr ends and turns the corner towards Maranges signalling the end of the Cote dÓr slope. Santenay contains a great variety of soil differences and vineyard expositions, the potential of which deserves discovery. Reducing vine yields and adoption of some modern wine-making techniques has resulted in spotlessly pure, great value Burgundy in both colours. They started using small bins for harvesting, a vibrating sorting table and conveyor belts rather than pumps to keep crushing to an absolute minimum as well as acquiring a new temperature controlled fermentation facility with new wooden vats and a new precision controlled press. In 2022 they have made some modifications in white vinification, adding no sulphur until after malolactic. They have purchased some 600 litre barrels for white, along with foudres for red, as bigger formats keep the carbon dioxide better, thus needing less sulphur. Mostly 350 litre barrels otherwise. The Muzards like to crush their white grapes before pressing, then start the fermentation in tank, before sending to barrel. Most whites had been racked to tank just before the new harvest. Bottles of both colours are closed with traditional corks.’ Vineyard: In 2005 they began managing the vineyard organically and ultimately gained certification for biodynamic farming in 2011. Following the incessant rains of spring 2012 however they relinquished this certification and today follow a lutte raisonée, or sustainable farming path drawing on organic and bio-dynamic principals employed in the last 2 decades. Claude and Hervé Muzard, joined in 2019 by Claude's daughter Capucine, now cultivate 20 hectares of vines spread over different climats in Santenay, Chassagne Montrachet, Puligny-Montrachet, Meursault and Pommard. The estate's overall production is 20% white wine. They continue to plough their rows and shun any use of herbicides or pesticides, let alone chemical fertilisers. In the winery these days, more whole bunches are included, typically about a third, while there are no additions of yeast or enzymes. In tandem with the move to more whole-bunch, the extraction regime has moved away from punch-downs towards a gentler remontage (pump-over) approach, while elevage is moving towards both larger oak and a subtler new-oak influence. Indeed for the first time in vintage 2015, two large foudres were included in the elevage of the Maladière and since then more large foudres from 3500- 5000 litres have been added. The reds are bottled un-fined and with only a coarse filtration as required. As for the 2022 season - after a milder, drier-than-average winter, a mass of cold air from the north caused temperatures to plummet across Burgundy. Fortunately, a large proportion of the vines were still protected at this time, as they were at the "bud in cotton" stage. By mid-April, spring-like conditions had set in and the vines were developing rapidly... A month later, the first flowers are seen in the most advanced sectors! Flowering took place two weeks ahead of average, under hot, dry conditions. Fruit set began a fortnight earlier than average. Berries develop under sunny skies and high temperatures. Just in time as thunderstorms hit the whole of Burgundy from June 21 to 25. The rains brought precious water at a crucial stage for the plant. All in all this was not the earliest starting vintage. Harvesting began on August 31. The harvest was went smoothly. The sorting table was mainly used to remove the few dry berries. All in all, the musts were well-balanced, with controlled degrees and a good level of acidity. In the reds, the qualitative potential of the phenolic compounds is excellent, suggesting a vintage for laying down. For both reds and whites, the musts are highly aromatic and fermentation has started very quickly. Winestyle/Cuvee: Comes from several parcels including from Clos des Hates which is located beside one of Muzards best 1er cru sites, Clos Faubard. From 3ha of vines with an average age of 50+ years, spread over 3 parcels: one in the north near Chassagne, one in the centre near the village and one in the south which borders on to 1er cru Clos Rousseau. Hand-picked and sorted, the fruit is 60% destemmed-but-not-crushed and 40% whole bunches, wild-yeast fermented. Gently plunged for 15-20 days, then pressed to 30% new French oak barriques for 12 months maturation. Total production of this cuvee averages 750 cases per year. Old vine Santenay Rouge for those who love an earthy, plummy style of honest Cotes de Beaune Red Burgundy. Drinks beautifully now with it's meaty, fleshy fruit, but definitely promise for some exciting evolution in the next 3-5 years. Taste: Nose - Wild Plums, Peonies, Orange Zest Unwinding in the glass with complex aromas of wild plums, peonies, orange zest, spices and rose petals Palate - Concentrated, Lively Acid, Structured Mid purple, A greener aspect to the nose, but an extra degree of classy red fruit on the palate. Finish - Firm Tannins, Fruit Driven, Layered Better texture at the finish. Good judgement with the degree of whole bunches. Tannins assert themselves in the youthfully firm finish.

Product Description: An old-vine Pommard with mineral poise. Domaine Lucien Muzard’s Pommard Les Cras 2023 comes from a tiny 0.31-hectare parcel of vines over 80 years old, most planted in 1922, on the border with Volnay. The vineyard’s name derives from craie — “lime” — a nod to the chalky-limestone soils that give the wine its tension and length. The 2023 vintage was handled with the domaine’s hallmark precision: hand-harvested, 30% whole bunches, indigenous yeasts, and gentle pigeage over an 18–20 day maceration. Élevage took place in Burgundian barrels, 15–20% new, allowing the wine to build depth without masking its terroir signature. Les Cras consistently delivers a Pommard of firm structure and lifted aromatics — in this vintage, ripe blueberry and plum fruit are wrapped around fine yet powerful tannins, finishing with a long, saline minerality. With its combination of concentration, freshness, and structure, this is a Pommard that will reward patience, opening from 2028 to reveal further layers of complexity. Tasting Notes NOSE – Red fruit and earth Aromas of cherry, blueberry, and plum with hints of spice and subtle savoury undertones. PALATE – Concentrated and firm Dense, sweet-berried fruit supported by fine but assertive tannins. FINISH – Long and mineral Lingering stone and chalk notes carry the fruit to a persistent close. Reviews & Accolades “Vinified in tronconic and then aged in barrels. Medium deep crimson. An attractive red fruit bouquet. Suggests a bit of the firmness of Pommard on the nose, but there is easily enough red fruit to cover the bones. Still a final tannin or two but there is fine density to this and a good long finish. Drink from 2028–2033.” — Jasper Morris M.W., 89–92 points, January 2025 Finer Details: Style - Red Wine Varietal - Pinot Noir Country - France Region - Burgundy Vintage - 2023 Bottle Size - 750ml ABV - 13.5% Closure - Cork Other - Vegan Friendly

Every now and then, in life and in wine, we are presented with unique opportunities to express ourselves and create something truly remarkable. When these rare opportunities arise, we need to capture, nurture and develop them so that their potential is fulfilled. So when Torbreck were given the opportunity to work with one of the most famous vineyards in the Barossa Valley, they were determined to use all their experience to ensure the resulting Shiraz was truly remarkable.

Bannockburn Shiraz is a multi-layered wine showing blackberry, black cherry and spice on the nose which follow through to the palate. Soft tannins and medium length.