Jean-Louis Trapet is an articulate man, at peace in a world where "men are mere mortals, and since wine is all about sharing and transmission, his great-great-grandfather's legacy, founded in 1870, has been kept alive. Today he takes care of 15 hectares of vineyard, among the best-located in Gevrey. He is merely the custodian of this treasure: three grands crus (Chambertin, Chapelle-Chambertin and Latricières-Chambertin), two premiers crus (Petite Chapelle and Clos Prieur), Marsannay and Bourgogne. Since 1995 the entire domain uses biodynamics: free of any harsh practices in the vineyard as well as in the cellars, which respects the natural balance of the wine. This approach is above all based on observation: to protect the vines while monitoring their growth and development. Maturating is a decisive stage at the Trapet domain: once the vinification is finished (with minimum intervention), the wines are taken down to the cellar and put in barrels to mature slowly over the winter months at their own speed. The Gevrey-Chambertin Ostrea from Trapet comes from four parcels, one of which has the oldest vines in the domain, each chosen for their terroir's characteristics. This blend has a unique geological and climatic identity which produces a dense wine.

Back in 2009, Justin Bubb had spent almost a decade in Italy leading the transformation of the winemaking at famed winery, Castello Di Gabbiano. He had been sent there to help improve the winemaking and also be a conduit for the Australian owners at the time. Originally only planning to stay for a short period, Justin was instrumental in growing the winery. He also was able to spend time working vintage in some of the most famed wine regions of Italy including Piedmonte, Veneto and Sicilia. His time in Europe had also helped him see there was an opportunity to bring great quality Italian wines back to Australia. Having decided to return to Australia with Anna Pooley his new wife, he sketched out very briefly wanted to do. He wanted to produce great value Italian wines, to shake any stuffy stereotypes of Italian wines, by offering contemporary styles that suited the wine savvy palates of Australians. He also wanted to continue working with the amazing growers and connections he had with his adopted country of Italy. Taking an Italian nickname for a tool that measures ‘baume’ in fruit, Babo was born. The vineyards it Piedmonte where this fruit is sourced are layered clay and limestone soils near the famed town of Castiglione Falletto. The fruit was selected from vineyards 300-400 m above sea level - mostly Southwest facing, with fantastic quality fruit. 100% Nebbiolo, handpicked fruit was destemmed with 6-8 day maceration at a controlled temperature, pumped over twice a day. Short aging in large concrete tanks completes this wine making journey. Bright purple and garnet highlights. On the nose delightful floral bouquet. Medium body, classic bright red berries, a little tar, roses and spice. Lovely weighted tannin gives a the perfect persistent finish. Delicious.

PLACE OF CHANGING WINDS Between Two Mountains Pinot Noir, Macedon Ranges

This vibrant NZ Pinot shows earthy forest floor notes and dark cherries on the nose. Richly textured on the palate the flavours have elements of wild berries mushroom and chocolate framed by quality French oak.

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.