Picardy Chardonnay from Western Australia's emerging region of Pemberton is a beautifully crafted wine; melon, stone fruit and grapefruit in a Burgundian style with the influence of quality oak.

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.

The Bonneau du Martray family is recognized as one of the best producers in the Corton appellation, and their Corton-Charlemagne is renowned as one of the benchmarks of the region. Produced from low-yielding vines, 16 different parcels of grapes are vinified separately in order for their respective "terroirs" to be reflected in the final wine. Fermentation begins in stainless steel and after 5 or 6 days is completed in cask. The separate cuvées are matured in one-third new oak barrels for 12 months before being assembled and returned to cask for another 6 months prior to being bottled.

Krug Clos du Mesnil is a single-vintage, single-vineyard wine, one of two in the Krug portfolio. It is a blanc-de-blancs (100% Chardonnay) and is considered to be among the finest expressions of this Champagne style. Clos du Mesnil is a 1.84ha walled vineyard (clos) in the centre of the Mesnil-sur-Oger, one of the greatest all-Chardonnay villages of the Côte des Blancs It was included in a larger vineyard purchase made by Remi and Henri Krug in 1979. Krug stresses that the wall itself (built in 1698), plus the unusual location in the centre of the village, create a unique micro-climate that justifies the decision to make what was the first single-site wine in Krugs history.