Jean-Louis Chavy Puligny Montrachet Les Perrieres is a wine of fine mineral nuance. More cerebral, a delight on its own. With its fine and dainty floral aromas, then broad and rich in the mouth with a certain power and lovely length. From 0.146 ha of vines planted in 1986 which were purchased by Jean-Louis. This wine spends eleven months in the barrel followed by a further seven in stainless-steel tanks. 25-30% new barrels. "Jean-Louis Chavy’s wines are a masterclass in finesse, showcasing the purity of Puligny-Montrachet’s terroir." - Jancis Robinson. Maker: The Chavy family has been rooted in Puligny-Montrachet for over 200 years, but it was not until 1986 that Gérard Chavy began to estate-bottle his wines, previously selling them to négociants. Following Gérard's retirement around 2005, the estate was divided into two separate entities managed by his sons, Jean-Louis and Alain Chavy. Jean-Louis Chavy has since developed a state-of-the-art winemaking facility, complete with a temperature-controlled cellar situated at the base of the village. This allows him to work comfortably while ensuring the wines are stored in optimal conditions. His son, Paul Chavy, has been part of the estate since before the pandemic and has embarked on creating his own range of wines, sourcing fruit from regions including Saint-Aubin and as far as Gevrey-Chambertin. The Chavy family continues to uphold a legacy of quality and tradition in their winemaking, offering a tantalising glimpse into the heart of Burgundy. For father and son terroir expression is paramount, with wines crafted in a consistent manner allowing the unique soil and exposure to shine through. Jean-Louis and Paul Chavy’s wines are effortless and unforced, showcasing exceptional fruit purity and a clear expression of terroir in each 1er cru. With his son Paul now working full-time at the estate after completing his winemaking studies, the added support in both the vineyard and cellar translates to even greater precision and clarity in every bottle. These wines embody a classic style, aging and developing gracefully over time. Quantities are always limited, and they sell out quickly upon release. So best to grab them while you can. The Philosophy: Vinification is classic with whole bunch pressing and 24 hours of settling with temperature control and only natural yeasts used for fermentation. Jean-Louis has not used any battonage on any cuvees for some years now. The average age of vines at this estate is impressive with most vineyards now aged between 30 to 50 years old though some in Folatieres and Clavoillons amongst the oldest planted in 1952. For the elevage of the wines the use of new oak is restrained with the village Puligny seeing only 15% new oak and the 1er cru’s just 25%. Recent years have seen a move towards 350 litre barrels for ageing to have less oak influence. Unfortunately there are no Grand cru vineyards among his holdings, however his 1er cru’s are located very close to some of the best vineyards in the heart of Puligny. Nose - Delicate Florals, Struck Match, Cream Fine and delicate floral aromas, accompany the sweet spice of the oak and the tart tangy notes of the citrus. Palate - Broad and Rich, Ripe Orchard Fruits, Powerful Aristocratic, with complexity combining concentration, ripeness, acidity and minerality. Finish - Steely Edge, Minerals, Roasted Nuts Excellent combination of ripe fruit and acidity with a steely edge on the finish. A fine example of premier cru Puligny which won't disappoint.

Product Information: This ideal site gives a roundness and generosity compared to the more elevated Folatieres which is just above on a slightly steeper slope. This wine offers a lovely fullness with great length in the mouth owing to its old vine (average 71 years), along with aromas of ripe and candied fruit. Premier Cru Clavoilons lies right in the middle of the Puligny Appellation between Perrieres to the north and Les Pucelles bordering on the south side. Only 2 families have ownership in this tiny 5.5855 ha vineyard, Chavy family have 0.7895 ha and the rest belonging to the various branches of the illustrious Leflaive family (replanting their plot in 1970’s). Here Jean-Louis has 0.32 ha of vines planted in 1952 just below Folatieres. Eleven months in the barrel followed by a further seven in stainless-steel tanks. 25-30% new barrels. "Jean-Louis Chavy’s wines are a masterclass in finesse, showcasing the purity of Puligny-Montrachet’s terroir." - Jancis Robinson. Maker: The Chavy family has been rooted in Puligny-Montrachet for over 200 years, but it was not until 1986 that Gérard Chavy began to estate-bottle his wines, previously selling them to négociants. Following Gérard's retirement around 2005, the estate was divided into two separate entities managed by his sons, Jean-Louis and Alain Chavy. Jean-Louis Chavy has since developed a state-of-the-art winemaking facility, complete with a temperature-controlled cellar situated at the base of the village. This allows him to work comfortably while ensuring the wines are stored in optimal conditions. His son, Paul Chavy, has been part of the estate since before the pandemic and has embarked on creating his own range of wines, sourcing fruit from regions including Saint-Aubin and as far as Gevrey-Chambertin. The Chavy family continues to uphold a legacy of quality and tradition in their winemaking, offering a tantalising glimpse into the heart of Burgundy. For father and son terroir expression is paramount, with wines crafted in a consistent manner allowing the unique soil and exposure to shine through. Jean-Louis and Paul Chavy’s wines are effortless and unforced, showcasing exceptional fruit purity and a clear expression of terroir in each 1er cru. With his son Paul now working full-time at the estate after completing his winemaking studies, the added support in both the vineyard and cellar translates to even greater precision and clarity in every bottle. These wines embody a classic style, aging and developing gracefully over time. Quantities are always limited, and they sell out quickly upon release. So best to grab them while you can. The Philosophy: Vinification is classic with whole bunch pressing and 24 hours of settling with temperature control and only natural yeasts used for fermentation. Jean-Louis has not used any battonage on any cuvees for some years now. The average age of vines at this estate is impressive with most vineyards now aged between 30 to 50 years old though some in Folatieres and Clavoillons amongst the oldest planted in 1952. For the elevage of the wines the use of new oak is restrained with the village Puligny seeing only 15% new oak and the 1er cru’s just 25%. Recent years have seen a move towards 350 litre barrels for ageing to have less oak influence. Unfortunately there are no Grand cru vineyards among his holdings, however his 1er cru’s are located very close to some of the best vineyards in the heart of Puligny. Nose - Stone Fruits, Ripe, Candied Fruit There is a lovely density to the aromas and to the core of this wine. Palate - Lively, Yellow Fruits, Thread of Minerals Dense fruits. The palate is lively and the minerality zesty, which lightens the concentrated character. Finish - Bright Citrus, Chalky, Nutty Bright, faintly nutty-savoury, with citrus fruits linger on the finish.

Product Information: From the limestone inflected hillsides of Saint Romain a distinguished Chardonnay that's fresh and lively. Made from a blend of 2 vineyards, Sous la Velle (west facing towards the village) and Le Jarron (south facing) these sites nestled in the small valley of Saint Romain make for fresh styles of wine that offer good protection in warmer vintages like 2022. Hand harvest or low yields, whole bunch pressing, long ageing on lees 12 months for Aligote and Bourgogne and up to 18 months for Meursaults. Coche's wines represent excellent value, people should realise Burgundy is still accessible, particularly in appellations not of interest to investors’, as Wine journalist Matthew Hayes explains. '[Fabien Coche] Traditional rather than austere modern wines, they are oaked but not over-oaked, and substantial without being fat. They are fairly priced, too, if anything in Burgundy remains actually fairly priced.' Maker: Established in 1940 and formerly known as Coche-Bizouard, the Domaine Fabien Coche is dedicated to cultivating the exceptional qualities found in the renowned wines of Burgundy. With a commitment to traditional methods, Domaine Fabien Coche carefully tends to every aspect of the winemaking process, from vineyard work to bottling, ensuring the production of wines that are truly exceptional. Fabien Coche, is a fourth-generation vigneron, who took over the management of his family's prestigious domaine in 2005, following in the footsteps of his well-known relatives. Fabien Coche’s father is a first cousin of Jean-Francois Coche-Dury and it is not so long ago that the two domaines shared almost identical labels. Fabien started working with his father in 1998 and since 2005 has taken over the running and now has his own distinctive labels. The Coche-Dury family holds a prominent position among Burgundy's esteemed families. Fabien Coche's holdings were formerly part of the same estate until 1940, Coche-Dury is now overseen by Fabien's cousin Raphael. Fabien has become a prominent figure in the wine industry, achieving notable success in the current generation. Showcasing his expertise and passion, Fabien's impressive collection of vineyards covers approximately 11 hectares, encompassing Meursault, Monthelie, Pommard and Auxey-Duresses. Stylistically the wines at this estate are incredibly pure with little (if any) discernable mark from the hand of the winemaker with new oak at a low 25% and a notable percentage of larger format barrels. I would place the style of his wines in-between that of his cousins Coche-Dury and Roulot. Fabiens wines have the acidity and purity of Roulot without the trademark SO2 which tends to mark Roulots wines when young, and also without the extravagant luxuriant texture that so defines the wines of Coche-Dury. Here we simply find real old vine depth delivering some of the purest expressions of each vineyard site that we have seen right the way through the range from Aligote right to the very top. Vineyard: The vineyard was established in 1940, this estate spans prestigious appellations including AOC Meursault, Puligny-Montrachet, Pommard, Auxey-Duresses, and Monthelie, both village and premier cru. The vineyards, covering 12 hectares and have been practicing organic viticulture since 1998. With vine is high ranging from 8000 to 11000 per hectare. Average vine age is impressive here with more than 60% of vines over 60 years old. The Domaine is currently transitioning to fully organic vineyards, which should be complete by 2024. Nose - Flowers, Honey, Citrus Wild flowers, honey and citrus on the nose. Cedar and stone dust and a touch of lime. Palate - Drive, Apple, Honey This is quite dense on the palate, with apple and honeyed fruits. Finish - Creamy, Linear, Bright Savoury, zippy acidity leads on to the bright finish.

Product Information: Once thought too steep and cold for perfect ripening, Auxey-Duresses is located just above the village of Meursault and is finally hitting its stride. More fresh and mineral giving notable acidity, its cooler aspect works so well in the warmer vintages like 2022. These are among the sites that will benefit from global warming. It delivers fine, fresh aromas of citrus and white flowers, underscored by a distinct chalky minerality. Auxey Duresses adjoins Meursault vineyards close to some of the most famed vineyards of the village with Les Luchets and Vireuils joining directly on to Meursault as the village points to the hills just to the west. Here the slopes are steeper and the limestone more apparent and the wines correspondingly more fresh and mineral. Hand harvest or low yields, whole bunch pressing, long ageing on lees 12 months for Aligote and Bourgogne and up to 18 months for Meursaults. Coche's wines represent excellent value, people should realise Burgundy is still accessible, particularly in appellations not of interest to investors’, as Wine journalist Matthew Hayes explains. '[Fabien Coche] Traditional rather than austere modern wines, they are oaked but not over-oaked, and substantial without being fat. They are fairly priced, too, if anything in Burgundy remains actually fairly priced.' Maker: Established in 1940 and formerly known as Coche-Bizouard, the Domaine Fabien Coche is dedicated to cultivating the exceptional qualities found in the renowned wines of Burgundy. With a commitment to traditional methods, Domaine Fabien Coche carefully tends to every aspect of the winemaking process, from vineyard work to bottling, ensuring the production of wines that are truly exceptional. Fabien Coche, is a fourth-generation vigneron, who took over the management of his family's prestigious domaine in 2005, following in the footsteps of his well-known relatives. Fabien Coche’s father is a first cousin of Jean-Francois Coche-Dury and it is not so long ago that the two domaines shared almost identical labels. Fabien started working with his father in 1998 and since 2005 has taken over the running and now has his own distinctive labels. The Coche-Dury family holds a prominent position among Burgundy's esteemed families. Fabien Coche's holdings were formerly part of the same estate until 1940, Coche-Dury is now overseen by Fabien's cousin Raphael. Fabien has become a prominent figure in the wine industry, achieving notable success in the current generation. Showcasing his expertise and passion, Fabien's impressive collection of vineyards covers approximately 11 hectares, encompassing Meursault, Monthelie, Pommard and Auxey-Duresses. Stylistically the wines at this estate are incredibly pure with little (if any) discernible mark from the hand of the winemaker with new oak at a low 25% and a notable percentage of larger format barrels. I would place the style of his wines in-between that of his cousins Coche-Dury and Roulot. Fabiens wines have the acidity and purity of Roulot without the trademark SO2 which tends to mark Roulots wines when young, and also without the extravagant luxuriant texture that so defines the wines of Coche-Dury. Here we simply find real old vine depth delivering some of the purest expressions of each vineyard site that we have seen right the way through the range from Aligote right to the very top. Vineyard: The vineyard was established in 1940, this estate spans prestigious appellations including AOC Meursault, Puligny-Montrachet, Pommard, Auxey-Duresses, and Monthelie, both village and premier cru. The vineyards, covering 12 hectares and have been practicing organic viticulture since 1998. With vine is high ranging from 8000 to 11000 per hectare. Average vine age is impressive here with more than 60% of vines over 60 years old. The domaine is currently transitioning to fully organic vineyards, which should be complete by 2024. Nose - White Flowers, Apple, Light Buttery Oak Concentration of lemon peel and green apple fruit with hints of white flowers, butter and spice. Palate - Golden Apple, Ripe, Creamy Fruit carries through nicely on the palate, with a creamy texture and marvellous balance. Finish - Lemon Peel, Spice, Chalky On the whole quite meaty and substantial. Ripe and full with distinct chalky minerality.

Product Description: The distinctive feature of Montmains is its terroir, which is very stony, giving a wine with pronounced mineral aromas and a full, rounded mouthfeel. Maker: The domaine was started by Fabien Dauvissat's great grandfather, Alphonse, in La Chapelle Vaupelteigne, and developed by his son Jean who married a girl from Milly and who began to develop domaine bottling. Their son Philippe preferred selling in bulk to bottle, but Fabien Dauvissat has reversed that trend since his arrival at the domaine in 2009. Domaine Jean Dauvissat Pere & Fils are known to produce Chablis that are rich, with the perfect balance between minerality and fruit. Using no oak, the wines are aged for a considerable time in modern stainless steel tanks before being bottled, so they have time to develop. Apart from two cuvees which see oak, the wines are fermented in stainless steel for preserve the integrity of site, then it's bottled after 18 months for village Chablis or two years for the crus. Vineyard: The estate covers just over 23 hectares, spread over seven communes in the Chablis region (La Chapelle Vaupelteigne, Milly, Chablis, Beines, Lignorelles, Villy and Maligny). The origins of the estate date back to the union of Christiane and Jean, who both owned Family vineyards in the communes of Milly and La Chapelle Vaupelteigne respectively in the 1950s. The estate then expanded in the 80s with the arrival of Christiane and Jean's son Philippe, and today includes 55 parcels, comprising 1 Ha 40 of Petit Chablis, 18 Ha of Chablis and 4 Ha 30 of Chablis Premiers Crus. No shortcuts from vineyard to bottle. Fabien began to plough the vineyards from 2012 (all of them by 2014), trials with natural yeasts started from 2015 (all the cellar from 2017), stopped using enzymes in 2016. He starting organic farming from 2014 (with a hiatus during the difficult 2016 vintage), with certification from 2022 and many vineyards also being managed along biodynamic principles. All the vineyards are now hand harvested. Every decision made in the vineyard pays homage to the distinctive terroir of the site. With this legacy in their hands, Fabien owns the responsibility to nurture it, to ensure it thrives for generations to come. Tasting Note: Nose - Vibrant, Well-defined, Dry Stone Struck flint and salty mineral tones accent this ripe yet gorgeously smoky. Palate - Direct, Vibrant, Chalky Juicy, succulent, with smooth and lightly rounded body, undercut with firm, fresh acidity. Finish - Oyster Shell, Light Grip, Fennel Savoury oyster-shell minerality and some grip to finish.

Domaine Jean Dauvissat Père & Fils works 22 hectares of vineyard in Chablis across 7 communes with 53 separate parcels across Chablis and Chablis Premier Cru. Fabien took over from his father in 2009, following training in Beaune and Dijon concluding with a Masters on Bordeaux. The Domaine began with Fabien’s grandfather in La Chapelle-Vaupelteigne, but it was Fabien who took up where his grandfather left off in terms of bottling and labelling rather than selling off in bulk. Fabien’s approach is one of respect for the terroir, working each vineyard and parcel individually to express the differences from one site to another; and one of respect for the environment by restricting interventions wherever possible. Vinification is in temperature controlled stainless steel with the total maturation for the premier crus around two years. A young new Chablis producer to watch. Domaine Jean Dauvissat Pere & Fils are known to produce Chablis that are rich, with the perfect balance between minerality and fruit. Using no oak, the wines are aged for a considerable time in modern stainless steel tanks before being bottled, so they have time to develop. A classic Cote de Lechet, about as mineral as Chablis can be. This premier cru Cote de Lechet is a model of Left Bank precision, razor sharp, with juicy, mouth-watering acidity. A characteristic floral attack and gun-flint smokiness fill the mid-palate, and the finish is bright berry fruit and long, long minerality.

LARMANDIER BERNIER Latitude Extra Brut Blanc de Blancs Champagne