Our White Rye is uniquely distilled from rare malted rye and barley sourced from the finest producers, and greets you with cinnamon, nutmeg and spicy notes that envelope the palate. Twice distilled, it features a lingering, buttery finish with a subtle smokiness, and can be savoured straight or in your cocktail of choice.

Famille Tardieu has become one of the best micro-negociants in the Rhone Valley. Nowadays, Bastien and Michel explore the vineyards to find grapes from very old vines, often located in the historical heart of each appellation. Then the link is made with the wine-grower, from the vine to the harvest.For a wine to carry the Condrieu AOC name it must be made from 100% viognier. This is the home of viognier, where it is produced most famously, in the northern Rhone Valley. The 2018 vintage Condrieu from producers, Tardieu-Laurent, has been warmly received by critics. The wine is rich and round, having spent 10 months in new and 1 year old French oak. Floral aromas come first, followed by creamy, plush peach, honeysuckle, melon and tropical notes, treading a line between the very rich, and leaner styles of Condrieu.

Product Information: The 2022 Chassagne-Montrachet 1er Cru Les Baudines has a bit more flesh and opulence than usual thanks to a warmer, dry season and about One-third new oak this release. An excellent, mineral example of the terroir. The 3.6-hectare Les Baudines vineyard sits up high on the slope, near the tree line on the southwestern border of Chassagne. It’s essentially a continuation of Les Embazées but sits higher on the hillside, on poorer soil, with a higher limestone content. It’s a very cool site with primarily white, rocky clay soils—a terroir perfectly aligned with Leroux’s desire to produce fine-boned, chiselled Chassagne. Leroux’s vines were planted in the 1980s. From a season of contradictions. William Kelley writes, 'the 2022 vintage is proof that Burgundy hasn’t lost its capacity to surprise. How could the hottest, driest vintage since 1947 deliver wines so succulent, suave and charming?' Every wine critically reviewed was outstanding for its appellation. The whites offer freshness, density and the site transparency that we love from top Burgundy. While the red Burgundies purr with succulent textures, elegant tannins and appetising freshness. And although 2022 was a ripe year, the finesse and balance are extraordinary across the range. After the challenging, low-yielding 2021 season, 2022's warm, dry, and sunny conditions were a blessing for Burgundy’s vignerons. The success of season was owed to reasonable yields, cool nights and a couple of good rain events at critical periods. All factors that lead to beautiful balanced fruit with excellent vibrancy and freshness throughout. Maker: Lauded wine critic, Jancis Robinson boldly compares young Benjamin Leroux to the legendary Henri Jayer, 'You may remember that when I asked Allen Meadows, aka Burghound, who he thought might be a natural heir to the late great Henri Jayer of Burgundy, one of the two people he cited was young Benjamin Leroux of Domaine Comte Armand.' Henri Jayer is synonymous with Burgundy and remains one of the most revered wine personalities of the 20th century. If Jayer is the undisputed king of Burgundy, then Benjamin Leroux is emerging as his rightful heir. Leroux shares Jayer's perfectionism and diligence, with a remarkable ability to uncover potential in challenging sites. His meticulous vineyard and cellar techniques ensure that each wine reflects a steadfast commitment to quality, much like his revered predecessor. Born and bred in Beaune, Leroux was a prodigy, studying at the Lycée Viticole in Beaune from age 15 and taking the reins at the esteemed Domaine Comte Armand when he was just 24. Leroux would stay at Comte Armand for fifteen vintages, while simultaneously launching his eponymous négociant operation in 2007. By 2014 Leroux left Comte Armand—in great shape, to concentrate on his personal venture. The first stage of his evolution allowed him to establish the winery (in the old Jaboulet-Vercherre premises off the Beaune périphérique) and refine his ideas and understanding of the terroirs with which he wanted to work. The way Leroux structured this side of his business was highly innovative. His aim was to create the same quality standards of the finest domaines, despite not owning most of the vineyards. In tandem with his excelling négociant business, Leroux has quietly been building up his family’s impressive domaine holdings, which now run to eight hectares. Though he worked these vineyards organically and biodynamically from the beginning, it took him several years to apply for organic certification, which came in 2016. Ben’s first vineyard purchase was a 0.16-hectare slice of Batard-Montrachet in 2009, though most of Leroux’s white vineyards lie in Meursault and top-tier parcels in Genevrières-Dessus and Charmes-Dessus. For the reds he farms his beloved Blagny 1er Cru La Pièce Sous le Bois, in Volnay Santenots and there are a number of small parcels in Vosne-Romanée. These wines are a reminder of why people buy, drink and obsess over great Burgundy. The Philosophy: Ben has long-term relationships with the growers he works with, some of which he pays by land area rather than the quantity of fruit harvested. This allows him to dictate lower yields, ripeness, date of harvest, and so on. He only works with high-quality growers who plough or do not use herbicides or pesticides. Most are organic or biodynamic. For those that are not, there is an understanding that they will move to organics over five years. Like the greats before him, Leroux’s knowledge of the Côte is encyclopaedic, and he has unearthed some very exciting, previously less well-known terroirs for his portfolio. It’s important not to underestimate how close Leroux works with these growers, as that is one of the keys to his ability to coax the finest fruit quality from the vineyards. He never buys juice or finished wine, only fruit; he nominates the harvest dates and will pick himself if necessary. In terms of winemaking, this has been one of the most dynamic cellars on the Côte for fifteen years. Leroux works with some 50 appellations, and every wine has its own bespoke treatment according to the conditions of each vintage. This makes it difficult—and sometimes misleading—to generalise about the winemaking. We can say that the cellar is using more and more 600-litre, 1200-litre, and even larger casks for the whites; and more 450-litre to 600-litre barrels for the reds. In regards to wholebunch, generalising is like trying to hit a moving target: in any given year, Leroux works with between 0% and 90%. It depends on what's right for the fruit. Antonio Galloni gives high praise, stating, 'Benjamin Leroux is quiet and unassuming, but his wines more than speak for themselves... These are some of the most interesting wines being made in Burgundy today.' Nose - Orchard Blossoms, Lemon, Toast Inviting richness on the nose, White fruits. light cedary spice. Palate - White Fruits, Nutty, Spicy Rich and toasty on the palate, nutty and spicy, quite marked by the oak but still has lovely fruit at the core. Finish - Lemon Juice, Piercing Stone Minerals, Linear Lemon juices, Stony Minerals, driven by fresh acid line.

Product Information: Leroux's awareness of the rising importance of higher vineyards due to climate change is paying off. The Meursault-Blagny 1er Cru La Pièce Sous Le Bois is now the flagship wine for Ben. Ripe apples rise from the glass, a light lemon rinse, then a very steely core through the middle, rippling and full of energy through to the long mineral finish. This is now a flagship wine for Ben, who works 1.5 of the 2.2 hectares of Chardonnay available. Leroux vines average 50 years old and are biodynamically certified. While it lies at high altitude (320 to 350 metres) and endures bitterly cold winters, the vineyard picks up plenty of sun during the summer. 2022 is a stunning fit for this beautiful vineyard. You have the silky ripeness of the year countered by spicy, mineral grip. Listening to Leroux talk about Blagny, he clearly loves the “Saint Aubin-style” terroir. He used various aging vessels for this release, including a glass Wine Globe and new egg-shaped foudre. From a season of contradictions. William Kelley writes, 'the 2022 vintage is proof that Burgundy hasn’t lost its capacity to surprise. How could the hottest, driest vintage since 1947 deliver wines so succulent, suave and charming?' Every wine critically reviewed was outstanding for its appellation. The whites offer freshness, density and the site transparency that we love from top Burgundy. While the red Burgundies purr with succulent textures, elegant tannins and appetising freshness. And although 2022 was a ripe year, the finesse and balance are extraordinary across the range. After the challenging, low-yielding 2021 season, 2022's warm, dry, and sunny conditions were a blessing for Burgundy’s vignerons. The success of season was owed to reasonable yields, cool nights and a couple of good rain events at critical periods. All factors that lead to beautiful balanced fruit with excellent vibrancy and freshness throughout. Maker: Lauded wine critic, Jancis Robinson boldly compares young Benjamin Leroux to the legendary Henri Jayer, 'You may remember that when I asked Allen Meadows, aka Burghound, who he thought might be a natural heir to the late great Henri Jayer of Burgundy, one of the two people he cited was young Benjamin Leroux of Domaine Comte Armand.' Henri Jayer is synonymous with Burgundy and remains one of the most revered wine personalities of the 20th century. If Jayer is the undisputed king of Burgundy, then Benjamin Leroux is emerging as his rightful heir. Leroux shares Jayer's perfectionism and diligence, with a remarkable ability to uncover potential in challenging sites. His meticulous vineyard and cellar techniques ensure that each wine reflects a steadfast commitment to quality, much like his revered predecessor. Born and bred in Beaune, Leroux was a prodigy, studying at the Lycée Viticole in Beaune from age 15 and taking the reins at the esteemed Domaine Comte Armand when he was just 24. Leroux would stay at Comte Armand for fifteen vintages, while simultaneously launching his eponymous négociant operation in 2007. By 2014 Leroux left Comte Armand—in great shape, to concentrate on his personal venture. The first stage of his evolution allowed him to establish the winery (in the old Jaboulet-Vercherre premises off the Beaune périphérique) and refine his ideas and understanding of the terroirs with which he wanted to work. The way Leroux structured this side of his business was highly innovative. His aim was to create the same quality standards of the finest domaines, despite not owning most of the vineyards. In tandem with his excelling négociant business, Leroux has quietly been building up his family’s impressive domaine holdings, which now run to eight hectares. Though he worked these vineyards organically and biodynamically from the beginning, it took him several years to apply for organic certification, which came in 2016. Ben’s first vineyard purchase was a 0.16-hectare slice of Batard-Montrachet in 2009, though most of Leroux’s white vineyards lie in Meursault and top-tier parcels in Genevrières-Dessus and Charmes-Dessus. For the reds he farms his beloved Blagny 1er Cru La Pièce Sous le Bois, in Volnay Santenots and there are a number of small parcels in Vosne-Romanée. These wines are a reminder of why people buy, drink and obsess over great Burgundy. The Philosophy: Ben has long-term relationships with the growers he works with, some of which he pays by land area rather than the quantity of fruit harvested. This allows him to dictate lower yields, ripeness, date of harvest, and so on. He only works with high-quality growers who plough or do not use herbicides or pesticides. Most are organic or biodynamic. For those that are not, there is an understanding that they will move to organics over five years. Like the greats before him, Leroux’s knowledge of the Côte is encyclopaedic, and he has unearthed some very exciting, previously less well-known terroirs for his portfolio. It’s important not to underestimate how close Leroux works with these growers, as that is one of the keys to his ability to coax the finest fruit quality from the vineyards. He never buys juice or finished wine, only fruit; he nominates the harvest dates and will pick himself if necessary. In terms of winemaking, this has been one of the most dynamic cellars on the Côte for fifteen years. Leroux works with some 50 appellations, and every wine has its own bespoke treatment according to the conditions of each vintage. This makes it difficult—and sometimes misleading—to generalise about the winemaking. We can say that the cellar is using more and more 600-litre, 1200-litre, and even larger casks for the whites; and more 450-litre to 600-litre barrels for the reds. In regards to wholebunch, generalising is like trying to hit a moving target: in any given year, Leroux works with between 0% and 90%. It depends on what's right for the fruit. Antonio Galloni gives high praise, stating, 'Benjamin Leroux is quiet and unassuming, but his wines more than speak for themselves... These are some of the most interesting wines being made in Burgundy today.' Nose - Ripe Apples, White Fruits, Stony Ripe apples, a light lemon rinse, and a bit of sizzled butter. Palate - Light Lemon Rinse, Steely, Racy Good tension. Steely core of stonefruits and zesty citrus, racy and full of energy. Finish - Tense, Spice, Fine Finish A lightly buttery note from the oak, toasted almonds and flashes of minerality. “Clear pale lemon. Ripe apples, a light lemon rinse, then a very steely core through the middle, full of energy, racy and stylish at the same time, with a fine long finish. Racked to foudre to finish its elevage.” 92-94 points, Jasper Morris MW, Inside Burgundy

Pooley Wines is a family-owned vineyard that was established in 1985 by Denis and Margaret Pooley, who planted vines on the banks of the Coal River in southern Tasmania. Initially, the vineyard was meant to be a retirement plan for the couple, but it soon turned into a passion project that flourished into a renowned premium cool-climate site. With the help of their son and grandchildren, three generations of the Pooley family have continued to bring meticulous care to their Cooinda Vale vineyard. In 2003, John Pooley and his wife Libby expanded their estate and established a second vineyard, Butcher’s Hill, with its first vintage produced in 2007. The passing of Margaret Pooley in 2010 marked a turning point for the family business, with Margaret’s granddaughter, Anna Pooley, returning to the family business in 2013. From this point onward, Pooley Wines has been made entirely by family hands. Today, more than 35 years after its establishment, Pooley Wines is recognised as one of Australia’s most renowned cool-climate producers. The Halliday Wine Companion awarded Pooley Wines the 2023 Winery of the Year, a testament to the family’s philosophy of making wines that reflect their unique environment while pushing the quality of the grapes and the wines even further. The Coal River Valley produces some of Australia’s finest wines, and Pooley Wines is at the forefront of this prestigious industry. The Coal River Valley is a region rich in geological diversity, with alluvial soils, Permian mudstone and sandstone outcrops, Triassic sandstones, shales and coal measures, as well as numerous injections of Jurassic dolerite in pockets of the area. Tertiary basalt sediments and ferricrete deposits are also common throughout the Valley, contributing to the unique characteristics of Pooley Wines' Butchers Hill vineyard. Despite being drier than its northern and southern counterparts, the region still benefits from the surrounding Southern Ocean, providing a long ripening period moderated by a maritime climate. Pooley Wines implements a strong focus on biological farming and regenerative agricultural practices, allowing them to future-proof themselves from a changing climate while maintaining productivity and resilience. The Cooinda Vale vineyard is ideally positioned facing northeast overlooking the Coal River in southern Tasmania. On the 43.5 Latitude line, the vineyard is planted on northeast facing slopes at 130m above sea level. This is a unique microclimatic location, being well protected from prevailing winds but still highly influenced by maritime conditions. The long growing season, which can extend into May, with high sunshine hours, predominately winter rainfall and the occasional frost and snow, combine to provide an excellent condition for cool climate grape varieties, such as Pinot Noir, Pinot Gris, Riesling and Chardonnay. The lead-up to 2022 vintage included one of the wettest winters on record, a cool drying spring into summer with high humidity. All these factors led to healthy canopies and bunch numbers. The cool conditions, especially around the time of flowering resulted in some poor fruit set in earlier flowering varieties. This delivered a combination of small and large size berries to form reducing the overall yields and intake in those varieties. The vintage started a couple of days later than usual, but with the high humidity/lowered diurnal range, our late ripening varieties were picked slightly earlier than usual. Overall, a quality vintage. The fruit for the Elizabeth Anne Chardonnay was hand-picked then cooled overnight to 5 degrees. Whole bunch pressed directly to barrel the following day. Wild fermentation on full solids, in two 1 year old French oak Barriques (Marcel Cadet). 11 months maturation in barrel. 50% malolactic fermentation. The Pooley Elizabeth Anne Chardonnay 2022 has soft notes of lime sorbet, buttered toast and minerality on the nose with green apple, white peach and apricot following on the palate. Finishing with citrus peel, toasted hazelnuts and a silky texture.

Product Information: From a single 2.9ha plot of vines that goes from the very bottom of the slope to close to the top of the vineyard. This remarkable holding is arguably the most representative Les Clos from the whole vineyard. Vines here are aged mostly from 45-75 years of age. Expect an excellent richness and concentration from Les Clos, balanced with salinity and tension delivered with superb precision towards the finish. At least moderate patience will be required. The wine is aged about 1/3rd in barrel (about 10% new) and 2/3rds in stainless steel tanks. Maker: Domaine Christian Moreau is a historic name in the world of Chablis. The current generation, led by Christian Moreau and his son Fabien, continues to uphold the family's legacy. With their exceptional vineyard holdings, which include nearly 8 hectares of Grand Cru out of Chablis' total 92 hectares, this small yet remarkable estate has quickly established itself as one of the leading producers of Chablis, consistently crafting outstanding wines. Their holdings in Petit, village and 1er cru Chablis are impressive and relatively small, but the true highlights lie in their range of Grand Cru vineyards. They possess a single holding of approximately 3 hectares in Les Clos, along with 41 hectares in Clos des Hospices dans Les Clos, as well as smaller holdings in Valmur, Blanchots and Vaudesir. Christian Moreau are consistent producers of the classic must-try climats of Chablis. Vineyard: These exceptional vineyard sites, combined with old vines, meticulous winemaking and careful attention to every step of production, have resulted in wines that are widely regarded as some of the finest in Chablis. The estate's commitment to organic farming, certified since 2013, has further enhanced the expression of their vineyards. With investments in new tanks and other winemaking techniques, the results are evident in each vintage. The wines of Domaine Christian Moreau Pere et Fils are known for their precision, clear typicity and elegance. They have the ability to age gracefully while providing immense pleasure throughout their lives Fabien Moreau, who took over as winemaker in 2002, has already made a significant impact. With previous experience in New Zealand and a deep respect for terroir, Fabien is a visionary winemaker. The wines of Christian Moreau Pere et Fils are authentic, distinctive and of exceptional quality. Nose - White Fruit, Yellow Plum, Wet Stone Smelling of ripe citrus and passion fruit laced with toast, Palate - Intense, Ripe Fruits, Bursting Acidity Lushly ripe fruits are spun by bustling acidity on the palate, keeping everything fresh and bright. Finish - Saline, Mouth Coating, Stony There is excellent richness and concentration to the markedly powerful larger-scaled flavors that coat the palate on the overtly stony, dry and compact finale.