In 1818, Madame Clicquot made the first-ever "rosé d'assemblage" champagne by mixing some of her red Bouzy wines with white ones. La Grande Dame Rosé honors her idea by using 90% Pinot Noir from the historical Grands Crus of Aÿ, Verzenay, Verzy, Ambonnay, and Bouzy, enriched by 10% Chardonnay from Avize and Le Mesnil-sur-Oger. This base is then blended with 13% Pinot Noir red wine exclusively from the 'Clos Colin' parcel, situated in Bouzy. Aged on lees for 10 years in bottle before being disgorged and topped with a dosage of 8g/L.

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 wonderfully elegant premier cru best articulates the character the village of Puligny—This shows wonderful intensity and generosity with aromas of fresh and ripe fruits, luxurious palate weight and cut with arrow like acidity. From 0.51 ha of vines in 2 separate plots planted 1993 and 1965, one in the steepest stoniest part close to Blagny which contributes excellent acidity and structure, the other part is from lower down where the soil is richer and this part gives greater richness and depth to the wine. 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 - Intense Stone Fruits, White Florals, Smoky Perfume Ripe nose with a smoky perfume, lifted with floral aromatics and zesty fruits. Palate - Concentrated, White Fruits, Mirabelle Plum Touch of vanilla from the oak, peach dusted with baking spice on the palate. Finish - Very Good Persistence, Slate, Yeasty Lees There’s real mineral character to the long finish. Very clean and fresh.

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

Product Description: Chablis with both muscle and cut. Sourced from 35-year-old vines in the heart of Montmains, this 2023 Premier Cru comes from a cool, blue clay and limestone slope beside the Serein River. It’s a site known for producing what many consider “textbook” Chablis, mineral-driven, structured, and finely etched, and this first Defaix bottling from the vineyard delivers exactly that. Raised in seasoned oak for 12 months, the wine marries a vibrant, fleshy texture with the precision of its terroir. Yellow plum and tangy grapefruit are set against chalk and struck-match complexity, while a dark-stone minerality threads through to a persistent, layered finish. There’s both immediacy and depth here, the kind of duality that makes great Montmains so compelling. It’s a wine that will sit comfortably alongside oysters and fine shellfish now, or gain further nuance over the next 5–8 years in bottle. The Maker Domaine Bernard Defaix was founded in 1959 by Bernard Defaix, and today it is run by his sons, Sylvain and Didier. The estate spans 27 hectares in the Chablis region, with vineyards that include some of the finest Premier Cru sites. The Defaix family is known for its commitment to organic farming, having adopted organic practices in 2009 and officially receiving certification in 2012. The family’s dedication to quality is evident in their small but carefully tended vineyards, where they focus on maintaining soil health and promoting biodiversity. With a focus on minimal intervention, they allow the natural character of the Chablis terroir to shine through in each bottle. The family’s expertise and hands-on approach extend to every aspect of their winemaking process. From vineyard management to fermentation, the Defaix family ensures that each wine is a true reflection of its origins. Their approach to fermentation uses wild yeasts, and the wines are aged in glass-lined tanks, which preserves the freshness and vibrancy that is characteristic of their style. The result is wines that are both expressive and pure, capturing the essence of Chablis and showcasing the region's unique terroir. Philosophy The Defaix family’s philosophy revolves around producing wines that authentically express the terroir of Chablis. By working in harmony with nature, they produce wines that are fresh, vibrant, and full of character. With a deep understanding of their land and a commitment to organic farming, they ensure that their wines reflect the purity and complexity of the Chablis vineyards. Their minimal intervention approach allows the wines to evolve naturally, with an emphasis on balance, expression, and respect for the environment. This philosophy ensures that each bottle captures the true essence of Chablis, while remaining true to the family’s legacy of craftsmanship. Tasting Notes NOSE – Bright & mineral Yellow plum, tangy grapefruit, chalk, and a subtle struck-match lift. PALATE – Fleshy & precise Vibrant stonefruit and citrus framed by a firm mineral backbone. FINISH – Long & stony Dark-stone minerality lingering with chalky persistence. Reviews & Accolades "Green and red apple, ripe and perfumed orchard blossoms. Complex, mineral, lively acidity with bread and butter, spicy finish." – International Wine & Spirit Competition, 92 points Finer Details: Style – White Wine Varietal – Chardonnay Country – France Region – Chablis Vintage – 2023 Bottle Size – 750ml ABV – 13%

Bright plum in colour, Penfolds Bin 169 Cabernet Sauvignon displays delicate notes of mint and blackcurrant, with a more savory bouquet of semi-dried tomatoes and fruit chutney at the end. A hint of oak and spice adds extra warmth. On the palate a flavour-wheel of spearmint, milo powder, chocolate and black liquorice.

The blend is 100% Chardonnay from various years (20 to 25% of which are reserve wines from the 2 previous years). A large majority of Premiers Crus from the Côte des Blancs and Montagne de Reims vineyards for aromatic refinement, supplemented by Sézannais wines known to provide maturity. Finally, several wines from the north of the Vesle valley give a light, fresh touch.

This latest release from Petaluma Croser is a non vintage sparkling wine. The classic blend of Pinot Noir and Chardonnay offers a delicate bouquet of fresh citrus and white peach with a light yeastiness on the nose. Persistence bubbles with a dry long finish.

Penfolds Yattarna Chardonnay displays an initial bouquet of slate and wet stone, with nuances of lightly roasted almonds. Subtle hints of citrus, shrouded by nectarine and nashi pear fruits. On the palate, a spiced multi-citrus compote with a very delicate acidity. Balanced and will develop exceptionally well with cellaring.