As usual, the 2017 RunRig is approximately 2% Viognier. It spent almost 30 months in oak, 40% of which was new. Hints of peach or apricot appear on the nose, alongside notes of hickory smoke, cherries and baking spices. It's full-bodied and concentrated but supple and silky enough to seem lighter in the mouth, showing tremendous length and elegance on the finish, where it adds nuances of cinnamon and cocoa. Rating: 98/100.

Product Description: Chablis precision from a master of terroir. The 2023 Chablis from Domaine Samuel Billaud is a compelling showcase of one of the region’s most meticulous winemakers. With vines averaging 40 years of age and rooted in classic Kimmeridgian marl, this wine blends fruit from three standout climats—Les Pargues, Cartes-Fontenottes, and Bas de Chapelot. The result is a Chardonnay that’s pure, mineral-laced, and finely structured. Harvested entirely by hand and gently pressed, the juice undergoes slow, cold fermentation followed by 12 months of lees ageing in stainless steel. There's minimal oak influence, letting the crystalline fruit and signature oyster shell salinity shine through. This is Chablis with sharp focus—unforced, unmasked, unmistakably expressive. Drink from 2025 through 2034. It’s in top form with oysters, white fish carpaccio or lightly grilled lobster. Decant briefly if drinking young to awaken the full depth. Maker Samuel Billaud is a winemaker renowned for his precision, mastery, and dedication to producing wines that authentically express the complexities of Chablis’ exceptional terroir. Located in the heart of Chablis, with cellars dating back to the 13th century, Samuel Billaud combines the region’s rich history with modern techniques to create wines of remarkable freshness, firm structure, and intense minerality. With a focus on quality, Samuel sources grapes from some of the finest plots in Chablis, including Grand Cru vineyards such as Bougros, Valmur, Les Preuses, and Blanchot, and Premier Cru sites like Les Furnaces. Through a meticulous approach to both vineyard management and winemaking, Samuel ensures that each vintage reveals the true character of the land, producing wines that are complex, precise, and balanced. The Vineyard At Samuel Billaud, the philosophy is rooted in a deep respect for Chablis’ terroir, with the goal of revealing each vineyard’s unique expression through careful and precise winemaking. The estate’s vineyards, with an average age of 40 years, are planted on the Kimmeridgian clay-limestone marl, a soil type that imparts the characteristic minerality and freshness for which Chablis is renowned. The vines are managed using sustainable practices such as disbudding and ploughing, which help preserve the purity of the Chablis terroir while promoting the healthy growth of the vines. Samuel’s sourcing strategy is equally focused on quality, building trusted relationships with local winegrowers to access the best grapes from the region’s most exceptional sites. In the winery, Samuel Billaud is committed to maintaining balance and complexity in every wine. Fermentation is carefully monitored, with a focus on using low-temperature settling and gentle pressing to preserve the delicate flavours of the grapes. For certain Premier Cru and Grand Cru wines, Samuel favours fermentation in 450-litre barrels to add complexity, allowing the wines to interact with the lees and oxygen for optimal balance. Aging on fine lees in large containers enables the wines to develop mineral tension and freshness. After maturation, the wines are transferred to stainless steel vats for several months to emphasise their crispness and vibrancy. Through this process, Samuel Billaud’s wines reveal the true richness, elegance, and potential of the Chablis terroirs, reflecting the delicate balance between tradition and innovation. Tasting Notes NOSE – Citrus and saline Bright grapefruit and lemon peel, backed by wet stone and oyster shell. PALATE – Clean and driven Precise white stone fruit and racy acidity, with a chalky, textural edge from fine lees. FINISH – Crisp and lasting Long, mineral finish with a delicate lift of citrus zest and subtle almond. Reviews & Accolades Pale colour. A very classic nose, not too pungently marine, with a depth of fruit, clean clear cut white fruit with a real crispness to finish. The lees work is exemplary. Drink from 2025-2028. – Jasper Morris, Inside Burgundy, 90–92 (June 2024) Finer Details: Style - White Wine Varietal - Chardonnay Country - France Region - Chablis Vintage - 2023 Bottle Size - 750ml ABV - 12.5% Closure - Cork

Product Description: City-owned land. Underground talent. A Bourgogne that defies its label. Domaine de la Cras ‘Montrecul’ Bourgogne Rouge 2022 is one of the most compelling red Burgundies coming out of Dijon right now. Farmed organically by Marc Soyard—an alum of Domaine Bizot—this single-site Pinot Noir is grown on a steep, limestone-rich slope at 300 metres altitude, just inside the city limits. The vineyard might be municipal, but the wine is anything but bureaucratic. Vinified with 70% whole bunches and native yeasts, and aged in older barrels with minimal SO2, Montrecul 2022 is light-footed but structured. Expect bright red cherry, dried herbs, and a lick of spice over fine, savoury tannins. It’s unfiltered, unfined, and unmistakably personal—this is Pinot with both energy and edge. Perfect with duck breast, grilled mushrooms, or a wedge of washed-rind cheese. Drink now with a light chill, or hold for 3–5 years. Tasting Notes NOSE – Lifted and herbal Wild cherry, crushed herbs, and a touch of spice. PALATE – Tense and savoury Bright red fruit, supple tannins, and underlying earthiness. FINISH – Mineral and pure Limestone grip and gentle length with a herbal echo. Finer Details: Style - Red Wine Varietal - Pinot Noir Country - France Region - Burgundy Vintage - 2022 Bottle Size - 750ml ABV - 12% Closure - Cork

Product Description: A monopole Chardonnay rethinking what Burgundy can be. The 2022 Domaine de la Cras ‘Cras’ Monopole Bourgogne Blanc comes from an extraordinary project just outside Dijon, where winemaker Marc Soyard is rewriting the rules of regional Burgundy. Grown on the steepest, best-exposed section of the estate’s Chardonnay plantings, this wine reflects precision farming and a low-intervention approach learned from Soyard’s years at Domaine Bizot in Vosne-Romanée. Fermented with native yeasts and aged for at least 18 months in both new and seasoned barrels, ‘Cras’ Blanc is complex yet energetic. It’s unmistakably Burgundy, yet distinct—mineral, saline, and textural, with a kind of nervy freshness that speaks of marl, limestone, and elevation. Dijon may be known for Pinot, but this proves Chardonnay deserves just as much attention here. Pair it with grilled trout, aged Comté or roast chicken with tarragon. Drink now or cellar for five years. Tasting Notes NOSE – Bright and savoury Lemon zest, salted butter, white flowers and a touch of struck match. PALATE – Textural and layered Juicy citrus and yellow apple over a mineral frame with well-integrated oak. FINISH – Long and chalky Saline acidity with lingering notes of hazelnut and citrus pith. Finer Details: Style - White Wine Varietal - Chardonnay Country - France Region - Burgundy (Côteaux de Dijon, Bourgogne AOC) Vintage - 2022 Bottle Size - 750ml ABV - 13% Closure - Cork

Product Description: Pinot precision from a prized Vosne lieu-dit. The 2022 Vosne-Romanée Les Damaudes from Pierre-Vincent Girardin delivers a vivid snapshot of site and winemaker in sync. This rare parcel sits just above the hallowed Vosne 1er Cru Malconsorts at 300–350 metres elevation, planted with vines over 50 years old. It’s a wine of altitude, energy and poise. Girardin treats this terroir with finesse: whole-cluster fermented, matured 11 months in oak (one-third new), then a short stint in steel before bottling unfined and unfiltered. The result is a racy, blackcurrant-fruited Pinot with sculpted tannins and a mineral backbone that reflects its clay-limestone soils. Structured yet supple, this cuvée will reward cellaring for 6 to 12 years. Ideal with game birds, roast lamb, or a pan-seared foie gras. The Maker Pierre-Vincent Girardin cut his teeth under Burgundy’s grand domaines, then struck out on his own in 2012 with a singular goal: to distil the purest essence of Meursault’s storied terroir. Working single-parcel parcels across premier lieu-dits, he tends each vine personally—pruning, ploughing and hand-harvesting to ensure fruit arrives at the winery in immaculate condition. His background in oenology underpins a thoughtful, measured approach: fermentation is guided but never forced, and élevage prioritises transparency over showmanship. At the winery, Girardin champions whole-cluster vinification, letting indigenous yeasts and gentle extraction shape each cuvée. He favours large-format, 456-litre barrels (half new) to temper oak’s footprint, then finishes in stainless steel to lock in freshness and purity. Unfined and unfiltered, his wines arrive in bottle as faithful ambassadors of their origin—alive with mineral energy and poised acidity. Today, Pierre-Vincent’s range stands as a testament to small-scale craft. With annual production measured in thousands—not tens of thousands—of bottles, each release feels personal: a snapshot of vintage nuances and a window into Girardin’s relentless quest for balance. His wines are never ostentatious; they simply do their job with quiet confidence. Philosophy At the heart of Girardin’s endeavour lies a reverence for soil. His parcels—Casse-Têtes, Sous la Velle and La Barre Dessus—are chosen for their limestone-marl matrices, each site imparting its own textural signature. By isolating micro-terroirs, he lets geology speak: gunflint minerality, bright citrus tension and the chalky grip that defines top-flight Meursault. Sustainability is more than a buzzword here. Girardin farms organically, accepts vintage variability and avoids chemical shortcuts. Low yields are a feature, not a flaw; they concentrate flavour and ensure vines remain vigorous for generations to come. Every vineyard intervention—from cover crops to canopy management—is calibrated to nurture biodiversity and soil health. In cellar, restraint rules. Fermentation vessels are selected for nuance, élevage schedules are dictated by tasting rather than tradition, and assemblages are kept minimal to preserve site identity. Through these choices, the Girardin range emerges as a cohesive narrative: a clear, unvarnished voice that invites drinkers to explore Meursault one parcel at a time. Tasting Notes NOSE – Dark fruit and spice Aromatic lift of blackcurrant, wild cherry and subtle earth. PALATE – Racy and refined Fresh black fruit rides a frame of fine-grained tannins and bright acidity. FINISH – Silky and persistent Velvety texture tapers into a savoury, mineral finish.

Product Information: In recent years, this wine has displayed even greater definition and class. With organic viticulture, new equipment, and nearly 20 years of expertise, Fabien Moreau is producing exceptional wines, and the 2023 1er Cru Chablis is looking spectacular. The Vaillon stands out above the village-level crus, with elevated floral notes, energetic citrus, and beeswax emerging with aeration. The palate is nicely balanced, opening with a touch of honey, vivid fruit, and a racy acidity that lingers on the finish. The Vaillon appellation is located on the left bank of Chablis. Domaine Christian Moreau has six parcels totaling 4.7 hectares in the historical heart of Vaillons. The fruit is sourced from vines that are 30 to 70+ years old, all south/south-east-facing. The soil here is from the Kimmeridgian period, rich in clay-limestone marls with marine fossils, specifically small oyster fossils known as Exogyra Virgula. The fruit is hand-harvested, fermented with natural yeast, and aged for 6-8 months—two-thirds in tank and one-third in barrique. Two wines are produced from those vines: our Premier Cru Vaillon, blending of five different parcels which average age is from 37 to 74 years old – and our Premier Cru Vaillon, Cuvée Guy Moreau issued from a parcel of 1 ha where the vines were planted in 1933 by Guy Moreau, Christian’s father. This is the oldest vine of the Domaine. Maker: Domaine Christian Moreau is a historic name in Chablis. Led by Christian Moreau and his son Fabien, the estate has upheld its family legacy while producing some of the region’s finest wines. Their exceptional vineyard holdings include nearly 8 hectares of Grand Cru out of Chablis' total 92 hectares, making this small but remarkable estate one of the leading producers of Chablis. While their holdings in Petit, village, and 1er Cru Chablis are impressive, their range of Grand Cru vineyards truly shines. Their notable parcels include approximately 3 hectares in Les Clos, 0.41 hectares in Clos des Hospices dans Les Clos, and smaller holdings in Valmur, Blanchots, and Vaudésir. Consistently producing classic Chablis wines, Christian Moreau is a must-try producer for any Chablis lover. Philosophy: 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. In the vineyard, they employ ploughing, organic fertilisers, and have maintained a pesticide-free environment since 2004, alongside daily care to prevent disease. Since 2005, they have transitioned to organic agriculture across the vineyard, achieving Ecocert certification with the 2013 vintage. This commitment to sustainability has further enhanced the expression of their vineyards. Harvesting is done entirely by hand, with careful selection of grapes before pressing. Vinification relies solely on natural yeasts, with a balanced use of oak barrels and stainless steel tanks to highlight each wine's unique expression. They implement a comprehensive yield management strategy to enhance grape concentration and showcase the terroir. With investments in new tanks and other winemaking techniques, their cellar is equipped for separate vinification of each parcel accurately represent terroir. 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 Florals, Honey Citrus, Lanolin Elegant white florals and honeyed citrus, with a hint of lanolin that intensifies with aeration. Palate – Whiff of Smoke, Waxy, Apricot A touch of smoke and honey opens up to ripe yellow cherry and apricot flavours, anchored by a steely core and vibrant acidity. Finish – Lemon Zest, Almond Meal, Balanced The finish is beautifully balanced, with a touch of yeasty savouriness and a hint of lemon zest and almond meal.

Château Mouton Rothschild is the work of one man, the legendary Baron Philippe, who is solely responsible for this giant of Bordeaux. Taking charge in 1923 until his death in 1988, he created something the world will always be in debt for. He also started the tradition of getting an artist to design a label for every vintage, a tradition that continues to this day. In 2009, the wine almost transcends perfection. A quite low alcohol percentage given the ripeness of the fruit, the bouquet is reminiscent of cigar box and graphite with violets and cassis playing a part. The palate is both restrained and concentrated, a impressive result indeed. The structure of the wine is hidden somewhat by the exuberant fruit, yet it is that structure that will see this extraordinary wine cellar for the good part of half a century!