From Chardonnay grown on an excellent limestone/clay parcel in Aluze, next to Mercurey. Certified organic, hand-harvested, low yields, very long (10 month) wild-yeast fermentation in barrel, bottled by gravity, unfiltered. This is an outstanding Chardonnay of terroir thanks to the great farming and vinifications at Champs de l'Abbaye. Subtle aromas of stone, white fruits, lemon peel and herbs with a bit of new oak. The palate is intense and crystalline with strong mineral flavors, white fruits, citrus, spice and oak. (We are reminded of the Bourgogne Chitry by De Moor) The finish is dense and long with citrus, pear and stone - this is a serious glass of white Burgundy that will accompany oysters, grilled fish, roast chicken and much more. Not for lovers of Napa Chardonnay....
From a 1/2 hectare parcel of 35 year-old vines in Rully on clay/limestone soils. Aromas of dried pear, herbs, citrus and stone with lime flower and new oak. Intense stone and mineral flavors typical to Rully on the palate with citrus and white fruits. Fabulous stony finish. This is an austere and elegant white Burgundy to drink now in its scintillating youth with oysters, grilled seafod, chicken and goat cheeses. Hold 5 to 10 years for a mature experience.
Comprised of fruit from Bressandes (2/3) which per Claude de Nicolay lends richness and Chaumes, located beneath Les Pougets (1/3) which lends a degree of “saltiness.” The 2014 Corton Blanc shows a lovely balance between power and elegance. Aromatically it shows yellow flowers, orange peel and hints of sea spray and wet stone. The palate displays pretty flavors of stone fruit, Meyer lemon, and apple overlying an overt, if not overwhelming minerality on a medium weight (for Corton) palate. This shows plenty of energy and drive, if not mass, on a long, detailed, and mouthwatering finish. John McIlwain
This wine comes from Duplessis’ sole Grand Cru vineyard (with 25 hectares of vines). Les Clos is the largest of the Grand Cru vineyards within Chablis and dates back from at least 1267. The wine was aged for six months in oak and twelve months in tank. This wine shows a pretty bouquet on the nose and palate with white flowers, honey, apple, orange, ginger and soft saline notes. It has an elegant acidity with a great tension and a finish leaving us with beautiful notes and texture. This is a splendid wine which can be aged for a good decade. Caroline Coursant
Julien Guillot of the Clos des Vignes du Maynes, makes this lovely Macon-Villages from certified organic parcels in Chardonnay, Montbellet and Viré-Clessé on Bathonian limestone with clay, rich in silica. Incredibly aromatic, with wildflower, lime blossom, green apple peel, beeswax and spiced poached apple and pear. Supple and ripe in this rather warm vintage with 13.5% alcohol, it’s balanced by excellent acidity and minerality with more orchard fruit, apricot, and salted peach. Remarkably textured and long with succulent fruit, toasted almond, citrus, and saline minerals and pear on the finish. Totally unlike the usual Macon Villages, this is a delightful wine that will accompany grilled fish, fish in sauce, roast chicken and mild cheeses - and it's delicious to enjoy by itself. TG & DL
As easy as it is to forget the quality of Auxey-Duresses Blanc, it's just as easy to overlook the sensational quality of Domaine Lafouge. The Auxey-Duresses Blanc Les Hautés (from the lieu dit situated next to Les Vireuils in Meursault) displays a fine balance of white floral aromas (acacia and honeysuckle) with white orchard fruits on the nose. The palate is racy and mineral with pear and nectarine fruit vying for attention with a good degree of mineral cut. This is pretty and a fine value in white Burgundy. John McIlwain
The 2015 Magnien Aligoté is a bright and lively wine, at 11.5% alcohol, showing herbal, lemon-lime, melon and almond aromas, with pear, mirabelle, stone and ctrus flavors on the fresh, very dry palate. Serve with vegetable soups, fish dishes, quiches and mild cheeses - or make the perfect Kir with 1/5 Creme de Cassis.
This wine comes from a single 2.5 hectare vineyard of 25 year old vines with southwest exposure and on Kimmeridgian soils (as opposed to the most common Portlandian soils for Petit Chablis). The wine shows quite a nice minerality with saline and flint notes. The bouquet is full of citrus, yellow apple and stone fruit notes with some hints of vanilla. The wine has great acidity for this warm vintage. This is a delicious Chablis for a great price. Caroline Coursant
Patrick Piuze, one of the youngest stars of Chablis, offers nicely balanced wines with this 2015 vintage. This wine comes from a parcel called Des Couverts which is adjacent to the 1er cru Vaulorent, on the north-facing side of the Grand Cru hill. The vineyard is usually harvested last due to its cooler location. 2015 was a warm vintage in Burgundy and the wine shows it. The fruit components on the nose and palate have a touch of tropical notes, as you can taste a hint of pineapple juice, followed by ripe red and yellow apple and citrus notes. Ginger spices with some vanilla accents are quite prevalent on the nose and more subtle on the palate. The acidity and minerality (limestone) are good considering the warmth of the vintage. This is a “big” Chablis with a good length and I would recommend serving it cold with a nice dinner of roasted chicken or with some cheeses. Caroline Coursant
Another cracking 2014, Rapet's Combottes has bright aromas of white flowers, honeysuckle, Meyer lemon, citrus pith. The mid-weight palate offers layers of stone fruit, chalk, lemon peel, and quinine, which persist on the long, lithe finish. This is great Combottes and a bargain in white Burgundy. John McIlwain
Jean-Claude Rateau makes lovely wines in the Hautes Côtes de Beaune in his east-facing vineyard of clay/limestone and marne soils. Quite racy and bright even in 2015, the wine shows subtle aromas of lemon,almond, stone, pear and apple. Intense, very mineral palate with pear, citrus and stone flavors and terrific length. Decant or open in advance if drinking now, serve with oysters, grilled seafoods, roast chicken and mild cheeses or cellar for 5 to 8 years. This is a real Chardonnay of terroir and a great value!
Jean-Marie Chaland owns two estates in Viré (Macon), Domaine Sainte Barbe and Domaine des Chazelles, both certified organic since 2006. The Sainte Barbe "la Perriere" is made from 35 year-old grapes from a half-hectare parcel near Viré on clay/limestone soils, never treated with herbicides. The grapes are hand-harvested and vinified with wild yeasts, the wine ages for 18 months, half in barrel, have in cuve inox. The 2014 shows elegant, subtle aromas of dried pear, lime-flower, stone, melon, pineapple and honeysuckle. The palate is very mineral, with stone and citrusy acids, dense pear and herbal flavors and terrific length. This should be decanted or opened in advance, or cellar for five to ten years. A lovely white Burgundy at a reasonable price! Serve with asparagus, terrines, scallops, monkfish, halibut. D Lillie
This is a superb, subtle and very mineral Chardonnay from a replanted parcel at the very top of the Clos, abandoned since 1896, with thin clay soils rich in iron over limestone. A great terroir, never chemically treated and worked in biodynamic farming by Alain and Julien Guillot. The 2014 "les Chassagnes" is a beautiful wine! Yields of 18 hl/ha, giving a racy, stony wine with hints of white fruits, spice and honey, the palate is silky and crystalline - all mineral with subtle citrus and white fruits, very long and elegant. Highly recommended! David Lillie