Bonhomme Case

Lying in the hamlet of Thurissey, in the northern part of Viré-Clessé, this comes from a parcel of 85-year-old vines planted on a south-facing slope at the bottom of Mont Chatelaine. Here the soils are predominantly red clay and sandstone. Matured in 400-litre oak barrels (25% new) for 12 months, this then sees a further 12 months on its fine yeast lees in tank to harmonise before bottling. With gentle aromas of golden apple and subtle vanilla spice, this leads to a silky palate with juicy nectarine flavours and a twist of orange-pith bitterness on the finish. There is brilliant freshness and length here and everything is perfectly balanced, nothing over nor understated.

Made from 50 to 75-year-old vines, this has a long and balanced palate and is concentrated and creamy, with no exotic excess. About 70% was barrel fermented and aged for 14 months on its yeast lees, mostly in 400-litre barrels, before bottling.

Ripe yet refreshing Burgundy with aromas of white peaches. Balanced on the palate, with a long finish for a wine of this price. Made from 50-70 year old vines. Tank fermented to capture the freshness.

Ripe yet with the firm palate characteristic of this Burgundy domaine. Fresh appley nose, broad, concentrated palate and a long fresh finish. From a single vineyard on the hillside of Quintaine.This vineyard is about 50 years old and it is planted on limestone and a small amount of clay.Harvested by hand, natural yeasts and bacteria. Yields about 40/45 hl per ha. Fermentation in stainless for the main part (70%) and used barrels (30%). 18 month ageing before bottling.

Fresh yet ripe aromas in the classic register of apple and stone fruit. Structured and firm with impressive density and concentration for a wine of this price. This is made from 40- to 80-year-old vines. About 70% was barrel fermented and aged for 14 months on its yeast lees – mostly in 400-litre barrels – before bottling.

Fresh, fine and crystalline wine with a citrusy scent. Made from 15- to 45-year-old vines grown on soil with a high limestone content, it was matured 12 months on its yeast lees in stainless steel tanks.