Burgundy for All

A cuvée of eight parcels (including Roncevie, La Justice, Clos Prieur Bas and Combes). Pure, intense and precise red and black-fruit pinot aromas, ripe tannins and a bright and fresh palate.

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.

Clos Salomon is a lovely 6.9ha premier cru vineyard situated on a slope facing south-east. Vines are around 40 years old. Ripe, black-cherry fruit and medium-bodied, round palate with soft tannins. An old established Burgundy property, Clos Salomon can trace its history back to 1403.

This is a blend of two origins. 92.5% is from vineyards planted on the clay-based soils around Fuissé, which gives the broad and powerful structure to this wine. 7.5% is from vineyards in the cool, high-altitude village of Vergisson, where there is more limestone in the soil, lending a point of freshness and extending the length of the wine. 66% was fermented and then matured in 228-litre barrels for about a year before bottling, of which 30% were new. 34% was fermented in the tank.

Made from vineyards opposite the premier cru of Vaillons, this Chablis is given a little mid-palate weight from 12 months' maturation on its yeast lees in stainless-steel tanks. It is firm and fresh but a little weightier than some styles because of the extended lees contact. Vibrant and energetic!

Rich, black-fruit nose, some floral elements. A very refined 2018. Sweet tannins are present yet soft and frame the ripe fruit, providing lift and structure. The vineyard was originally planted in 1902, with approximately 30% of vines remaining from the original date of plantation. A third has been recently replanted. It is high in clay soil, so the extraction is particularly gentle. There is also a saigné (some of the fermenting juice is drawn off to increase the ratio of solids to must), which increases colour and flavour concentration but without mechanical extraction, which could render harsher tannins.