Burgundy Red

Stelvin. Again this comes from organically managed vineyards with vines more than 40 years of age. The fruit is hand harvested and then sorted (who ever heard of a Bourgogne level made from sorted... read more

Stelvin. We looked at this wine in France a few months ago with François during a memorable day at Château de la Tour. Notwithstanding the company it had to keep - Grand Cru Clos de Vougeot - it... read more

99% Pinot Noir, 1% César. "A ripe, fresh and very pinot nose that also reflects notes of red cherry and earth where the latter element can also be found on the delicious, rich and admirably pure... read more

Under Stelvin as per our request. Year in, year out this wine offers outstanding value, not just by Burgundian standards, but by whichever standard you wish to choose. In 2010, the term 'over... read more

Like a welterweight smashing the bejesus out of a middleweight, this battles well above its class. As always, this comes from declassified Santenay and Maranges, making it another great value in... read more

As the wine has just literally landed in Australia it needs some time to truly show at its best although it is still a superb, supple drink and will certainly eclipse the recent 2006 and 2007... read more

100% Pinot Noir. This is a wonderfully bright, juicy, red cherry and spice noted red from 30-70 year old vines. It's as refreshing as it is plump, with the ripe, '09 texture perfectly balanced by... read more

100% Pinot Noir from 97 (!) year old vines. Again, this is the most seductive version of this wine we have shipped, with lifted aromatics of lavender and other Provençal flowers along with small... read more

Although small by general standards, the Champ Cloux 1er Cru - at 4.62ha - is one of Rully's largest. Its soils are rich in clay although the red wines from here are never as tannic as neighbouring... read more

This Domaine grown Rully red comes from 1.3 ha of 40 year old Pinot Noir vines grown on clay-limestone soils. The fruit is completely de-stemmed, given a cold maceration for eight to ten days,... read more