Patrick Javillier is a perfectionist. He vinifies parcel by parcel giving the wine its concentration and richness. Raspberry and vanilla go hand-in-hand on the nose. Supple, fresh, this wine is discreet and accessible in its youth. Les Grands Liards is located at the foot of the hillside with a clay and limestone soil rich in pebbles. Asian style beef will be enhanced by this Red Savigny-Lès-Beaune.

"I knew our terroirs very well, and knew that we could exploit them to the full. With Romain’s experience of vinifications all around the world, I was happy to launch the domaine". Gérald Delhome "This is an interesting newcomer to the ranks in the northern sector of Crozes-Hermitage, with vineyards in the communes of Crozes itself, Larnage, Gervans and Erôme. There are almost 11.5 hectares of Crozes across 20 plots, Romain is the fifth generation; his great-grandfather Flavien Delhome had vineyards, while, on his mother’s side there were vineyards under her family in the shape of Severin Habrard, so there are two old roots at play here. Father Gérald took over the domaine in 1993, and concentrated on apricots and vines, the grape harvest sent to the Cave de Tain. Son Romain came on to the domaine in 2018; he had worked locally at Gigondas and in the Ventoux at Chêne Bleu, as well as in Virginia in the USA. The cellar was built in 2019. The domaine is HVE (Haute Valeur Environnementale) registered, a green credential, and the 2022 harvest will be officially organic. 100% Marsanne (1950s-late-1990s) from sandy-loess soils on Les Védias at Erôme & Gervans, hand harvested, whole bunch pressing, 3-4 day pre-fermentation maceration at 6°-8°C, vinification in steel vat until 1060-1050 specific gravity, then transferred to 3-10 year 228-litre oak casks, lees stirred at the end of fermentation, raised 9-10 months. 5,500 bottles produced". Wonderfully idiosyncratic. A lovely delicacy and intricacy, one is almost unsure the varietal is Marsanne, such is its elegance. The aftertaste is really delicious and where the wine really comes into its own - savoury, saline, nutty with a note of marzipan and, oddly, a touch of aromatic hops. Brilliant from the young star Romain!

92/100 "Impressively poised nose with lightly reductive lemons and white peaches, as well as freshly cut herbs. The palate has impressive concentration and quite intense notes of fresh, grassy lemons and stone. Great poise here. A blend of 59% semillon and 41% sauvignon blanc. Drink now." James Suckling

Remi Jeanniard is a hands on grower working just over 7 hectares of vines in and around Morey-St Denis. When asked who helps him at harvest time, the answer is simple: he does. The vines are much older than average, with all of his Vieilles Vignes village bottlings being at least 50 years old. This gives a natural concentration to the wines which are both well structured and elegant. Remi is a firm believer that wines are made in the vineyard and this shows through in the pure, concentrated style of the wines and the cautious use of new oak. Remi practices partial whole bunch fermentation, keeping 20% of the stems for Villages wines, 30% for 1er Cru wines, and 50% for Grand Cru.

Energy is a word used a lot by the finest Roussillon growers. We don't think there has been a finer example than this extraordinary wine from the freres Danjou. The 2019 is more 'Cote-Rotie' than the 'Crozes like' 2018. A thrilling wine.

A blend of Genache Blanc, Gris and Noir, from ancient 90 year old vines in the ancient and quite amazing 'C|os des Escounils' that the brothers are developing and working on re-establishing it's other potential vineyard areas. This is beautiful, racy, elegant wine that is softly textured and very ‘modern’ in its freshness and balance.

Old vine Grenache grown on decomposed black schist with a limestone sub soil with some quartz, that produces something amazing. Ethereal, sublime and fresh, this achieves a level of finesse akin to fine red Burgundy. Remarkable, special, very good indeed.

Energy is a word used a lot by the finest Roussillon growers. We don't think there has been a finer example than this extraordinary wine from the freres Danjou. The 2020 is more 'Cote-Rotie' than the 'Crozes like' 2018. A thrilling wine.

100% Grenache from 130+ year old vines. Complex floral aromas. On the palate the fruits, such as raspberry and morello cherry, are crunchy and fresh. There is also a very strong stony/mineral feeling. The finish is long and pure. A vibrant wine. 97/100 Matt Walls, Decanter Magazine March 2024

A wonderfully fresh and juicy Chinon, perfect for summer drinking. Chill it and enjoy in the sun! From the website of UK agents Thorman Hunt: Domaine Grosbois is a 9h Domaine run by two brothers, Nicolas and Sylvain. Their family vineyard is located at a place called “The Pressoir” Panzoult in the Chinon appellation in the heart of the Loire Valley. Nicolas arrived at the family estate in 2008, after spending 10 years as a “flying winemaker” and having spent time in New Zealand, Australia, Chile and Oregon. After his time abroad, Nicolas strongly believes in not vinifying and ageing in wood, choosing concrete instead to preserve the freshness and vitality. No old oak has been used since 2015. Sylvain similarly spent time abroad in Chile, Oregon working for Domaine Drouhin and Australia. The brothers are passionate about organic viticulture and show their wines at The Raw Wine Fair. The Cuisine de ma mère comes from their young vines from clay and sand and is designed for early drinking. The grapes are destemmed and undergo a 5-day skin maceration, fermented in concrete and then aged in concrete.

Clear pale lemon in colour with pronounced intensity and notes of jasmine tea, blossom, peach, apricot, grapefruit, nectarine, and cream. This wine is dry with low acidity, high alcohol, full body, and medium plus finish

A wonderful example of the 2022 vintage. Purity of fruit, wonderful aromatics and a delicate, ethereal quality. From UK agent Thorman Hunt: Philippe Gavignet and his son Benoit create Nuits-Saint-Georges with a profound elegance, countering the appellation’s reputation for often delivering more “rustique” wines. Gavignet’s wines are a testament to the terroir’s potential for producing refined Burgundy. Established in 1979, with state-of-the-art cellars built only a couple of years ago, we were treated to a fantastic tasting. Most of Philippe Gavignet’s Pinot Noir vines are notably old, with the majority planted during the 1930s and 1950s. The vineyards are cultivated as naturally as possible, steering clear of herbicides and pesticides. Hand-harvesting is a standard practice, and the wines undergo aging in a combination of new and older French oak barrels, with no more than one-third being new oak. All wines are bottled unfined and unfiltered. Interestingly, Gavignet remains somewhat of an insider’s gem, overshadowed by more prominent names in the village that command higher prices.

Georgina Hindle Decanter 94/100 "A captivating nose of milk chocolate, cola, cherries, and violets, offering a soft and inviting bouquet. The palate is fully textured, opening gradually to coat the cheeks and tongue in a fine layer of chalky tannins. Juicy and succulent through the mid-palate, it bursts with citrus zest, orange and lemon pith, cranberries, and red cherries. There’s a beautiful interplay of bite and tension, with a sapdi freshness and a mineral core of crushed stones and iron. The finish ends bright, minty, and herbal, delivering great drive and persistence. 3.60pH."

Created in 1988 as a tribute to one of the House’s founders, Elisabeth Salmon, this cuvée distinguishes itself through its refined purity of grandeur and unique character. This great, rare and sought-after wine subtly offers the signature of our top Pinot Noir and Chardonnay terroirs. Elisabeth Salmon 2012 highlights the full breadth of the savoir-faire required to blend the House’s rosé in an exceptional year. The aroma dispalys a refreshing, sensual expression of the senses, redolent of red and black berries. The exquisite feel of a rich and complex aromatic amplitude (bilberry, gooseberry, peony). Beautifully refined, mature olfactory notes, respectfully running the gamut of the inimitable scent of fragrant roses and crystallised violets. On the palate, a tactile impact of restrained yet bewitching power and, at the same time, finesse. The harmonious fulfilment of delicious flavours and pastries (panettone, cherry clafoutis). A delicate mouthfeel progressing towards a hint of chalkiness in a long finish redolent of cedarwood and blood orange jelly. A wine of remarkable refinement that signals its personality with an immense delicacy of texture and flavours. An aromatic charm of a rare mineral kind to accompany lovely poultry with crayfish or a few royal langoustines.

Rolly-Gassmann is a domaine like no other and has a unique style. It is located at Rorschwihr, a sleepy village on the northern rim of Haut-Rhin. The vineyards are located in Rorschwihr and the neighbouring Rodern and Bergheim. The wines are small masterpieces with very good definition. The colour is vibrant red and the aroma is full of ripe red forest berries. The taste is concentrated and nicely full-bodied with nuances of pepper, raspberry and blueberry.

Rolly-Gassmann is a domaine like no other and has a unique style. It is located at Rorschwihr, a sleepy village on the northern rim of Haut-Rhin. The vineyards are located in Rorschwihr and the neighbouring Rodern and Bergheim. The wines are small masterpieces with very good definition. They all carry the signature of Rolly-Gassmann, a certain shameless, velvety sweetness. The fruit is rich and manages to balance the fruit with a vibrant acidity to form wines that melt on the palate.

Created in 1988 as a tribute to one of the House’s founders, Elisabeth Salmon, this cuvée distinguishes itself through its refined purity of grandeur and unique character. This great, rare and sought-after wine subtly offers the signature of our top Pinot Noir and Chardonnay terroirs. Elisabeth Salmon 2012 highlights the full breadth of the savoir-faire required to blend the House’s rosé in an exceptional year. The aroma dispalys a refreshing, sensual expression of the senses, redolent of red and black berries. The exquisite feel of a rich and complex aromatic amplitude (bilberry, gooseberry, peony). Beautifully refined, mature olfactory notes, respectfully running the gamut of the inimitable scent of fragrant roses and crystallised violets. On the palate, a tactile impact of restrained yet bewitching power and, at the same time, finesse. The harmonious fulfilment of delicious flavours and pastries (panettone, cherry clafoutis). A delicate mouthfeel progressing towards a hint of chalkiness in a long finish redolent of cedarwood and blood orange jelly. A wine of remarkable refinement that signals its personality with an immense delicacy of texture and flavours. An aromatic charm of a rare mineral kind to accompany lovely poultry with crayfish or a few royal langoustines.

Thankfully Savigny-Les-Beaune has yet to scale the stratospheric price mountains of its neighbours and still offers excellent value. Javillier’s, 100% destemmed, has fine plush tannins over beautifully perfumed red fruits, strawberries and cream with the faintest whiff of char from discretely balanced oak. Long with great persistence, excellent composure, and layers of complexing earth, mineral characters. Delicious rendition.

Fruity that expresses a beautiful aromatic complexity, and which presents a beautiful balance carried by a great freshness.

The 2013 ‘Brut Millésimé’ blends 57% Pinot Noir and 43% Chardonnay, sourced from 10 Grand and Premier Cru vineyards. Following a freezing winter and spring, the short-lived summer heat waves of 2013 led to a phenolic maturity that, although late, was much higher than average. The autumn-like conditions at the end of the maturation process postponed harvest until mid-September, creating an expression that stands out for its elegance, freshness, and complexity.

A pearly pink with a fine stream of bubbles. The nose is deeply perfumed with luxuriant notes of kirsch, ripe cherries, fleshy plums and cranberries. The palate has hints of brioche and fresh butter. Candied grapefruits and earthier notes. A full bodied Rosé with a long aromatic finish. One of the most awarded vintage rosé champagnes in the world, Charles Heidsieck Rosé Millésime spends a minimum of eight years ageing on the lees in two-thousand-year-old chalk cellars. It is made from a selection of around fifteen Crus throughout Champagne. The grapes which contribute the red wine content originate from Ambonnay, Bouzy, Hautvillers, Les Riceys and Verzenay. The delicate effervescence reveals the aromatic complexity of this blended rosé which is famed for its incredible harmony and depth

Great aromatic intensity on the nose,with tropical notes followed by floral scents; lemon, peach, grapefruit, elder flower, hawthorn and lime blossom. A whole, flowering fruit orchard to discover. The palate offers fine balance between the fresh attack and the long, fruity finish. Sniff the empty glass and you’ll find the aromas still there, as intense and lingering as ever! A perfect match for seafood whatever the occasion. Ideal with shellfish and smoked salmon.

Fun Provence pink made from Grenache and Syrah grapes by the mighty Châteauneuf estate of Mont-Redon. Château Mont-Redon, established in 1344, is one of the oldest wine-producing Estates in France and the largest single property in Châteauneuf-du-Pape.

Robert Parker's Wine Advocate 93/100 "Cyrille Portalis has crafted an outstanding 2022 Bandol Rose. With a harmonious bouquet and aromas of red berries, spices, iodine, jasmine, wild strawberry and menthol, it’s round and supple, medium to full-bodied, layered and textured, with mineral acidity and an ethereal yet lively finish. This blend of 80% Mourvèdre and 20% Cinsault tastes like the essence of Bandol rosé." Noted US wine critic Jon Bonne “Their rosé remains a standard bearer for all the feral intensity of Mourvèdre and quality has been on an upswing for the past decade”. Eric Asimov, New York Times. “Perhaps no Bandol is as resolutely old school as Château Pradeaux. It’s an uncompromising wine, displaying Bandol in its fully untamed state, and it’s a personal favorite” jancisrobinson.com of the 2019 vintage 17.5/20 "Deep coppery terracotta colour. There is nothing remotely ordinary about this rosé. Savoury, muscular, intense. A wine that belongs in the same class as the Viña Tondonia Gran Reserva rosado and the Menat Ji Jian rosato. Complex and profound; a wine that first unsettles you and then leads you to a new viewpoint. Rose hips and oolong, Seville oranges and redcurrants, radicchio, beetroot leaves, strawberry tea. Something almost vermouth-like. Long, resolute finish. Don't drink it too cold – 10–15 minutes in the fridge is enough. It deserves food. It will age. (TC)"

This is top-class. Silky, seductive and concentrated but with a light touch typical of the genre. From the website of UK agents Thorman Hunt: Domaine Grosbois is a 9h Domaine run by two brothers, Nicolas and Sylvain. Their family vineyard is located at a place called “The Pressoir” Panzoult in the Chinon appellation in the heart of the Loire Valley. Nicolas arrived at the family estate in 2008, after spending 10 years as a “flying winemaker” and having spent time in New Zealand, Australia, Chile and Oregon. After his time abroad, Nicolas strongly believes in not vinifying and ageing in wood, choosing concrete instead to preserve the freshness and vitality. No old oak has been used since 2015. Sylvain similarly spent time abroad in Chile, Oregon working for Domaine Drouhin and Australia. The brothers are passionate about organic viticulture and show their wines at The Raw Wine Fair. The Gabare cuvée comes from the old vines of a clay limestone vineyard. The grapes are destemmed and undergo a 2 to 3 day cold maceration. The wines undergo a 20 day cuvaison in concrete tanks and are then also aged in concrete.

Made from ugni blanc grapes and is composed of pineau from the early 2000s and very old batches going back to 1973. Bottling since 2011, this limited series is now in its fifth bottling (820 bottles worldwide) and is a unique expression of very old pineau.

A result of the assembly of the fresh harvested grape must mixed with young cognac. The blend is then placed in large stainless-steel vats to be carefully aged. It’s then cold filtered and packaged entirely by hand. Known for their premium quality and exquisite taste profile.

A result of the assembly of the fresh harvested grape must mixed with young cognac. The blend is then placed in large stainless-steel vats to be carefully aged. It’s then cold filtered and packaged entirely by hand. Known for their premium quality and exquisite taste profile.

This 100% Cabernet Franc is full of red fruits, light perfumes and delicious acidity. Red-berry flavours shine in a vibrant wine with good acidity and a crisp aftertaste. Drink now

Jancisrobinson.com 17/20 "62% Cabernet Sauvignon, 37% Merlot, 1% Petit Verdot. pH 3.75, 60% new oak. Barrel sample. Deepest purple. Dark and stony, lovely slaty nose. Firm, chalky, dense and still with lovely freshness. Not the same richness as the 2009 but with great purity and definition. More serious, less seduction. Long and great structure. So pure in its dark cassis fruit. Cool with a touch of liquorice on the finish. (JH)" Parker 91-93/100 "Deep purple-black in color, it leaps from the glass with vibrant scents of black raspberries, kirsch and fresh blackcurrants with nuances of cedar chest, pencil lead and forest floor plus a waft of lavender. Full-bodied, rich and packed with juicy fruit, it has a firm line of grainy tannins and loads of freshness, finishing with a herbal lift."

Point Triple 2023 is a blend of co-fermented whole bunch Macabeu (schist) and Grenache Blanc (clay) seeing seven days skin macération together. After breeding, a portion of Muscat a Petit Grain (clay-limestone) that sees skin macération and whole bunch fermentation for twenty days, is blended with the other portion one month before bottling. This delightful, wild fermented, textural, insanely bright but savoury maceration wine comes in at a digestible 12% abv. Bottled unfined and unfiltered, with a very low dose of sulphites.

Francois Xavier AKA 'FX'. FX worked with Tom Lubbe at Domaine Matassa for five years. He spent a further year with Domaine Danjou-Banessy. After such time this local lad set up in Espira to make his own wholly exciting wines which we are introducing the UK for the first time. Dom. des Lampyres Luminescence 2023 Vin de France 11% alc Skin macération Muscat Petit Grain 70% (on terroir clay limestone) and 30% Muscat d’Alexandrie (terroir clay) . The two parcels were fermented separately with their wild, indigenous yeasts. There was 15 days skin maceration whole bunch for the Muscat a Petit Grain and 20 days whole bunch for the Muscat d’Alexandrie. The Muscat a Petit Grain was aged in cuve for nine months and the Muscat d’Alexandrie was aged for seven months in 10hl Amphora. Juices blended one month before bottling. 2g/hl sulphites added prior to bottling. One of the finest maceration wines of the Roussillon. The 2022 slightly lusher than the 2021. Absolutely awesome wine.

Francois Xavier AKA 'FX' worked with Tom Lubbe at Domaine Matassa for five years. He spent a further year with Domaine Danjou-Banessy. After such time this local lad set up in Espira to make his own wholly exciting wines which we are introducing the UK for the first time. Syrah 85% Muscat d'Alexandrie 15%

A 'Vin Gris' from a very old co-planted vineyard of all three Grenache's. Wonderful stuff. 60 magnums only.

Pale yellow colour. Expressive Riesling nose typical from limestone origin: citrus, light mineral notes, stony flavours, honey. Vivacious palate, crisp, amazing acidity and freshness. This is a very classic Roche Calcaire that finishes bone dry with a lacy texture. This wine will still need some time to open up and it is highly recommended to decant it in the first years after bottling.

Bright pale-yellow colour. Discreet nose which is slowly opening on fresh citrus fruits and light smoky aromas, a characteristic often found on this grape variety. This is almost a Riesling like nose with lots of precision and tension. Palate is dry and is supported by a ripe acidity. The finish shows an enjoyable velvety and elegant mouthfeel with again fresh white fruits flavours. The Windsbuhl character shows strongly in this wine and will allow for a nice evolution over the next few years.