Winery notes (2021 Vintage)
"Ever since 1998, Cyril Testut has run the family Domaine started by his father Philippe in 1967. The family's vineyard holdings cover 13 ha of the Chablis AOC, where the Kimmeridgian clay and limestone unique to the region cultivate Chardonnay renowned for their distinctive salinity and minerality drawn from deep in the soil.

100% Chardonnay, from average age 50 year old vines over 9.5 ha in front of Grand Cru Blanchots and on the side of Premier Cru Montée de Tonnerre. Hand-harvested from late September to early October. Vinified and aged in tank for up to 16 months, before bottling at the Testut Estate

David Moreau is a rising star in Burgundy, based in the village of Santenay. Having studied oenology and worked in both New Zealand and at Domaine de la Romanee-Conti, he returned to Burgundy in 2006 to take over his family’s estate. David brings a modern touch while maintaining the traditional values of his ancestors, focusing on sustainable viticulture and minimal intervention in winemaking.

The vineyards for his Santenay 2022 are planted on classic Burgundy terroir, primarily limestone and clay soils with a high mineral content. This contributes to the wine's structure and purity. The vines are relatively old, averaging 40–60 years, which adds depth and concentration to the final product.

With white flowers, stone fruits and toasted bread aromas lead to a balanced fruity palate. Drink over the next five to six years.

A light ruby colour in the glass with gentle red berry and subtle earthy aromas on the nose. On the palate the wine is light with an elegant and refined mouthfeel and gentle red fruits flavours. Precise winemaking resulting in quality Pinot Noir.

Grape varieties: Gamay

Winemaking: Hand harvesting on very demanding terroirs offering highest potential regarding the preservation of fresh fruit aromas, Beaujolais features. Our winemakers aim the perfect balance between jammy fruit and tannic structure. Semi-carbonic maceration – alcoholic fermentation with daily rack and return – malolactic fermentation – blending and fining.

Soil: Granite, sand and silica.
Climate: Continental climate with cold and dry winters and hot and sunny summers.
Aging: Ageing in vats.

Tasting notes:
Beautiful ruby red colour of good intensity. Elegant, with fresh fig and ripe red berry aromas (black cherry, wild strawberry), as well as delicate spicy notes. Nice structure on the palate with a long liquorice finish.

Food matches: Cold meats, grilled poultry and cheese.
Best served between 14°C and 16°C / 57+F and 60°F.

Combining lovely fruitiness with an attractive freshness and characteristic minerality, Chablis is a wine region with global renown. Domaine William Fèvre’s vineyards sit on Kimmeridgian subsoil and enjoy ideal exposures for the production of a very fine wine.

The nose reveals a fleshy and elegant bouquet with citrus, white fruit and floral aromas. The palate is fresh and supple, underscored by stony minerality.

Domaine William Fevre has led the Chablis revival over the past decade with its refined, full bodied, dry white wines, all 100% Chardonnay, of course, as this appellation is devoted entirely and solely to this great white grape variety.

From Domaine de l'Arlot

The Style of the Wine
With its well-defined character, this wine perfectly illustrates the identity of the Nuits Saint Georges vineyard. Complex aromas of blackcurrant mingled with spicy blackberry are revealed on the nose with, depending on the vintage, darker notes of liquorice, leather and blood orange. The well-built mouth affirms itself with density and strength around a tight structure with rich, well-wrapped tannins. It becomes increasingly seductive over time, which comes from the elegance, intensity and purity of the fruit.

Discover more
- The Clos des Forêts Saint Georges covers the entire geological range of the slopes of Nuits Saint Georges: Ladoix limestone at the bottom, Premeaux limestone in the middle, and white oolite limestone in the upper part, with a marked presence of ochre silt in some places. This Clos is planted entirely to Pinot Noir.

- Traditional vinification: A manual harvest, minimal vatting, pumping over and punching down without excess to reveal the full aromatic range drawn from this great terroir. Ageing lasts on average 15 months in oak barrels, with a maximum of 40% of new barrels, and 3 months in vats before bottling.

- A wine for ageing: the generous terroir of the Clos des Forêts Saint Georges forms the soul of the wine. It builds a solid red around well-present tannins which define a wine for ageing. A few years in the cellar will allow the wine to express itself more fully and make it more graceful, silkier and more complete.

The Terroir
In Burgundy the monopoly (single estate vineyard) defines a unit of land, a terroir which has been perfectly defined for centuries and which is owned by a single proprietor. The Clos des Forêts Saint Georges covers a surface of 7.2 hectares, all in one piece. It is a unique terroir in a privileged location which right from its origin has made one of the greatest Nuits Saint Georges wines.

Tasting Note
The nose brings out deep, intense floral and fruity notes, mixed with hints of spice. Described as a more muscular wine, the palate is straightforward yet complex, elegant and full-bodied. The finish is long and intense, suggesting that it will keep well. This is a very fine wine with velvety tannins.

Domaine Joblot is credited for putting the Givry region back on the Burgundy map with its high quality Pinot Noir. The fruit is meticulously picked and vinified. 

This Pinot shows great finesse and charm. The nose is fresh and fruity, with cherry and raspberry notes. Earthiness and gentle oak on the palate are complemented by red fruit notes. This is a medium bodied Pinot with moderate tannins and a balanced finish,

Domaine Charles Audoin, based in Marsannay-la-Cote in Burgundy, has been a family-run estate since its establishment in the early 20th century. Under the leadership of Charles Audoin and later his son Cyril, the domaine has expanded to approximately 14 hectares across the Marsannay appellation. They are pioneers in promoting the quality of Marsannay, which is known for producing excellent red, white, and rosé wines.

The terroir of Marsannay, located at the northern end of the Côte de Nuits, is diverse, comprising predominantly limestone and clay soils. The vineyards used for ‘Cuvée Charlie’ are from some of the domaine's prime sites, with vines aged around 40 to 60 years. This maturity of the vines brings depth and concentration to the wine. The soils, rich in limestone, contribute to the wine’s minerality and elegance, while the clay content enhances its body and structure.

Tasting Note: This is a high-altitude wine (450m), with warm, sunny days and cool nights. The result is a fine, elegant, fresh wine with a fine tannic structure. A fine finish of tension and freshness.

Winemaking Notes: Density: 10,000 vines / ha Growing region: Beaujolais – Lancié Average age of vines: 40 years Yield: 45 hl / ha Soil type: Weakly decomposed granite, mid-slope. Alcoholic fermentation: In cement vats and whole bunches. Maturing: 50% in vats and 50% in 228-liter barrels. Bottling: At the Domaine in Lancié, Beaujolais

Certification: Organic

Alcohol: 13.5%

Variety: Gamay

Region: Beaujolais, France

Tasting notes:

Brilliant garnet red color. The nose reveals nice aromas of ripe fruits (strawberry, blackberry) with delicate coffee notes. Harmonious and elegant on the palate, offering a round structure, full of red and black berries.

Food matches:

Red meat, poultry, pasta and cheese.

Winemaking: Optimum ripeness of the grapes - de-stalking and crushing of the grapes – a part of the harvest benefits from a “flash détente” process to enhance an optimum level of color and fruity aromas – the other part follows a traditional alcoholic fermentation in vats with 2 rack and return per day.

Soil: Coming from different regions of the Languedoc (The Aude, the Herault and the Gard) where each offers a different type of soil (schist, marls, chalk and clay).
Climate: The hot and windy Mediterranean climate, along with the interesting diversity in the soils of these 3 areas, result in powerful and fruity wines.
Aging: Long maceration (3 weeks) with micro oxygenation before malolactic fermentation in vats to develop the color and to supple the tannins.