Great value in everyday Pinot Noir! The grapes from this vineyard are grown directly across the road from Pommard, and create a nice basic red Burgundy that shows its fruit.

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  Colin Talcroft

  Pungent nose suggesting cherries but also with earthy notes and hints of strawberry and herbs. Light-bodied but not without presence. Bright strawberry fruit, soft acidity, and light tannins make this wine easy to drink now, but it gains weight with air exposure, suggesting it will develop further in bottle. Excellent value for everyday drinking.

  Food pairing: Salmon, roast chicken, pasta, lamb chops

Great value in everyday Pinot Noir! The grapes from this vineyard are grown directly across the road from Pommard, and create a nice basic red Burgundy that shows its fruit.

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  Cheryl Bringuez

  Looking for a Pinot Noir that will impress guests yet costs less than $20? A great wine to have on hand—dainty and easy to drink but with great acidity. Likely to complement light fare. Lovely, delicate cherry on a palate laced with floral notes. Light in body, making this a great warm weather red.

  Food pairing: Chevre

A wine in the same style as Les Amerots, but richer and more intense! Grown way up by Dijon, near the Côte de Nuits, this is a great basic Pinot Noir with excellent value. Some of our customers can’t get enough of it! Available in 2 vintages.

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  Colin Talcroft

  Earthy scents combine with up-front fruit and hints of clove and other spices on the nose. There is a musky element to the nose as well, but the wine comes across as clean nevertheless and on the palate similarly combines a certain rustic quality with rather more finesse than Marsannay is generally noted for. Still somewhat closed, with tannins veiling the underlying fruit, but solidly structured, promising good things ahead. Drinkable now but likely to soften considerably and to improve through around 2017–2018.

  Food pairing: Ribs, duck, venison, rabbit, other game

A Pinot Noir in the same style as Les Amerots, but richer and more intense. Grown way up by Dijon, near the Côte de Nuits, this is a great basic Pinot Noir with excellent value. Some of our customers can’t get enough of it! Available in 2 vintages.

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  Deborah Adeyanju

  Gorgeous, complex nose. A bouquet of floral notes (especially violets). Also truffles, raspberry, and dried fruit aromas. Prominent red fruit flavors, red licorice, light earthy notes, black pepper and suggestions of spice on the palate. Medium-bodied with moderate acidity. Slightly tart, zesty plum and raspberry flavors. Concentrated and persistent. Has an extended, fruity finish with hints of something savory. Attractive now, but drink by around 2017.

  Food pairing: Pork dishes in light fruit (prune) sauce

One of our standard, everyday-drinking white Burgundies, this is a somewhat rustic but classic Chardonnay from this region. On the mellower side of Auxey-Duresses wines, nicely balanced with good minerality. Great for casual parties!

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  Cheryl Bringuez

  Lively and vibrant, like a sunny spring day after rain. Citrus, green apple, and wet limestone on the nose. Light and crisp on the finish. Good acidity suggests a great pairing with ceviche.

  Food pairing: Ceviche

One of our standard, everyday-drinking white Burgundies, this is a somewhat rustic but classic Chardonnay from this region. On the mellower side of Auxey-Duresses wines, nicely balanced with good minerality. Great for casual parties!

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  Colin Talcroft

  A very delicate pale gold and with a nose suggestive of white asparagus, herbs, and other botanicals that doesn’t quite prepare you for the richness of the palate—a palate marked by particularly rich, grapey flavors on the mid-palate followed by an extraordinarily long, nicely balanced finish.

  Food pairing: Oysters, grilled and herbed fish, pork

Somewhat rustic yet round and balanced, and with a mineral lemon taste, this Chardonnay is quick and firm in its youth and develops a smoother and more supple feel over time. Another fine white Burgundy for casual occasions.

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  Deborah Adeyanju

  The nose conjures up ripe green apple peel, chalk, and sweet spice. The attack is marked by intense fruit and energizing acidity—like biting into a green apple. Later, notable for its creamy, slightly viscous texture. Attractive for layered caramel notes on a lengthy, fruity finish. Nicely balanced. Young and appealing now, but seems likely to improve through 2016.

  Food pairing: Shellfish in cream sauce

Somewhat rustic yet round and balanced, and with a mineral lemon taste, this Chardonnay Village is quick and firm in its youth and develops a smoother and more supple feel over time. Another fine white Burgundy for casual occasions.

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  Colin Talcroft

  Scents of hay and pear blossom and distant toasty hints mix with more perfumed, floral scents (acacia) for a complex nose that sends the mind searching for adjectives. Shows lovely poise on the palate, balanced between a fruity, rich mouthfeel and crisp, persistent acidity apparent behind the fruit and through to a lingering, acid-dominated finish with the most delicate of slightly grippy tannins. Still young, but this wine has the structure to suggest it will reward cellaring.

  Food pairing: oysters, other shellfish, fish, pasta with light cream sauce, asparagus risotto

Made from several different parcels in the Meursault appellation, the harmony between wood and wine makes this Chardonnay a very generous wine with a strong bouquet.

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  Cheryl Bringuez

  Not your typical fruit-forward, buttery Chardonnay. Floral and mineral elements dominate the nose and mid-palate, and there’s a bit of bone-dry pear on the finish. Rather than sip this wine on the porch, sit down with it over a rich dinner—perhaps prawns in a beurre blanc sauce.

  Food pairing: Creamy sauces

Made from several different parcels in the Meursault appellation, the harmony between wood and wine makes this Chardonnay a very generous wine with a strong bouquet.

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  Cheryl Bringuez

  People use “bouquet” to describe the suite of scents in a wine. It’s an especially appropriate word here: the wine smells like a bouquet of fresh cut flowers. Lots of minerality on the palate, lasting through to the finish. Great structure and good ageing potential. One to lay down for future enjoyment.

  Food pairing: Baked brie

A wine that needs a few years in bottle — it develops an intense fragrance and sweetness with age. The wine is grown in a vineyard just beside Leflaive’s Puligny Montrachet Premier Cru Les Chalemaux. Gérard Boyer describes his Perrieres as a sensual wine and one of his best.

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  Cheryl Bringuez

  Floral, perfumey notes on the nose with pear and stone fruit peeking through. Tart fruit on the palate. Lime peel lingers on the finish. A wine foodies will enjoy. It’s easy to imagine it pairing deliciously with goat cheese and endive.

  Food pairing: Goat cheese

A wine that needs a few years in bottle — it develops an intense fragrance and sweetness with age. The wine is grown in a vineyard just beside Leflaive’s Puligny Montrachet Premier Cru Les Chalemaux. Gerard Boyer describes his Perrieres as a sensual wine and one of his best.

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  Colin Talcroft

  Reticent on the nose, but with dusky floral scents and suggestions of hay, tatami mats, citrus rind, and spice. Complex, evolving nose, the spicy elements being particularly in flux, pointing first to cloves, then to ginger, then to something not quite definable. Bright on the attack, then marked by an intensely fruity, brandy-like mid-palate and finally a protracted finish with the fruit and acid components seeming to dance on the tongue. Despite that, still seems to be holding something back. Approachable now, but will need time to show at its best.

  Food pairing: Lobster; crab; fish grilled or meunière; richly sauced scallops