- Our Clubs
Very ripe, leesy aromas of peach and smoky oak. Sweet, fat and chewy with extract. Notes of peach, spices and flowers in the mouth. Finishes chewy and very long.
There is one domain in Meursault that stands out for both its quality and resulting worldwide reputation: Domaine des Comtes Lafon. Established at the beginning of the 19th century by a wealthy amateur called Jules Lafon, the house is today directed by his great grandson, Dominique Lafon. It uses the same family traditions and covers 13 appellations. The domain has for a long time aimed to preserve the environment in its winemaking process. It now uses biodynamics and was officially classified "organic" in 1998.
Clos de la Barre is a monopole of the Domaine des Comtes Lafon. This vineyard of 2.12 hectares is located in the centre of the village of Meursault, very close to the domaine's winery. It produces a superb Meursault: rich, but with a pronounced mineral character. It will be at its peak after seven years' aging.
Located in the famous village of Pommard, Cote d'Or, Domaine Boillot is one of the leading producers in Burgundy. The estate vineyards are planted on various prestigious appellations such as Puligny-Montrachet, Chassagne-Montrachet, Meursault, Volnay and Pommard. On the palate there are hints of rich toastiness and just a touch of oak elevate this from simple to really quite complex.
Southern Wine and Spirits
Pair with shellfish, fish, charcuterie, and comte cheese.
The Puligny-Montrachet Les Folatières is rich and lacy in texture, with good underlying acidity and a refreshing finish.
The Gueguen family lives in Préhy, about 7 km south-west of Chablis. This winery is young, established in January of 2013 by both Céline and Frédéric whom had preivously been working for larger wine estates in Chablis over the course of 15 years. The Gueguen’s are passionate about conservation and respect towards the environment, aiming to create a wine representative of its terroir.
Tasting notes: Pale gold colour, Powerful fruit expression and rich aromatics of white fruit and flowers. The palate balances richness and freshness. Lingering fruity finish. Decanting optional.
Christophe Parissé has four hectares of vines within the commune of Fuissé but just outside the Pouilly-Fuissé appellation. Vinified in a mixture of stainless steel and oak, this is fresh and fruity with masses of delicious, ripe fruit.
Making a mark in Cote de Beaune right now we find Pierre-Yves Colin-Morey. With a talent for exceptional winemaking, Colin-Morey is notable for producing stunning, intuitive Bourgogne Blanc, which rely heavily on terroir and site-specific expressions of the Chardonnay varietal.
Pierre Yves honed his winemaking skills working for his father, Marc Colin, and after inheriting 6 hectares of vineyards in St. Aubin, he quickly set about launching his own domain in 2006.
Like many a good story, Hervé Azo’s began with love-at-first-sight. When this native Breton left his high-powered job in Paris to work the harvest in Chablis in the early 1970s, he never returned. Captivated by his new-found home, he began to slowly acquire vineyard land—at the time, only a fraction of the astronomical value that it is today. The property now encompasses 12 hectares of vineyards; nine of which are located on the premier cru slopes around the village of Milly. The soils here are as pedigree as they come, with the Chablis and premier cru vineyards rooted to the famous Kimmeridgian limestone, rich in prehistoric fossils, and the Petit Chablis from the Portlandian limestone just outside the limits of classic Chablis. In 2004, with his daughters partaking in other careers, Hervé transitioned the domaine into the capable hands of Jean-Marc Brocard, whose family has a strong viticultural legacy in Chablis. Jean-Marc has kept the domaine intact, with the vineyards being transitioned to organic farming since 2006. The Brocards keep yields low at an average of 45 hl/ha.
Every attempt has been made to remain true to the original, purist house style that the Azos spent so much time and effort creating. Using only native yeasts, the grapes are pressed gently by pneumatic press, and are fermented and aged exclusively in stainless steel vats to retain the classic mineral qualities of Chablis. The wines are then bottled unfined yet lightly filtered, and left to rest. After a couple of years in the bottle, the wines begin to blossom and flesh out. The nose takes on the buttery, yeasty aromas which true connoisseurs look for from French Chardonnay. In fact, historically, the wines from Chablis were never sold until they had been in the bottle at least three years. Only then, when the wines lost their youthful, citrus qualities were they deemed suited for the market.
In the case of Domaine Paul Pernot, the vigneron tradition runs back about 200 years. Although Paul Pernot founded the domaine in 1959, the family had been growing and making wine long before that—mostly for the Drouhin family. Now the third generation of Pauls is learning the classic, careful farming and winemaking that makes this domaine such a success. Based in Puligny-Montrachet, the Pernots touch some of the best Chardonnay vines on earth. But the care used on their high end wines extends all the way down through to their Bourgogne Blanc (still largely Puligny)...
North Berkeley Wine
Estate-owned, biodynamically farmed vines are contiguous with and located above premier cru ‘Clos des Mouches.’ The steep, high-altitude ‘Montagne Saint-Désiré’ vineyard sits at the summit of the “mountain” of Saint-Désiré, facing south/southeast. The clay topsoil is thin; subsoils pure limestone, the “mother rock” of Burgundy.
Aromas of white flowers, lemon zest, crushed stones. Silky texture; concentrated, with a long finish.
This juicy wine with peach and pineapple flavors is fresh, crisply textured and tangy. Lemon fruits at the end give the wine a great lift.
"“It’s an easy drinking wine with lots of fruit. It’s round, very typical chardonnay. It even has a bit of fat and richness. The vinification is quite different for the different cuvées. The Macon-Davayé is 100 per cent stainless steel. I leave a lot of sediment, because I want to preserve the fruit.” -Winemaker Damien Martin