Cote de Beaune


Showing 1–12 of 48 results

  • AMI Beaune Premier Cru Champimonts 2019

    £64.95

    Review to follow

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  • AMI Cote de Beaune Les Monsnieres Blanc 2020

    £39.95

    Review to follow

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  • AMI Maranges Premier Cru La Fussiere 2020

    £51.95

    Review to follow

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  • AMI Pommard Premier Cru Les Poutures 2020

    £76.95

    Review to follow

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  • AMI Santenay Premier Cru Clos Rousseau 2020

    £58.95

    Review to follow

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  • Antoine Petitprez Maison Uliz Chorey-Les-Beaune 2018

    £53.95

    Review to follow

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  • Bernard & Thierry Glantenay Pommard Premier Cru Les Saussilles 2015

    £99.95

    “The 2015 Pommard 1er Cru les Saucilles is nearly entirely whole bunch fruit this year. It has a lifted boysenberry and cranberry bouquet, a touch of licorice developing with time. The palate is medium-bodied with a smooth, harmonious entry. Here it diverts more towards red fruit laced with white pepper, struck through with a fine line of acidity and bracing sense of energy towards the pastille-like finish. This is one of my picks from Glantenay this year and it comes highly recommended. Drink: 2018-2028. 91-93 points

    Whenever I hear of the travails endured by producers in Volnay, the two growers that my heart goes out to are Jean-Pierre Charlot at Domaine Joseph Voillot and Thierry Glantenay. Both produce excellent wines, both are true gentleman and both, amongst others, seem to stand right in the firing line whenever there is a sudden hailstorm or frost. Still, this does not seem to have prevented Thierry from improving his winery, which now has an extension to accommodate 50,000 bottles, necessary because his grandfather’s house that used to house part of the production has been sold. This clearly gives him and his father plenty more space to conduct their work, allowing them to work by gravity and eschew the use of pumps, and also provided a huge balcony that gives an amazing panorama across towards the Jura Mountains. Thierry told me that he commenced the harvest on 2 September and cropped at 25hl/ha due to hail. Acidity levels came in with pH level between 3.5 and 3.6. There is lot of whole bunch used at this domaine except for the Broullard at around 30% of the crop. The whites were in vat, soon to be fined and bottled in December or January. He described them as wines with the generosity of the 2009 vintage but with better acidity. This was a fine set of wines from Thierry, perhaps in a couple of places a little rustic and “big-boned” but displaying assiduous use of whole bunches and really delivering with gems like the “saucy” Pommard Les Saucilles and Volnay Clos des Chênes.”

    Neal Martin, Wine Advocate (228)

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  • Bernard & Thierry Glantenay Volnay 2019

    £64.95

    “Offering up aromas of wild berries, spices, raw cocoa and dried petals, Glantenay’s 2019 Volnay Village is medium to full-bodied, deep and layered, with lively acids and a long, nicely perfumed finish. As usual, this includes two small premier cru parcels in Les Lurets and En l’Ormeau that Glantenay doesn’t vinify separately and which represent around 20% of the cuvée. 89-91 points

    Thierry Glantenay is one of the humblest, most discreet winemakers I visited in Burgundy, but that shouldn’t lead anyone to underestimate the quality of his wines, or the incremental but meaningful progress he makes every year. 2020’s initiative was to end roganage (trimming the vines) by tractor: instead, Thierry now trims by hand, with shears, letting the canopies grow higher in emulation of his upstairs neighbor in Les Rugiens, Thomas Bouley. As I wrote last year, Glantenay prefers to let temperature and alcohol do the work of extraction for him, keeping pigéage and rémontage to a minimum. He presses gently, and élevage, without racking until the mise en bouteille, takes place in at most 30% new barrels. I’d nominate these 2019s as Glantenay’s finest vintage since 2015, and they are very promising wines that still carry a much more modest tariff than a number of producers who don’t work as well in the vineyards or the cellar.

    William Kelley, Wine Advocate (01/21)

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  • Bernard & Thierry Glantenay Volnay Premier Cru Clos des Chenes 2016

    £79.99

    “The 2016 Volnay 1er Cru Clos des Chenes comprises only older, 80-year-old vines that were whole bunch, around one-third of the blend, and the younger vines that were destemmed. It has quite a spicy nose with hints of Moroccan spices filtering through the red and black fruit and hints of sandalwood and sage. The palate is very poised on the entry with fine but firm tannin that lends it a Pommard-like personality. I like the salinity of this Volnay that gets the saliva glands flowing, crisp with an oyster shell finish that is not persistent but just very precise. It just needs a little more finesse to develop with time. Drink: 2020-2035. 90-92 points

    “We lost between 70% and 80% of volume in 2016 because of the frost,” Thierry Glantenay tells me as we taste in his house above the winery, a view of the panorama across the Jura and the Alps beyond obscured by winter mist. This is a winemaker who has been through so much in recent years, and yet he never lets it get to his equanimous personality. “In Volnay Brouillauds, where we have a hectare, we cropped nothing. We made a Volnay Village that includes one-third of the premier cru fruit from Brouillards, Les Lurets and L’Ormeau, and the rest comprises the village cru. For the Bourgogne Rouge there are just three barrels, whereas in 2017 there are 21. Fortunately some crus suffered less such as Volnay Caillerets and Pommard Rugiens. At the beginning there was serious mildew pressure but the weather became warm and dry and limited the attack. I am 80% organic but I used treatments around the time of flowering to make sure I had some crop. It was difficult for the morale working in the vines. We started the picking on 23 September and then picked over six days. The average yield was around 13 hectoliters per hectare although fortunately the major loss was with the generic red Burgundy instead of the premier crus. The vinification was normal. We did not have a lot of second-generation grapes when we went through the vineyard again one week later, but the first-generation grapes were very healthy, with good maturity. I did less whole bunch addition in 2016 than in 2015 because I did not want to take the risk with stems that might not be fully lignified.” Following Glantenay for several years now, I have always liked their approach to winemaking. It is such a pity that they have been scuppered by hail and now frost, yet there are always excellent wines to be found and 2016 is no different, particularly two of the surviving Volnay premier crus, Santenots and Caillerets. Fortunately his 2017 is more plentiful, Thierry mentioning that instead of the 9,000 bottles the domaine produced in 2016 there are almost 30,000 in 2017. Then again, that just illuminates the dearth of wines this year so grab what you can.”

    Neal Martin, Wine Advocate (234)

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  • Bernard & Thierry Glantenay Volnay Premier Cru Les Brouillards 2019

    £79.95

    “The 2019 Volnay Les Brouillards 1er Cru, which includes around 25% whole bunch fruit, has an open and transparent nose of brambly red fruit laced with sous-bois. The palate is medium-bodied with crunchy red berry fruit laced with graphite. This is taut and fresh, a Volnay belying the warmth of the growing season with a vivacious, limestone-driven finish. Classic in style, this Volnay should give 15-20 years at drinking pleasure. Drinking windo: 2022-2040. 91-93 points

    Whenever I visit this domaine, I stop to admire the panorama from the top of Clos des Ducs, almost a 180-degree view across towards Mont Blanc over 200km away that becomes visible on a clear day. I have been visiting Glantenay for a number of years and have always found Thierry Glantenay a softly spoken and self-effacing winemaker. “The 2019 vintage was quite special,” he told me in his first-floor kitchen as his daughter returned from school. “It was warm and dry but there were two heat waves at the end of June and end of July that reduced quantity due to burned berries, especially in Santenots. I have slightly less alcohol, on average half a degree less than in 2018, but with more opulence and freshness. I started the harvest on 13 September and finished around a week later, everything picked in a logical order. The Village Crus are completely de-stemmed with partial whole bunch addition for the Premier Crus. The new oak is between 15% and 30%.” This was a fine set of wines crowed by a superb Volnay Clos des Chênes, a vineyard that performed strongly in this vintage, though the winemaker himself has a soft spot for the Caillerets. Readers should also seek out Glantenay’s Volnay Brouillard, an often over-looked and under-estimated Premier Cru.”

    William Kelley, Wine Advocate (12/20)

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  • Bernard & Thierry Glantenay Volnay Premier Cru Les Santenots 2017

    £74.95

    “The 2017 Volnay 1er Cru Les Santenots is showing very well from bottle, wafting from the glass with aromas of raspberries, wild berries, dark chocolate and burning embers. Medium to full-bodied, ample and enveloping, it’s supple and lively, framed by powdery tannins. This has developed nicely and will offer a broad drinking window. Drink: 2022-2045. 92 points

    As I wrote last year, the disarmingly modest Thierry Glantenay produces a lovely range of elegant, pure and intense Volnays and Pommards at his hillside winery overlooking the Marquis d’Angerville’s Clos des Ducs. In the cuverie, he tells me, he is more and more content to let temperature and alcohol do the work of extraction for him, keeping pigéage and rémontage to a minimum. He also gently presses the grapes, and élevage, without racking until the mise en bouteille, takes place in at most 30% new barrels. His 2018s have turned out very well, delivering generous, textural wines that remain structurally refined and lively—wines that will drink well young but also age gracefully. This under-the-radar estate comes warmly recommended.”

    William Kelley, Wine Advocate (02/20)

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  • Bernard Moreau Chassagne-Montrachet Premier Cru La Cardeuse 2018

    £65.95

    “The 2018 Chassagne Montrachet 1er Cru La Cardeuse is deeper and more concentrated, wafting from the glass with aromas of rose petals, red berries, cherries, cinnamon and sweet soil tones. On the palate, the wine is medium to full-bodied, deep and layered, with superb concentration, ripe tannins and lively acids, concluding with a long, perfumed finish. This is a brilliant wine with a pedigree going back to the 1952 vintage that consumers fixated on the Côte d’Or more famous red wine producing villages overlook to their disadvantage. 92-94 points

    Alex and Benoit Moreau began their harvest on August 30, afraid of waiting too long given the warm conditions, and reported finished alcohols between 12.15% and 13.3%. This was a large crop for the domaine, even for its premiers crus and old vines: Chenevottes, for example, yielded fully 62 hetoliters per hectare, its most generous in 20 years. Most of the domaine’s white wine fermentations lasted into June-July 2019. As usual, I made Domaine Bernard Moreau one of my last stops during my time in Burgundy to catch the wines at their best, and the young 2018s showed superbly: it’s a more immediate vintage than 2017 but beautifully balanced. Indeed, it’s hard to think of a better address to which to direct readers looking to take a tour of some of Chassagne-Montrachet’s most interesting terroirs. I also revisited the superb 2017s in bottle, wines that number among the vintage’s finest.

    What are the rudiments of this 14-hectare estate’s success? As I wrote last year, the domaine represents a loose division of labor between two brothers: Benoit, who concerns himself with the vineyards, and Alex, who oversees the cellar. In the vineyard, they use only organic fertilizers and no pesticides. In the cellar, Alex Moreau appreciates long fermentations and extended sur lie élevage without stirring, the wines finishing their maturation in stainless steel where they generally see a light fining. New oak, largely from François Frères, is judiciously chosen. Beautifully balanced and differentiated by site, these are some of the most compelling white Burgundies being made today, and I once again warmly recommend them to readers.”

    William Kelley, Wine Advocate (01/20)

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