A beautiful, elegant Burgundy with notes of smoky plums and red berries. Balanced, with firm tannins on the palate, the ripe fruit flavours are layered with hints of spice and leather, through to a complex and lingering finish. A delicious red that will pair well with lean but dark rich meat or poultry.
This elegant wine shows a buttery, toasty and honeyed nose with delicate aromas of pear and apricot combined with floral nuances. Smooth and creamy on the palate with beautifully integrated oak and a lovely long finish. Delicious chilled with chicken or veal in a rich, cream sauce or fish dishes
A complex nose of almond and fresh apricot accompanied by vanilla and butterscotch notes. The wine is full bodied with apricot dominating the fresh fruit palate. The finish is buttery with subtle hints of toasty oak. A fantastic wine to pair with shellfish, especially lobster and scallops.
A silky and light bodied Volnay with enticing aromas of sage and plums. An elegant palate shows liquorice, wild strawberry and raspberry tones that evolve into a lingering cassis finish. Superbly fine tannins give a classy, understated mouthfeel, leading to a lingering finish. A fantastic wine to pair with roasted red meats such as duck or game.
An attractive dark fruit nose with a slight touch of earthiness, is followed by brighter, brambly red fruit on the palate, underpinned by herbal notes. Concentrated and textured, silky tannins lead to a wonderfully long finish. At 15ºC to accompany roast red meats, lamb and duck.
Lovely Pinot Noir typicity on the nose with wild raspberry, ripe cherry and savoury notes. It is followed with pure vibrant red berry fruit supported by velvety tannins. The finish is elegant and dry. This versatile red wine accompanies charcuterie, pâtés or terrines, poultry dishes or classic French cuisine with light, creamy sauces.
Elegant style of Chardonnay with a lovely weight from the lees ageing. Notes of citrus are accompanied by elements of peach and pear on the full and beautifully balanced palate with a touch of minerality on the finish. A petit Meursault. Delicious, served chilled at 10 to 12°C to accompany white meats, fish and shellfish or as an apéritif.