NEW  DOMAINE ANDRÉ MOINGEON, SAINT -AUBIN

The original estate, founded by André, is three generations in the making. André was succeeded by his two sons Michel and Gérard in 1978. The estate have some excellent parcels and up to very recent years, have been happy to produce reasonably good wines; but not better. Given the excellent holdings they possess, in today’s terms, this would be deemed an “under-performing” address.

In 2009 Michel’s son Florent joined the team and as is so often the case, this has proven to be the catalyst for change. Florent has injected new life into the domaine with his energy, knowledge and considerable ambition and has set out to elevate the domaine from local recognition to international status. That step up is enormous. Talent, ambition and financial resources are key. The latter takes time and only comes from success. Ambition is laudable; having the talent to match is essential. Since 2015 he has introduced stricter vineyard husbandry measures, including homeopathic soil treatments, lower density for new plantings, de-budding (lower yields), canopy management in hot years, new triage measures and no punching down - to name but a few. The resulting wines are strikingly fresh, clean, energetic, citrus and finish with a mouth- watering “edginess” that smacks of flint, crushed stones and residual sea brine. The quality is not yet that of Vincent Dancer but Florent would make an able lieutenant. Note well - this is a young man to follow. Pricing for the quality is remarkably fair. For how long we shall have to see.

 NEW  DOMAINE JEAN-MARC  JOBLOT,GIVRY

Domaine Joblot is Givry’s finest estate and is known to all followers of the Burgundy wine region. So why is this domaine regarded as the finest in Givry (consistently proving that this corner of the Côte Chalonnaise can produce wines of real elegance)? One of the reasons is the controlled harvest – 35-42hl/ha on average. A second is the age of the vines – most exceed 40 years and some are up to 100 years old. Perhaps the most important reason is the extraordinary talent of Jean-Marc and his talented daughter Juliette (since 2012). Newly installed régisseuse (estate manager) Hélene Sarkis brings a wealth of experience (having worked in Chateau Palmer, amongst others) Sarkis fully understands the domaine structure, culture, values and standards. She is an exemplaire

In the vineyard, Joblot has not used chemical products since 1978; he called his vineyard “my garden”. In general Joblot is the first domain to harvest in Givry, in order to maintain adequate levels of natural acidity. Since Joblot’s work in the vineyard always ensures moderate yields, his grapes achieve physiological ripeness earlier than most, providing him with the luxury of setting early harvest date.

Production is around 6,000 cases and mainly red, with just 20% white. The reds are plush and spicy, offering much more finesse than most expect of this southern locale. The whites are full, lively, generous on the palate and long on the finish. The quality of both is immediate. They age superbly; the premier cru reds have no difficulty seeing ten years.

 NEW  DOMAINE MAURICE CHARLEUX, MARANGES

As Burgundy prices increase, the search for affordable, well-made, quality wines widens. Hitherto over-looked Maranges has crept sharply into focus. In particular the appellation's best addresses. The Charleux's of this world are oenologically educated, driven (to producing quality), reputation-conscious and have the talent to make very attractive, affordable red & white Burgundy.

The reds are imbued with hedgerow black & red cherry fruits, fine grainy tannins and exhibit ripeness levels that make these succulently attractive.

The whites are distinctive (Maranges & Santenay terroir), with generous volume of ripe, buttery (30% new oak) Chardonnay fruit & a very satisfying finish.
Vincent Charleux (son) is a name to watch in Burgundy, consistently producing quality wines at a fraction of the price further north.

 NEW  DOMAINE COMTE GEORGES DE VOGUÉ, COTE DE BEAUNE (CHAMBOLLE-MUSIGNY)

It has been our privilege to represent this domaine for over twenty years (from the 1998 vintage to the current 2020,) bringing the wines of Domaine Comte Georges de Vogué to Irish wine lovers. The privilege also extends to tasting these revered wines annually; a vinous experience which leaves an indelible impression.

Second only in prestige to Domaine de la Romanée Conti as the finest domaine in Burgundy. Satandars here are incredibly exacting, making beautiful wines that can age a lifetime. These are highly prized wines and as such, generally sell out on release in March of each year. We currently have no availability. Next available vintage will be 2020, which will be on offer in our 2020 Burgundy listing (March 2022).

The wines are invariably exceptional and they will age a lifetime. Though they are priced in the stratosphere, they somehow always find a home. Such is their esteem and reputation that customers will ‘push the boat out’ in order to have one, two or three bottles in their cellar. More than any other source, we cannot count the number of times a customer has contacted us to say that their vinous experience on opening a bottle of de Vogué was simply ‘like no other’.

 NEW  DOMAINE VINCENT RAPETCÔTE DE BEAUNE

Domaine Rapet is the most important landowner on the Hill of Corton with a viticultural history that goes back to 1795. Over the past few vintages, the ratings given by William Kelley for the Wine Advocate, have been some of the best scores awarded on the hill of Corton, vying with the greatest names in the region (e.g. the 2020 Rapet Corton scores higher than DRC’s Corton). Vincent Rapet has been at the helm of this historic estate since 1990 and has taken the winemaking level to even higher levels of precision than his predecessor. It is his eye to detail and focus on individual barrels that makes Vincent Rapet so successful. He has introduced aquarium heaters that can encourage slow fermentation on a barrel-by-barrel basis, rather than warming the entire cellar. He uses concrete eggs on certain cuvees to ada a tenser, fresher profile to the wine. No expense is spared at bottling either, using Diam corks and the bottling line is nitrogen-assisted. Despite some expensive equipment, the vinification at the Domaine is very traditional with natural yeasts, fermentation in barrel, amphora tanks and cement eggs and 12 months ageing in barrel with about 25-30% new oak.

This is an estate that continues to go from strength to strength and Rapet’s presentation of his 2020 wines was exceptional. For quality and price it is hard to argue why any Burgundy lover would look elsewhere. He offers an outstanding line-up of Cote de Beaune wines, from regional to grand cru appellation These wines are exemplary and hugely satisfying. During our tasting Rapet made a statement which truly describes his wines – he said “the terroir speaks in my wines”. Bearing in mind that his 20 plus hectares cover the appellations of Chorey, Savigny, Pernand, Beaune, Aloxe and Corton and Corton-Charlemegne (producing 22 different AC’s), this was an educational tour de force in soil type, composition, vineyard position, exposition and age of the vines. A superb tasting.

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 NEW  DOMAINE VINCENT DANCER, CÔTE DE BEAUNE

A little history - Vincent Dancer grew up in Alsace, where he inherited a love of wine and photography from his father. After studying engineering, his father suggested that Vincent spend some time in Burgundy, where his family owned some vines that were being rented out to cousins. Dancer was immediately hooked and decided to settle in Chassagne-Montrachet and make wine from the 5.5 hectares of well-situated vineyards (today he has 6.5 ha). The winery is small even by the standards of Burgundy and despite his reclusive nature, Domaine Vincent Dancer is internationally acclaimed. And keep an eye out for Dancer’s son Theo; already making an impact.

In terms of new oak, Vincent Dancer uses small amounts depending on vintage. The oak barrel comes from one cooper in Chassagne Montrachet. Dancer doesn´t stipulate a specific style of toast as he believes a cooper is like a restaurant chef. He said with a smile "You don’t go to a restaurant and tell the chef how to cook. Why should you with a cooper?”

It is now Dancer’s son Theo who has taken up the baton. Theo is quietly individualistic, creating his own pure, bright and savoury style of winemaking, trusting his instincts and experience to make the best possible wine in his own way. Each cuvée, however, is truly a reflection of the terroir; from the rich, unctuous Mersault `Grand Charrons’ to the incisively fresh Chassagne ‘Tete-du-Clos’. It is not an exaggeration to say that the wines from Domaine Dancer are majestically unique, exceptionally delicious and rank amongst the finest in Burgundy. It is not surprise therefore  that these sought-after wines sell out very quickly.

Stylistically, Dancer’s wines are invariably stony, with mineral intensity and almost polished fruit (Dancer style) and a notable ‘seaside’ / saline quality. The wines are texturally generous and in some instances (‘La Romanée’ / ‘Grands Charrons’) hint at exoticism, yet retain the signature Dancer citrus fruit with a mineral spine. 

 NEW  DOMAINE MARC COLIN,  SAINT-AUBIN

We are 35 years buying from the Colin family. If someone aske us to describe the estate and the wines (now Damien of course), the terms consistency (not to be under-estimated in Burgundy), quality and value stand out. In the early years (mostly in Marc Colin’s time) perhaps the wines were more four-square, more oak marked and fuller in style. Damien in particular has toned that hallmark down, to produce a more precise, graceful style, combining his wine-making philosophy for freshness, precision (soil expression) and liveliness (ripeness of acidity and minimum extraction).

The philosophy here is simple and uniquely that of Damien’s. He works the vineyards pursuing “lutte raisonée” and is not beholden to any viticultural dogma. In all matters viticultural Damien is as non-interventionalist as is possible. He intervenes when absolutely necessary. “Sometimes the vines need help”, he says. Ploughing has been re-instated. The domaine is in fact certified organic though Colin does not wave this flag. Fermentations are in barrel. All wines see 12 months in barrel before spending the next six months in tank.

“Since taking full control of the Domaine’s winemaking Damien has opted for longer elévage in larger vessels – 300-350 litre barrels - imparting subtle whispers of oak. After a year in wood the wines spend protracted time on lees, which give the wines their unique character and succulent aromas. Fermentation is longer and cooler than ever before at Marc Colin and the use of sulphurs has been greatly reduced. The resulting “house style” is a thrill to taste”... Sarah Marsh, MW.

 NEW  DOMAINE PATRICK JAVILLIER, MEURSAULT

Our first vintage with Patrick Javillier was the 1996; one of Burgundy Direct Wines original top growers. (A wonderful fellow to boot - as open and generous as his wines). His talented daughter Marion has taken over the reins since 2016 and as with many other Burgundy domaines, it seems the transition to the new generation has brought an injection of energy and dynamism to the wines.

Domaine Patrick Javillier is one of the most representative white winemakers in the village of Meursault. Marion Javillier believes that aging on the lees is essential to the development of the wine in the bottle. Most of their wines spend one year in oak barrels before further maturation in tanks on their fine lees. The amount of new oak varies. The determining factor is soil. Limestone absorbs oak better. Wines made from clay soils do not absorb new oak in the same way. “It is too easy to overpower your wines”, she tells us. In addition to the domaine’s two superb Bourgognes, Javillier crafts a range of Meursaults. The “les Tillets” sees 30% new oak, which to my palate was perfectly proportioned. The family have 1.5 hectares of vines which sit at the top of the Meursault slope. Here, temperatures are cooler than the slopes below, thereby imparting good structure and acidity. The wines are unfailingly elegant, pure and structured.

As Jancis Robinson once remarked when discussing white Burgundy: “Every vintage, it is the name of Patrick Javillier that I first look for.