Deep ruby red with garnet hues, the Savigny-ls-Beaune has an intense nose of wild strawberry, cherry, coffee & spices aromas. The mouth is powerful with a certain freshness with notes of liquorice & cassis. superb tannic finish. ...

This wine has a delicate nose of fresh almond, laced with subtle notes of honeysuckle. On tasting, the wine is full of the flavours of almond & hazelnut. Beautiful freshness on the finish. From the Maconnais village of St Veran. ...

Vir-Cless Chardonnay's are distinctly different from the southern Mconnais appellations such as Pouilly-Fuiss & Saint-Vran offering fresh, delicate wines with floral & herbaceous notes. A fresh & delicate wine with delicious floral aromas of acacia & hawthorn alongside white peach & citrus with hints of mint. ...

The nose is clean & powerful with aromas of ripe fruits, liquorice & pear. The tannins are very present but they are nicely harmonious. This wine demonstrates a pleasant tension & minty notes on the finish. This wine originates in the village of Volnay just south of Beaune & is a neighbour of Pommard. The En Chevret parcel of vines is located below the main road, just under the Caillerets parcel at the border of the village of Meursault. The easterly exposition & the specific terroir of this single vineyard give us an elegant wine at each vintage. ...

This Vosne-Romane 1er Cru Les Petits Monts 2014 shows a nice ruby red colour. On the nose, there are aromas of raspberry, strawberry & nutmeg. On the palate, the oak taste is discreet & the fineness dominates. The finish is lightly minty & gives way to a beautiful length. ...

Brut Premier non-vintage is the embodiment of Louis Roederer style, combining all the fruitiness & freshness of youth with the vinosity of a fully mature wine. This is a structured & elegantly mature wine, with a lively attack & a smooth palate. The blend is 1/3 Chardonnay & 2/3 Pinots, including 10% of reserve wines aged in oak casks for 2-5 years. The maturation is an average of three years ageing on lees, plus another six months after disgorging. A pale golden colour, delicate with a persistent beading. Rich yet subtle bouquet with hints of hawthorn, almonds & toast. Clean attack, creamy structure. Brut Premier is excellent as an aperitif but also readily accompanies light entrees based on fish or shellfish. ...

On the palate, the wine is soft & smooth yet also piercingly fresh. A well-integrated wine with excellent body, pleasant freshness, a long length & delicate mouthfeel. The body softens gradually & coats the palate with a velvety smoothness underpinned by a pleasant salinity & delicate hints of tannin from the flesh & skins of the Pinot Noir grape. The finish is fresh, long & very persistent. It is a fantastic pairing with fish such as salmon & tuna; meat including lamb, veal, guinea fowl, wood pigeon & pheasant; & also soft cheeses such as Chaource & Brillat-Savarin. It can also be served with red fruit-based desserts that are less sweet, such as a red fruit zabaglione or a red fruit gratin. ...

Every Brut Vintage is blended exclusively from the wines of an exceptional harvest & has the mark of the particular vintage from which it is produced. Rich, full-bodied & opulent, this is a wine to enjoy with food. For those who enjoy a more complex style of wine, it will tolerate several years cellaring. Blend: 66% Pinot Noir & 34% Chardonnay, chosen from the finest crus in the Louis Roederer vineyards. Maturation: an average of four years ageing on lees, followed by more than six months after disgorging. Dosage: 11-12g/L of sugar from the dosage liqueur. Tasting notes: Lustrous amber yellow colour. Exuberant bouquet revealing aromas of ripe fruits lightly steeped in alcohol (blackcurrant, cherries in eau-de-vie), together with toasty & wooded notes. Classy, robust attack. Well bodied palate. Long & persistent finish. Choice of food: the richness & depth of the wine makes this the ideal champagne to accompany a meal. It is especially delicious with fish or white meat served in a sauce & is best served at temperatures of around 50-54 deg F (10 to 12 deg C). ...

Golden yellow with soft amber tints & a bright, gentle sparkle. The subtle bouquet reveals spring-like notes of fresh citrus fruits, smoky mineral aromas & hints of lightly toasted almonds. The wine has a talc-like chalkiness & is both soft & full-bodied, with a silky mouthfeel & a long finish. The 2012 vintage displays the minerality of the Pinot Noirs grown in the Verzy & Verzenay vineyards. The blend is 70% Pinot Noir & 30% Chardonnay, with 37% of the wine vinified in oak tuns with weekly btonnage (stirring by hand); it is not subjected to malolactic fermentation. The Vintage cuve is aged, on average, for four years in Louis Roederers cellars & left for six months after dgorgement (disgorging) to attain optimal maturity. The dosage is 9 g/l. ...

The colour is pale golden. The inclusion of oak-aged reserve wines from four to 10 years is more apparent than in the ' Brut' quality champagnes. The reserve wines give complexity & roundness characteristic of Louis Roederer champagnes. During the blending 10% of reserve wines is added, this give Carte Blanche its extra dimension. Reserve wines are made up of the best wines from at least 3 former vintages, which are set aside to age in large oak casks in the Reserve Wine Cellar. After blending & the addition of the 'liqueur de tirage' (this starts off the secondary fermentation, which creates the 'sparkle' in champagne) the wines are left to mature for at least four years. This is in excess of the legal minimum. The final stages involve 'disgorging' the wine. This is where the sediment formed by the secondary fermentation is removed to give a clear liquid. At this stage the 'liqueur de dosage' is added. These liqueur wines are the result of a meticulous selection of wines that have been aged for six to ten years in the famous oak casks. They are added to compensate for the natural acidity of the champagne & to determine the style of the champagne. Before its addition champagne is considered 'extra brut' & the more liqueur that is added, the sweeter the champagne will be. Grape: 34% Chardonnay, 56% Pinot Noir, 10% Pinot Meunier. ...