The nose is intense with notes of vanilla & fresh almonds. The full-bodied & rounded mouth shows delicious aromas of yellow peach & almond paste while preserving a lovely mineral finish. ...

With a nice ruby red colour & garnet-red lights, Santenay Rouge 2014 reveals blackcurrant & morello cherry notes. On the palate, is it ample & aromatic. Delicate aromas of berries & cherry. A very pleasant wine with supple tannins. ...

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. ...

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. ...

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). ...