Savigny-Les-Beaune

The three parcels that contribute fruit to this cuvée were slow to ripen in 2015, resulting in a bright, crunchy Savigny, which will provide immense pleasure in the short to medium-term. It would make a grand accompaniment to turkey sandwiches on Boxing Day. 
Will Heslop, Burgundy Buying Assistant, summer 2018

Cool raspberry fruit with an attractive brambly spice dominates the palate and it really dances along thanks to the fine acidity and pitch perfect balance. No rough edges, just very pretty, beautifully made Pinot Noir. Drink now -2015
Martyn Rolph, BBR Fine Wine Department

This is very weighty on the palate, with fresher notes from the whole bunch vinification which was a useful tool in 2009. This will improve for several years to come and indeed one day later, this wine had filled out enormously. The slightly raw element of the stems had integrated totally into the considerable weight of fruit.
Jasper Morris MW, Burgundy Wine Director

From vines planted in 1974, this wine has a rich, full nose, a testament to the summer’s sunshine. Dark berries, a first suggestion of chocolate, but the fresh acidity from this stony, hillside site behind keeps the wine in balance. Worth decanting in advance and will stand up to most meats.
Jasper Morris MW, Burgundy Director

Grown on the edge of Aloxe-Corton, from mostly 100-plus-year-old vines, this has magnificent floral notes, succulent, opulent fruit and huge length. A wine to dream about. Drink 2019-2023.
Jasper Morris MW, Wine Buyer


This excellent domaine in Vosne-Romanée has been below most people’s radar – perhaps because Jean-Pierre Guyon spends as much of his time as possible out in the vineyards which have been farmed organically since 2006, certified from 2012. With his highpedigree viticulture as a great starting point, Jean-Pierre can employ wholebunch fermentation as the stalks are ripe, eschewing the use of sulphur at this stage, though some is added later during élevage and at bottling to assure stability.

It is not easy to get a tasting with Jean- Pierre Guyon as he likes to be out in the vineyards all day long (“I am the shepherd of my grapes”). His meticulous work in the vineyards enables him to work thereafter with ripe and healthy grapes which can be vinified without sulphur and entirely as whole bunches. The wines have been matured in less new wood than previously, although it’s still two thirds for the top cuvées. Jean-Pierre has also worked his whites to minimise their weight in this sunny year, fermenting in older barrels with no lees’ stirring.

This is a powerful, concentrated cuvée expressive of the vineyard’s deep, red clay soils. The palate centres on ripe red fruit – its whole-bunch character less pronounced than, say, Savigny-Les Planchots. There was no new oak in 2016 and only three barrels were made.