Reuilly

Sunny and seductive, with aromas of pear, lychee and ripe citrus. The full, rich palate flirts with excess, but only flirts – there’s racy acidity throughout. Try this with oriental dishes or a Caribbean curry.

Les Pierres Plates Blanc consistently outshines many wines from the more prestigious appellations of Sancerre and Pouilly-Fumé. That’s no surprise when one considers the vineyard’s superb terroir. The 2017 is showing brilliantly now: it’s bright and expressive on the nose, with lashings of citrus fruit, as well as subtle tropical and savoury notes. The palate may be relatively round and generous, in keeping with the warm vintage, but there’s plenty of acidity, and a steely, mineral character to the long finish. This is impeccably balanced. Drink now to 2021.
Will Heslop, Burgundy Buying Assistant (spring 2019)

With its explosive red berry and floral aromas, this wine is a paean to Pinot – and to the vineyard’s Kimmeridgian clay-limestone soils. The palate is fine-boned and exceptionally refreshing. Denis chooses to raise his Pierres Plates Rouge exclusively in stainless steel, before bottling early – in the spring following harvest – to lock in the acidity and bright primary fruit.

A great match for salmon, white meat or charcuterie, not to mention meat or vegetable curries. Serve it lightly chilled. Drink now to 2022.
Will Heslop, Burgundy Buying Assistant (spring 2019)

This fabulous rosé is made exclusively from Pinot Gris, grown in the Chatillons vineyard, which Denis harvests first to deliver a wine with great freshness, as well as texture and complexity. On the nose, expect aromas of rose petal, red fruit and an intriguing hint of orange peel. Four months on its fine lees adds a touch more weight to the palate. A versatile food wine, it works particularly well with poached salmon. Drink now to 2020.
Will Heslop, Burgundy Buying Assistant (spring 2019)