The 2016 from Domaine de la Rocaillère is a fruit-driven vin de soif – but one with hidden depths. After all, it’s produced from old vines that are the envy of neighbouring domaines. Expect classic aromas of red fruit and violets, as well as the crisp acidity characteristic of the vintage. This is a great match for classic bistro fare such as steak frites or coq au vin.

Cherries, violets and white pepper on the nose. The palate is ripe and succulent, owing to the southerly aspect of the vineyard (known as Côte-Rôtie), but fresh. This cuvée tends to age well. 
Will Heslop, Wine Buyer

This cuvée is utterly gorgeous in 2016. Its aromas of flowers and red berries are characteristic of the vintage (’15 centred on darker fruit) but also point to the location of the vines, in the climat of Douby, adjacent to Fleury. With mouth-watering acidity and satisfying grip to the mid-palate, La Voute Saint-Vincent ‘16 is a heaven-made made match for charcuterie.
Will Heslop, Wine Buyer

Alain’s 2016 Brouilly, from vines between 30 and 100 years old, showcases the fresh acidity and crunchy red-fruit aromas characteristic of this stellar vintage. There’s a hint of grilled meat on the nose too, which – combined with the fine but grippy tannins and subtle saline finish – will have you reaching for the charcuterie. Happily, in 2016, Alain reports his first “correct” crop quantitatively in four years.

The fresh, crunchy style of the ’16 vintage suits Julien’s wines down to the ground. For his Régnié, the ground in question is a steep, south-facing slope of pink granite, at an altitude of 280 to 400 metres. As with the majority of Julien’s five-hectare domaine, the vines here are 60 years old. Terroir and Julien’s delicate touch (carbonic maceration, no SO2 or new oak) account for this wine’s exceptionally intense bouquet of strawberries, stone fruit and flowers. It is more angular on the palate than the equally superb Fleurie, but both demand to be drunk lightly chilled and relatively young. Drink 2017-2020.
Will Heslop, Wine Buyer

The excellence of Cru Beaujolais is something I have held dear for some time, but its ageing potential was first brought to my attention when I was served two Moulin-à-Vent wines from 1961 and 1962 produced by Camille Giroud. The freshness and complexity of these wines was simply astonishing and I have since made it something of a personal mission to return these great wines to their rightful place in the cellars and on the tables of the most discerning wine drinkers. The wines in our offer cover a range of styles; whole-bunch, de-stemmed, oaked, unoaked, elegant and floral, dense and structured. This almost endless variety and versatility is what is most fascinating about Gamay grown on Beaujolais’s volcanic soils. What the wines have in common, however, is that they all offer excellent value for money and great drinking pleasure.

Recent vintages of Olivier’s Moulin-à-Vent wines have shown a move to a more elegant, less-extracted style, reducing the proportion of new oak That is not to say, however, that he has lost any of the classic pink granite expression for which Moulin-à-Vent is famous. From vines mostly planted in 1937, there is a real energy and concentration here. Rich red fruit combines with smoky pepper notes and a gorgeous floral perfume, while the stony tannins and incredible length point to great ageing potential. Drink 2020-2028.
Adam Bruntlett, Wine Buyer

The excellence of Cru Beaujolais is something I have held dear for some time, but its ageing potential was first brought to my attention when I was served two Moulin-à-Vent wines from 1961 and 1962 produced by Camille Giroud. The freshness and complexity of these wines was simply astonishing and I have since made it something of a personal mission to return these great wines to their rightful place in the cellars and on the tables of the most discerning wine drinkers. The wines in our offer cover a range of styles; whole-bunch, de-stemmed, oaked, unoaked, elegant and floral, dense and structured. This almost endless variety and versatility is what is most fascinating about Gamay grown on Beaujolais’s volcanic soils. What the wines have in common, however, is that they all offer excellent value for money and great drinking pleasure.

This new parcel for Lafarge Vial totals 0.66 hectares of 55-year-old vines planted on blue granite soil on the Mont de Brouilly. The identity of this special terroir is clearly defined, with a richer and darker fruit profile than the prettier Fleurie wines. There are notes of exotic spices on the nose, while the palate has dense, red-black fruit and a touch of pepper which leads on to a stony tannic structure, lending the wine remarkable freshness and purity. Drink 2021-2027.
Adam Bruntlett, Wine Buyer

The excellence of Cru Beaujolais is something I have held dear for some time, but its ageing potential was first brought to my attention when I was served two Moulin-à-Vent wines from 1961 and 1962 produced by Camille Giroud. The freshness and complexity of these wines was simply astonishing and I have since made it something of a personal mission to return these great wines to their rightful place in the cellars and on the tables of the most discerning wine drinkers. The wines in our offer cover a range of styles; whole-bunch, de-stemmed, oaked, unoaked, elegant and floral, dense and structured. This almost endless variety and versatility is what is most fascinating about Gamay grown on Beaujolais’s volcanic soils. What the wines have in common, however, is that they all offer excellent value for money and great drinking pleasure.

Established in 1989, Domaine Jean-Marc Burgaud today comprises 18.5 hectares, the majority in the Cru of Morgon. Jean-Marc considers his Côte du Py the cuvée most representative of Morgon’s singularities. From 50-year-old, south-facing vines in soils of blue schist, it combines great concentration – of tannins and ripe black fruit – with a clear mineral thread, and is exceptionally age-worthy. It was harvested first among Jean-Marc’s reds in 2016 (September 22nd), in a bid to capture the bright acidity characteristic of the vintage. As usual, this cuvée was vinified with all stems retained, and matured in concrete vats, allowing fruit and terroir to speak for themselves. Drink 2018-2025.
Will Heslop, Wine Buyer

The excellence of Cru Beaujolais is something I have held dear for some time, but its ageing potential was first brought to my attention when I was served two Moulin-à-Vent wines from 1961 and 1962 produced by Camille Giroud. The freshness and complexity of these wines was simply astonishing and I have since made it something of a personal mission to return these great wines to their rightful place in the cellars and on the tables of the most discerning wine drinkers. The wines in our offer cover a range of styles; whole-bunch, de-stemmed, oaked, unoaked, elegant and floral, dense and structured. This almost endless variety and versatility is what is most fascinating about Gamay grown on Beaujolais’s volcanic soils. What the wines have in common, however, is that they all offer excellent value for money and great drinking pleasure.

Thibault has made this cuvée since the 2009 vintage, having identified the site as special and isolated it from the blended Vieilles Vignes wine. The vines are at the bottom of the hill, on quite deep soils with a mix of blue/pink sandy granite and silt. The result is a rounded and soft expression of Moulin-à-Vent, arguably the most approachable of the range. There is a spicy, peppery Syrah note to the nose, then a touch of black olive and rich, concentrated red-black fruit, with sophisticated, silky tannins on the palate. Drink 2020-2026.
Adam Bruntlett, Wine Buyer

The excellence of Cru Beaujolais is something I have held dear for some time, but its ageing potential was first brought to my attention when I was served two Moulin-à-Vent wines from 1961 and 1962 produced by Camille Giroud. The freshness and complexity of these wines was simply astonishing and I have since made it something of a personal mission to return these great wines to their rightful place in the cellars and on the tables of the most discerning wine drinkers. The wines in our offer cover a range of styles; whole-bunch, de-stemmed, oaked, unoaked, elegant and floral, dense and structured. This almost endless variety and versatility is what is most fascinating about Gamay grown on Beaujolais’s volcanic soils. What the wines have in common, however, is that they all offer excellent value for money and great drinking pleasure.

The Vieilles Vignes is effectively Thibault’s Moulin-à- Vent business card, a blend of 10 parcels spread across seven hectares, with vines between 65 and 105 years of age. The 2016 vintage is the first for which he has used large foudres to raise the wine. There is a wonderful, old-vine intensity and concentration to this wine, great depth of flavour and power, but without reaching excess. The granite soil really comes through on the persistent, saline finish. Drink 2021-2029.
Adam Bruntlett, Wine Buyer

The excellence of Cru Beaujolais is something I have held dear for some time, but its ageing potential was first brought to my attention when I was served two Moulin-à-Vent wines from 1961 and 1962 produced by Camille Giroud. The freshness and complexity of these wines was simply astonishing and I have since made it something of a personal mission to return these great wines to their rightful place in the cellars and on the tables of the most discerning wine drinkers. The wines in our offer cover a range of styles; whole-bunch, de-stemmed, oaked, unoaked, elegant and floral, dense and structured. This almost endless variety and versatility is what is most fascinating about Gamay grown on Beaujolais’s volcanic soils. What the wines have in common, however, is that they all offer excellent value for money and great drinking pleasure.

This vineyard is situated on the south side of the Moulin-à-Vent appellation, on a terrace below a large amphitheatre. The name refers to the field ( champ) into which water runs (cours). When it rains heavily, the topsoil from the slope above is washed into this vineyard, leaving a fascinating mix of pink, blue and yellow granite soil around a metre deep. Thibault compares this to Chambolle-Musigny; soft on entry, but with a firm grip at the finish. Forty percent whole- cluster was used here, and 15 percent new oak. There is a touch of spice on the nose, along with both red and black fruit. There is a spicy aniseed profile, suave and supple fruit in the middle and a very granitic finish. Gorgeous. Drink 2021-2030.
Adam Bruntlett, Wine Buyer

The excellence of Cru Beaujolais is something I have held dear for some time, but its ageing potential was first brought to my attention when I was served two Moulin-à-Vent wines from 1961 and 1962 produced by Camille Giroud. The freshness and complexity of these wines was simply astonishing and I have since made it something of a personal mission to return these great wines to their rightful place in the cellars and on the tables of the most discerning wine drinkers. The wines in our offer cover a range of styles; whole-bunch, de-stemmed, oaked, unoaked, elegant and floral, dense and structured. This almost endless variety and versatility is what is most fascinating about Gamay grown on Beaujolais’s volcanic soils. What the wines have in common, however, is that they all offer excellent value for money and great drinking pleasure.