Pinot Noir grape variety

Tucked just below the famous Beaune slopes, this plot gives you a Pinot Noir with real charm. The domaine works its vines organically, by hand, with tiny yields and a deep respect for the clay-limestone soil that brings structure and finesse. Grapes come in whole-bunch, ferment gently with native yeasts, then rest quietly in oak barrels where only a touch of new wood is used — so the fruit stays front and centre. Expect ripe cherry, wild raspberry, a hint of spice and silky tannins. Lovely now with roast poultry or mushroom dishes, and it'll keep charming you for a good decade.

Imagine a Pinot Noir with the bright, mineral edge only the Jura can give. Bénédicte and Stéphane Tissot farm biodynamically in Montigny-lès-Arsures, and this single plot sits on grey marl laced with limestone, just below the old tower. Low yields, hand-picked fruit and a gentle, whole-bunch-inspired vinification keep everything fresh: no heavy extraction, no make-up, just pure red cherry, wild strawberry, crushed herbs and a stony, saline finish. Ageing in older barrels adds silkiness without masking the terroir. Pour it slightly cool with roast poultry, mushrooms or a charcuterie board, and you'll see why Jura reds have such a devoted following.

Crafted in Ambonnay, a Grand Cru village on the Montagne de Reims, this champagne comes from a family that has farmed these chalky slopes for eight generations. Eric Rodez works organically and biodynamically, letting each parcel speak for itself. Pinot Noir and Chardonnay are fermented in oak barrels, aged on fine lees and blended with reserve wines for depth and texture. The result is beautifully dry, with a fine, persistent mousse, aromas of white flowers, citrus zest and toasted brioche. Chalky minerality runs right through to the finish. Perfect as an aperitif, or alongside shellfish, roast poultry and aged hard cheeses.

Straight from Verzy, one of Champagne's great Grand Cru villages, this is Pinot Noir in its purest form. Adrien Renoir works his family's old vines with real care, farming gently and letting the chalky slopes do the talking. Expect red berries, a hint of brioche and that lovely saline grip you only get from this corner of the Montagne de Reims. Fermentation is low-key and precise, with minimal dosage so the fruit stays bright and the texture stays silky. Brilliant with roast chicken, soft cheeses or simply poured on its own. A grower Champagne with heaps of personality and genuine sense of place.

Crafted by the talented Alexandre Jouveaux, this 2021 white wine captures the pure essence of Burgundy’s limestone soils. With its delicate balance between freshness and depth, it offers subtle notes of citrus, white flowers, and a gentle mineral touch that lingers beautifully on the palate. Every sip reflects the care and minimal intervention that define Jouveaux’s winemaking style. Perfect for those who appreciate authenticity and finesse, it pairs wonderfully with seafood or creamy cheeses. Serve slightly chilled, ideally around 12°C, to reveal its full character and elegant complexity. A true gem for natural wine lovers.

From the heart of Baden, this 2023 Spätburgunder crafted by Weingut Peter Wagner reveals an elegant balance of red berry fruit, fine spices and silky tannins. Known for his meticulous vineyard work and precise winemaking, Peter Wagner captures both freshness and depth in every bottle. This Pinot Noir shows a refined structure with a smooth, lingering finish that invites another sip. Perfect with roasted meats, poultry or simply enjoyed on its own, it reflects both tradition and modern finesse. Serve ideally at 16–18°C to reveal its full character and let its subtle complexity shine through.

Born in the heart of the Jura, this 2023 red reveals the finesse and passion of Cabaret des Oiseaux. Crafted with care, it offers a lively bouquet of red berries, subtle spices and a touch of forest freshness. On the palate, it’s smooth yet vibrant, perfectly balanced between fruit and character. The winemaker’s artistry shines through every sip, expressing both tradition and freedom. Serve it slightly cool, around 15–16°C, to let its aromas unfold beautifully. A wine that invites you to slow down, savour the moment, and share an authentic taste of Jura’s unique terroir.

Grown on the high slopes of Pommard, this Pinot Noir comes from a small family domaine farming organically since the early 2000s. The vines sit on stony, well-drained limestone soil, giving wines with real tension and lift rather than heaviness. Grapes are hand-harvested, partially destemmed and fermented with native yeasts, then aged quietly in oak barrels with only a light touch of new wood. The result is deep ruby in the glass, with black cherry, wild raspberry and a hint of warm spice, held together by fine, chalky tannins. Lovely now with roast duck, even better after a few more years.

Straight from Verzy, one of the Montagne de Reims' finest Grand Cru villages, this is Pinot Noir at its purest. Adrien Renoir took over the family plots and works them with real care — low yields, old vines, and a gentle hand in the cellar. Fermentation in a mix of tanks and barrels, minimal dosage, and plenty of time on lees give you a Champagne with proper depth: red berries, toasted brioche, a chalky mineral snap and a finish that lingers. Precise, vinous and seriously food-friendly. Pour it with roast poultry or aged cheese, or simply enjoy it on its own.

This 2022 white wine captures the pure expression of Burgundy’s terroir with remarkable finesse. Crafted by Alexandre Jouveaux, a passionate winemaker known for his minimal-intervention approach, it reveals delicate notes of citrus, white flowers and a touch of minerality. On the palate, it’s lively yet silky, offering a perfect balance between freshness and depth. Each sip reflects Jouveaux’s dedication to authenticity and natural harmony. Enjoy it slightly chilled at around 12°C to fully appreciate its elegance and vibrant energy — an ideal choice for those who love wines with character and soul.

This elegant red from Burgundy captures the finesse and charm of François de Nicolay’s craft, a winemaker known for his precise touch and respect for nature. The 2020 vintage reveals bright red fruit, subtle spice, and silky tannins that unfold beautifully with each sip. It’s a wine that feels both refined and inviting, perfect for sharing over a good meal or savouring on its own. Serve it slightly cool, around 16°C, to bring out its full aromatic depth and supple texture. A bottle that speaks of authenticity, balance, and timeless Burgundian elegance.

This refined Burgundy red reveals all the charm and depth of its terroir. Crafted with care by Paul Gayot, a passionate winemaker known for his precise and elegant style, it offers aromas of ripe cherries, subtle spices, and a hint of oak. On the palate, it’s silky yet structured, with a long, balanced finish that invites another sip. Perfect for a cosy dinner or a special occasion, it pairs beautifully with roasted meats or aged cheeses. Serve it slightly cool, ideally between 16°C and 18°C, to let its full character unfold.

Crafted by a small family house in the Aube, this zero-dosage cuvée shows you what Champagne tastes like when nothing is hidden. The vines grow on Kimmeridgian limestone and clay, worked with real care and picked by hand, giving fruit that's ripe enough to stand on its own without added sugar. Expect a fine, persistent mousse, bright citrus and crisp orchard fruit, with a chalky, saline finish that makes your mouth water for the next sip. Serve it chilled with oysters, sushi or goat's cheese — or simply on its own as a sharp, honest aperitif.

Crafted by a family domaine in the Petite Montagne de Reims, this single-plot cuvée comes from vines farmed organically and biodynamically, on clay-limestone soils that give real depth. The 2020 harvest brings ripe fruit without heaviness, and the absence of dosage lets the terroir speak for itself: think white peach, citrus zest, a touch of brioche and a chalky, saline finish. The bubbles are fine and persistent, the texture precise. Serve it chilled with oysters, grilled fish or simply on its own as an aperitif. If you like grower Champagne with honesty and character, you'll want a bottle of this one.

Picture a deep, glowing pink in your glass — this is saignée done properly, with the juice left to soak on the skins until it bursts with wild strawberry, raspberry and a hint of blood orange. Francis Boulard and his daughter Delphine farm their Massif de Saint-Thierry plots organically and biodynamically, letting the chalky, sandy soils speak without makeup. Fermentation happens naturally, ageing is patient, and the dosage is kept to a whisper so you taste fruit and chalk rather than sugar. Vibrant, textured and seriously food-friendly, it's a 2018 vintage you'll want to pour with roast duck or simply enjoy on its own.

# Saint-Romain En Chevrot 2023 — Red Burgundy Grown on the cool limestone slopes above Saint-Romain, this Pinot Noir comes from a grower who's been farming biodynamically since the 1970s — long before it was fashionable. Emmanuel Giboulot works his vines by hand, letting the Chevrot plot's stony, high-altitude soils do the talking. Expect something bright and energetic rather than heavy: red cherry, wild raspberry and a lovely chalky freshness that keeps you coming back. Gentle extraction and patient ageing give it silky tannins and real purity. Perfect with roast chicken, charcuterie or a quiet evening. Honest, living Burgundy at a price that still makes sense.

From one of Savigny's most respected family estates, this is pinot noir with real character. The vines here are old — some planted over seventy years ago — rooted in clay-limestone soils on a gently sloping, east-facing slope that catches the morning light beautifully. Hand-harvested and fermented with native yeasts, then aged in oak barrels with only a light touch of new wood, so the fruit always stays in charge. Expect dark cherry, wild raspberry and a hint of liquorice, with fine tannins and a savoury, mineral finish. Lovely now with roast duck, but it'll reward a few years in the cellar too.

Crafted by a family of growers in Vrigny, in the Montagne de Reims, this Premier Cru is built around Pinot Meunier, the variety that thrives on the sandy, chalky soils here. Old vines, worked with real care and respect for the land, give fruit with plenty of depth. Ageing on fine lees in the cellars brings a creamy texture, while the extra brut dosage keeps everything fresh and precise. Expect ripe orchard fruit, toasted brioche, a touch of citrus zest and a long, chalky finish. Pour it as an aperitif, or with roast poultry and soft cheeses — you'll find it hard to stop at one glass.

Straight from the chalk-and-clay slopes of Bouzy, this rosé speaks of a family that has tended its Grand Cru vines for eight generations. Pierre Paillard works only estate-grown fruit, farmed with real care and picked by hand from mature parcels of Pinot Noir and Chardonnay. The pink hue comes from a short maceration, giving you wild strawberry, redcurrant and a hint of blood orange, wrapped around a firm, chalky backbone. Fermentation in a mix of vats and older oak adds texture without masking the fruit. Lively, precise and food-friendly, it's lovely with charcuterie, grilled salmon or simply on its own.

This sparkling rosé comes from the talented winemaker Emmanuel Lassaigne, known for crafting expressive Champagnes with precision and soul. Grown on the chalky slopes of Montgueux, it reveals delicate notes of red berries, citrus zest, and a fine mineral touch that lingers beautifully on the palate. Its extra brut style gives it a vibrant freshness and a clean, elegant finish that pairs perfectly with seafood or festive moments. Serve it chilled, around 8°C, to let its lively bubbles and subtle aromas shine through. A refined choice for anyone who loves authentic, characterful Champagne.

This 2022 red is crafted with passion by Julien Guillot at the historic Clos des Vignes du Maynes, a domaine known for its biodynamic approach and respect for tradition. In the glass, it reveals vibrant aromas of ripe red fruits, subtle spices and a silky texture that makes every sip a delight. Smooth yet structured, it offers depth and freshness, perfect for sharing over a meal or savouring on its own. Serve it slightly cool to bring out all its finesse — around 15–16°C is ideal to enjoy its balance and elegance at their very best.

This 2023 red from Domaine Bonnardot reveals all the elegance and depth you’d expect from one of Burgundy’s most iconic terroirs. Crafted with care by a family estate known for its precision and respect for tradition, it delivers a silky texture, ripe red fruit aromas and subtle spicy notes. The balance between freshness and structure makes it a perfect companion for refined dishes or simply to savour on its own. Serve it ideally between 15 and 16°C to enjoy its full character and finesse. A bottle that brings both charm and authenticity straight to your glass.

A premier cru from the heart of the Côte de Beaune, crafted by Fanny Sabre, one of Burgundy's most exciting natural-leaning growers. Her vines here sit on clay-limestone slopes that give Pinot Noir real depth and backbone. Farming is organic, grapes are picked by hand, and fermentation happens with wild yeasts and minimal intervention — no fuss, no heavy oak, just honest winemaking. Expect dark cherry, wild raspberry and a savoury, peppery edge, with silky tannins and a fresh, stony finish. Drink it now with roast duck or lamb, or tuck it away for five to ten years. You'll be glad you did.

From her cellar in Beaune, Fanny Sabre crafts wines with a light touch: organic farming, whole-bunch instinct and gentle extraction, letting the fruit speak for itself. This Savigny-lès-Beaune premier cru comes from a stony, pebble-strewn slope that gives the wine its nervy backbone and savoury, peppery lift. You'll find crunchy red cherry and wild raspberry, a hint of violet, and silky tannins that stay fresh right to the finish. Aged in seasoned oak, so nothing masks the terroir. Drink it now with roast poultry or charcuterie, or tuck a few bottles away for five to eight years of pleasure.