Effectively his declasisfed Fleurie les Moriers, was deem too atypique for the - this is so far a one off.

Marcel Lapierre continues to cast a long shadow in the world of natural wine, this is flagship wine is a standard bearer for Morgon and natural vinification and continues to offer sublime value and enjoyment to all palates as it`s not not on the fringes but the very mainstream of complex, stable, juicy Gamay - On 2023: The nose reveals dark berry fruit

`Particularly opulent yet appetising nose although the tannins are currently rather jagged. A good testament to the vintage however from this relatively modest property.` 17 Points Jancis Robinson

`Have gone through a full case over the last two years and this might have been my last bottle. Beautiful classic left bank Bdx with plenty of horse stable and sous bois. Very aromatic. Tannins largely resolved but unlike the 89 Fieuzal, the wine is still fresh and will stay at this level for another 5 years for sure. Great value if you can find this` 30.11.2025 Cellertracker - 91 Points.

`Tasted blind. Rich, exotic, spicy nose – almost Mouton-like! Masses packed in here: fruit, tannin and character. Set for a very long life. Long and with masses of ingredients bursting out at the seams. Though it will need lots of time. 14.5% Drink 2030 – 2055` 18.5 Points Jancis Robinson

`Still in barrel, the 2017 Chablis Clos Béru Monopole is a stunning wine. Rich and textured, with tons of phenolic intensity, the 2017 possesses remarkable depth from the very first taste. More than anything else, the Clos Béru is a Chablis to admire for its textural intensity and utterly captivating beauty. It is one of the most distinctive whites I have tasted in a number of years.` 93-95 Points, Antonio Galloni

`They say its that first cherry high in burgundy which is going to cause you to keeping questing in Burgundy forever yet never achieve it again, Well this one achieved it. Off the chain - a gorgeous core of dark cherry fruit but then savory, herby, meaty, bloody, earthy, truffly, and layers and layers. Stunning good. Such a breathtaking wine I can still taste it days later.` Ben Christiansen, Cellertracker.

`Typical . Last bottle . Not fading but quite lovely , tannins resolved - sweet fruit moreish and savoury palate . Delicious.` 91 Points, Cellertracker, last note 21.01.2026

`Even from magnum this is showing evident maturity while remaining youthful with its elegant and complex nose of ripe, ultra-pure and airy green fruit, oyster shell-infused and discreet wisps of truffle suffused-nose. There is excellent precision and punch to the rich, stony and intense medium-bodied flavors that culminate in an explosively long yet distinctly fine finish. From the standpoint of maturity, for my taste this has arrived at the front edge of its peak maturation though well-stored bottles should hold for a number of years to come and particularly so in this magnum format. In a word, sensational.` 94 Points Burghound

`Even from magnum this is showing evident maturity while remaining youthful with its elegant and complex nose of ripe, ultra-pure and airy green fruit, oyster shell-infused and discreet wisps of truffle suffused-nose. There is excellent precision and punch to the rich, stony and intense medium-bodied flavors that culminate in an explosively long yet distinctly fine finish. From the standpoint of maturity, for my taste this has arrived at the front edge of its peak maturation though well-stored bottles should hold for a number of years to come and particularly so in this magnum format. In a word, sensational.` 94 Points Burghound

`Still in barrel, the 2017 Chablis Clos Béru Monopole is a stunning wine. Rich and textured, with tons of phenolic intensity, the 2017 possesses remarkable depth from the very first taste. More than anything else, the Clos Béru is a Chablis to admire for its textural intensity and utterly captivating beauty. It is one of the most distinctive whites I have tasted in a number of years.` 93-95 Points, Antonio Galloni

`Still in barrel, the 2017 Chablis Clos Béru Monopole is a stunning wine. Rich and textured, with tons of phenolic intensity, the 2017 possesses remarkable depth from the very first taste. More than anything else, the Clos Béru is a Chablis to admire for its textural intensity and utterly captivating beauty. It is one of the most distinctive whites I have tasted in a number of years.` 93-95 Points, Antonio Galloni

`Still in barrel, the 2017 Chablis Clos Béru Monopole is a stunning wine. Rich and textured, with tons of phenolic intensity, the 2017 possesses remarkable depth from the very first taste. More than anything else, the Clos Béru is a Chablis to admire for its textural intensity and utterly captivating beauty. It is one of the most distinctive whites I have tasted in a number of years.` 93-95 Points, Antonio Galloni

`Even from magnum this is showing evident maturity while remaining youthful with its elegant and complex nose of ripe, ultra-pure and airy green fruit, oyster shell-infused and discreet wisps of truffle suffused-nose. There is excellent precision and punch to the rich, stony and intense medium-bodied flavors that culminate in an explosively long yet distinctly fine finish. From the standpoint of maturity, for my taste this has arrived at the front edge of its peak maturation though well-stored bottles should hold for a number of years to come and particularly so in this magnum format. In a word, sensational.` 94 Points Burghound

`Still in barrel, the 2017 Chablis Clos Béru Monopole is a stunning wine. Rich and textured, with tons of phenolic intensity, the 2017 possesses remarkable depth from the very first taste. More than anything else, the Clos Béru is a Chablis to admire for its textural intensity and utterly captivating beauty. It is one of the most distinctive whites I have tasted in a number of years.` 93-95 Points, Antonio Galloni

Chenin from a single plot `Clos des Ortinières made in Beaulieu

LR14 Deg 2017

`The NV Brut Cuvée Ste.-Anne is one of the best Champagnes readers will find in its price range, or any price range, for that matter. Bright and beautifully focused, the Ste.-Anne has so much to offer. The purity of the flavors is just remarkable. If anything, it needs more time on the cork to soften, as it is quite reticent at this stage. This release is based on 2017, with reserve wines from 2016 and 2015. The blend is 40% Pinot Noir, 40% Chardonnay and 20% Meunier, with the Chardonnay very much in evidence at this stage. Dosage is 5.15 grams/liter. Disgorged: February, 2020.` 92 Points Antonio Galloni

`The 2016 Barbaresco Asili is a fine choice for drinking now and over the next few years. Crushed flowers, worn-in leather, spice, tobacco, cedar, orange peel and sweet dried cherries open in the bouquet. Aromatic and medium in body, the 2016 is open-knit, expressive and peaking. Soft, resolved tannins support the refined close.` 93 Points Antonio Galloni

`From the Bricco delle Viole cru, or the vineyard most strongly associated with this historic estate, this is a versatile or evergreen" wine that always delivers consistent results. The G.D. Vajra 2016 Barolo Bricco delle Viole sees fruit from a seven-hectare vineyard with high exposures positioned at 400 to 480 meters above sea level. This site shows characteristic Tortonian-era soils classified as Sant`Agata marl with fossils. These soils have an enormous capacity to regulate the ripening process

`The 2016 Barolo Bussia Cascina Dardi is a terrific wine from brothers Alessandro and Gian Natale Fantino. Wonderfully deep, layered and nuanced, the 2016 has so much going on. As always, there is something incredibly personal about these wines. The 2016 is not a perfect wine (there is some volatile acidity), but it is beguiling and compelling in every way. Menthol, spice, dried herbs and a whole range of balsamic-infused notes wrap around a core of dark fruit as this mysterious, enthralling Barolo gradually shows off its considerable charms.` 93 Points Antonio Galloni

`The 2016 Barolo Bussia is a wine of tremendous character and complexity. Menthol, lavender, black cherry, graphite, cloves and leather all open up in the glass. Virile and layered, with tons of depth, the 2016 Bussia has so much to offer. A few years in the cellar will help the tannins soften, but the 2016 is already quite expressive. It is also one of the very finest wines I have ever tasted from Fenocchio.` 95 Points Antonio Galloni

`Fenocchio`s 2016 Barolo Cannubi is fabulous. Rich and sumptuous, yet with plenty of structure, the Cannubi dazzles from the very first taste. Rose petal, sweet red cherry, mint, blood orange and incense are some of the many notes that lift from the glass. On the palate, the Cannubi impresses with its sense of vertical structure and gravitas. The trademark sensuality of Cannubi meets a classically austere style. The 2016 is a wonderfully complete Barolo. I loved it.` 94 Points Antonio Galloni

`The 2016 Barolo Villero is a powerful, clenched wine. Then again, that`s Villero. Readers will have to be patient, that much is clear. White pepper, chalk, dried flowers, dried red cherry and mint open up over time, but the 2016 is sinewy and nervous in feel, with just enough fruit to keep things in balance. Hints of sage, tobacco, leather and menthol add the closing touches of complexity.` 94 Points Antonio Galloni

Merlot from the Oustrics at their Domaine du Mazel. The majority of the grapes were pressed directly, whilst a small proportion were destemmed by hand and left to infuse in the fermenting juice for around a month. After pressing, the wine spent a year resting in cuve, before being transferred to a demi-muid for a further year of ageing.

Zibibbo bush vines (alberello Pantesco) from different contradas, with various altitudes and expositions. Grown mostly on pumice-heavy `soki soki` soils (see profile), the parcels were vinified separately undergoing different lengths of maceration – from one night to a week – based on ripeness and aromatics of the skins. Low yields bring concentration, intensity, and balance. Aged on fine lees in 6yo barrels and stainless steel, and bottled with the addition of 15% `riserva perpetua` started in 2018. This is fragrant, almost medicinal, with moreish mediterranean herbs, a perfect balance of texture and tension, and a lengthy salivating finish. A stunning wine with high drinkability. Total SO2 15mg/l.

A leader of the biodynamic movement in the Loire valley. Mark Angeli`s 7 hectare property has not just produced wines with a real sense of character and integrity, but has been an anchor for a new constellation of talent in the region, inspired by his wine, welcoming advice and enthusiam.

A leader of the biodynamic movement in the Loire valley. Mark Angeli`s 7 hectare property has not just produced wines with a real sense of character and integrity, but has been an anchor for a new constellation of talent in the region, inspired by his wine, welcoming advice and enthusiam.

A leader of the biodynamic movement in the Loire valley. Mark Angeli`s 7 hectare property has not just produced wines with a real sense of character and integrity, but has been an anchor for a new constellation of talent in the region, inspired by his wine, welcoming advice and enthusiam.

A leader of the biodynamic movement in the Loire valley. Mark Angeli`s 7 hectare property has not just produced wines with a real sense of character and integrity, but has been an anchor for a new constellation of talent in the region, inspired by his wine, welcoming advice and enthusiam.

Jasnières, a 6km long crescent-shaped appellation of south-facing vines on a steep hillside comprising clay studded with flint overlying limestone. Same plots as Prémices (5-20yo vines), Rosiers is a selection of the best and most age-worthy barrels. Aged for ten months in 5-8yo 350ltr barriques with malos permitted

Chenin from a single plot `Clos des Ortinières made in Beaulieu

Boulay`s wines deserve much better recogniton, as they are clearly in the same bracket as those of Francois Cotat - to whom they show a lot of similarity. Incredibly ageworthy, pure and transparent transmissions of terroir.

Boulay`s wines deserve much better recogniton, as they are clearly in the same bracket as those of Francois Cotat - to whom they show a lot of similarity. Incredibly ageworthy, pure and transparent transmissions of terroir.

A very hotly tipped name amongst the Angevin Cavistes - Dominique Dufour retired some time ago to his home in Rablay-Sur-Layon in Anjou and started making natural wine from an old vineyard just outside the village. His 0.7 hectares is at the top of the slope, the bottom he sublets to Mai and Kenji Hodgeson. This vineyard is very close to Les Noels that his friend Richard Leroy cultivates and there are similarities in the their approaches. One wine is produced a year - a dry chenin. In exceptionally warm years a late harvested version is added and bottled in 50cl bottles.

A very hotly tipped name amongst the Angevin Cavistes - Dominique Dufour retired some time ago to his home in Rablay-Sur-Layon in Anjou and started making natural wine from an old vineyard just outside the village. His 0.7 hectares is at the top of the slope, the bottom he sublets to Mai and Kenji Hodgeson. This vineyard is very close to Les Noels that his friend Richard Leroy cultivates and there are similarities in the their approaches. One wine is produced a year - a dry chenin. In exceptionally warm years a late harvested version is added and bottled in 50cl bottles.

A very hotly tipped name amongst the Angevin Cavistes - Dominique Dufour retired some time ago to his home in Rablay-Sur-Layon in Anjou and started making natural wine from an old vineyard just outside the village. His 0.7 hectares is at the top of the slope, the bottom he sublets to Mai and Kenji Hodgeson. This vineyard is very close to Les Noels that his friend Richard Leroy cultivates and there are similarities in the their approaches. One wine is produced a year - a dry chenin. In exceptionally warm years a late harvested version is added and bottled in 50cl bottles.

A very hotly tipped name amongst the Angevin Cavistes - Dominique Dufour retired some time ago to his home in Rablay-Sur-Layon in Anjou and started making natural wine from an old vineyard just outside the village. His 0.7 hectares is at the top of the slope, the bottom he sublets to Mai and Kenji Hodgeson. This vineyard is very close to Les Noels that his friend Richard Leroy cultivates and there are similarities in the their approaches. One wine is produced a year - a dry chenin. In exceptionally warm years a late harvested version is added and bottled in 50cl bottles.

A very hotly tipped name amongst the Angevin Cavistes - Dominique Dufour retired some time ago to his home in Rablay-Sur-Layon in Anjou and started making natural wine from an old vineyard just outside the village. His 0.7 hectares is at the top of the slope, the bottom he sublets to Mai and Kenji Hodgeson. This vineyard is very close to Les Noels that his friend Richard Leroy cultivates and there are similarities in the their approaches. One wine is produced a year - a dry chenin. In exceptionally warm years a late harvested version is added and bottled in 50cl bottles.

`Even from magnum this is showing evident maturity while remaining youthful with its elegant and complex nose of ripe, ultra-pure and airy green fruit, oyster shell-infused and discreet wisps of truffle suffused-nose. There is excellent precision and punch to the rich, stony and intense medium-bodied flavors that culminate in an explosively long yet distinctly fine finish. From the standpoint of maturity, for my taste this has arrived at the front edge of its peak maturation though well-stored bottles should hold for a number of years to come and particularly so in this magnum format. In a word, sensational.` 94 Points Burghound

Merlot from the Oustrics at their Domaine du Mazel. The majority of the grapes were pressed directly, whilst a small proportion were destemmed by hand and left to infuse in the fermenting juice for around a month. After pressing, the wine spent a year resting in cuve, before being transferred to a demi-muid for a further year of ageing.

`Single bottle. Classic and structured, much more a bordeaux style, not really hurt by the rain, floral Cabernet, good evolution, Barton comes to mind.` 93 Points Xavier Auerbach 11.12.2023 Cellertracker.

`Jolie red robe; the nose shows a well shaped, forward aroma of plum fruit with a note of dusty trails, leafy, herbal touches. The palate gives a nicely firm richness, sustains well into a compact finish, chewy elements there from its youthful tannins. There is a good blood-iron thread through it that provides a burrow of freshness. This is genuine Châteauneuf, right in the zone of authenticity. From mid-2026. 2046-48 Oct 2023` **** John Livingstone-Learmonth

`Red robe, bright. The bouquet is marked by plum fruits, raspberry airs with plentiful mixed herbs, thyme, lavender, licorice; the palate swoops in well on the attack, is full of beans with a good filling of tight, smoky, mineral content. Its tannins are energised, busy - this is long and properly fuelled, a real child of the garrigue, a good wild side to it. The aftertaste produces iron-blood, rocky fissure influences. It has strong character, like its galet stone covered plateau. From 2028.` ***** John Livingstone-Learmonth

`Bright purple. Expansive blackberry, licorice, smoky bacon and potpourri aromas are complemented by a strong mineral overlay. Seamless and broad on the palate, offering concentrated black and blue fruit liqueur, salty olive and floral pastille flavors and an emphatic jolt of exotic spices. Finishes with repeating mineral, floral and dark fruit character, supple, well-knit tannins and outstanding tenacity.` 96 Points, Josh Raynolds.

66-70% Syrah on 0.4 ha on Varogne (1910, 1950s (mostly replanted 2010s), 1996, 2000, 2019, receives sun late in morning, gets hot in afternoon, since 1984), 18-22% 1970 Syrah on 0.13 hectare on Les Murets (since 2016), 14-18% 2001 Syrah from 0.09 hectare on La Croix, whole bunch fermentation, pumping overs, cap punching, aged used 600-litre oak casks 12 months, unfined, unfiltered, first wine 1984, 2,000-2,400 

`The palate glides along; there is toast on the debut, and good style in the apricot and quince fruit, some Poire William as well. It becomes chewy, and intensifies as it finishes, like a red wine. This is STGT wine. This has inner strength, and the freshness of the vintage helps to keep it moving. Good balance, a complete wine. 14°. 1,500 b as usual` ***** John Livingstone-Learmonth

Macabeo from forty five year old vines planted just under five hundred metres above sea level in Vilalba dels Arcs. The grapes were fermented on the skins for two days, before being pressed to vats for nine months

Macabeo from forty five year old vines planted just under five hundred metres above sea level in Vilalba dels Arcs. The grapes were fermented on the skins for two days, before being pressed to vats for nine months

Macabeo from forty five year old vines planted just under five hundred metres above sea level in Vilalba dels Arcs. The grapes were fermented on the skins for two days, before being pressed to vats for nine months

Macabeo from forty five year old vines planted just under five hundred metres above sea level in Vilalba dels Arcs. The grapes were fermented on the skins for two days, before being pressed to vats for nine months

Macabeo from forty five year old vines planted just under five hundred metres above sea level in Vilalba dels Arcs. The grapes were fermented on the skins for two days, before being pressed to vats for nine months