Sitting plum in the middle of the Côte d’Or, the hill of Corton is hard to miss. Its wines, especially the whites, however, are all too often overlooked. We sat down with some of the region’s leading producers to explore the pedigree and potential of this site and its powerful, long-lasting wines

Discover the pedigree and potential of the hill of Corton’s whites – the fine Chardonnay from Corton-Charlemagne, Charlemagne and Corton Blanc 

Exploring Corton-Charlemagne, Charlemagne and Corton Blanc 

Corton-Charlemagne: the Grand Cru of the future?  

Based in the village of Morey St Denis, the domaine is today run by the ever-thoughtful
Benoit Stehly, the great grandson of Georges Lignier, who has been in charge of
the property since 2007.  It remains one of the great value domaines in the Cote de Nuits and the wines are undoubtedly the top-value picks from these top sites in 2018.  This week we met with Benoit in London for a second look at his 2018s, following our initial autumn tasting at the domaine. The times are changing Benoit’s honest approach to his viticulture, his confidence to experiment and his continual
strive towards creating “thought-provoking” rather than “perfect” wines, always makes for an inspiring visit. He is not one to shy away from making changes in the vineyard in accordance with the
undeniable rise in temperatures over the last decade in Burgundy. Warm vintages are becoming commonplace and therefore he thinks a fresh approach is required to make the most of it.  Benoit is unique in Morey in keeping a permanent grass cover in the vineyard creating competition with the vines and forcing deeper root systems. It also serves to increase humidity, off-setting the heat of a hot vintage and slowing down the ripening, thus retaining freshness and protecting against the grapes cooking on the vine.  It also protects against erosion as well as creating more biodiversity in the soils. Others in Morey have since tried and failed with the same technique and this he believes was down to his own luck. First planting the grass in 2012 he was fortunate to have had three consecutively wet springs that enabled the roots to bed in. His neighbours who have since tried have seen much drier Springs in 2014, ’15, 16, ’17 and not been able to maintain them. 
In a warmer vintage like 2018, Benoit looked to similar steps he took in 2015 to best deal
with the heat. He has thrown out the rule book of picking 100 days after flowering, knowing that in vintages like these the grapes ripen much quicker.  “Two distinct style changes today exist in Burgundian Pinot Noir due to climate
change”  Benoit believes the very real effects of climate change has seen two quite different
styles develop in the Cote du Nuits and in recent vintages this has only become further
exacerbated by ever warmer summers. According to Benoit, about a third of Burgundy producers, typically the younger (or at least younger-spirited vignerons), of which he includes himself, are picking on freshness. The older generation continue to pick on ripeness – governed by the general rule of picking 100 days after flowering.  Both styles have their advantages, picking later gives you fully developed aromatic
complexity but with the risk of escalating alcohol levels and less freshness. Benoit prefers to pick on freshness, retaining “classical” alcohol levels – between 13.2 – 13.6% abv and terroir specificity, whilst avoiding what he believes is over-ripeness in the fruit flavours. The risk seems to of paid off with his 2018s.  The French government no longer calls the shots in a warmer Burgundy Picking times were regulated by the French government in Burgundy up until 2005. The
practice was discontinued following the disastrous timing by the government during the very hot 2003 vintage in which they only allowed picking to start in September (too late for many). The delay was due to government officials unable to declare until they returned from their summer holidays. Many vignerons broke the law to save their crop, others were not so lucky. Following the outcry, the government in 2004 declared that producers could pick from August 1st, effectively making their declaration pointless. Ever since, the practice has
been discontinued. However, as Benoit explains, many vignerons had become reliant on officials to tell them when to pick, rather than making their own judgements. Abandoning the declaration exposed all the vignerons that had little understanding on when was the right time to pick. It also further debunked the now outdated notion that you pick 100 days after flowering. A fresh approach 
Many of Benoit’s neighbours, even in 2018, were still picking 100 days after flowering and in his opinion were producing overripe wines with huge alcohol levels. For Benoit, Burgundy over 14% abv loses its typicity and sense of place. He states how Burgundy has always been one of the coolest regions in the world to produce Pinot Noir, and in the past the leaner, difficult vintages were all too common.  Climate change has produced warmer, riper vintages which according to Benoit has at least given the vigneron more choice in the style of wine they want to produce. With the warmer weather, one can either opt for a fresher style or a riper style and this comes down to choice of when to pick.  For Benoit, the picking time is the key factor to get right and remains the most stressful time
of the year. With high temperatures and a persistent drying wind at harvest, picking times in 2018 had never been more important. Picking just five days later saw the alcohol level rise by 1%. Fortunately, Benoit was one of the first out in the Morey St Denis vineyards beginning to pick from the 5th September, with all the grapes in within 10 days, starting with his Grand Crus and ending with his coolest Village sites. The 2018 wines Chambolle Musigny 2018 The oldest vines dating back to the 1930s gives this village wine plenty of personality coming from two plots north of the Chambolle village whose soils are rich in iron. The wine has wild floral aromas and light mineral ferric notes with silk-like melted tannins. The purity of fruit on the palate is fantastic with great mid palate weight and expansive breadth. This is excellent
quality for village level. 
Morey St Denis 1er Cru 2018 Bright translucent purple colour with perfumed notes of violets, wildflowers and red berries. The palate has a lovely spectrum of fruit from vibrant crunchy blackberry fruit to more candied red cherry and cassis. This interplays with a more Morey-esque savoury tone of fresh soil, hints of sage and bay providing more refreshing earthiness to offset the ripe fruit. The tannins are beautifully integrated and very fine, well-balanced with refreshing crunchy acids. Morey Saint Denis 1er Cru – Clos des Ormes 2018 Benoit calls this his baby Clos de la Roche, sitting directly below the Grand Cru vineyard and sharing the darker spice, brooding fruit and complex perfumes of orange bitters and sweet herb notes alongside rich plush blackberry fruit. This is a very serious gourmand style of Burgundy that is built to age and will develop beautifully in bottle over the next decade.  Gevrey Chambertin 1er Cru Les Combettes 2018 Surrounded completely by Grand Crus, this has a lovely elegance and sweetness on the nose,
the intensity and generous character of top Gevrey and a really wonderful balance. Red fruits, raspberry, a touch of juniper, pepper, silky tannins that are already so soft and integrated. Mulberry and macerated raspberry on the finish. Great length and freshness. This is serious. 
Clos Saint Denis Grand Cru 2018 Vines between 60 and 70 years old – powerful red fruits with fresh peppery notes and minerality on the nose. Superbly balanced tannins with a light sweetness, an expansive palate of dark berries and cherries opening to a long and elegant acidity, which amplifies the minerality of the terroir. Dry and powerful, the spine of this Clos St Denis provides amazing structure and exciting length on the finish. Will age incredibly well.

Clos de la Roche Grand Cru 2018 Deep nose of blueberry and purple fruit, savoury herbs and spice. Tightly wound and intense, the palate shows a hint of dark chocolate, oak, dark cherry and red fruits. A chunky personality, touch of pepper on the finish and good length. So much potential here. 
Bonne Mares Grand Cru 2018 Grown exclusively on the red limestone soil (Morey-side) of Bonnes Mares rich in iron, from 100-year-old vines. A captivating nose of mandarin, touches of spice and a broad spectrum of red and dark berry fruits. A core of red cherry and raspberry on the palate, mouth-watering acidity balanced by sensuous tannins. Structured yet elegant with an intense fresh berry finish. Outstanding. Explore more Editorial 

Domaine Georges Lignier has some of the most enviable Grand Cru sites in Burgundy with significant holdings in Clos de la Roche, Clos St Denis and Bonnes Mares

Exploring Domaine Georges Lignier and its enviable Grand Cru sites in Burgundy in Clos de la Roche, Clos St Denis and Bonnes Mares. 

Domaine Georges Lignier, 2018 vintage update

Domaine Georges Lignier: 2018 vintage update

Because of the technical demands of its wines, Champagne has often been associated more with the skill of the people and technology behind the bottles than with the land itself. Yet in the 1980s, amid a period in the wine world dominated by industrialisation, a handful of quality-focused grower-producers began championing terroir-driven Champagne, laying the foundation for the nuanced, expressive wines we celebrate today. Thanks to them, the names of Champagne’s grands crus are firmly etched in the minds of today’s connoisseurs. We can now delve even deeper into individual lieux-dits through an ever-expanding array of single-vineyard Champagnes. For decades, Philipponnat’s 1935-initiated Clos des Goisses from Aÿ’s monumental slope stood alone. The modern single-vineyard boom began in 1979 with Krug’s Clos du Mesnil, and the growth since the 1990s has been exponential. Through site-specific Champagnes, we have learned to thirst for such terroirs as Ambonnay Les Crayères, Cramant Le Bâteau, and Le Mesnil-sur-Oger Les Chétillons. The modern single-vineyard boom began in 1979, and the growth since the 1990s has been exponential Elevating the ‘autres crus’ Equally significant is the rise of Champagne’s autres crus, the once-overlooked villages without premier cru or grand cru designation. Montgueux and the Côte des Bar in the south have become particularly dynamic regions. Thanks to vigneron Emmanuel Lassaigne’s work at Jacques Lassaigne, Montgueux’s majestic Chardonnays are in high demand – not only by the major houses, which prize their structured elegance, but by discerning consumers seeking unique expressions. Another quickly rising village is Les Riceys – Champagne’s largest cru, with well over 800ha (1,980 acres) – where Olivier Horiot and Domaine Alexandre Bonnet showcase Pinot Noir’s distinctive power. If the classification were reassessed today, neither of these villages would remain autres crus. Following in the footsteps of the consistently magnificent Cédric Bouchard Roses de Jeanne Champagnes, the list of exciting producers in the Côte des Bar continues to expand, reflecting the subregion’s dynamism. Recently, I’ve been impressed by the bright, transparent non-interventionist style of Domaine de Bichery (Neuville-sur-Seine) and the sheer expressiveness of Clandestin (Landreville). The Champagne septet Chardonnay always remains in fashion in Champagne, but it is thrilling to see more regional expressions emerging. Among the most striking are Ulysse Collin’s single-vineyard wines from the up-and-coming Coteaux du Petit Morin, just south of the Côte des Blancs. The Sézannais and Vitryat regions are establishing themselves strongly, as is Montagne de Reims, which offers a wealth of exceptional Chardonnay sites. One of my personal favourites is Rilly-la-Montagne’s chalky Les Blanches Voies terroir, where both Vilmart & Cie and Huré Frères craft magnificent wines. Meunier, long out of fashion, has enjoyed a remarkable resurgence thanks to the passionate growers of the Vallée de la Marne. Once again in the spotlight through the work of, for example, Tarlant, Jérôme Prévost and Egly-Ouriet, today producers such as Nicolas Maillart, Gounel-Lassalle and Laherte Frères are elevating Meunier to unprecedented heights. Despite this progress, I believe Meunier still has vast untapped potential to reveal. In Champagne’s Pinot Noir heartland of the Grande Vallée de la Marne, houses such as Bollinger and Philipponnat are cementing their authority with a string of pure Pinot Noir releases. But what’s notable today is that the new wave of blancs de noirs is no longer chasing cult benchmarks like Bollinger’s Vieilles Vignes Françaises and Krug’s Clos d’Ambonnay – bottlings famed for their unapologetic richness. Instead, the spotlight is shifting to a fresher, more contemporary interpretation of Pinot Noir. Consider the precision of Nicolas Maillart’s Montchenot or the electric verve of Domaine La Borderie’s De Quoi Te Mêles-Tu?; these are wines embodying a new aesthetic that privileges finesse over power. In a nod to its past, Champagne is tentatively reviving its forgotten heritage grapes Arbane, Petit Meslier, Pinot Blanc and Pinot Gris. Let’s not overstate the trend – plantings of these cépages still account for just 0.4% of the region’s vineyard area, up only a fraction from 0.3% a few years ago – but the trajectory is undeniable: over the past two decades, these varieties have expanded by 45ha, now covering 136ha in total. The south of Champagne has quietly kept the flame alive, where Arbane, Petit Meslier, Pinot Blanc and Pinot Gris continue to offer an unmistakable local accent. Domaine Alexandre Bonnet’s Blanc de Blancs, for instance, is half Pinot Blanc, half Chardonnay. Arbane may remain an infamously meagre producer, yet vignerons such as Laherte Frères see real promise in Petit Meslier, particularly in the era of climate change, thanks to the piercing freshness it brings to the glass. Evolution, not revolution Freshness, rather than ripeness, has become Champagne’s new obsession. With harvests creeping into August and fruit coming in under a blazing sun, the challenge now is to preserve acidity, not to coax maturity. The old orthodoxy of 100% malolactic fermentation is giving way as more producers choose to let a streak of crisp malic acid sharpen their blends. Even the sacred formulas of brut Non-Vintage cuvées are being rewritten. Previously, reserve wines were prized for softening edges and adding richness, but today they are reimagined as a safeguard for vitality. Louis Roederer has gone so far as to reinvent its flagship Non-Vintage, now called Collection, introducing a perpetual reserve stored in gigantic vats – a safeguard of freshness that now defines the wine’s very DNA. Simultaneously, it has evolved from an ‘ageless’ Non-Vintage, with no reference to its base year or disgorgement, into a collectable, complete with edition numbering, like the Jacquesson 700 series or Lanson Création. The moment has finally arrived in Champagne to stop concealing the base year and other technical details and instead to celebrate them with pride. Falling sugar levels and minimal intervention The shift in Champagne’s taste profile goes hand in hand with a steady trimming of dosage. Despite the buzz in sommelier circles and wine-press headlines, the ultra-dry styles remain a statistical footnote: barely 3.6% of exported Champagnes carry less than 6g/l (extra-brut or brut nature). Yet the broader reality is unmistakable: sugar levels are falling fast. Dom Pérignon’s 2015 Vintage, for example, sits at just 4.5g/l. It’s not only prestige cuvées chasing purity; the entire region is recalibrating as even the world’s most popular Champagne, Moët & Chandon Impérial, is dropped down to a record low dosage of 6g/l. The old rationale of softening searing acidity with sugar has lost its purpose. In today’s warmer vintages, the dash of sugar is ‘seasoning’, tempering phenolic bite and extending the wine’s length and deliciousness. Few regions have leaned on sugar as heavily as Champagne. Traditionally, it has been added three times: first to enrich the must for higher alcohol (chaptalisation), then to spark the second fermentation in bottle, and finally as the sweetening dosage. Today, however, the pendulum is swinging towards authenticity, and sugar is a villain there. In a move pioneered by Agrapart in 2007, some vignerons are replacing industrial sugar with preserved grape must from the previous harvest to ignite the second fermentation (or, if bottling later, with the juice of the new season). Since the 2019 vintage, Fabrice Pouillon of Champagne R Pouillon & Fils has gone a step further, crafting his Champagnes entirely without external sugar. Even when dosage is applied, it comes from grape juice itself. It’s a small revolution – one that redefines purity in a region that was once synonymous with sweetness. If the first wave of Champagne’s game-changers sometimes veered into excess with bone-dry bottlings, overpowering oak, and (too) low sulphites, the next generation has found its stride with impressively sound and exciting wines, often achieved through minimal-intervention techniques. With offerings that are precise, vibrant and true to site, producers such as Jules Brochet and Domaine de Bichery exemplify this new, confident minimalism. For those chasing innovation, Famille Moussé is a must-visit. Cédric Moussé, a true inventive force, equips his ultra-sustainable winery with every tool and gadget imaginable. In the village of Cuisles, he has even launched Champagne’s first cooperative to cultivate vineyards with the aid of robots. For a greener future At the same time, Champagne is getting greener. Comité Champagne is pushing for a collective effort, while the grandes maisons are turning corporate ambition into vineyard action. The EPI Group trio (Piper-Heidsieck, Charles Heidsieck and Rare Champagne) were the first in the region to achieve B Corp certification. Pernod Ricard’s houses – GH Mumm and Perrier-Jouët – are championing regenerative viticulture. Ruinart, the sustainability flagship of LVMH’s Champagne empire, houses a landmark vitiforestry project across its vast Taissy holdings. But the movement is not confined to big brands – for example, Aurélien Lurquin and Domaine La Borderie are doing impressive work. And while small houses remain Champagne’s most visible champions of organics and biodynamics, it is Louis Roederer that has rewritten the scale: with 130ha now certified organic, it alone represents almost 6% of Champagne’s total organically certified vineyard area (2,240ha as of the end of 2024). As transportation makes up the lion’s share of Champagne’s carbon footprint, producers are finally looking at rationalising their packaging. Cédric Moussé recently developed the lightest bottle so far, which will enter the market in two years’ time. He also transitioned from traditional metal capsules to recyclable paper ones, which reportedly have a carbon footprint just 20% of that of aluminium. Ruinart deserves high praise for its Second Skin bottle cover, moulded to the contours of the bottle. Fully recyclable and made from 99% paper, the case is marketed as nine times lighter than its predecessor. Beyond the sustainability gains, it elegantly addresses a quality concern: Ruinart’s hugely popular Non-Vintage Blanc de Blancs in clear glass is now protected from light-strike – a phenomenon that can rapidly degrade Champagne yet is overlooked by consumers and the trade alike. Moving away from clear glass is not just a matter of quality, it is also a sustainability imperative, as these bottles require new, rather than recycled, glass for production.The Champagne landscape has never been more thrilling. Beyond the classic offerings, you’ll find late-disgorged gems, rosé de macération, clos and other site-specific expressions; perpetual reserves; and cuvées aged in a multitude of vessels from oak and sandstone to glass and clay amphorae, each promising a fresh take on the region’s tradition. Today’s younger buyers crave brands that marry luxury with ethics, and Champagne is responding. The rules are changing, the classics are evolving, and the next sip could redefine everything you thought you knew. Browse all Champagne listings 

Can Champagne evolve while preserving the traditions that define it? Writing for Club Oenologique in 2026, Essi Avellan MW draws on her recent tastings to explore the trends and exceptional wines shaping Champagne today and redefining luxury for a new generation of connoisseurs.

Writing for Club Oenologique in 2026, Essi Avellan MW draws on her recent tastings to explore the trends and exceptional wines shaping Champagne today.

Terroir vision: the future of Champagne

The key words that spring to mind when describing Clos des Papes are ‘elegance’ and ‘consistency’. Whilst the common perception of Châteauneuf-du-Pape is (usually correctly) one of power and richness, Clos des Papes possesses a restraint and an almost Burgundian character that very few other wines from the region do.  The consistency of Clos des Papes wines is largely thanks to the stability behind the scenes, and that over the decades there have only been minor tweaks in the approach and philosophy of this great domaine in the Southern Rhône. Winemaker Vincent Avril took over from his father Paul in 1987 and is currently on his 38th vintage. ‘I have changed very little of what my father did. The biggest change has been a deeper focus in the vineyard, as I would say that 80% of the work is done in the vineyard itself. And, of course, the soils are key: we have 24 different plots and 24 different soil types, which is a blessing.’ Clos des Papes possesses a restraint and an almost Burgundian character There has only ever been one red and one white cuvée produced here, with Avril showing no interest in following the trend for cuvée speciale, which all too often can be even more powerful and weightier than the traditional cuvées. One of the more significant changes has been the changing grape mix in the vineyard, with less Grenache and more Mourvèdre. ‘Chateauneuf is the most northern outpost for Mourvèdre in France, and it gives a brightness and wildness and spice to the wines in their youth. We now have around 55% Grenache, 30% Mourvèdre, 10% Syrah and the balance is Counoise and Cinsault.’ According to Avril, the most important thing for his wines is tannin and phenolic maturity. He never picks on sugar content but on tannin ripeness. ‘If your tannins aren’t ripe then you will feel the alcohol far more. If the tannins are ripe then you will automatically have better balance and alcohol integration. I also believe that the quality of tannins is fundamental for the ability to age. For that reason, I also only use old foudres and never any new oak; I don’t want oak tannins in the wine, I want to taste the grapes, the soil and the place.’ At Clos des Papes, the reds are always co-fermented with two varieties together. When I ask what this brings, Avril explains that ‘the wines are just more complete when fermented and blended from the beginning. My father and I did trials every year of single ferments and co-ferments and then we tasted the results; we always chose the co-ferments, they are deeper and more complex.’ As this vertical tasting demonstrated, they are certainly wines with profundity, complexity and an incredible capacity for ageing. On the issue of climate change, it was interesting to hear Avril’s thoughts on the impact it has had on Clos des Papes over the decades. ‘This really hasn’t had a huge amount of difference, especially not compared to places like Burgundy. We are now only harvesting on average two to three days earlier than we were 30-40 years ago. But what we have are more peaks, so we may see a huge downpour of 100mm of rain in an hour, and we certainly see less rainfall in summer. So it is more extremes but not necessarily warming.’ One effect on the winemaking as a result of these changes, however, was the decision made in 1992 to totally de-stem the fruit. With less rain in the summer, the stems do not get fully ripe and therefore would potentially add a greenness to the wines, thus undoing all the hard work of the judicious tannin management. The white wines are somewhat atypical in terms of Châteauneuf for several reasons. Firstly, they are a blend of six varieties, all contributing in different ways. Grenache and Rousanne give richness but can lack acid, Clairette and Picardin add elegance and the freshness comes from Bourboulenc and Picpoul. Secondly there is no oak or malolactic fermentation and the wines are bottled very early, normally in February following harvest. For Avril, the whites nearly always follow the same maturity: ‘The young wines show peach, anis, white flowers, grapefruit and a salinity. As they age, they become more mineral and almost show a Riesling like petrol note. And then heading towards 20 years we see honey, dried apricots and quince appear.’ These are whites that do have a freshness that many other whites from the appellation do not have, yet never at the expense of the textural richness that is integral to their identity. I consider Clos des Papes wines to be extremely good value for money The tasting demonstrated perfectly the trajectory that Clos des Papes wines tend to follow as they age. In their youth, they offer very attractive drinking for two to three or so years after bottling with primary fruit and a suave feel as demonstrated by the 2021, 2022 and 2023. The wines then tend to shut down in bottle, as seen with the 2019, which whilst having a spellbinding nose was quite tight on the palate but with such balance. The 2016 was still somewhat tight but just beginning to unfurl and open up, while the 2010 was drinking just beautifully yet clearly with great potential to develop further. The coup du coeur for me was the quite magnificent 2005, which still maintains such tannic structure and grip but with beautiful fruit, texture and minerality. Again, this seemed to be dipping into a quieter phase as well and I expect it will age gracefully for another 20 years. Clos des Papes is a wine that should be on every Rhône lover’s radar. Firstly, I consider them to be extremely good value for money. They are wines that offer so much pleasure over such a long period of time yet can still be enjoyed in their youth. Each vintage really does speak of the year yet with the hallmark of Clos des Papes, as Avril explains, ‘I compare my job to that of a painter. At the beginning of the year, I get a blank canvas and the weather is what gives me the colours with which to paint the best picture possible. Each year the resulting painting will be different but always with the same signature beneath.’ Vincent Avril is a man that makes it all sound so simple, yet the wines are anything but and offer incredible complexity, elegance and refinement.

Written for Club Oenologique in 2025, Alistair Cooper MW reports on a vertical tasting of Clos des Papes with winemaker Vincent Avril, highlighting some of the best wines from the estate over the last 20 years and explaining why they are must-haves for Rhône collectors.

Written for Club Oenologique in 2025, Alistair Cooper MW reports on a vertical tasting of Clos des Papes with winemaker Vincent Avril.

Clos des Papes 2005-2023

After the difficult conditions of 2024, Bordeaux has delivered a vintage that has surprised almost everyone. The 2025 growing season was among the hottest and driest of recent decades, with yields collapsing across much of the region. Yet rather than producing another 2022-style vintage of power and opulence, the wines have emerged with freshness, moderate alcohols and remarkable aromatic precision. Almost every major critic references the same paradox: a year that looked destined to produce massive wines instead yielded bottles of energy, balance and finesse. There is less agreement on where 2025 ultimately sits among Bordeaux's recent great vintages. Some critics compare it to 2016, others to 2019, 2020 or even 1961. What they largely agree on, however, is that the best wines are outstanding – and that this is a vintage where terroir, vineyard management and winemaking decisions matter enormously. William Kelley – Wine Advocate William Kelley sees 2025 as a vintage that reveals rather than conceals. He describes it as a "clarifier" rather than an amplifier, arguing that the wines expose differences in terroir, viticulture and winemaking with unusual transparency. Although the growing season was dominated by heat and drought, Kelley believes the resulting wines are fundamentally different from 2022. Cooler nights, lower alcohols and timely late-season rain produced wines that combine concentration, ripeness and freshness in a way that feels distinctive. He repeatedly returns to the notion that the best 2025s are classically proportioned despite their intensity. Unlike some critics, Kelley is reluctant to identify a single winning appellation. Instead, he sees success as highly estate-specific, with the finest wines distinguished by balance, precision and restraint rather than sheer power. Kelley's highlights: Larcis Ducasse, Jean Faure, Sociando-Mallet, Quinault l'Enclos, Le Pin Beausoleil Explore Kelley's full report, notes and scores on Wine Advocate (subscribers only). Jane Anson – Inside Bordeaux For Jane Anson, 2025 is "the paradox vintage". The best wines are immensely impressive, but she cautions strongly against broad-brush conclusions. Anson places the vintage comfortably ahead of 2017, 2021 and 2024, and broadly alongside 2015 and 2019 in terms of potential. Yet she repeatedly notes that this is not a year where collectors can buy indiscriminately. Low pH levels, high acidity and significant tannic structure mean some wines will require patience, while others may never fully resolve. She sees the strongest performances coming from Bordeaux's great water-regulating terroirs, particularly the limestone and clay soils of Saint-Émilion and the best parts of the Left Bank. Pomerol is more variable, with dramatic differences depending on soil type and water retention. Anson's wine of the vintage is Beauséjour Duffau-Lagarrosse, while Canon, Petrus, Cheval Blanc and Château Margaux all feature prominently among her highest-rated wines. Anson's highlights: Ch. Haut Bailly, Mouton Rothschild, Margaux, Smith Haut Lafitte, Leoville Las Cases, Petrus, Beauséjour, Vieux Château Certan, Lafleur,  Tertre Roteboeuf, Haut-Brion Blanc, Les Champs Libres, Doisy-Daëne,  Aile d'Argent Blanc, Pavillon Blanc Read Jane Anson’s report on the Left Bank, Right Bank and white wine on Inside Bordeaux (subscribers only). Antonio Galloni – Vinous Antonio Galloni is one of the most enthusiastic commentators on the vintage, describing the finest wines as "nothing short of thrilling". What impresses him most is the combination of concentration and freshness. The summer heat delivered tiny berries and naturally low yields, yet many wines finished with surprisingly moderate alcohol levels and striking aromatic lift. Galloni believes modern viticulture played a critical role, allowing producers to navigate extreme conditions more successfully than would have been possible a generation ago. He identifies Margaux as the appellation of the vintage and describes Pauillac as "jam-packed with great wines". Saint-Émilion's clay-limestone plateau also impressed him enormously. Pomerol, meanwhile, is the region he found most inconsistent. Galloni also highlights several lesser-known estates that he believes overperformed in 2025, noting that some of the vintage's most exciting discoveries may come outside Bordeaux's traditional elite. Galloni's highlights: Beau-Séjour Bécot, Canon, La Gaffelière, Troplong Mondot, La Mission Haut-Brion, L'If, Margaux, Lafite Rothschild Explore Antonio Galloni's full report, notes and scores on Vinous (subscribers only). Neal Martin – Vinous Neal Martin describes 2025 as a vintage that constantly defies expectations. He argues that the late-August rain fundamentally changed the trajectory of the year, turning what appeared destined to become another 2022 into something altogether more nuanced. Martin calls it "a dialled-down and more precise 2010", a comparison that appears repeatedly throughout his report. He finds concentration and structure, but also freshness, restraint and remarkable aromatic detail. Like Galloni, he is highly enthusiastic about the Left Bank, particularly Pauillac, Saint-Julien and Saint-Estèphe. He also believes several of the greatest successes come from Saint-Émilion's limestone soils, while Pomerol shows more variation than many neighbouring appellations. Perhaps most notably, Martin sees 2025 as one of the strongest recent vintages for Sauternes, praising the purity and freshness of the best sweet wines. Martin's highlights: Montrose, Haut-Brion, Lafite Rothschild, Lafleur, Petrus, Latour Explore Neal Martin's full report, notes and scores on Vinous (subscribers only). James Suckling James Suckling describes 2025 as one of the most exciting Bordeaux vintages he has encountered in more than forty years of tasting barrel samples. He repeatedly returns to the contrast between expectation and reality. On paper, the growing season suggested another powerful, solar vintage. Instead, he found wines with what he calls "unique purity and tension", combining moderate alcohol, vibrant acidity and impressive concentration. For Suckling, 2025 is above all "a great vintage for great terroir". He argues that the region's finest vineyards adapted brilliantly to the challenges of the year, producing wines that are both intensely expressive and remarkably balanced. Although he acknowledges inconsistency across the region, he believes the best wines can stand alongside Bordeaux's leading modern vintages. Suckling's highlights: Château Margaux, Mouton Rothschild, Lafite Rothschild, Petrus, Le Pin, Ausone, Angélus, Les Carmes Haut-Brion Read part one and two of James Suckling’s report, along with his full notes and scores on JamesSuckling.com (subscribers only). Georgie Hindle – Decanter Georgie Hindle describes 2025 as both "paradoxical" and "miraculous", two words that neatly capture the mood of many critics tasting the vintage. She notes that almost everything about the growing season pointed towards a rich, powerful vintage. Yet the wines themselves display freshness, poise and balance rather than opulence. The crucial turning point, in her view, was the late-August rain that arrived after months of drought and completely reshaped the vintage's trajectory. Hindle argues that terroir and winemaking decisions were decisive. Producers who adapted extraction techniques and handled the naturally high tannin levels carefully were rewarded with wines of precision and elegance. Others were less successful. While she believes the best wines are exceptional, she is clear that 2025 lacks the broad consistency of 2022 and should be approached selectively. Hindle's highlights: Beauséjour, Cheval Blanc, Haut-Bailly, Haut-Brion, Margaux, Mouton Rothschild, Petrus, Vieux Château Certan Explore Georgie Hindle's coverage on Decanter (subscribers only). Jeb Dunnuck Jeb Dunnuck compares 2025 to a modern-day version of 1961, citing tiny yields, drought conditions and extraordinary concentration. Yet unlike the blockbuster vintages often associated with hot years, Dunnuck finds the wines surprisingly fresh and elegant. He repeatedly highlights the role of cooler nights and late-season rainfall in preserving balance and preventing overripeness. He sees Saint-Émilion as one of the stars of the vintage, while also praising the best wines of Pauillac, Saint-Julien and Pomerol. Like several critics, he believes value-conscious collectors should look closely at Castillon and Fronsac, where some producers delivered outstanding quality relative to price. Dunnuck's highlights: Margaux, Haut-Brion, Léoville Las Cases, Montrose, Le Pin, Ducru-Beaucaillou, Mouton Rothschild, Petrus, Figeac, Beauséjour Explore Jeb Dunnuck's full report, notes and scores on JebDunnuck.com (subscribers only). James Lawther MW – Jancis Robinson James Lawther sees 2025 as one of Bordeaux's most pleasant surprises. He notes that despite being one of the hottest vintages of the last thirty years, the wines possess freshness, moderate alcohol levels and considerable charm. The defining feature for Lawther is the combination of power and approachability — wines that have both concentration and an almost unexpected amiability. Cabernet Sauvignon particularly impressed him, especially in Pauillac and Saint-Estèphe, while Saint-Émilion's limestone-rich soils again proved highly resilient in drought conditions. Pomerol was less straightforward, producing some brilliant wines alongside more uneven results. Lawther is also highly positive about Sauternes, which he considers one of the vintage's major success stories. Lawther's highlights: Palmer, Pavie, Suduiraut, Mouton Rothschild, Cheval Blanc Explore James Lawther MW's full reports, notes and scores on JancisRobinson.com (subscribers only). Read James Lawther MW’s report on the Left Bank, Right Bank and white wine on Inside Bordeaux (subscribers only). Explore Bordeaux 2025

As the Bordeaux 2025 campaign draws to a close, we review the critics' verdicts on one of the decade's most intriguing vintages and the wines that emerged as their standout performers.

Your essential crib-sheet to what the world’s leading wine critics are saying about Bordeaux 2025 en primeur–including Wine Advocate, Vinous and more

Bordeaux 2025 en primeur – what the critics are saying 

Bordeaux 2025: what the critics are saying

2019 BOURGOGNE BLANC, DOMAINE DE MONTILLE The specific clones of Chardonnay used in De Montille’s Bourgogne Blanc make it particularly special. Most Bourgogne Blanc is made with higher-yielding clones which have a tendency towards dilution; but De Montille’s Bourgogne Blanc comes from a single site that borders Puligny-Montrachet, planted exclusively with low-yielding clones. This shines through with impressive density on the palate. The wine retains that mineral-edged De Montille style, fleshed out with pear and juicy white melon fruit. 2019 CORTON-CHARLEMAGNE, GRAND CRU, HENRI BOILLOT While not exactly cheap, the Boillot wines still offer great value – competing happily with the likes of Leflaive, Coche-Dury and Ramonet. In 2019, their wines really shine – balancing the concentration of fruit with thrilling acidity. Their Corton-Charlemagne is extraordinary – the power of this site instantly in evidence. The wine is a coil of minerality and citrus, poised and wound tightly. There’s a smokiness to the nose, with a struck-match intensity countered by what feels like a tsunami of fruit – lime, green apple and white peach. Mouth-filling and rich, expansive yet zesty, the acidity drives an astonishingly long finish. Muscular, poised, razor-sharp and full of potential. 2019 CHABLIS, GRAND CRU, LES CLOS, REMOISSENET PÈRE & FILS Remoissenet has friends in high places – and although we can’t say who, one of the region’s most respected and collected producers sources their Chablis. Their wines are – unusually for Chablis – 100% barrel-fermented, producing texturally rich, powerful wine that cleverly never loses its sense of place. In 2019, this opulent style has never suited the vintage better. The nose of Les Clos is very pure with fine, subtle florals. Notes of comice pear, crystallised lemon rind and dried citrus fruit oscillate with the rounded, rich and creamy texture of the wine. The oak is layered over a very pure core of fruit, with a classic sunny Les Clos typicity. On the finish, the wine tightens up nicely and ends with real mineral focus and salinity. Superb. 2019 SANTENAY, BIEVAUX, ALVINA PERNOT The Bievaux vineyard belongs to Alvina’s grandfather Paul Pernot and has long been the family’s favoured site for Pinot Noir. High up on the hill and directly south-facing, the vineyard benefits from ideal sun exposure and cooling diurnal influences, producing a wine with lovely texture and balance. The tannins are fully resolved but the wine has energy and spark too. These 40-year-old vines produced a fantastically juicy, moreish wine in 2019 (at a great price).  2019 CHAMBOLLE-MUSIGNY, DOMAINE HUDELOT-NOËLLAT Charles van Canneyt only made 25 barrels of his village Chambolle this year, versus the normal 40 – which is a particular shame given the quality. It’s a blend of 11 parcels from all around the appellation, to give a true “village” wine. He opted for no punch-downs in 2019, as the skins gave up their colour and tannins so quickly. The resulting wine is surprisingly dark and intense in style, such is the concentration of the year. Nevertheless the wine has a real crunch of red fruit, with amazing acidity and elegant tannins.  2019 GIVRY, PREMIER CRU, CLOS DE LA SERVOISINE, DOMAINE JOBLOT We could have put any of Joblot’s wines in this list – such is the value offered by this superb Givry producer. This south-facing plot is next door to Cellier aux Moines – which Joblot also works with, and tasting the two alongside each other is a treat, with such contrasting styles. This is the brighter of the two, with more lift and perfume on the nose, but the palate reveals darker and more savoury depths. Concentrated bramble fruit is framed by chalky tannins and vibrant acidity. Delicious. 2019 MERCUREY, PREMIER CRU, LE CLOS DU ROY, DOMAINE FAIVELEY The Faiveley family (now in its seventh generation) is today France’s 35th richest family – but it was railway technology, rather than wine, that made their fortune. It means that winemaking for the domaine these days is a purely qualitative affair, with a no-expense-spared approach taken with all their wines. This really is a winwin for the drinker. Being the largest producer in the Cote Chalonnaise, their Mercurey Premier Cru Le Clos du Roy is not only exceptionally made, it is also extremely well-priced. In 2019, this wine has captured the dynamism in the best examples of the vintage, full of energy with lovely crunchy red berry fruit and a sapid salinity on a long finish. Incredible quality for the appellation.  2019 SAVIGNY-LÈS-BEAUNE, PREMIER CRU, LA DOMINODE, DOMAINE JEAN-MARC & HUGUES PAVELOT Hugues Pavelot has crafted a wonderful range in 2019 – toning down extraction given the ripeness, and turning up the whole-bunch to add freshness (with between 15 to 30% on the Premiers Crus). La Dominode was a star of the tasting, however. It manages to effortlessly combine a subtle, chalky grip with a silk-like mouth-feel. The fruit is ripe, smooth and lush but also crunchy and bright – a mouthful of crushed raspberries and blueberries with a burst of redcurrant acidity rushing through the palate. There’s a mineral freshness to this full yet fine wine. Lovely. 2019 VOUGEOT, PREMIER CRU, LES PETITS VOUGEOTS,  DOMAINE HUDELOT-NOËLLAT Charles van Canneyt has 0.5 hectares of this Premier Cru, sandwiched between Clos de la Perrière and Le Clos Blanc. It’s one to watch – and a site that Charles thinks is benefiting from global warming, thanks to its limestone soils. In 2019 the wine is dark, rich and intense but with bright, sweet berry fruit that also has a vibrant crunch to it. Refreshing acidity balances the plush, dark cherry fruit on the palate, while delicate notes of violet florals and black tea fill the finish.  2019 CHEMIN DES MOINES DE VERGY, DOMAINE GROS FRÈRE & SOEUR, VIN DE FRANCE This is only the third vintage of this delicious curiosity from Gros Frère & Soeur. Planted in 2014 and 2015, this plot sits at the top of the Côte, beyond the borders of the Burgundy appellation (hence its Vin de France status) and at high altitude. Overlooking the Grands Crus of Vosne-Romanée, the vines are trained high – with a full 2.5 metres’ worth of canopy to capture as much sunshine as possible at these cool and dizzy heights. The resulting wine is supple, soft and bright, with crunchy sour cherry and redcurrant fruit. Light and fresh, with a long finish of vibrant acidity, it’s a fun addition to the range – and one that will be interesting to follow in the coming years as temperatures continue to rise. 2019 VOLNAY, PREMIER CRU, DOMAINE GEORGES LIGNIER The Lignier family line runs through Benoît Stelhy’s mother’s side, but his father’s side also as vines, with 46 acres in Volnay and 12 in Pommard. They’re old vines and he buys the grapes in, although works closely to manage the vineyards in the same way as his own, with grass cover all year. He picks the fruit himself though with family and friends helping – “It’s a little bit like we go on holiday,” he tells us, travelling down to the Côte de Beaune to harvest, normally on a Sunday morning. His Premier Cru Volnay was a treat to taste – pretty and perfumed, it’s laden with bright, crunchy red berries, but there’s a mineral line that lends finesse. Dainty, fine and truly delicious. 2019 MOREY-SAINT-DENIS, PREMIER CRU, CLOS SORBÉ, DOMAINE HENRI & PHILLIPE JOUAN Philippe Jouan’s wines certainly fly under the radar – and with the current quantities produced, this is unlikely to change anytime soon (with just three hectares in total). However, the little wine produced here is an honest rendition of some exceptional terroir in the Côte de Nuits – and, with the 2019 vintage, the wines have never tasted better. Our pick of the range was his MoreySaint-Denis Premier Cru Clos Sorbé, one of the top Premier Cru sites in Morey. The wine is wonderfully intense with an expressive, complex nose of lavender, rosebush and incense, while the palate is ripe and juicy with sun-kissed wild blackberry and blueberry fruit. 2019 CHAMBOLLE-MUSIGNY, PREMIER CRU, LES CHABIOTS, ALBERT BICHOT Les Chabiots sits above Les Amoureuses – pedigree that seems to escape most people. It’s singing again in 2019, a delicate and fine-boned wine with a nose full of violets. But don’t let its prettiness deceive you, there’s plenty of power to back it up – with a core of raspberry and bright red cherry fruit, supported by a backbone of minerality. The tannins are seamless, the acidity fine and long. Tight and taut, this is outstanding. Browse all Burgundy or explore more Editorial

The wines that really overperformed in the 2019 Burgundy vintage. We think offer the best bang-for-buck this year – from Bourgogne Rouge to Grand Cru Chablis

Exploring 2019 Burgundy that overperformed, including Hugues Pavelot Savigny, De Montille’s Bourgogne Blanc, Corton-Charlemagne Boillot and more

Burgundy 2019 top-value wine buys

Burgundy 2019: top-value buys

Chianti Classico’s Gran Selezione serves as a fascinating case study in how to elevate (or, arguably, re-elevate) a region’s wines to fine-wine status. From a mere 33 producers when the category was first introduced ten years ago to 169 today – making 213 Gran Selezione wines between them – the category has seen explosive growth to 5% of total regional production, giving the region an almost unprecedented glow-up. It hasn’t always been a smooth road: ‘the Gran Selezione had a rather complex birth,’ says Dr. Marco Pallanti of Castello di Ama – who was president of the Chianti Classico Consorzio when the Gran Selezione was proposed and approved. He recounts that many producers wanted to participate in the drafting; what ultimately emerged was a kind of parcellation carried out by the producer and not by external bodies. "The Gran Selezione category has seen explosive growth" On paper, one might argue the requirements were moderate: the wines had to be estate-grown and -produced, aged for slightly longer (30 months, of which three had to be in bottle) with slightly higher alcohol and dry extract; there weren’t geographic requirements above and beyond the stipulations of the DOCG. The wines themselves, though, were typically far more ambitious than the above would imply, often made from single sites and treated to costly, oak-laden ageing regimens. However, the last several years, and 2023 in particular, have brought about some shifts – whether through regulations or market preferences. Below, I’ve explained some factors that may prove pivotal for the category as it moves ambitiously into its second decade. A new dawn for site specificity The most talked-about addition to the Gran Selezione has been the UGA or Unità Geografiche Aggiuntive, a broad division of this large region into 11 roughly commune-scale sub-regions (some of which are co-extensive with actual communes, like Radda, Gaiole and Castellina, and the rest of which are not). These are applicable exclusively to Gran Selezione wines and, as of July 2023, may appear on front labels. During my travels in the region immediately before the formal approval in 2023, many producers expressed a keen interest in this shift, though the level of that interest naturally varied with the prestige (and meaningfulness) of the UGA. Lamole and Panzano, both carved out of Greve commune, are two UGAs with clearly defined identities and aren’t burdened with the awkwardness of an unpronounceable name (my apologies to Vagliagli), and hence seem much more likely to be coming soon to a shop near you. Nearly monovarietal but not quite Another 2023 shift has been the increase in Sangiovese from 80% to 90% of the blend. Though a seemingly minor shift, there are those who view this as yet another step away from the historical ‘formula’ of Barone Ricasoli (the historical authenticity or at least intent of which is debated), which included white Malvasia grapes along with Sangiovese and Canaiolo. However, the vast majority of Gran Selezione wines reviewed in the Chianti Classico Report are already made up of 100% Sangiovese (not least Ricasoli itself). It is clear that the Sangiovese purists – perhaps originally inspired by the success of the varietal Sangiovese Supertuscans – have nearly won the day anyway. Banishing the internationals A possibly more controversial move is the exclusion of international varieties like Cabernet Sauvignon, Merlot and, to a lesser extent, Syrah, from the blend. These have – as Pallanti points out – made a home in Tuscany for at least the last 40 years and, in his view, end up ‘Chiantiggiato’ or ‘Chiantified’ by the environment (a viewpoint that aligns with my own observation during my MW studies that Tuscany somehow turns everything into Sangiovese). Pallanti’s own iconic Gran Selezione wines incorporate some Merlot, along with the native Malvasia Nera, as does the gorgeous Don Tommaso from Principe Corsini. Among the vanishingly few other non-varietal Gran Selezione wines in our tasting, the blending partners were largely natives: highly pigmented, plush Colorino seems to outrank the more historical Canaiolo, perhaps representing the last remnants of producers’ drive to make Sangiovese darker than it naturally wants to be. Meanwhile, native grapes are playing a bigger role in the Riservas and especially Annatas, where they add some richness or complexity. A new Gran Selezione style Chianti Classico has the great advantage of already being what the contemporary fine-wine market wants: translucent, elegant and low in invasive oak aromas. Revisiting the early 2010’s Gran Selezione wines is a reminder of the sheer ambition that accompanied these first strides towards fine-winehood. During a vertical tasting of their Gran Selezione, Castello di Albola’s Alessandro Gallo charted their change in style from plump and barrique-polished to something leaner and racier. The wines of today are not quite the dainty, low-alcohol featherweights of last century (most are about 14% on average, some reaching a Brunello-like 15%), but most have a luminescence and lyricism that make this one of the country’s most exciting categories to watch.

Despite a complicated birth, Chianti Classico's Gran Selezione category is elevating more of the region's wines to fine-wine status than ever. Written for Club Oenologique in 2024, Sarah Heller MW picks out some of the key factors for the future of Gran Selezione wine . 

Written for Club Oenologique in 2024, Sarah Heller MW picks out some of the key factors for the future of Gran Selezione wine . 

Chianti Classico’s Gran Selezione gets a glow-up

Earlier this month, I returned to Auxey Duresses to spend time at the Domaine and taste the 2026 Maison Leroy release in full. This was a significant visit.

We tasted more than 25 wines across vintages, appellations and styles, which allowed for a level of depth and comparative understanding that is rarely possible with Maison Leroy. It is a way of tasting that strips away hierarchy and focuses entirely on expression, timing and intent.

Having visited consistently for more than 12 years, and multiple times each year, I have seen many releases in different forms. I can say with confidence that this is the most complete and compelling Maison Leroy selection I have encountered. It is an exceptional release. The 2026 Maison Leroy collection tasted as a modern collection in the fullest sense. What gives it its shape every year are wines drawn from different years, now brought together at a point where Madame believes the wines have something extraordinary to say. However, this felt like the first Maison collection to begin to mirror, with real conviction, the superlative character of Domaine Leroy.

There is range here, certainly, across appellation, level and vintage. Each feels released at precisely the point where evolution had hardened rather than softened its definition.

That is what gives the release its outright drinkability — an unflattering expression to many, and perhaps one not preferred at the Maison, but these were wines of serious joy and poise.

What makes the 2026 release especially significant is that it presents Maison Leroy in a form that feels entirely of the present, while carrying the same gravitas, refinement and inner control that have come to define the Domaine at its highest level. The result is a Maison collection of unusual stature: one that stands on its own terms, yet also comes closer than any previous release to reflecting the authority and brilliance associated with the Domaine’s dominant era. Process and Élevage To understand Maison Leroy, one must first understand the process. Every wine is tasted blind by Madame Lalou Bize Leroy before any decision is made. Hundreds of wines are assessed each year, with producer, appellation and reputation set aside. Rarely do new wines make the cut. Only when a wine meets her standard does it carry the Leroy name. That responsibility remains directly hers. It is only the beginning. Once secured, the wines are transferred to the cellars, where they enter a long and closely controlled élevage. For the reds, with Bourgogne Rouge the sole exception, every wine completes its élevage in used Domaine Leroy barrels, regardless of appellation. Village or premier cru, classification gives way to quality. Each wine is handled according to its potential, allowing a level of refinement and integration that rises above hierarchy. The same philosophy applies to the whites. With Bourgogne Blanc the exception, the wines complete their élevage in used Domaine d’Auvenay oak barrels. The foundation of Maison Leroy Maison Leroy is the original cornerstone of one of Burgundy's most influential and enduring families. Founded in 1868 by François Leroy in Auxey-Duresses, the business began as a négociant operation with access to vineyards across the Côte d'Or, including Auxey-Duresses, Meursault, Pommard, Chambertin, Musigny, Clos Vougeot and Richebourg. At the time, the wines were not bottled under the Leroy name, instead being sold through the Comptoir des Propriétaires de la Côte d'Or. Under Joseph Leroy, the Maison expanded commercially, before Henri Leroy fundamentally reshaped its trajectory. In 1942, during a period of uncertainty in Burgundy, Henri acquired a 50% stake in Domaine de la Romanée-Conti. His stewardship was instrumental in restoring and elevating the estate to its modern standing at the very pinnacle of fine wine. While the négociant arm continued, it was under Lalou Bize-Leroy that Maison Leroy assumed its modern identity. Joining the family business in 1955 and taking control in 1971, Lalou transformed the Maison into something far more exacting: a house defined by independence, absolute selection and long-term vision. Maison Leroy sits at the centre of a wider Leroy ecosystem, alongside Domaine Leroy and Domaine d'Auvenay – each representing distinct, yet complementary, expressions of the same uncompromising philosophy — wines that consistently transcend AOC convention. The forthcoming Domaine Leroy release will offer a contrasting perspective – rooted in vineyard ownership and production, yet entirely equivalent in rarity, prestige and ultimate quality.  The 2026 Maison Leroy collection will be released soon. Read more about Maison Leroy and browse all current listings 

Managing Director Craig Norton returns to Auxey-Duresses for a tasting unlike any other – the 2026 Maison Leroy collection in full, and what it reveals about one of Burgundy's most singular houses.

The 2026 Maison Leroy collection in full — selected by Madame Lalou Bize-Leroy, released only when ready. 


The 2026 Maison Leroy Collection

Clos de Vougeot Grand Cru

Vougeot

Côte de Nuits

Burgundy

France

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Wines sold en primeur will be released from the producer after bottling, typically 18 months after the so-called campaign ends. Upon arrival your wine will be stored at Vinfolio in our temperature-controlled warehouse until you decide to take delivery.

We will source this item at the guaranteed price from our network of suppliers and arrange expedited shipment to FINE+RARE.
 The lead-time depends on many variables, but 2-4 weeks is typical for expedited sourcing.
 Once your order is confirmed, we'll keep you updated on its ETA.
 Every item is checked on arrival by our expert team, with photographs available on request (please note that charges may apply).

When a wine is on "pre-arrival", it means that we have a confirmed order on the bottles from our supplier and we are simply waiting for the winery or distributor to ship the wine to us. The delivery timeframe for pre-arrival wines varies significantly, depending on where the wine is coming from. We will notify you once they arrive at our warehouse and, at that point, you can decide to arrange shipping or list them for sale.

Clos de Vougeot Grand Cru

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