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Heart of Burgundy - 12 Bottle

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Heart of Burgundy - 12 Bottle

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Bordeaux is for the Head, but Burgundy is for the Heart.

Burgundy is full of small and beautiful Domaines. This is a case of wine made by mystical soil. Burgundy was once covered by sea (a couple of million years ago), creating the limestone clay mix that is now the soil composition responsible for the coveted minerality of Burgundian wines. Our winemakers know every square metre of their vineyard and just how to get the perfect juice out of this very special land.

1 x Domaine de la Bongran - Viré-Clessé 2016
Some winemakers are so ground-breaking that the Oxford Companion to Wine sees fit to give them their own entry. Jean Thévenet and his son Gautier are two of them. Bongran, meaning good grain or soil, is the wine that put the Viré-Clessé AOC on the map. The Thévenets farm organically and Jean got the name “the maestro of Mâcon” for his Vendange tardive (late harvest) style, from old vines some up to 90 years old, with zero oak influence. The wine is fermented on natural lees for over one year in specially designed stainless steel tanks. This wine is full of richness and depth. Excellent mineral backbone and freshness chimes in perfect harmony with the residual sugar of honeyed fruit and candied apricots. The finish is a fascinating experience.

1 x Domaine Christian Moreau - Chablis Grand Cru ‘Les Clos’ 2018
Christian and his son Fabien are true leaders in Chablis, even under the challenging conditions of the After a devastating frost in 2016, Fabien said, “we were picking only berries; there were no bunches that were not damaged.” It is this attention to detail that makes Fabien one of the best winemakers in Chablis. Fermented in temperature-controlled stainless steel tanks with natural yeast. Aged for 12 months: 65% in stainless steel and 35% in oak. Jumping out of the glass with a hint of tropical fruit, great texture and a very long zesty finish with a kick of minerality.

1x Domaine Langoureau Saint-Aubin 1er Cru ‘Le Champlot’ 2018
Produced sensitively using organic methods. This Saint-Aubin is a lovely rich wine with well-balanced nutty hints and a lot of citrus to finish. Domaine Langoureau are sensitive and careful producers who prioritise vineyard health. This care comes through in the wine’s flavour and body.

1 x Domaine Saumaize Michelin Pouilly-Fuissé AOP ‘Clos de la Roche’ 2018
Roger and Christine Saumaize-Michelin’s 100-year-old vines are farmed biodynamically. This top cuvée hails from a single vineyard site of just 1.65 hectares where 100-year-old vines are grown on the south-facing slopes of Roche de Vergisson. The fermentation takes place in oak with 12 months in 600-litre large barrels. The result is a wine with very subtle fruit, so. and with dancing acidity. This is a wine that truly captures the energy of the soil.

1 x Domaine Langoureau Meursault 1er Cru ‘La Pièce sous le Bois’ 2018
From Gamy near Saint Aubain, the husband and wife team Natalie and Sylvan Langoureau farm organic, old vines just between the village of Mersault and Blagny. It is technically Puligny but falls under Mersault AOC. Grown under the trees and fermented in stainless steel tanks and then 12 months in oak. The result is a wonderful living wine, with depth richness and balance of acidity.

1 x Seguinot Bordet Chablis 1er Cru 'Fourchaume' 2019
A wine from old vines planted over 90 years ago, back when Jean François’ grandfather le. school. This land is very special, perfectly southeast facing and on Kimmeridgian soil. It is fermented in stainless steel tanks and spends several months on lees. This reveals a wine with power, richness and elegance, the perfect balance of finesse, mineral, mellowness, and alive. This wine gives a full range of flavours and emotion.

1 x Domaine Theullot-Juillot - Mercurey 1er Cru ‘Le Champs Martins 2017
Côte de Challonais is the country cousin of the more aristocratic Côte d’Or. The Juillots are an old Burgundian family, some of whom have been vignerons since the 15th century. Marguerite describes the wines as “natural traditional Burgundian wines.” This is a stylish young Pinot Noir at a pinch for a Premier Cru. Sweet red fruit entices the nose, following through to an intense and exotic palate of raspberries and red berries with a long, lingering finish.

1 x Domaine Huber Verdereau, Côte d’Or AOC 2019
“A promising but little-known producer of Meursault, Volnay and Pommard. It’s not often we recommend a producer rather than a specific wine in our wine of the week slot, but I would like to draw your attention to this under-the-radar producer.” Jancis Robison. Thiébault Huber was practising Biodynamics when he started harvesting in 1994. Fully de-stemmed bunches and fermented in concrete vats leads to a very open fruit-driven wine, soft with spice.

1 x Domaine Chandon de Briailles - Sauvigny Les Beaune 1er Cru 'Aux Fourneaux' 2018
Halfway 1 hector of vines planted in 1956, just at the start of the Côte de Or with eastern exposure. Stony soil with yellow clay. Fermented with 50% stems before gentle press in an old repurposed champagne press. More fragment on the noise than the Sauvney Les Beaunes Elegance with soft delicate tannins.  A wonderful addition to any evening.

1 x Domaine Chandon de Briailles - Aloxe-Corton Premier Cru 'Les Valozières' 2018
The The soil is clay at the surface and pebbly limestone deeper down, quite uneven, and this makes for a terroir out of the ordinary. Eastern exposure,  just below mid-slope leading to early ripening. Deep almost a hint of liquish in the back round, deep and long with well structured tannins. This is exceptional and will give years of pleasure.

1 x Domaine David Duband - Nuit Saint George 2015
When David took over from his father at the age of 25, he inherited 50 hectors of Haut Côte de Nuit. He has since expanded to be a real expert of the terroir of Nuit Saint George. Independent of the rest of Burgundy, Nuits Saint George has stonier, harder terroir. After manual harvesting, fermentation is 80% whole cluster, as David believes that fermentation with the steem gives more structure and longevity to his wines. After using pieage for punch down about 7 times, depending on the harvest and about 17 days maceration. After clarification for 2 weeks, the wines mature in oak for 14 months, ¼ new oak. Showing a wine with great evalution, red fruit to smoke and cedar and finally a hint of leather on the finish. Long and well balanced finish. Really whisks you away.

1 x Domaine Duband - Côte de Nuits-Villages 2015
From old vines, grapes are hand-harvested and sorted for the second time in the winery. Fermented with 40% whole cluster, concrete ferment with natural yeast and then aged for 17 months in French oak. This all leads to a full tasting wine with refreshing strawberry and cherry,ripe fruit flavours, with lingering freshness and light dusty tannins.

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