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Burgundy Region
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Year |
Region |
Description |
Price |
| Details |
NV |
Burgundy, France |
Bertrand Ambroise Cremant de Bourgogne |
$19.99 |
| Details |
2008 |
Burgundy, France |
Chermette VV Beaujolais Villages |
$19.99 |
| Details |
2007 |
Burgundy, France |
Dom. de la Feuillarde Bourgogne |
$17.99 |
| Details |
2006 |
Burgundy, France |
Dom. Lucien Boillot Gevery Chambertin |
$44.99 |
| Details |
2007 |
Burgundy, France |
Domaine Bachelet-Monnot Puligny-Montrachet |
$61.99 |
| Details |
2007 |
Burgundy, France |
Domaine de la Cadette Bourgogne |
$24.99 |
| Details |
2006 |
Burgundy, France |
Domaine de la Romanee Conti Richebourg ' 06 |
$999.99 |
| Details |
2007 |
Burgundy, France |
Domaine de Villaine Aligote |
$14.99 |
| Details |
2006 |
Burgundy, France |
Domaine Gachot-Monot Cote de Nuits |
$29.99 |
| Details |
2006 |
Burgundy, France |
Domaine Georges Mugneret Nuits St. George 1er Cru Les Chaignots |
$65.99 |
| Details |
2006 |
Burgundy, France |
Domaine Georges Mugneret Nuits St. George 1er Cru Les Chaignots 375ml |
$35.99 |
| Details |
2006 |
Burgundy, France |
Domaine Jablot 'Clos de la Servoisine' Givry 1er Cru |
$64.99 |
| Details |
2004 |
Burgundy, France |
Domaine Jean Fourier Fixin Les Petite Crais |
$29.99 |
| Details |
2007 |
Burgundy, France |
domaine Jean Fournier Marsannay - "Cuvée St Urbain" |
$22.99 |
| Details |
2005 |
Burgundy, France |
Domaine Jean Monnier et fils "Genevrieres" Mersault |
$79.99 |
| Details |
2006 |
Burgundy, France |
Domaine Joseph Voillot Volnay 'Vieilles Vignes' |
$51.99 |
| Details |
2006 |
Burgundy, France |
Domaine Joseph Voillot Volnay 'Vieilles Vignes' |
$51.99 |
| Details |
2006 |
Burgundy, France |
Domaine Lecheneaut Vosne-Romanee |
$79.99 |
| Details |
2006 |
Burgundy, France |
Domaine Manciat Poncet Macon Les Chenes |
$17.99 |
| Details |
2005 |
Burgundy, France |
Domaine Marius Delarche Pernand-Vergelesses |
$31.99 |
| Details |
2005 |
Burgundy, France |
Dugat-Py Gevrey Chambertin "Coeur de Roy" |
$194.99 |
| Details |
2005 |
Burgundy, France |
Dugat-Py Gevrey-Chamvertin |
$144.99 |
| Details |
2007 |
Burgundy, France |
Fournier Clos du Roy |
$29.99 |
| Details |
2007 |
Burgundy, France |
Jean Foillard Morgon |
$33.99 |
| Details |
2008 |
Burgundy, France |
Jean-Marc Brocard Chablis Grand Cru "Les Clos" |
$69.99 |
| Details |
2008 |
Burgundy, France |
La Mere Boitier Macon Villages |
$15.99 |
| Details |
2007 |
Burgundy, France |
Lavantureux Chablis |
$19.99 |
| Details |
2007 |
Burgundy, France |
Lecheneaut Nuits Saint George |
$77.99 |
| Details |
2007 |
Burgundy, France |
Lecheneaut Vosne-Romanee |
$67.99 |
| Details |
2007 |
Burgundy, France |
Les Vignerons Reunis Bourgogne |
$19.99 |
| Details |
2005 |
Burgundy, France |
Louis Chavy Mercury |
$24.99 |
| Details |
2005 |
Burgundy, France |
Louis Chavy Nuits Saint George |
$34.99 |
| Details |
2005 |
Burgundy, France |
Lucien le Moine Meursault 1er Cru |
$164.99 |
| Details |
2005 |
Burgundy, France |
Lucien le Moine Meursault Genevrieres |
$144.99 |
| Details |
2007 |
Burgundy, France |
Mugneret Nuits St. George '07 |
$79.99 |
| Details |
2007 |
Burgundy, France |
Raveneau Chablis |
$89.99 |
| Details |
2006 |
Burgundy, France |
Regis Bouviere Marsannay |
$38.99 |
| Details |
2007 |
Burgundy, France |
Romanee Conti Richebourg ' 07 |
$849.99 |
| Details |
2007 |
Burgundy, France |
Romanee Conti St. Vivant ' 07 |
$879.99 |
| Details |
2006 |
Burgundy, France |
Serafin Gevery-Chambertin V.V. |
$139.99 |
| Details |
2007 |
Burgundy, France |
Xavier Monnot Chassagne -Montrachet |
$59.99 |
| Details |
2005 |
Burgundy, France |
Xavier Monnot Meursault 'Les Chevalieres' |
$39.99 |
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. Bottles are then placed head-down (sur pointe) for 5 to 6 weeks, during which they’ll be shaken several times to gather deposits in the neck. These deposits will be removed before the final bottling. A liqueur d’expedition is added at the end, which determines the sweetness of the wine. The result is an elegant sparkling wine displaying floral and citrus aromas. In the mouth, it is round and supple.
FOOD PAIRING: FOOD PAIRING: Citrus-Pickled Shrimp, Tostones with Smoked Salmon, Spicy Korean Pork Buns Stuffed Shiitake Mushrooms&id=){kind=link}
 in eastern France. The estate was created by members of the Montanet family and there friends who were willing to embark on the venture. They cleared the land and replanted the slopes with 12,5 hectares of vines between 1987 and 1997. After gaining an offical "Organic produce" label award, in 2004 La Cadette produced its first wines in their own cellar next to the church of St. Pere.
FOOD PAIRINGS: Salmon Fillet Baked in Fig Leaves with Garlicky Potatoes, Summer Squash Soup with Basil, Hazelnut-Crusted Pork Chops With Morel Sauce&id=){kind=link}
 together with it’s near neighbour Fixey made up the most northerly appellation of the Côte d’Or. Considering Fixin’s proximity to Dijon it’s a relatively quiet and unspoilt backwater.
Most believe that the Romans introduced viticulture into the Côte d’Or, but the remains of a tomb found near the village imply that Fixin was already inhabited ~2,000 B.C. - of course, there’s nothing to say that wine was also produced at that time. Fixin was also a regular stopping point for the Duke’s of Burgundy.
FOOD PAIRNGS: Chicken with Mushroom Hash, Pork Chops with Mushroom Bread Pudding, Beef Tenderloin with Bacon and Creamed Leeks, &id=){kind=link}
![Details](kiosk.asp?picturename=130216.jpg&extdesc=domaine Jean Fournier Marsannay - "Cuvée St Urbain"&subdesc=2007®ion=Burgundy, France&name=Chardonnay&price=22.99¬es=Jean Fournier and his family manage nearly 16 hectares of vines located on the best terroirs of Marsannay (mainly red, but also rosé and white) and Gevrey-Chambertin. All of their wines have strong personalities, which is due to the fact that the grapes come from old vines (up to 60 years old) and undergo an often long ageing process (sometimes up to 3 years). This technique enables them to produce full, bold, powerful wines - Burgundies that can be cellared for many years.
In 2003, Jean Fournier put his son Laurent, who is part of Marsannay's new generation of winegrowers, in charge of the domaine. He is young and passionate: he innovates, runs tests, experiments with organic agriculture and vinification without de-stemming, and is moving back to manual harvesting. His objective is to produce healthy grapes while respecting nature and the environment.
This bottling is named for the local monastery of St. Urbain. It balances the Marsannay finesse and elegance with the inherent power of low yielding older vines (30 - 50 years). Aromas of truffle and autumn forest coupled with a core of bright wild strawberry and bing cherry, this has an enveloping texture, and a purity that sings now and will only continue to evolve. - Polaner
FOOD PAIRINGS: Scallops with Orzo, Tomatoes and Ginger, Fettuccine with Wilted Escarole and Mushrooms, Chicken Piccata with Artichokes and Olives&id=){kind=link}
![Details](kiosk.asp?picturename=110277.jpg&extdesc=Domaine Jean Monnier et fils "Genevrieres" Mersault&subdesc=2005®ion=Burgundy, France&name=Chardonnay&price=79.99¬es=Meursault is an Appellation d'origine contrôlée (AOC) situated in the Côte de Beaune subregion of the Burgundy wine region. It lies along the foot of the Cote-d'Or escarpment, around Beaune and with the broad Saône valley plain to its east. Meursault produces mainly white wines from Chardonnay grapes, primarily in a style with a clear oak influence, which have led to descriptions such as "buttery" to be applied to powerful examples of Meursault wines. Within the Meursault AOC there are some Premier Cru vineyards, but no Grand Cru. This has however not stopped the wines from Meursault from competing with the white burgundies from the villages Chassagne-Montrachet and Puligny-Montrachet, where several Grands Crus are situated.
It is generally agreed that, in descending order of surface area, the six finest premiers crus are: Les Charmes, Les Genevrières, Les Perrières, Les Poruzots, La Goutte d'Or and Les Bouchères. The Genevrières vineyard is divided into four contiguous parcels totalling 41 acres in the very heart of Meursault's southern premiers crus. It takes its name from the presence, years ago, of the juniper bushes which covered its slope, and it is sometimes said that the tang of this aromatic berry can be detected in the wine.
FOOD PAIRNGS: Mushroom-Crusted Flounder with Creamed Spinach, Hazelnut-Crusted Pork Chops With Morel Sauce, Roast Chicken with Grapes, Chestnuts and Tarragon Butter&id=){kind=link}
 is a term commonly used on wine labels to indicate that a wine is the product of grape vines that are notably old. The practice of displaying it stems from the general belief that older vines, when properly handled, will give a better wine.
This venerable fifth-generation domaine has holdings in the top vineyards of both Volnay and Pommard. Chez Voillot is quite conscientious with their 25 acres of vines. Yields average 36-38 hectoliters per hectare; harvesting is by hand with small bins after a selection in the vineyard, and further selection is made on a sorting table. It's worth noting that their team of experienced harvesters has remained virtually unchanged for well over a decade. Vinification is done without stems and afterwards the wine is moved by gravity into barrel. In good years, no more than 30% new oak barrels are used for aging the premier crus, and SO2 is kept to a minimum.
FOOD PAIRINGS: Mushroom and Chicken Risotto, Stir-Fried Chinese Noodles with Roast Pork, Broiled Bacon-Basted Salmon with Mushroom-Oyster Sauce&id=){kind=link}
 is a term commonly used on wine labels to indicate that a wine is the product of grape vines that are notably old. The practice of displaying it stems from the general belief that older vines, when properly handled, will give a better wine.
This venerable fifth-generation domaine has holdings in the top vineyards of both Volnay and Pommard. Chez Voillot is quite conscientious with their 25 acres of vines. Yields average 36-38 hectoliters per hectare; harvesting is by hand with small bins after a selection in the vineyard, and further selection is made on a sorting table. It's worth noting that their team of experienced harvesters has remained virtually unchanged for well over a decade. Vinification is done without stems and afterwards the wine is moved by gravity into barrel. In good years, no more than 30% new oak barrels are used for aging the premier crus, and SO2 is kept to a minimum.
FOOD PAIRINGS: Mushroom and Chicken Risotto, Stir-Fried Chinese Noodles with Roast Pork, Broiled Bacon-Basted Salmon with Mushroom-Oyster Sauce&id=){kind=link}
is located near the small village of Charnay. Wines from this area can be sold either as Macon-Villages or Macon-Charnay, as is the case with this wine. Claude makes two wines with the Macon-Charnay designation, so be careful when buying -- one is this un-oaked wine, and the other is a wine with the nickname "Les Chenes" that sees some oak and will have a totally different character.
FOOD PAIRINGS: Sole Meunière, Halibut and Fall Harvest Sauté, Capons with Garlic Gravy, Corn-and-Crabmeat Soup&id=){kind=link}
![Details](kiosk.asp?picturename=110331.jpg&extdesc=Dugat-Py Gevrey Chambertin "Coeur de Roy"&subdesc=2005®ion=Burgundy, France&name=Pinot Noir&price=194.99¬es=From largely 50-year-old (but some ancient) vines in parcels north of town, below Mazis, and along the route nationale, the 2005 Gevrey-Chambertin Coeur du Roi offers striking bitter black fruit concentration and marrow-like meatiness. Low-toned cassis, blackberry, black chocolate, marrow and wet stone inform a finish of striking purity and persistence, albeit in a rather somber key and wearing its extract, abundant if fine tannins, and new wood in rather obvious fashion. The rather monolithic impression on this occasion might ultimately prove deceptive. Certainly this wine’s sheer raw intensity suggests a decade or more of cellaring is warranted.--Robert Parker
FOOD PAIRINGS: Mushroom and Chicken Risotto, Double-Baked Three-Cheese Soufflés, Pork Chops with Mushroom Bread Pudding.
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 that have produeced a powerful, complex and rich wine with good tannic structure that will show best with 8 to 10 yrs of bottle aging.
FOOD PAIRINGS: Broiled Bacon-Basted Salmon with Mushroom-Oyster Sauce, Seared Diver Scallop with black truffle dust and pomegranateand arugula Risotto, Baked Polenta with Mushrooms &id=){kind=link}
![Details](kiosk.asp?picturename=170304.jpg&extdesc=Jean Foillard Morgon&subdesc=2007®ion=Burgundy, France&name=Gamay&price=33.99¬es="Light, bright violet. Mineral-driven red berries and Asian spices on the nose, with nuances of pungent herbs and dried rose. Spicy redcurrant and wild strawberry flavors are complemented by a pungent floral pastille quality and gain power with air. The minerality returns on the finish, which is tangy, focused and impressively persistent. 91 Points." Stephen Tanzer
FOOD PAIRING: Pairs well with tomato sauce pasta dishes, red meats and barbecued foods. Some examples might be, bacon, cajun cuisine, calzone, cannelloni with ricotta, cannelloni with meat, chicken with garlic, BBQ chicken, chocolate desserts&id=){kind=link}
![Details](kiosk.asp?picturename=100242.jpg&extdesc=Jean-Marc Brocard Chablis Grand Cru "Les Clos"&subdesc=2008®ion=Burgundy, France&name=Chardonnay&price=69.99¬es=Jean-Marc Brocard's origins lie in the Côte d'Or. For he is a farmer's son from the village of Chaudenay-le-Château, not even the son of the vigneron. It was an accident of marriage that brought him to wine, he married Claudine (his childhood sweetheart), a vigneron's daughter from the village of St-Bris-le-Vineux in the valley of Yonne. Starting with a hectare of vines from his father-in-law, Emile Petit, he has created an estate of some 180 hectares vineyards in Chablis and Burgundy.
This very known soil, the vastest of Grands Crus, has a big personality. The south exposure gives generous, very dry, powerful, rich, long wines on the palate, which make miracles after some years of ageing. Les Clos always develop in an exceptional way in time, by remaining mineral and powerful.
FOOD PAIRINGS: Sashimis, Carpaccio of tuna, Chicken in morels&id=){kind=link}
 is wine made in the Burgundy region in eastern France. The most famous wines produced here - those commonly referred to as Burgundies - are red wines made from Pinot Noir grapes or white wines made from Chardonnay grapes. Red and white wines are also made from other grape varieties, such as Gamay and Aligoté respectively. Small amounts of rosé and sparkling wine are also produced in the region. Chardonnay-dominated Chablis and Gamay-dominated Beaujolais are formally part of Burgundy wine region, but wines from those subregions are usually referred to by their own names rather than as "Burgundy wines".
Burgundy has a higher number of appellations d'origine contrôlée (AOCs) than any other French region, and is often seen as the most terroir-conscious of the French wine regions. The various Burgundy AOCs are classified from carefully delineated Grand Cru vineyards down to more non-specific regional appellations. The practice of delineating vineyards by their terroir in Burgundy go back to Medieval times, when various monasteries played a key role in developing the Burgundy wine industry.
FOOD PAIRINGS: Corn-and-Crabmeat Soup, Salmon Fillet Baked in Fig Leaves with Garlicky Potatoes, Hazelnut-Crusted Pork Chops With Morel Sauce&id=){kind=link}
![Details](kiosk.asp?picturename=110397.jpg&extdesc=Lucien le Moine Meursault 1er Cru&subdesc=2005®ion=Burgundy, France&name=Chardonnay&price=164.99¬es=Lucien Le Moine is a small House of Grands Crus in Beaune. It is a two person operation established in1999. Mounir learned and worked in a Trappist Monastery where he discovered Chardonnay & Pinot Noir. He studied Viticulture and Oenology at the ENSAM Montpellier, then had 6 years full of experiences with different wineries in Burgundy, other areas of France and California where he became fascinated by the "old way" of growing, vinificating and aging wines. One day he decided to push to the extreme everything he saw and experienced--and created, with Rotem, a small cellar dedicated to the ideas of purity and typicity.
Rotem comes from a cheese making family. She learned Agriculture both at the Technion and the ENESAD in Dijon and oriented her studies towards wine. At the end of her title she won a national prize from the French Academy of Agriculture for a study on the Côte d'Or than she participated in many Harvests in Burgundy and California. She joined Mounir in 1999 and they Started Lucien Le Moine together.
"Shows loads of pastry, citrus and mineral notes, along with a racy structure and excellent concentration. All the elements are there, just needs a little time to integrate. Fine lime, spice and stone finish. Best from 2009 through 2020. 50 cases made." Wine Spectator, 92 points
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![Details](kiosk.asp?picturename=110370.jpg&extdesc=Serafin Gevery-Chambertin V.V.&subdesc=2006®ion=Burgundy, France&name=Pinot Noir&price=139.99¬es=Domaine Christian Sérafin, one of Burgundies finest vignerons, is situated at the top of the village and just below the famed vineyard of Cazetiers. The farming here is completely organic and the yields are often well below the allowable charge. These wines show strength and elegance at the same time and are often considered some of the finest examples from the villages of Gevrey-Chambertin, Morey St. Denis and Chambolle-Musigny. All of the wines are fermented and aged in barrels for up to 14 months.
Review
88-91 International Wine Cellar Apr '08
"Good bright red. Wild red berries, smoke, mocha and underbrush on the nose, accented by licorice, wild herbs and a whiff of leather. Ripe, sweet and chewy, conveying a higher pH impression than the Gevreys, suggesting that this will evolve more quickly. Finishes with slightly leathery tannins and a touch of warmth."
FOOD PAIRINGS: Pork Chops with Mushroom Bread Pudding, Double-Baked Three-Cheese Soufflés, Beef Tenderloin with Bacon and Creamed Leeks.&id=){kind=link}
![Details](kiosk.asp?picturename=110395.jpg&extdesc=Xavier Monnot Chassagne -Montrachet&subdesc=2007®ion=Burgundy, France&name=Chardonnay&price=59.99¬es=Xavier Monnot is a 17-hectare estate, all family-owned, located in Meursault. About 50% of the vineyards are planted in white, 50% in red. The production though is 65% white. Domaine Xavier Monnot’s vineyards are very spread out, covering most of the Côte de Beaune starting in Beaune 1er Cru "Cent Vignes" and stretching all the way to Maranges 1er Cru in the Côte Chalonnaise. All the vines are hand-harvested and new oak is used with a lot of caution.
This Chassagne-Montrachet AOC is aged in 30% new barrels for 13 months. It displays a golden bright color. It is a mellow and balanced wine with woody and honey notes.
FOOD PAIRINGS: Escargots in Herbed Cream, Roasted Chicken with Tarragon Jus, Hazelnut-Crusted Pork Chops With Morel Sauce.&id=){kind=link}
