Masterfully showcasing the “noble reduction” that winemakers and consumers chase after, starting on an enticing hint of gunflint that gradually opens to hedonistic notes of butter and toast, remaining taut and poised throughout.

January Club Chevalier ~ If you look closely in cellars throughout Burgundy, you’ll notice many of the greatest domaines continue to uphold this tradition.

With notes of freshly crushed black cherries and cranberries filtered through stones, this rouge would be sublime alongside roasted chicken or turkey.

The high limestone content gives this Pinot plenty of spice and ripe cherry with great acidity and persistence.

Complex aromas, flesh, depth; the classic chiseled back end you’d expect from well-made Puligny.

Larue’s white Burgundies possess purity, energy, and invariable minerality.

From the most prized terroir of Saint-Aubin, classify this blanc along with the great premiers crus of Chassagne, Puligny, and Meursault.

With notes of cherries, blood orange, and spice, this will go beautifully with your next bœuf bourguignon or coq au vin.

Everything about this cuvée, from the delicately briny scent of slick oyster shells to the concentrated, pristinely focused sensation on the palate, is a demonstration of why this domaine has become one of Chablis’ very best.

With aromas of apple blossom and marzipan, this Chardonnay is hard to resist on its own, but would be the perfect accompaniment to a semi-hard cheese like comté or baked steelhead trout.