Layered and textural, this tightly bound opus will open and unfurl itself with time, be it an hour in a decanter or decades in the cellar.

Try with tender and tangy curry marinated grilled chicken.

A fresh, pure entry point to the Rhône’s great reds with aromas and flavors of black cherries, stones, and a hint of black olive.

You’ll appreciate the distinctive flavor profile: born from warmer soils, it tastes of ripe, succulent citrus devoid of grassiness, while boasting the same flinty nerve as a good Sancerre.

Bargain access to one of Burgundy’s established masters, ready to drink tonight.

March Club Chevalier ~ Savennières is home to some of the greatest terroirs for this grape variety thanks to its soils of schist, sandstone, and blue slate and its proximity to the moderating Loire River.

From the Vosne side of the village, the silkiest number in the lineup.

A fleshy, full-bodied Sancerre with great freshness and the ability to age in bottle for a few years after release.

A brooding, wild beast with hints of black fruit and Mediterranean herbs, this is a portal to Catalonia’s stunning seaside vineyards.

If you’re looking for a Champagne to carry you from apéritif, through the main course, and into dessert, Fourny’s Rosé is the one.

Made from vines planted between 1937 and 1976, this cuvée showcases impressive depth and soul.

Grenache is joined by Syrah and a drop of Mourvèdre to create this delightful everyday red scented with herbes de Provence and ripe black cherry.

Immediately accessible, with the type of ripe, unctuous nose you know and love with grand cru Chablis.

First, it is impeccable. Second, it does not exceed its appellation; it is not a substitute Romanée Conti; it is a perfect Côte de Nuits-Villages.

His Aligoté associates the slicing acidity typical of the variety with the sheer class we have come to expect from a talented vigneron at the top of his game.

This vinegar is particular because it’s made with sweet wine, which confers a very unique taste.

This is the best way to start a dinner party and nothing says the holidays like rosé bubbles. Please imbibe and enjoy.

Textbook Sancerre: bright and citrusy, with a clean, stony finish.

Pinot Beurot is the Burgundian name for their local strand of Pinot Gris. It is unique and delicious and showcases an interesting bit of Burgundy’s history.

This Fleurie beautifully combines high-toned finesse with a potent depth. Can a wine be delicately intense?

This blend of Pinot Noir and Chardonnay is a Champagne of luxury, from its decadent golden tinge to the fine, persistent bead that playfully caresses the palate.

This dark, autumnal rosé is a beacon of tradition in a sea of paler styles.

This is the bottle to pop at your next celebratory meal; a white truffle risotto would make an excellent pairing as would ripe soft cheeses.

Exotically perfumed with hints of guava, musk, and clove, it finishes dry and quite flinty.

Travel no further than Chignin, where the Quenard family bottles a Roussanne (dubbed Bergeron in these parts) that will exceed your wildest expectations.

The premier cru Beauroy is a round, ample expression of Chablis from a south-facing parcel. Silky and suave on the palate, it finishes with a whisper of salinity.

Just in the mood for a splash of red? A half-bottle of perfectly mature VT will transform the occasion!

Made from six vineyards that, when blended, showcase the whole of the Côte Rôtie appellation.

Primarily a blend of Marsanne and Viognier, Jamet’s blanc is bright and textured with notes of honey and apricot.

The Chotards are some of the lucky few who have Sancerre parcels that are ideal for growing Pinot Noir, and theirs have been planted to Pinot for well over fifty years, so the vines are at full maturity.

Imagine a red, Grenache-based Sauternes, full of earth and spice, and you’ll have a decent idea how delicious this Banyuls tastes.

This rosé Champagne from J. Lassalle is one of my favorite party tricks—festive, unexpectedly blush, and delicious.

The fruit quality is dark and earthbound, like eating blackberries in the shade.

Evoking bright citrus as well as darker citrus—think hints of blood orange—the Vinothèque is among Veuve Fourny’s most elegant Champagnes.

This stellar cuvée features generous flesh enveloping a wiry core, with a flinty edge that leads to a satisfyingly creamy finish.

For this perennially over-delivering cuvée, Bruno Laboucarié blends two parts Carignan with one part Grenache and a splash of Syrah to produce a vibrant country red reminiscent of black cherries and spice.

The Lassalle women craft a pale, elegant rosé Champagne, all about delicacy and lovely, plush fruit.

With vibrant fruit and a silky finish, it’s sure to age gracefully while gaining vintage soul in the years to come.

It is a lively, brisk wine, showcasing pristine red fruit and a hint of herbs over a firm foundation of stony acidity.

From a tiny mill in Corsica’s eastern mountains, Douce is soft and tender.

Yearning for northern Rhône magic? Here you go. Pull a cork or more and see what I mean.

With classic notes of sweet spice and quince, it’s great with dessert. An apple-walnut pie? Apricot and frangipane tart?

No need to wait for the perfect moment to enjoy a bottle; popping the cork on their Blanc de Blancs is a special occasion unto itself!

For all its density and weight, an earthy suggestion of Burgundian terroir still hides within.

A wine of striking finesse that shows off the crunchy red fruit, floral notes, and peppery spice typical of Pinot Noir from Burgundy’s far north.

Of all Boillot’s cuvées, the ones from Gevrey-Chambertin are the most brooding, the most earthbound.

Les Abymes is the epitome of an Alpine white—an invigorating mineral lick of Jacquère, crackling with freshness and crystalline purity.

It has often been likened to a cross between Pinot Noir and Syrah: bright, elegant, and floral, with suggestions of wild fruit, blood, and minerals.

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.

Vintage bottles have more grip and a bit of weight than their blended counterparts and often have their best moments at table.

The Blanc de Blancs Brut Nature is a a staff favorite: bone-dry, elegant, and surprisingly complex.

Bara's grand cru rosé is a staff favorite and best-seller: with its ripe, juicy red fruit, fine bead, and creamy yet lively texture, it is the perfect pairing for anything, everything, or nothing at all.

Cap off your holiday feast with a glass of this heavenly Sauternes to experience pure luxury on the palate…

An incredible wine that defines the region by marrying power, earth, finesse, dark fruit, silk, spice, and ageability.

This is a universally loved pink bubbly delight of candied strawberries and roses, always true and always exquisite. Icing on the cake is that it’s affordable, too.

Treated with the same care as the domaine’s premiers crus, and will certainly age like one.

Delicate, ethereal aroma—gently floral. Rose water, citrus zest, blood orange. Round and airy on the palate. Bright, clean, pure. Crisp finish.

Pierre’s old-vine Quincy has a mouth-coating texture and charming notes of tangerine that are certain to earn this great appellation the following it deserves.

An electric lightning bolt of Gamay from a steep, windy hillside.

It has a vivid magenta color, abundant cherry and raspberry fruit, an exotic spice note, and subtle oak.

Grown on near-vertical limestone scree slopes, Bergeron reaches incredible heights here, yielding a blanc full of character and flavors of peach, tangerine, and pine resin.

The wine is bone-dry but offers a wonderful nose of bergamot and honeysuckle, along with a zippy freshness supported by all the Alpine minerality you would expect from fruit grown in stony soils in the Alps.

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

Enter Bruno Colin’s pristine, sacrosanct cellar and you immediately sense that something precious, almost invaluable, dwells within those beautiful limestone walls.

That telltale Fourny freshness and finesse complement a nutty richness that is the result of the terroir, the stellar élevage, and five years’ aging on its lees.

Evaporation over time has concentrated the wine, giving it considerable strength to go with its trademark rancio aromas of walnuts and brine.

Solid yet affordable cru burgundy with the structure, concentration, and complexity similar to Gevrey-Chambertin’s wine, as well as the bright fruit and accessibility of its other neighbor, Marsannay.

Full of that perky, palate-opening freshness and vigor that’s so essential in a blanc.

Violets and roses on the nose, and ample volume on the palate, with a Morello cherry freshness.

A fresh, pure entry point to the Rhône’s great reds with aromas and flavors of black cherries, stones, and a hint of black olive.

Like eating lemon curd at a party that Renoir might have painted—think something like Dance at Le Moulin de la Galette.

A thick perfume of dry-aged meat, smoke, and violets preface a wine that is powerful, but in perfect proportion.

An incredible wine that defines the region by marrying power, earth, finesse, dark fruit, silk, spice, and ageability.

This Chenin Blanc has a tart sweetness, or perhaps a sweet tartness—with neither overbearing—that epitomizes good balance and will have you greedily reaching for your glass.

Vintage bottles have more grip and a bit of weight than their blended counterparts and often have their best moments at table.

This deeply garnet stunner, with fine, balanced tannins, made from century old vines, is elegance made liquid.

Textured, lush, full of aromatic gooseberry and passionfruit—all supported by spiny minerality.

From vines that are more than eighty years old comes this Marsanne with magnificent floral, pit fruit, and bitter notes.

Already in spectacular harmony, this beauty deserves a bin in every Burgundy collector’s cellar.

Pinot Beurot is the Burgundian name for their local strand of Pinot Gris. It is unique and delicious and showcases an interesting bit of Burgundy’s history.

Luscious and mouth-coating with generous passion fruit and lychee, yet racy at the same time.

This lovely Muscat is full of fresh honeysuckle and ripe citrus fruit. Have an ice cream maker? This wine makes the best sorbet you’ll ever taste!

Notes of stones, pear, and citrus... Enjoy as a refreshing, mineral apéritif or alongside your favorite fresh seafood.

The Lassalle women craft a pale, elegant rosé Champagne, all about delicacy and lovely, plush fruit.

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

Majestically dark and brooding Cornas, layered with aromas of herbs and mint. Extremely limited availability

I think I'll replace my Christmas tree with a very large bottle of Champagne. ’Tis the season!

Old vines in Santenay produced this classy red that can be enjoyed now or cellared for three to five years for additional complexity.

A top site in Condrieu interpreted by one of the appellation’s masters—simply put, one of the greatest expressions of the Viognier grape on earth.

A crystal-clear translation of the Kimmeridgian limestone of Chablis—Chardonnay the way it can only taste from these soils.

This Beaujolais offers the drinkability of the most effusive Morgons with the frankness of a chiseled Moulin-à-Vent.

An intense exotic nose lures you in before the minerality channels the lightning energy of this pure Sauvignon Blanc.

Made from six vineyards that, when blended, showcase the whole of the Côte Rôtie appellation.

A Corsican red from a rosé specialist.

Rochebonne offers Chardonnay fruit that’s both racy and sun-kissed

Lush with distinctive minerality and great nerve, this is an exceptional white Bordeaux value.

A crystal-clear translation of the Kimmeridgian limestone of Chablis—Chardonnay the way it can only taste from these soils.

Most of this blanc was aged in tank to preserve freshness, but the little bit that was aged in oak provides a glimmer of opulence.

I find the Clos du Roy blanc to be quite versatile at my house in Meursault, especially with fowl, pork, and veal.

Young vines yield a Cornas that opens up sooner than Clape's flagship cuvée.

Evoking bright citrus as well as darker citrus—think hints of blood orange—the Vinothèque is among Veuve Fourny’s most elegant Champagnes.

The result is a pretty, round, and versatile rosé full of notes of red fruit, melon, and rhubarb. It finishes with a subtle herbal note and foodfriendly acidity.

Old-vine Pinot Noir blended from several sites across Gevrey-Chambertin provides a textbook rendition of this village.

One of Burgundy’s established masters.

Elegance and restraint from one of the hill’s lesser-known terroirs.

Previously blended into the domaine’s Sancerre rouge, the Champs d’Alligny is now its own bottling, a successful experiment if there ever was one.

Lime blossoms delivered via a lightning bolt of minerally refreshment.

It might be the most unusual and most delicious top-quality sweet wine you have ever tried: a pure Chenin Blanc from a special selection of late-harvest grapes in the appellation of Jasnière.

Clos La Roquète’s blanc is luscious, yet finishes nice and dry with striking acidity.

Showcasing impressive texture and flavors of citrus, stone fruit, and spring flowers, this offers a great pairing for grilled fish or seared scallops.

This blend of 80% Chardonnay and 20% Pinot Noir sees partial barrel aging, partial malolactic fermentation, and two and a half years aging in bottle before release.

Leydiers at Domaine de Durban are particularly proud of their Muscat de Beaumes-de-Venise, a vin doux naturel, as they are among the last to craft it in the traditional style.