One of the most exciting properties in Bordeaux, Les Carmes Haut-Brion technically sits within the city’s limits today. Guillaume Pouthier arrived in 2012 and, under his tenure, the property has been elevated to the highest ranks.

Château les Carmes-Haut-Brion 1:1

Ch. les Carmes Haut-Brion is the leading light in a new wave of Bordeaux producers pushing the boundaries in the region. Explore the wines

Ch. les Carmes Haut-Brion wines, Pessac-Leognan

Château les Carmes Haut-Brion

Ch. les Carmes Haut-Brion

Honeysuckle, peach, jasmine. Ripe, perfumed and exotic, viscous and heady – but, at its best, with a mineral, saline line and phenolic grip that keeps its hedonism in check. Condrieu is a wine like no other – and one that couldn’t be much less fashionable if it tried.  And yet, its top bottlings are incredibly hard to find. The likes of Georges Vernay’s Coteau de Vernon or Guigal’s La Doriane fly out on release. Chapoutier’s Coteau de Chery is absorbed effortlessly by France’s finest restaurant wine lists. The iconic Château-Grillet has almost vanished from the world of retail since it was taken over by Artémis. Production might be limited – but it’s also clear that there’s more than enough demand for these very special wines from the Northern Rhône.  The appellation and its unique expression of the Viognier grape has a rocky history. The Romans were the first to cultivate vines in this corner of the Rhône Valley – and they’ve been there ever since. By the 17th century, the wines from the steep slopes around the village of Condrieu were renowned throughout France. In 1853, there were 143 hectares of vines in the region – but then plague and pest arrived: powdery mildew swept through the vines, swiftly followed by phylloxera, decimating vineyards across Europe. With two World Wars, as well as the industrialisation of the valley, the workforce fled the vines for more stable, salaried factory work: looking up at the back-breaking angle of its slopes, entirely unmechanisable, it’s easy to see why the region’s vineyards were almost entirely abandoned. When the Condrieu Appellation d’Origine Contrôlée (AOC) was created in 1940 (encompassing the villages of Condrieu, Vérin and Saint-Michel-sur-Rhône), just six hectares of vines remained.  Only eight of the potential 170 hectares were planted in the 1960s and Condrieu’s future looked uncertain. But one vigneron was quietly working to change that.  Georges Vernay – whose father Francis Vernay had helped create the appellation after planting his family’s first vines on the Coteau de Vernon in 1937 – believed in the alchemy between Condrieu’s biotite granite slopes and the Viognier grape. At the time, the region was best-known for its stone-fruit – with a kilo of peaches worth significantly more than a kilo of grapes. (The area is still known for its fruit today, Jean-Marc Roulot sources the apricots for his eau de vie and liqueur from the Rhône.) When Georges Vernay uprooted orchards to plant Viognier, people called him a fool.  “No one believed in Condrieu anymore, or in Viognier anymore,” Philippe Guigal – the winemaker and third-generation at the helm of his family’s company – tells me. Philippe’s father Marcel was another pioneer of the region, persisting in making fine wine from the region’s uneconomically steep terraces.  Vernay kept his faith too – championing Condrieu, but also Viognier. Almost all the Viognier in the world was planted in Condrieu at the time, and Vernay supplied cuttings to those outside the region – encouraging others to plant this distinctive grape. At the same time, he championed the region with his age-worthy wines, especially the now-iconic Coteau de Vernon.  By 1986 there were still only 19 hectares of Condrieu planted, but Vernay’s battle started paying off – wine-lovers fell for Condrieu’s rich, textural whites and plantings rocketed. There were 38 hectares of vines by 1992 and 217 by 2024. But it wasn’t just in the Rhône that Viognier finally found its footing – plantings appeared in the Ardèche, the Languedoc, Australia, California (especially with the wave of Rhône Rangers, led by Randall Grahm) and beyond. Viognier’s lustre had been restored.  Although now much more widely planted, it’s only in Condrieu that Viognier reaches such heights. Here, on steep terraced slopes in this hallowed corner of the Rhône, the vines sit almost directly on the granite bedrock – a specific type of granite laced with biotite, an iron-rich black mica. It’s this biotite granite that defined the original Condrieu appellation created in 1940 – encompassing vineyards around the villages of Condrieu, Vérin and Saint-Michel-sur-Rhône. The monopole appellation Château-Grillet (sadly unable to comment for this feature) sits within Condrieu, classified four years prior, and sharing the same biotite granite. The iron in the soils is key, lending much-needed tension to the potentially flabby Viognier.  Finding – and keeping – that tension is key to the best Condrieu. And it isn’t about acidity per se, but a sense of freshness.   For Emma Amsellem – who works alongside her mother Christine Vernay at Domaine Georges Vernay, “It’s a combination of different things.” She attributes much to their farming (which is both organic and biodynamic), as well as working with old vines and low yields (normally around 27-30hl/ha). Maxime Chapoutier – who works alongside his larger-than-life father Michel Chapoutier at the eponymous empire – echoes how important vine age is for Viognier, much more so than Syrah or Marsanne, he says. He finds Viognier starts to produce fruit of significantly more complexity at 20-30 years of age, but the vines can also lose interest if they’re too old.   “The beauty of the balance of Viognier comes from its dry extract – from its bitterness,” he explained. It is, Chapoutier says, the hardest grape to pick – harvest too early and you won’t have the necessary dry extract, but harvest too late and the aromatics are too much. Ansellem also emphasised the importance of picking date: although you want to retain as much natural acidity as possible, you also need Viognier to be sufficiently ripe – and the window is getting smaller and smaller with climate change.  The challenge, as Philippe Guigal puts it, is to keep the richness, the full expression of Viognier, as well as its drinkability and salinity. He introduced a Champenois-style cycle, very long and slow, for their Condrieu – something that helps bring out the grape’s aromatics and structure, a concept echoed by both Ansellem and Chapoutier, working with Viognier’s natural thick skins. Chapoutier also highlighted the importance of oxygenising the must and then racking as little as possible, retaining the lees to help build on the grape’s “noble bitterness”.  Guigal is also particularly careful with fermentation temperatures, feeling it is key to keep ferments under 12°C to avoid any potentially heavy aromas.  It's that dry extract that allows top Condrieu to age so beautifully too. Chapoutier explains how he likes to wait at least five years before opening their Coteau de Chery, but it can age for 25, developing more layers of complexity – with notes of honey, lanolin, gingerbread and dried citrus peel. “A great Condrieu is a wine that doesn’t taste of Viognier,” he says.  Tasting through a flight of the region’s top wines last week was fascinating – from Chapoutier’s remarkably fresh, floral Coteau de Chery to the decadent yet mineral Coteau de Vernon from Georges Vernay. More than anything was perhaps seeing the response from those tasting – the wines far surpassing their stereotypical expectations. Not all the haters left lovers, but they certainly had a newfound respect for the style; and those that were already fans fell even harder for its charms.  There’s next to no room for further plantings in Condrieu, largely thanks to Georges Vernay’s efforts championing the region, and quality in the appellation is higher than ever before. The style of its heady wines will always be divisive – and perhaps that’s a good thing given how limited production of the best wines is. Its cool credentials may not quite have caught up yet, but it’s time to open up to the region’s opulent embrace – you won’t regret it.  Top Condrieu cuvées to look out for  Chapoutier’s Coteau de Chery: From a single parcel of vines between 40 and 80 years in age, this is aged entirely in old oak (larger, 600-litre casks). Production is tiny (often only two barrels) and goes almost exclusively to restaurants in France.  Georges Vernay’s Coteau de Vernon: This is just a stone’s throw (100m or so) from Vernay’s other single-vineyard, Les Chaillés de l’Enfer (literally meaning the terraces of hell, for its steep south-facing slopes). From the region’s most famous pioneer, the vines were planted in the 1930s and 1960s, in a natural amphitheatre, producing a profound expression of Viognier that ages beautifully.  Guigal’s La Doriane: Guigal’s top Condrieu is a blend of their top five parcels across the appellation, averaging 35 years in age, matured in 100% new oak – which is seamlessly integrated with the concentrated and powerful fruit.  Château-Grillet: The tiny monopole appellation covers 3.5 hectares of vines. Owned by the Artémis group (owners of Ch. Latour) since 2011, its wines are some of the most sought-after in the world, largely disappearing into wine lists.  Yves Gangloff’s Condrieu: Renowned for its voluptuous style, in all the best ways, this bottling from this famous winemaker is rightfully prized.  André Perret’s Chéry: Known also for their Clos Chanson cuvée, Chéry also comes from the Coteau de Chery, from a three-hectare plot of 70-year-old vines.  Ogier’s Les Vieilles Vignes de Jacques Vernay: Only 125 cases are made of this wine per year, making it incredibly hard to find.  Marie & Pierre Benetière’s Condrieu: Possibly even harder to find than their astounding Côte-Rôties, Pierre was inspired by and studied under Vernay before making his own wines.   Explore all current listings of Condrieu or read more Editorial 

The epitome of Viognier, Condrieu makes some of the world’s most remarkable wines – yet this appellation in the Northern Rhône came close to disappearing. Sophie Thorpe dives into its brush with fate and how producers manage Viognier’s natural hedonism to create wines that stand the test of time 

Condrieu’s wines are better than ever. We talk to Georges Vernay, Guigal and Chapoutier about the appellation’s comeback 

Condrieu’s comeback with Vernay, Guigal and Chapoutier 

Condrieu’s comeback 

As we commented in our 2022 report, vintages in Napa are, it seems increasingly defined by extreme conditions. The 2023 harvest, however, was – as Neil Bernardi MW, COO at Colgin described it – “remarkably unremarkable”.  “It was a calm and collected vintage,” said winemaker Cathy Corison, who has been making wine under her eponymous label since 1987. “There was nothing that forced your hand. It wasn’t too cold, it wasn’t too hot, it wasn’t rainy. We had the luxury of time.” For Corison, it was an exemplary vintage, easily one of her favourites – although she’s not quite ready to declare it the best vintage of her career (yet, at least). Corison is not alone in such praise: throughout the valley, whispers about 2023 have been growing louder, with the vintage felt by many to be one of the best in recent history.   Weather during the year was unusually cool at times, but largely uneventful. Looking back to the months before the growing season kicked off, however, Northern California received historic levels of rainfall. With a classic Mediterranean climate, the winegrowing regions of California experience warm, dry summers, with most rain falling between October and April.  In the drought years of 2020 and 2021, Napa received a scant eight and 10 inches of rain respectively. The 2022 vintage brought welcome relief, with 26 inches of rain measured in Oakville – just about average as measured against the past 10 years. Records were smashed in 2023, however, with an astounding 58 inches of rain measured between the close of the 2022 and start of the 2023 harvest. Local reservoirs were filled to the point of overflowing, and many vineyards in lower-lying areas were under water at points during the winter.   The rain stretched into May, punctuated by heavy fog and, with soaked soils and overcast skies, budburst was delayed by about two weeks. Although most winemakers on the valley floor reported excellent fruit set, resulting in higher-than-average crop loads, this was not the case everywhere. Up on Spring Mountain at Philip Togni Vineyard, winemaker Lisa Togni explained that incoming rainstorms reach this part of Napa first, and heavy cloud cover often lingers at peak level. Humidity and wind can hinder pollination, lowering the number of berries on each cluster. Yields at Togni, while not historically low, were much lighter than average in 2023. In stark comparison, Sam Kaplan, winemaker for Arkenstone and Memento Mori, reported having to thin “aggressively” during the growing season, with higher-than-normal potential yields thanks to large, perfectly formed clusters.   Springtime temperatures were cooler than average, a trend which would continue through the summer. In June and July, temperatures never exceeded 90°F (32°C) – highly unusual compared to every vintage in the past decade, and, while August warmed up slightly, there were zero major heat events. “Bad things can happen in the first week of September,” noted winemaker and viticulturalist Steve Matthiasson. Most Napa winemakers collectively hold their breath around Labour Day weekend, now notorious for heatwaves and wildfires. In 2023, however, extreme weather never materialised. Moderate, slightly lower-than-average temperatures persisted throughout September, and as the weeks ticked by, the fruit remained on the vine, slowly and steadily accumulating sugar and flavours.   For many producers, the biggest challenge of 2023 was being patient. Given the heat spikes in recent years, Togni said she was fully prepared for harvest by 15th August. Twice she scheduled pick dates only to call them off at the last moment when additional sampling showed that the ripeness was still not at the desired level. Finally, harvest began at Togni on 2nd October – a huge difference from 2022, when harvest started on 23rd August.   As the harvest season stretched on and temperatures remained steady, the potential for rain became worrisome. With fruit projected to be hanging in mid-October and even later depending on site, the chance of rainfall increased. This also did not happen. “Everything was just perfect,” said Myriad winemaker Mike Smith, noting that while the vintage conditions were certainly unusual for recent history, in many ways, they were a return to an earlier version of normal. “No one under 40 has probably ever seen a vintage like this. They’re more used to heat and drought,” he explains.  Smith started harvesting for Myriad on 5th October, which is about three weeks later than recent vintages. He wonders, though, if perhaps other winemakers kicked off harvest too early, which is something Kaplan pondered as well, citing a lack of mid-palate density in some of the wines he’s tasted – perhaps a result of looking at the calendar too intently, especially given recent harvest trends in Napa. Picking was still underway in early November at some addresses. At Colgin, Bernardi says that their patience paid off. “When we harvested, we felt like each vine was at the absolute apex of what it could give,” he said. “The alignment of sugars and phenolics was phenomenal.” He added that, at Colgin, the vine leaves started yellowing almost immediately after harvest, confirming their hunch that the fruit was fully developed and the vines ready to go dormant.   There were no concerns over yield – the plentiful water and cooler growing season not reducing crop size, and most brought in an above-average yield, especially on the valley floor. The quality of the fruit once harvested was uniformly reported as healthy, with multiple winemakers citing fresh, natural acidity levels and ample tannins. Smith loves the colour and density of 2023, noting that extraction was quick and easy, and the fermentation smooth. For Kaplan, a challenge was maintaining the body of the wine – handling the ferments in the winery to extract enough fruit to match the structure of the wine.   Many winemakers also praised the aromatics of 2023. In a hotter vintage like 2022, many of the delicate notes can be “baked out” of the wines, explained winemaker Tony Biagi of Patria and Hourglass. In 2023, Biagi said, the combination of red and black fruit, along with floral notes, has created highly perfumed wines. In his view, the 2023s offer “spectacular power and finesse”, with all “the stuffing” to be “a superlative vintage” – producing wines that will age for at least 30 years.  What may set the 2023 wines apart is the high level of “finesse and elegance,” as described by Andy Erickson of Favia. While he believes that 2023 may not be the most Californian vintage — at least by modern standards – the wines have a lithesome quality on the palate, balancing power and grace. This was a sentiment echoed by Bernardi, who praised the “sense of weightlessness” of the wines produced at Colgin, something he says only the greatest vintages can achieve.  Comparing the vintage to any other proves challenging. More than a few, including Matthiasson, said the weather during the growing season was reminiscent of 2011 – that is, without the October rains that ultimately caused a difficult harvest that year. Lisa Togni feels 2023 is more of a classic Napa vintage with moderate conditions, seemingly cool perhaps only because of the severity of the heat in recent years. Kaplan believes that the purity of fruit in 2023 is comparable to 2018, but even more pronounced. “The wines just jump out of the glass,” he said, “They’re so perfumed and aromatic.” For Corison, the very high level of quality of 2023 is reminiscent of 2001, which she said was similarly elegant and continues to evolve gracefully.  But is 2023 the vintage of the century, as the rumours might have it? Overall, the quality in 2023 is very high. After tasting through dozens of barrel samples, it’s clear that 2023 is a vintage where it was likely more challenging to make bad wine than good wine.  While we’re already looking ahead to 2023, more than a few winemakers lamented the quick dismissal of other vintages – perhaps overlooked in a rush of quick generalisations and soundbites. Quintessa’s Wineburg believes 2023 is undeniably a great vintage, however 2022 was also great – each year has its own personality that will appeal to different palates. For Erickson, the nascent 2024 wines (a vintage he’s particularly excited about) are more typically Californian in style with density and power, while 2023 will be defined by its finesse and restraint.  The 2023 vintage is outstanding – and the wines will appeal particularly to those with a classic palate. Given the late and long, cool growing season, many – if not most – of the wines have a distinct Bordelais quality, balancing pure Californian fruit with fresh acidity and elegant, nimble body – with “a sense of weightlessness” as Bernardi put it. The tannins seem poised to integrate well into the finished wines, and there’s a sense of restraint to many of the wines that is reminiscent of older Napa. The quality in 2023 is far more homogenous – in a positive way – than in recent challenging vintages, where site specificity and the ability to make quick decisions widened the field between those that faltered and those that excelled. “We’ve seen so much awfulness,” said Togni, referencing the challenges of 2020 and 2022, “but this was a nice reminder that not every year will be difficult: 2023 was a classic, great vintage – a storybook vintage.”   Napa 2023: the vintage in brief   Heavy rain over winter and through to spring replenished water reserves, with a long, cool growing season and late harvest  Yields were generally higher than average, especially on the valley floor  Quality largely consistent across the region  Cooler season with extended hangtime produced wines of elegance and finesse  Wines combine perfumed aromatics, fresh acidity and fine tannins, with a classic style reminiscent of the Napa of yesteryear  A top vintage – one of, if not the best in recent history  Keep your eye out for the first releases of Napa’s 2023 vintage. In the meantime, read more about California or browse all current Napa listings 

Since the fruit came into the winery, Napa’s winemakers have been quietly confident about the 2023 vintage – with murmurs of greatness. Now, as the first wines from the year are released, we find out whether the vintage is as good as the rumours suggest 

Is 2023 the vintage of the century in Napa? We talk to Corison, Colgin, Arkenstone, Tony Biagi, Steve Matthiasson and more about the year and its wines 

Discover the wines of the 2023 vintage in Napa, California 

Napa 2023: vintage report 

There’s been no shortage of hype about the 2021 vintage – a year that producers and pundits have been praising as one of the best in modern history, frequently comparing it to 2016 or 2019. But does it meet those very high expectations?  The preceding winter was key – mild and wet, replenishing water reserves in the soils, an essential resource for the vines to draw on later in the season. The growing season didn’t start too early, and although there was a drop in temperatures in early April (a risk to the early-budding Nebbiolo), frost damage was limited. Reports suggest that lower-altitude sites were hit hardest, but losses were only around 10% – and some producers considered it a form of natural green harvest.  After this early threat to the crop, late April and May were cool and wet, but then the weather was largely warm and dry until harvest. Temperatures weren’t excessive, apart from a brief heatwave in early August, but the water reserves were key to allowing the vines to survive in the dry conditions. Vietti winemaker Eugenio Palumbo explained that they received around 400mm rain across the season, versus the 600-700mm of a normal year.  Storms hit the region in early July, with some hail – although this was localised and impacted Roero, Monferrato and a handful of sites in Barolo. The dry conditions meant disease pressure was minimal. Come September, there was a little rain, helping the vines over the finish line, while the temperatures at night dropped – providing a high diurnal range that helped preserve aromatics and freshness while the fruit developed phenolic maturity.  Harvest got underway at the very end of September (Philine Isabelle Dienger was one of the first out on 29th), running through to the middle of October, with all the Nebbiolo in by the third week of the month.  Aldo Vacca of Produttori del Barbaresco and the Gaja team both compared the vintage to 2016 – emphasising its classic style. The long growing season allowed for structured wines with ripe tannins, yet the cool nights in the run-up to harvest preserved tension and aromatics.  Not everyone agrees on its classicism, however; for Dave Fletcher (Fletcher Wines) it is a vintage with amazing structure, depth and density, but it’s far from typical. Valentina Grasso at Ca’ del Baio explained how tight and dark-fruited the wines are in comparison to those of 2016, needing time to reveal their complexity.  Similarly, Nicola Oberto at Trediberri emphasised how – although many Monforte d’Alba producers thought it was a perfect vintage for the commune – the powerful style of the year didn’t necessarily fit them, preferring the purity of a year like 2022.  Philine Isabelle Dienger noted how the warm, dry conditions were a shock to the vines after 2018, 2019 and 2020, and the ferments were tricky to handle, sluggish. Some noted it was a difficult year to use native yeast, and more opted for cultured yeasts to ensure clean ferments. The Philine Isabelle wines were typically low in alcohol, at around 13.5% with their early-picking philosophy, but most tended to be around and above the 14.5% mark in 2021.  For Burlotto’s Fabio Alessandria, the dry, warm conditions provided just the right amount of stress for the plants and he’s very happy with the quality of the 2021 wines – structured with good density and concentration, yet maintaining balance, akin perhaps to 2019 Burgundy. The wines will undoubtedly need time, he says, but the vintage will reward those who wait.  Most critics are yet to offer their full thoughts on the vintage, although Kerin O’Keefe wrote in an early look at the year that, although it was “a difficult vintage”, the best wines are “stunning, age-worthy wines”, combining “the austerity of 2019 with the elegance of 2016”. Echoing Alessandria, she feels the wines will need a decade to drink at their best. Reporting for jancisrobinson.com, Walter Speller was initially cautious of the “enigmatic” year, wondering if it was as good as people suggested, however now feels it is “an excellent vintage”, offering “more heft and depth than the utterly beguiling and readily accessible 2019”.  Antonio Galloni (Vinous) has published his report and – although it doesn’t quite have “the stratospheric peaks of the most exceptional years”, there are “a bevy of outstanding wines”. The 2021s are “finessed, elegant wines that will delight Piedmont fans”, with “open aromatics, pliant fruit and finessed, ripe tannins” – and the best, he says, are “profoundly expressive”.  Keep your eyes peeled for additional reports on the vintage; we’ll add to this feature as and when we have more information. In the meantime, read more about Italy  Browse all current listings of 2021 Barolo 

Ever since the fruit came into the winery, the Piedmont’s producers have been talking about the 2021 vintage in hallowed terms. As the first Barolos from the year are released, we dive into the revered vintage, looking at what both producers and critics are saying about the year

Diving into the 2021 vintage in Piedmont – the growing season and wines from Barolo and Barbaresco according to producers and critics 

Piedmont 2021: vintage focus 

When Alain Hudelot retired in 2008, it was his grandson who stepped up to take over the family estate, Domaine Hudelot-Noëllat. Charles van Canneyt – then just 20 years old and fresh from his wine studies – suddenly found himself managing 10 hectares of vines and running a winery. But he wasn’t any 20-year-old.  Gradually modernising the estate’s equipment and tweaking the winemaking (particularly toning down the extraction), he transformed the reputation of the domaine. Rapidly he became known as one of Burgundy’s rising stars, with Domaine Hudelot-Noëllat soon among the region’s most revered names. Not one to be complacent, he started a négoce label in 2012 – offering another avenue for Burgundy-lovers to get access to his winemaking talent.   Now he has – along with his wife Anne-Sophie – taken on a new challenge, having purchased a new estate: Domaine des Chézeaux. It’s unlikely you’ll know the name of this Gevrey-Chambertin property, but you’ll almost certainly know its vineyards.  This history of Domaine des Chézeaux  Domaine des Chézeaux was created by François Mercier in 1982, although the family has had vines in the village of Gevrey-Chambertin since 1928. The estate’s name comes from the Clos des Chézeaux, the walled vineyard next to the domaine. The family were land-owners rather than winemakers, so all their vines were leased out – en métayage – to other producers. This arrangement is common in Burgundy: the vignerons renting the vineyards manage them year-round and make the wine, giving a portion of their production (often around a third) to the vineyard-owner by way of rent.  This historic estate grew from its original holdings and – as of 1994 – consisted of around four hectares. The vines were split between three producers: Domaine Ponsot (and later Laurent Ponsot), René Leclerc and Domaine Berthaut (later Domaine Berthaut-Gerbet).  Ponsot rented the property’s original 0.89-hectare plot of Griotte-Chambertin, as well as Domaine des Chézeaux’s parcels of Clos Saint-Denis*, Chambertin and Chambolle-Musigny Premier Cru Les Charmes. Domaine Berthaut leased the two Gevrey-Chambertin Premiers Crus (Les Cazetiers and Lavaux-Saint-Jacques) as well as the property’s village parcels, including the Clos des Chézaux. While technically the latter is a monopole, because Berthaut didn’t own the land it couldn’t be called as such.  Ahead of the 1994 vintage, the Mercier family purchased another parcel of Griotte-Chambertin, an additional 0.68 hectares that had been owned by Suzanne Thomas of Thomas Bassot, giving them the largest holding of this Grand Cru. The Esmonin family had been farming the vines in this parcel, selling some fruit to Jadot, and the Mercier family then leased it to René Leclerc (although the Esmonin family also continued to bottle the wine, with vintages of Frédéric Esmonin Griotte-Chambertin up to and including 1999 available). A portion of each of the finished wines was bottled under the Domaine des Chézeaux label, but was identical to that under the Ponsot, Leclerc or Berthaut labels – often at a fraction of the price.  Domaine des Chézeaux today In 2021, Charles van Canneyt managed to buy the estate and its enviable vineyard holdings. With all the vines under métayage contracts, the next challenge was to reclaim the vines – negotiating with each producer. By 2022 he had secured the monopole Clos des Chézeaux and Premier Cru Les Cazetiers, but sold the fruit. In 2023, having regained a parcel of Griotte-Chambertin, he made his first wines from the property.  By the time 2024 came around, he had managed to recover all the vineyards – adding Chambertin, Clos Saint-Denis and Chambolle-Musigny Premier Cru Les Charmes. As part of the extensive negotiations, the Lavaux-Saint-Jacques parcel, some Gevrey-Chambertin village vines and two small sections of Griotte-Chambertin were sold.  The vines are generally old across the property, and the farming and winemaking is identical to that at Hudelot-Noëllat, with the fruit entirely de-stemmed and seeing very gentle extraction. The first vintages were vinified at Domaine Hudelot-Noëllat (but are being aged in the cellars at Domaine des Chézeaux), and work has started on a new winery that is set to be finished later this year (2025). Interestingly Van Canneyt has already seen the wines maturing differently at Chézeaux, with the particularly cool, humid cellar meaning the wines develop more slowly during élevage and need topping up less. He therefore anticipates ageing the wines slightly longer than those of Hudelot-Noëllat. The estate is retaining its historic name, but with new labels – helping differentiate from older bottlings made prior to Van Canneyt’s arrival. The name has the same origin as Echezeaux: chesaux – plural of chesal (which comes from the Latin, casellum or casalis) – meaning a stone house or building.   The Domaine des Chézeaux holdings   The estate now has around three hectares of vines, over half of which is Grand Cru, spread across six appellations:  Gevrey-Chambertin Clos des Chézeaux: This monopole vineyard covers half a hectare, with some of the vines almost 100 years in age (planted in 1929). Mid-slope and facing southeast, the village site has deep, clay-rich soils with gravel, sitting just below Premier Cru Cazetiers and neighbouring another monopole village site, Clos du Château, farmed and produced by Armand Rousseau.  Gevrey-Chambertin Premier Cru Les Cazetiers: Chézeaux has 0.216 hectares of this Premier Cru split over two parcels: one of 0.1615 hectares in the northern section and 0.045 hectares in the south.  Chambolle-Musigny Premier Cru Les Charmes: Van Canneyt farms around 0.6 hectares in this Chambolle-Musigny Premier Cru, which he also has a parcel of under Domaine Hudelot-Noëllat.  Clos Saint-Denis Grand Cru: There is a plot of 0.3776 hectares in Clos Saint-Denis, which will briefly be appearing in the range for 2024 (with just one barrel), but is now being replanted and out of action until 2029 at least.  Chambertin Grand Cru: A parcel (combining one tiny plot that sits next to their main plot) in the heart of this Grand Cru represents 0.143 hectares.  Griotte-Chambertin Grand Cru: Chézeaux is the largest vineyard holder in this Grand Cru, with an impressive 1.264 hectares of vines, a parcel in the heart of this tiny appellation.  Spotlight on Griotte-Chambertin  Griotte-Chambertin, also known as En Griotte, is the smallest of the Chambertin Grands Crus, totalling 2.69 hectares (and is among the smallest Grands Crus in the Côte d’Or, along with La Romanée, La Romanée-Conti and La Grande Rue for Pinot Noir). It sits below Clos de Bèze on the slope, just below the Route des Grands Crus and sandwiched between Chapelle-Chambertin and Charmes-Chambertin, facing northeast. This aspect is important, allowing the vines here to ripen more slowly, not receiving as much morning sun. The wines made here tend to be more delicate, aromatic and perfumed, less muscular than is perhaps typical for the village of Gevrey-Chambertin, and therefore highly prized. Pebble-rich, chalky topsoil sits over deep, limestone bedrock, with more clay the further down the slope you go.  Domaine des Chézeaux is the largest owner of the site, with 1.246 hectares – almost half of the vineyard. Other producers who own vines here are: Joseph Drouhin (0.53 hectares), Fourrier (0.26 hectares), Claude Dugat (0.15 hectares), Marchand Frères (0.13 hectares), Joseph Roty (0.08 hectares) and Duroché (0.02 hectares), as well as now Laurent Ponsot (0.11 hectares) and an investor who has leased his small portion of the Grand Cru to Cécile Tremblay (circa 0.2 hectares). The origin of the vineyard’s name is disputed. Some argue that it comes directly from “griotte”, the word for morello cherry – tied either to trees that were once planted in the site, or as a reference to the character of wine it typically produces. Most, however, now suggest it comes from “criotte”, the diminutive of “crais”, referring to the chalky pebbles that are found in its soils.    Insider knowledge: Domaine des Chézeaux Griotte-Chambertin Historic bottlings of Domaine des Chézeaux Griotte-Chambertin have been something of an insider’s secret, as some are Ponsot Griotte-Chambertin under a different label. Some were the wine made by René Leclerc, and it’s not always possible to know which.  1982 to 1993 vintages inclusive: Domaine des Chézeaux only had their original parcel of Griotte-Chambertin during this time, and it was leased to Domaine Ponsot  1994: Reportedly, only one wine was produced under the Domaine des Chézeaux label in 1994 – the first vintage in which Chézeaux had their second parcel of Griotte, which was leased to René Leclerc. The wine from both parcels was blended together for the Domaine des Chézeaux bottling.   1995 to 2001 vintages inclusive: Two identical Domaine des Chézeaux bottlings of Griotte-Chambertin were produced during these years, with nothing on the label to indicate which producer made them.  2002 onwards: The producer of the Griotte-Chambertin is detailed on the Domaine des Chézeaux labels from the 2002 vintage. While there continued to be two bottlings up to and including 2004, from 2005 onwards, René Leclerc’s Griotte was only occasionally bottled by Domaine des Chézeaux, with the wine more often sold off in bulk. (The 2010 and 2011 vintages are the exception, with the Leclerc bottling returning to the Chézeaux line-up, but with the producer name detailed on the label still.)   The Ponsot wines also have the Ponsot name embossed on the bottom of the bottles. Laurent Ponsot retained the lease for the vineyard when he left the family domaine, 2017 onwards.   The future of Domaine des Chézeaux  While Domaine des Chézeaux has a surprisingly deep history for such a modern estate, it’s surely only the beginning. With a talented vigneron like Charles van Canneyt at the helm and such enviable vineyard holdings, quality at this address is only going in one direction – and we’ve no doubt the wines will soon be as hard to secure as anything else he produces.  Domaine des Chézeaux’s 2023s 2023 Gevrey-Chambertin, Clos des Chézeaux: This monopole vineyard covers half a hectare, with some of the vines almost 100 years in age (planted in 1929). Mid-slope and facing southeast, the village site has deep, clay-rich soils with gravel, sitting just below Premier Cru Cazetiers and neighbouring another monopole village site, Clos du Château, farmed and produced by Armand Rousseau. Charles van Canneyt noted how managing the surrounding woodland (in particular removing some trees) had totally changed the site – bringing better airflow and more sunlight to the vineyard. His first vintage is scented, with bright and lush dark red-berry fruit, alongside iris and violet florals. The palate is vibrant and juicy, but with a fine-grained grip – nubuck-like tannins that frame the fruit, while there’s a savoury, saline note on the long finish. 2023 Gevrey-Chambertin, Premier Cru, Les Cazetiers: The vines in the Domaine des Chézeaux parcel of Cazetiers are very old, lending additional intensity to this brilliant Premier Cru. The wine is delicate, with chalky minerality and delicate floral perfume that entices on the nose. The palate has an earthy minerality, but that’s complemented by beautifully transparent dark berry fruit. It’s firm in texture, with savoury mineral tannins that balance the wine’s natural juiciness. Effortlessly balanced, long and impressive. Five barrels were produced in 2023. 2023 Griotte-Chambertin, Grand Cru: Griotte-Chambertin is the jewel in Domaine des Chézeaux’s crown, with the largest holding of this small Grand Cru site – renowned for producing gloriously aromatic and elegant wines. Charles van Canneyt’s first vintage is seductive, with sweet spice and just the lightest touch of toast sitting alongside waves of supple red cherry fruit. The wine is bright – offering an instant intensity and fullness, plush and voluptuous, yet with effortless elegance. It’s tight at this nascent stage, but you can see how much more it has to offer, with a structure that deserves time. Smoky tones linger on the long finish. A superb début. *This wine is famously the one that got fraudster Rudy Kurniawan caught, after he was found selling older vintages of Domaine Ponsot Clos Saint-Denis, although the property didn’t produce the Grand Cru prior to taking on the Chézeaux holding in 1982.  Keep an eye out for the first wines from the new Domaine des Chézeaux, which will be released soon; in the meantime, read more about Burgundy 

In 2021, Charles van Canneyt – of Domaine Hudelot-Noëllat – purchased the little-known Domaine des Chézeaux. Ahead of the release of his first vintage, we dive into the backstory of this Gevrey-Chambertin property – one that is set to be one of the Côte de Nuits’s most exciting new addresses 

Everything you need to know about this Gevrey-Chambertin wine estate, now owned by Charles van Canneyt of Domaine Hudelot-Noellat  

The new Domaine des Chezeaux, Gevrey-Chambertin 

The new Domaine des Chézeaux       

Bordeaux 2023  Unsurprisingly, our coverage of the latest Bordeaux vintage was top of the most-read list this year. From our first look, our full report and breakdown of the year by commune to our round-up of what the critics were saying about the vintage, there’s no doubt that Bordeaux 2023 caught your attention.  Read all our coverage of the vintage here  Burgundy  The allure of the Côte d’Or and its expressions of Chardonnay and Pinot Noir don’t look set to fade. With the release of the latest vintage from Burgundy always straddling New Year, our most-read features included coverage of both 2022 (with our summary of what the critics thought of the year) as well as our first look at the 2023 vintage, which we’re currently immersed in, as well as Jasper Morris MW’s feature for FONDATA on eight domaines to watch and our essential guide to the region.  Read all Burgundy features  Advocating for change: William Kelley  In under a decade, William Kelley has gone from an unknown academic to one of the wine world’s most familiar faces and influential voices. Now in situ as the Wine Advocate’s Editor-in-Chief, we sat down with the wine critic and winemaker to talk about his accidental career and his plans for the publication.  Read more  Rino Fontana: a collector like no other  Named by Antonio Galloni as his Wine Personality of the Year in 2023, Rino Fontana is a collector like no other. He has been squirrelling away Piedmont’s treasures since he started visiting the region’s wineries in the 1980s. But he has eyes only for one grape: Nebbiolo. We sat down to talk about his journey into wine, extraordinary cellar and obsession with this regal variety.   Read more  Telmo Rodríguez: the eternal battle  Over the last three decades, Telmo Rodríguez has relentlessly fought for Spain’s vinous heritage, forging a new face for the nation’s wines. We caught up with the indefatigable winemaker to talk about his eternal battle to right previous wrongs and Matallana, his most ambitious project to date.  Read more  See what was popular last year or read more Editorial 

From in-depth vintage reports to interviews with the industry’s leading names, we’ve published a whole host of features over the course of 2024. Of it all, however, these were the stories that proved most popular

The most popular wine and spirits features we published in 2024 – as chosen by you, from detailed vintage reports to deep-dive interviews 

The biggest wine and spirits stories of 2024 

The biggest stories of 2024 

Inside Burgundy – Jasper Morris MW  Published just in time for Christmas, Jasper Morris MW’s first instalment highlights how 2023 is “not like anything [he has] seen before” – with the largest crop on record, and the hottest year but the wines are not those of a hot vintage. He notes that “the white wines in 2023 are delicious”, accessible early and largely will be best drunk before the 2022s, with some notable exceptions with “the tension and tenacity to become really interesting”. It is, for him, “a very good white wine vintage, but probably not a great one”.  He deems the Pinot Noir more mixed, with “some absolutely lovely wines and some which just miss” – but most are “absolutely charming in an agreeably juicy style”. He has found a mysterious fault in some of the reds of the Côte de Beaune, lending an earthy taste and texture on the finish of the wines – and he has not rated these wines at this stage, choosing to revisit them in bottle. But, he emphasises, “don’t let that […] spoil your appreciation of all the other wines from this vintage” – with “delicious, fruit forward wines for medium term ageing”.   As for his early look at Chablis, he acknowledges that the region has changed – with the modern climate producing softer-styled wines that are “more fruit forward at least in their youth”, although “the best examples will absolutely still have the core character beneath”. While the generous yields of 2023 might be reminiscent of 2018, the wines show none of the dilution sometimes found in that vintage. The vintage is “more about pleasure than long term classicism”, he says, with the wines “charming, open and mostly well-balanced”, but the best will keep.  Read all Jasper Morris MW’s coverage and explore his notes and scores on his site (subscribers only)   Burghound – Allen Meadows  Allen Meadows started with his report on Chablis, the Mâconnais and the Chalonnaise. He highlights how the 2023 growing season was drastically different to that of 2022, and yet produced wines that are not a million miles away in style. He feels 2022 is better than 2023, “but not drastically so” – and states that when it comes to terroir transparency, “2023 might well have the edge”. The vintage is “a mixed bag”, he argues, with the reds more consistent than the whites, but with some excellent wines of both colours. For Chablis, he highlights “on the one hand, 2022 is a better vintage from a quality standpoint but 2023 is more interesting from a terroir standpoint”. He notes that the wines will be approachable young, and their natural balance will allow them to age well over the short and medium term. And, as Meadows says, “while there are certainly indifferent wines in both colours but when they’re good, they’re more than deserving of a spot in your cellars”.  For the Côte de Nuits, he acknowledges that the quality is “really variable”, with yield management the main driver in quality. There are, however, “many aromatically elegant, charming, and seductive wines” in 2023. The style, with “pliant tannins, good terroir transparency, and genuine depth of character”, is one that appeals to Meadows. Although the year is not consistent – and there are “plenty of disappointments” – there are also “good quantities of really lovely wines that should provide for delicious drinking early on yet be capable of amply rewarding mid-term cellaring”. The wines are not as concentrated as the likes of 2005, 2010 or 2020, he notes, but that doesn’t mean they’re dilute. He is one of many to emphasise 2023’s “charming” character – but without drifting into “banality”. The wines “belong in any serious Burgundy collector’s cellar” and the best are “genuinely wonderful for their sheer exuberance”.  Explore Allen Meadows’ reports, notes and scores on the Burghound site (subscribers only)    Decanter – Charles Curtis MW  For Charles Curtis MW, the 2023 vintage in Chablis is clearly good – just a touch behind 2022, earning a four-star rating (out of a possible five, versus 4.5 for 2022). He emphasises how important the harvest date was this year with the heatwave, key to preserving acidity, and this alongside yield control defined success. He emphasises that the Grands Crus delivered excellent quality, while Montée de Tonnerre and Vaulourent were stand-outs among the Premiers Crus on the Right Bank, while Montmains (especially Butteaux) and Vaillons delivered on the Left. The best wines, he says, sit alongside 2018, 2020 and 2022, “with ripe orchard and stone fruit, a lush texture, balanced acidity and plenty of extract”. They may not be as racy as the Chablis of yesteryear, but Curtis suggests that the best will age similarly to the 1999, and it is “a vintage that’s eminently worth stocking up on”.  Following on from his pre-Christmas Chablis focus, Curtis has published his full report on Burgundy 2023 – rating it four (out of five) stars for both red and white. With the challenges the year posed, he feels it’s less consistent than 2022, but still “a very good vintage”, with rare occasions where it’s “truly superb”. The wines are generally “very ripe” and approachable, with a “lush, drinkable style”, although he doesn’t feel they have the structure for long ageing, sitting just behind the 2022s qualitatively. More detailed coverage of individual villages is set to follow.  Explore Charles Curtis MW’s full report, notes and scores on the Decanter site (subscribers only)   Jancis Robinson – Matthew Hayes  For Matthew Hayes, 2023 offers a “near-repetition of the fine, balanced wines of 2022” – with wines that “will offer sustenance and satisfaction for lovers of (modern) classic, Burgundian Pinot Noir”. The fruit is “remarkably fresh and red-fruited”, with the wines fuller-bodied than the 2021s – although they are, he notes, not homogenous. The wines are those “vignerons wanted to make, rather than what nature made them make”, Hayes notes. He describes the whites as “generally lively, with a racy style matching ripe, mature fruit”. For him, the 2023 is a good vintage – one that sits alongside 2022 in terms of quality, with “deceptively open” wines that can be drunk while waiting for the 2019 and 2020s.  Explore Matthew Hayes’ report, as well as the entire team’s notes and scores on jancisrobinson.com (subscribers only)  Vinous – Neal Martin  “I adore the 2023 vintage,” declares Neal Martin. “I am hard pushed to think of another vintage so pleasurable from barrel,” he says. He emphasises how important it was to manage yields to avoid excess, with the year undoubtedly a “vignerons’ vintage” defined by actions in the vineyard. He finds the whites rounder in style, although not as richly fruity as those from 2018 or 2020. They are, he says, more traditionally styled, with good acidity levels that balance the richness of the year’s late summer heat. He notes that wines from limestone terroirs benefited from additional freshness, while Chassagne-Montrachet “continues to impress thanks to the cluster of talent that has emerged there in recent years”.  As for the reds, he considers them a combination of 2020 and 2017, feeling the wines are better than those of the latter year. It’s not a year to choose by appellation, but by producer – although he highlights Gevrey-Chambertin in particular as “a wellspring of great Pinot Noirs”, as well as the rising quality and value found in Marsannay. Some wines, he warns, lack concentration and can be a little lean, and it is less consistent than 2022. But, in general, “the reds convey a sense of transparency, more weightless than weighty,” he says, with wines that are fresh and crunchy, even if the acidity levels aren’t that high. While clearly set to be approachable early, he says, “they also have the balance and energy to reward the dwindling numbers who uphold the lost art of cellaring”. Among the best producers, 2023 offers “a veritable trove of white and reds that will drink earlier than their 2022 counterparts” – wines that are defined by their charm.  Explore Neal Martin’s full report, notes and scores on the Vinous site (subscribers only)  Wine Advocate – William Kelley Last out of the gate, William Kelley has finally proffered his judgement on the 2023 vintage – a year that is defined by its “abundance”. He finds the best to offer “demonstrative charm and immediacy”, but is clear that it “is not a vintage to buy blind”. Some reds show “dilution, elevated levels of volatile acidity and earthy, vegetal flavors”, and although the whites are more consistent, they can be “deficient in structure and cut”. The style of the wines varies significantly, he notes, and “whether growers picked before, during or after the September heat wave could deliver very different wines, ranging from light and vegetal to brooding and muscular”. He is clearly charmed by the best, however: “velvety, fleshy wines that are suave and sensual”, sweeter and often more structured than the 2017s, and not as ripe as the 2018s. As for the whites, he finds them generally “rich and flamboyant, with unctuous textures and sweet fruit” – and, “when they are united with good freshness and enlivening structuring dry extract, the results can be compelling”. He compares them to “a broader, more open-knit version of 2015”. Explore William Kelley’s full report, notes and scores on the Wine Advocate (subscribers only) Explore a selection of the critics’ favourite 2023 Burgundies  or Find all our coverage of Burgundy 2023 here.  

The critics have been busy in recent months, tasting up and down the Côte d’Or – and are now declaring their verdict on the 2023 vintage. Here’s your crib-sheet to what these leading names are saying so far about the latest Burgundy vintage

The leading Burgundy critics’ views on the 2023 wines – with a summary of what Neal Martin, Jasper Morris, Allen Meadows and William Kelley are saying

Burgundy 2023 – what the critics are saying 

Burgundy 2023: the critics’ verdict 

2001 Chambolle-Musigny, Premier Cru, Les Amoureuses, Domaine Jacques-Frédéric Mugnier (and lashings of Beaujolais) – chosen by Daniel Johnnes, Wine Director of The Dinex Group and Founder of La Paulée, La Fête du Champagne, La Tablée and Pressoir  “This holiday I plan on opening several bottles of great wine. Great doesn't necessarily mean expensive or rare. I'll be sure to drink plenty of Beaujolais and mostly from my favorite producers, Morgon from Marcel Lapierre, Fleurie from Jean-Louis Dutraive and Chiroubles from Domaine Thillardon. As much as they are "drink everyday" wines, they also have the magic power of putting a smile on everyone's face.  “Yet, for that really special wine, I plan on opening a bottle of Chambolle-Musigny Premier Cru Les Amoureuses 2001 from Domaine Jacques-Frédéric Mugnier. Chambolle-Musigny is among my favorite villages in Burgundy and the Amoureuses vineyard could easily make a case to be classified as Grand Cru. It combines the perfume, texture, elegance and persistence typical of the very best red Burgundy. The style of Domaine Mugnier is one of refinement and grace. And with 20-plus years’ age, it should be perfect for drinking now. Even though it will accompany a roast chicken, this wine is like a celebration and a meal in and of itself.”  2018 Klein Constantia Vin de Constance – chosen by Jeffrey Koren, Head of Wine at Marceline, London  “While it’s easy to open a perfunctory bottle of Port or Sauternes at the end of a Christmas meal, the oh-so-delicious Vin de Constance by Klein Constantia has become my go-to sweet wine for the festive period over the past few years. Steeped in history, Vin de Constance was famously a favourite of Napoleon and lauded by authors like Jane Austen and Baudelaire. These days, winemaker Matt Day has revived this legendary dessert wine to its former acclaim. It always offers wonderful notes of apricot, honey and spice. But most importantly, it’s balanced by refreshing acidity that is an absolute necessity after an indulgent holiday meal.”  Hauller Frères Pinot Gris La Chappelle Signature – chosen by Joséphine Duffau-Lagarrosse, Ch. Beauséjour   “Ludovic Hauller is a long-standing friend I met during my studies in Burgundy. I appreciate the precision that his family channels into the wines, and this cuvée showcases great finesse, with freshness and elegance, mirroring the granite terroir in which the vines grow. It’s a Pinot Gris of remarkable complexity, hailing from a plot that sits below the Chapelle Saint-Sébastien de Dambach-la-Ville. Ludovic introduced me to Alsatian wines, which I knew little of previously, and I love this cuvée. As for when, this is definitely the kind of bottle I would open in the days following Christmas, with my family, playing board games by the fire and putting the world to rights, patiently waiting for the New Year!”  2002 Champagne Salon, Giuseppe Mascarello’s 2017 Barolo Villero, Tiberio’s 2018 Colle Vota – chosen by Lorenza Sebasti, Castello di Ama  “As usual, this Christmas we will open a magnum of 2002 Champagne Salon. I remember we had the chance to buy a few magnums a long time ago as they were precisely the birth years of our children (1997, 1999 and 2002). Then I guess I will spoil everyone at home with a beautiful Barolo Giuseppe Mascarello Villero 2017 and Colle Vota Montepulciano d’Abruzzo 2018 from my dear friend Cristiana Tiberio. She makes very few bottles of this very elegant and vibrant wine, which is among my favourite reds.”  2021 La Morandina Moscato d’Asti – chosen by Donald Edwards, Head Sommelier at La Trompette, London  “Beyond the best white Burgundy I can lay my grubby mits on, I’ll be cracking the second bottle on a case of La Morandina’s 2021 Moscato d’Asti – part of a new festive tradition. Back when my wine appreciation was still protean, I heard a rumour that Moscato d’Asti – the sweet fizzy floral stuff that we sold in my Glasgow Oddbins – ages magnificently. Twenty or so years later, I’m the Head Sommelier at La Trompette, hosting a big Piedmont-themed wine lunch. Barolos and Barbarescos aplenty litter the room, but the wine that stops me in my tracks? A 2013 Moscato d’Asti from Giuseppe Vajra. It was phenomenal, still gleefully tasty, but now with a touch of extra weight, more waxy lime skin and late-evening summer flowers, heady in its bouquet. Here she was, my white whale, and, boy, she didn’t disappoint.  “Last December, visiting La Morandina in Asti, I asked whether they had anything with a bit of age and lo! a 15-year-old magnum appeared. My stars had aligned for a second time – the wine equally lovely, offering a bit more exotic spice, cardamom and coriander seed along with the sweet creamy lime zest. Crucially, this time I could see the germ of a plan. Each year, I would buy a cast of Moscato d’Asti, building a reserve of Moscato to steadily enjoy over the coming years. I’ll be the Christmas king of deliciously sweet floral fizz. So, on the morning of 25th, I’ll be twisting the top off the second bottle from last year’s case and smugly enjoying my Moscato and crumpet as I let my mind wander over the riches I’m preparing for the coming years.”  François Cotat Sancerre Le Mont Damné and Massican Gemina – chosen by Alex Sarovich, Founder and CEO of Own Rooted Hospitality  "As the oldest of five in a large Italian family, I've learned that selecting the perfect wine is an art form that requires careful consideration of both the food and the audience. When I'm hanging out with my twin 24-year-old brothers, they're all about vibrant, crisp wines like Champagne or Sancerre. If I can get my hands on it, I love surprising them with a bottle of Cotat’s Le Mont Damné, a truly exceptional wine that never fails to impress.  “In contrast, when I'm with my mom and aunt, we lean into our Italian roots. White wines from Italy are a staple in our household, especially when we're in the kitchen, cooking and preparing a meal together. This year, I'm planning to bring a bottle of Massican Gemina to our holiday gathering in McMinnville. This beautiful white blend, composed of Greco, Falanghina, and Fiano grapes from top California vineyards, perfectly captures the essence of our family's wine appreciation – a nod to our Italian heritage with a California twist.”  Coche-Dury Meursault, Domaine de Trévallon and Jean-Michel Gérin Côte-Rôtie La Landonne – chosen by Philippe Abadie of Alvina Pernot  “First of all, we decided to open a bottle of 2022 Meursault from Domaine Coche-Dury, given to us by a client to celebrate the birth of our son Pâris, who was born on January 1st 2022. We also really like the new style introduced by Raphaël since he took over this magnificent estate. Then Trévallon: my grandfather Georges from the south of France was an unconditional fan of the estate, and during my childhood there was always a bottle on festive tables (for birthdays, Christmas, New Year, etc) – so this will be a little wink to him. Then last, a bottle of Côte-Rôtie La Landonne by Jean-Michel Gérin. The story goes back to a few weeks after I first met Alvina, for this is the bottle of red we drank on our first restaurant date.”  2022 Domaine Yui A Rouge – chosen by Carlito Chiu, Wine Director at Andō, Hong Kong  “Established in 2019 by the dynamic husband-and-wife duo Tetsuya and Aya Sugiyama, Domaine Yui is a Japanese winery with a profound mission of unity and togetherness. Inspired by the meaning of the Japanese word “yui”, “to connect/link”, the Sugiyamas are dedicated to bringing people together through their shared love for wine and agriculture. Their A Rouge is a remarkable expression of Burgundy-style red wine crafted in Hokkaido, Japan – a specific blend of Pinot Noir, Chardonnay and Pinot Gris that showcases the region’s terroir. It is particularly special to me because it embodies the innovative spirit of Japanese winemaking, while honouring traditional techniques. For me, this wine represents the potential of Japanese terroir and the dedication of winemakers committed to producing world-class wines, making it a wonderful choice for celebrating the joy and warmth of the Christmas season.”  Read more Editorial

As friends and family gather together over Christmas, it’s the perfect time to pull the cork on something special. Here, some of the wine world’s biggest names – with leading sommeliers and top winemakers – to tell us what they’re cracking open this year, and why

Insight on what the wine world’s most famous names – sommeliers and star winemakers – are drinking over Christmas, from Salon Champagne to Vin de Constance 

What the wine world is drinking this Christmas

What those in the industry are drinking this Christmas

Old, low-yielding vines. I’ve written that phrase more times than I’d like to confess. But how much does it really mean when it comes to the quality of the wine in your glass? The 2023 vintage in Burgundy (read our full vintage report here) produced generous yields. In farming terms, that’s a good thing: a plentiful crop that restocks the cellars (and coffers). But the sheer volume of fruit (“a wall of grapes”, as Bouchard’s winemaker Frédéric Weber told us) posed its own challenge – and much of our time in the region’s cellars this year was spent diving into how they managed, or controlled, the yield. It seemed fitting, therefore, to address the topic in greater detail.  In the Old World, appellation rules will limit yields, with the yield generally decreasing as you move up the appellation system (see below a table detailing the maximum yields for Burgundy, for example). Of course, this indicates a relationship between yield and quality, implying less is better – and there is no doubt that excessive yields don’t produce fine wine. But how low is too low? There is a fashion for prizing vines that barely manage to ripen a bunch or two, but do they really make better wine than those producing a decent crop? Beyond our obsession with rarity, what are the consequences of less fruit per vine – and therefore, what does more entail? A note on measuring yield Before we get into the weeds of the matter, let’s address how we talk about yield. In the Old World, the most common measurement of yield is hectolitres per hectare (hl/ha), measuring the volume of juice or wine per hectare of vineyard area. In Champagne the standard measure is kilos per hectare and in Italy you may see reference to quintales per hectare (qt/ha or q/ha, with one quintal translating to 100kg), while in the US, producers are more likely to use tons per acre. We’ll dive further into the many variables here, but it’s worth highlighting that vine density isn’t taken into account by any of these measurements. Although a higher number of vines per hectare will generally mean a higher yield across the vineyard, the increased competition will also likely reduce the yield per vine. For this article, we have spoken to producers from a range of regions, but do note that yields are not comparable between varieties or region. Climate – with heat, sunlight and water availability, as well as the varying size of berries and clusters of any given variety, mean that there is no number that can be deemed a global average when it comes to yield. (Do look at this table compiled by the Wine Advocate’s William Kelley, comparing vine density, cluster weight and juice yields for various classic fine wine regions, to give you an idea of the differences between regions.) Given this, “high” and “low” yields aren’t equated to specific numbers here, but the concept discussed more broadly – and arguably more relevantly for those of us drinking wine rather than making it. Bearing all of this in mind, extremely approximate conversions can be made as follows: one tonne per hectare is approximately 7hl/ha, while one ton per acre is around 17.5hl/ha (Oxford Companion to Wine). Yields: how low is too low? “It’s not extreme mythology: low yields produce better quality,” Cerbaiona’s Matthew Fioretti tells me; for him, high yields risk dilution and sanitary problems – and at excessive levels, that is certainly true. But, as Myriad’s Mike Smith told me, the relationship is “not linear”. Mike Dunn (Dunn Vineyards) generally has low yields, but that’s not necessarily about concentration, he explains: it’s simply about how much they can ripen before winter hits. Up on Napa’s Howell Mountain, their poor soils and farming (avoiding irrigation and fertilisation where they can) naturally produce lower yields. He recently changed some of their Cabernet Sauvignon to cane (rather than cordon) pruning and, although they’re getting more fruit off the same vines, there’s been no loss in quality. “It’s all relative,” says Ivan Massonnat at Belargus in Anjou. He points to Saumur with its limestone soils, where producers can crop 45-50hl/ha without a problem, but on the schist soils that lie beneath his vineyards: “Forget about doing much more than 30-35hl/ha,” he says. And even that has proven challenging for him. In the seven vintages he’s produced at the estate, only two have come close to 30hl/ha, with the average around 15hl/ha, simply due to the challenges of each vintage. He’d have loved to crop more – but nature had other ideas, and vignerons have to adapt to the vintage. Massonnat explains how if you farm to produce yields that are overly low, you can end up with fruit that has high technical, or sugar, maturity, but isn’t yet phenolically ripe – leading to unbalanced wines. Smith echoes this, talking specifically about Beckstoffer Dr Crane, one of Napa’s legendary vineyards, which he finds likes to produce more – around five tons an acre (versus four in most of the vineyards he works with). He sees producers cropping to just three tons per acre there, and in warm vintages the fruit ripens too quickly for the phenolics to catch up. Philippe Bascaules – who was first appointed Estate Director at Ch. Margaux in 1990 – offers an interesting perspective, arguing that there’s no direct relationship between yield and quality. In Bordeaux in the 1970s, he tells me, yields were consistently low – 25-30hl/ha, with wines that were inconsistent. As the wines became more popular, with demand from the US in particular for the 1982 vintage, producers started aiming for significantly higher yields and chaptalizing much more. Soon, average yields had doubled to 50-60hl/ha – a level that was unsustainable, especially in challenging vintages such as 1992, ’93 and ’94. Gradually they implemented changes, introducing green-harvesting (in 1986 at Ch. Margaux) and reducing fertilisation levels in the 1990s. Today, he and his team aim for around 45hl/ha, “a good production” in his mind – but a level which also offers insurance against inclement conditions. Lowering yields is something that, for him, has brought greater consistency to both the estate and region across vintages – ensuring they can ripen the crop each year. Deliberately reducing the yield beyond this, however, wouldn’t offer any serious benefit, he says. Similarly, across the Durantou family’s estates on the Right Bank, including Ch. l’Eglise-Clinet, Noëmie Durantou Reilhac targets a yield of circa 42hl/ha. “The vine wants to produce fruit,” she says, “so if the yield is really, really low, something went wrong.” For her, it’s the balance that matters most. With very high yields, the resulting wines will lack concentration (“You cannot make in tanks what nature hasn’t done before,” she says), but equally if the berries are so small that there is barely any juice, you’ll have little but tannins left to work with. And, while hail or frost will reduce your yield, they won’t result in greater concentration. “I think it just comes down to stress,” Dunn tells me. And that’s a common thread for several producers, arguing that vines need to struggle to produce quality. As Sébastien le Golvet – of Champagne Henri Giraud, who works with the poor soils of Aÿ – says, “genii are born of suffering”. Suffering doesn’t always mean lower yields, however: arguably, Dunn says, in high-vigour sites, keeping higher yields will help increase stress, pushing the vine to work harder – and therefore produce higher quality. Elements impacting yield While it’s impossible for us to address every factor that influences yield, it’s worth – relatively briefly – highlighting a few additional influences beyond site (with poorer or richer soils), variety and vintage: Trellising: Trellising – the shape in which a vine is trained – can be used to control yield. At Cerbaiona, Fioretti emphasises how using alberello or bush vines is key to helping contain Sangiovese’s natural vigour. At Tiberio, Cristiana Tiberio’s oldest vines are pergola-trained, with a traditional Abruzzese system that encourages competition but also increases the canopy to aid photosynthesis and ripening. Vine material/rootstock: The material used in a vineyard is integral (as with Quinta do Noval’s Nacional vineyard, see below). Mike Dunn, for example, mentioned how one of his older vineyards was planted on St George rootstock, known for shatter and therefore limiting yields even further. Jean-Marie Fourrier (Domaine Fourrier) argues that the use of selected clones, rather than massal selection, has resulted in higher yields and the need to green harvest, something that he never does – aided further by the age of his vines (see below for more on this). Vine age: There’s no doubt that the element of vine age is conflated with yields and quality, with older vines often producing better fruit – but less of it. As Mike Dunn told me, the wines from his oldest vines are “more intriguing”, but at some point economics comes into play, and the level of production is financially unsustainable. It’s another non-linear relationship, however, as Durantou Reilhac explains: “Some 70-year-old grandmas can run and dance, and others are weaker.” Although most old vines will produce less fruit, she finds it’s far from uniform in her vineyards – and sometimes there will be young vines that produce less. Virus and millerandage: Virused vines will produce lower yields, and as with old vines, will reach a point where they are unsustainable. While on the surface virus is negative, certain producers do value the reduction in yield or slower ripening that is a result of disease – South Africa’s Hamilton Russell being one (with leafroll virus). Quinta do Noval persists with its own-rooted Nacional vineyard, suffering from phylloxera, with the vines slowly dying and yielding tiny volumes, to produce a particularly special and rare Vintage Port. Similarly, millerandage is a condition most commonly a consequence of poor weather at fruit-set, producing grape clusters with unevenly sized grapes, combining larger and smaller (or shot) berries – sometimes referenced as hen-and-chick. While this reduces yield, the phenomenon is sometimes valued for giving increased concentration to wine. Indeed, some particular clones – such as the Mendoza, Wente or Gingin clones of Chardonnay – are valued for their bunches with hen-and-chicks, and Bret Brothers, for example, even makes a special Cuvée Millerandée – with millerandée Chardonnay – from Les Quarts (a Pouilly-Vinzelles site recently awarded Premier Cru status). Cover crops: At Henri Giraud, Sébastien le Golvet feels that cover crops are essential to the quality of their fruit – and the yield. Sewn just before harvest, the cover crops provide competition up until flowering when they roll the grass mix, creating a bed that holds water and offers nitrogen to the soils, acting as a natural fertiliser – in a way both moderating then fuelling the vines’ growth. This is one hint at the extent to which the type of soils and level of organic matter, not to mention water availability, dictated by site and the farming methods, are all key. The previous vintage: There are two theories at play here. Firstly, conditions during what is known as the initiation phase of the vine cycle, which takes place alongside flowering, will dictate the yield of the following vintage. In 2023 in Burgundy for example, one of the factors in yield was that the spring of 2022 offered perfect conditions, laying the groundwork for 2023’s plentiful crop. As Sébastien le Golvet also explained, however, a large crop in one vintage can tire the vines, meaning they have less to give the following year. How wine producers manage yield The vine naturally wants to reproduce, to grow, ripen fruit and spread its seeds. Vignerons are tasked with taming the plant to focus its energies to develop fruit of concentration and complexity that will make fine wine. This is done in many ways, some of which include: Pruning: The first stage to set up the yield in an existing vineyard is pruning, leaving the appropriate number of buds per vine for the season ahead. The timing of this varies according to the producer, from December through to March, with later pruning helping delay the vine cycle, which is sometimes desirable. Alvina Pernot, for example, specifically pruned her vines shortly (ie to offer a lower crop) in 2023 to help the vines recover from the relatively high-yielding 2022 vintage. Lalou Bize-Leroy famously works with very low yields, and emphasises how important pruning is in this (Domaine Leroy harvested just under 30hl/ha in 2023, its highest ever yield – a number which would still be low by many producers’ standards). De-budding or suckering: In spring, producers will de-bud or sucker the vines, removing lateral shoots and providing further control of the potential yield, as well as the spacing and position of the crop. In 2023 in Burgundy, many producers emphasised how important this was. Hugues Pavelot described it as “drastic”, while Philippe Jouan passed through his vines twice. At Bouchard, Frédéric Weber explained how some of the buds produced two or three bunches in 2023 (rather than the normal one), meaning that even with extensive de-budding yields were very high. Green harvesting: Green-harvesting is the most discussed method of yield control, and one that divides producers. We spoke to several Burgundian vignerons who avoid it (Dominique Lafon, Jacques Devauges at Domaine des Lambrays, Philippe Jouan and Jean-Marie Fourrier, to name a few) – some of whom felt that they had no choice but to use the method in 2023, despite their best efforts. The reason against green-harvesting is that the vine will try to compensate, and that it can be avoided with managing the vineyard in other ways. That said, there are many top-tier producers that green-harvest, and feel it is key to the quality they produce (Ch. Margaux, Eglise-Clinet, Georges Noëllat and Olivier Bernstein, to name a few). And it’s not a decision that any take lightly, well aware that they are literally throwing away potential income. At Cerbaiona, Fioretti compares the vines to runners or cyclists – needing to carry as little weight as possible to get over the finish line. With Sangiovese, he finds it’s unavoidable, especially with the presence of “wings” or “shoulders” (smaller separate clusters that sit on the shoulder of the main bunch). The timing is key, and many producers emphasise the importance of green-harvesting early in the season. For Noëmie Durantou Reilhac, she aims to have this done prior to véraison to avoid twisting the stems (which would impact sap flow) and damaging the skins of the remaining bunches. She’ll do a final pass through her vineyards just before harvest, but this is a method of sorting rather than impacting the ripeness of the grapes on the vine. “There’s a certain point where you can reduce fruit, say a month away from picking, but it won’t do anything,” says Myriad’s Mike Smith. Like many producers, he favours green-harvesting mid-véraison to drop anything that is behind, helping even the ripeness of the crop – as Bascaules does at Ch. Margaux. In 2023, several Burgundy producers highlighted having to do multiple passes to reduce the crop – doing what was sometimes referred to as a “pink” or “blue” harvest on top of a green harvest. Canopy management: A vine’s leaves are its engine – responsible for photosynthesis. The larger the canopy, the larger the engine, therefore trimming the vine’s canopy can help lower its vigour, while keeping a larger leaf area can help encourage vigour. This needs to be considered alongside airflow (to avoid disease pressure) and shading of the bunches (which could delay ripening). If the canopy isn’t balanced with the volume of fruit, it can also negatively impact fruit composition – especially the acid make-up and development of colour and phenolics. Ivan Massonnat (Belargus) explained that in 2022 and 2023, for example, he used a high trellis, allowing a larger leaf area, to capture maximum light and photosynthesis to fuel the vines; but in 2022 he did the opposite, wanting to reduce the size of the “sugar machine”. It has, he notes, become common for large canopies to be used alongside low yields, especially by producers in Burgundy, something he feels has gone too far at certain addresses: “You can kill a wine with concentration,” he says. Some argue that trimming the canopy can encourage it to grow further, while others want to retain a large canopy to encourage root growth (Olivier Lamy feels that the vine has the same amount of growth above and below ground, therefore wanting to retain his canopy to the roots to drive deep into the soil). Lamy is one of a cohort of producers using “tressage”, or braiding, to tame the canopy – a technique pioneered by Lalou Bize-Leroy. For her the aim is to avoid cutting the apex (or growing tip) which would otherwise encourage the growth of lateral shoots. Producers such as Charles Lachaux have taken this even further, training vines to a single stake (more common on the steep slopes of Priorat, Côte-Rôtie or the Mosel) and weaving the shoots into distinctive arches.  The relationship between yield and quality is undoubtedly a tricky one – and one that every producer I spoke to feels is deeply complex. We couldn’t touch on everything here (the tiny yields for botrytised sweet wines, for example, or typically higher yields used for sparkling wine), but there’s plenty to consider. While it remains clear that excessive yields can produce dilute wines, with so many variables play, it’s also clear that less isn’t always better. Read more Editorial

Burgundy’s vignerons were blessed with quantity in 2023, but – when it comes to making fine wine – how much is too much? We spoke to a host of top producers to find out if low yields really do mean better quality

Do low yields really mean better quality when it comes to wine? We talk to Ch. Margaux, Cerbaiona, Eglise-Clinet, Belargus, Dunn, Myriad and more to find out

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