Domaine Felix / Burgundy

First shipment of this gorgeous Pinot Noir and Gamay blend, an historically significant style.  All estate-grown from 1965 and 1980 plantings, fermented in stainless steel and rested in seasoned oak.

A vibrant violet shade, with purple flowers on the nose, and a plethora of fruits of the cherry, raspberry and plum spectrum.  The gamay component provides a nice mineral/tannin backbone, though slurpability and fun are paramount here, a fresh and fruit-driven style and an easy companion to snacks, cheeses and barbecues.

“Ripe, purple and blue fruited wine of succulence and density, with a violet and liquorice perfume, maybe some earthy coffee grounds too. Fleshy and full of flavour, silty and sooty tannin, some ‘mineral’ acidity, and a robust finish of good length. Oof. This is pretty good, and fun to drink. No shortage of character. 91 points.” Gary Walsh, Winefront.

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A bright, mid-weight style.  Shows a classic white Burgundy oatmealy nose with some old-school Chablis characters of wax, honey and lanolin, with the tiniest note of oyster shell.  These themes continue to the palate, especially honey, over peach and nectarine fruit.  Leesy character adds fullness but the wine keeps on its toes, requisitely tense and defined at its edges.  An easy drinking bistro style with plenty of charm.

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A fine and elegant Petit Chablis.  Feels old-school in sharing the Bourgogne’s themes of beeswax, honey and lanolin, away from the sometimes face-ripping austerity of Chablis.  A cushioning of grapefruit and lemon fruit wraps over oyster shell and flint.  Aromatics of white flowers add further dimension, as does a briny tang to close.  A pleasant glass to glasser.

Perfumed and pretty Bourgogne Rouge.  Continues the house’s style of balancing brightness with earthiness, a nose of rose petal and small red berries is countenanced by a touch of herbs and steminess.  Fruit remains bright on the palate with cranberry and raspberry, with a cooling quality on the palate which renders this wine immensely drinkable.  Tannins are ultra fine, with some lead pencil/graphite minerality adding depth to the finish.  Everything you’d expect from a well made entry level red Burgundy, with poise and definition.

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Big brother Bourgogne.  90% Pinot Noir and 10% César, a rare varietal local to the Yonne department, authorized for Bourgogne in Auxerre, as well as Irancy reds; its firmer tannins add structure, grip and longevity.

A gorgeous wine, a greater concentration of red fruits against the entry Bourgogne, with a deep and savoury tannin profile complexing its plusher beginnings.  Nebbiolo-esque if you will, it’s got a bunchy earthiness which sets it up as great for pairing with protein based dishes – a nice steak above all else.