Saint-Julien: Vineyards, Cellars, People, and Place is the latest addition to the Académie du Vin Library's Exploring the Appellations of Bordeaux series, written by Marc Bouffard. Compact in geography but outsized in reputation, Saint-Julien is home to some of the Médoc's most celebrated Grands Crus Classés — and this book sets out to explain, with rigour and warmth, exactly why. Bouffard approaches the appellation from the ground up, opening with a meticulous account of Saint-Julien's terroir: the two glacial gravel terraces shaped over 2.5 million years, the moderating influence of the Gironde, and the 17th-century Dutch drainage works that transformed a swampy peninsula into one of the world's great wine regions. He then turns to the human story — the winemakers, the châteaux, and the restless spirit of innovation that has defined Bordeaux from Peynaud's fermentation breakthroughs to today's precision viticulture and climate adaptation. The result is a book that rewards both the curious newcomer and the seasoned Bordeaux enthusiast. It is a portrait not just of an appellation, but of a living community of growers and thinkers who, as Bouffard puts it, are still very much succeeding — vintage after challenging vintage. The two passages below, drawn from different points in the book, offer a taste of both its scope and its spirit: the first plants us firmly in the land itself; the second lifts the gaze toward history, science, and the future. The lie of the land Most readers who decide to open a book dedicated to Saint-Julien will not be novices to Bordeaux, but I think this isn't the worst place to start for those who are. Regardless of the level of expertise, there's some setting of the scene that needs to be done as a basis for the coming focus on Saint-Julien's Grands Crus Classés. This begins with the AOC's terroir. Bordeaux is divided into two banks by the Gironde estuary, itself formed from the rivers Garonne (originating in the Pyrenees) and Dordogne (coming from the Massif Central). Saint-Julien sits on the Left Bank of the Gironde on the Médoc peninsula. The waters of the Gironde play a major influence in the AOC's terroir, cooling it when weather is hot and heating it when weather is cool, with the numerous influences on ripening in moderation, promotion of air flow, and mitigation of threats such as frost. In her excellent work Inside Bordeaux (2020), Jane Anson delivers a wonderful masterclass in geology as it pertains to Bordeaux's formation and soil types. Most pertinent to the understanding of Saint-Julien is that cycles of glacial formation and melting beginning 2.5 million years ago led to sequential periods of erosion in the Pyrenees and deposition of gravel onto the Médoc peninsula. The eras in which these deposits were made bear the names 'Mindel' and 'Günz'; they form two terraces – Terrace 3 and Terrace 4. The latter is closer to the Gironde and is home to the three Léoville châteaux, Langoa Barton, Ducru-Beaucaillou, and Beychevelle. Terrace 3 is home to the estates in the western half of the appellation. The two terraces are gravel-rich, composed of sandy gravels and gravelly sand (so called depending on their proportions). It doesn't seem totally clear that there is a neat division of one terrace being comprised solely one kind of gravel; according to local sources the plateau of Beychevelle is comprised of Günzian gravel and the plateau of Saint-Julien of Mindel (like Pauillac), though both together form Terrace 4. The general trend is to see gravel of shallower depth as one moves westward in the appellation, but there are exceptions, such as at Château Gruaud-Larose. The eastern, southern, and southwestern edges of the more-western Terrace 3 are also hugged by older, deeper soil types at lower altitudes as one comes down off the higher plateaus – these are composed of Molasse du Fronsadais (a particular soft limestone) and clay/limestone. The iron-rich sandstone subsoil, alios, is also found in the vineyards of Château Talbot. To the west of Saint-Julien, there are still patches of Terrace 3 and Grands Crus Classés of the Haut-Médoc indeed sit on them – but the terroir is different and less regular. To the east of the vineyard land – between the easternmost reaches of vineyard and the Gironde – is a wet, grassy area referred to as the palus or palu; it is too wet for vine cultivation here and it floods regularly. This area can become rather dramatically waterlogged; Lilian Barton Sartorius recounts a story about the palus flooding, prompting the need to rescue grazing cattle that were up to their necks in water! Immediately to the south of Beychevelle and Branaire-Ducru (which delimit the southern border of Saint-Julien), there is a broad stretch of palus that separates the Saint-Julien AOC from the next village of Cussac. Most of the Médoc was once as swampy as the palus can be today. The peninsula was drained by Dutch engineers in the 17th century, increasing the amount of arable terroir dramatically. The land that was uncovered was understood from the outset to be of fine quality, particularly for the quality of the wine it would produce. The rapid expansion of vineyard sites producing subtly different wines inspired a kind of 'vine frenzy', with planting increasing rapidly throughout the last part of the 17th century. The drainage ditches (jalles) can still be seen today, augmented by numerous fosses (more recently dug drainage ditches), which keep the Médoc relatively dry. The Jalle de Juillac – its name a charming portmanteau of 'Julien' and 'Pauillac' – demarcates the northern boundary of Saint-Julien where it meets Pauillac, and the Jalle du Nord runs along the appellation's southern boundary. By this point, it may seem clear why blind tasting with a goal of determining a Médoc's village of origin can be difficult, if not outright folly. One AOC, yet two different terraces which extend to neighboring AOCs, with some properties in Saint-Julien overlapping or sitting between the two terraces. My goodness. Nevertheless, Saint-Julien still somehow manages to convey a character of equilibrium, borrowing some of the power of Pauillac and some of the elegance of the better Margaux properties, to create what could reasonably be perceived as an archetype of Bordeaux. Even more meaningful than the character of the appellation as a whole is the individual character of each of Saint-Julien's Grands Crus Classés, their complexity reflecting the geologic complexity of their origin. They are great personalities in the wine world. So, open a bottle of Saint-Julien, pour a glass, and enjoy the long tour. Later in the book, Bouffard turns from the physical foundations of Saint-Julien to the intellectual and human ones — tracing a tradition of scientific curiosity and open-minded innovation that he argues has always set Bordeaux apart. A tradition of innovation One last point is crucial to recognise. Michael Georges at Léoville Las Cases recounted a quote of Emile Peynaud's: 'innovation is Bordeaux's tradition'. So, we must look to the past and to the future simultaneously. Tradition is sometimes right, sometimes wrong. We should learn when to stick with it and when to depart from it. To address new challenges, we should accept the need to test new ideas – even if sometimes we don't like the results and revert to the way things were done. In this regard, Bordeaux has perhaps always led the wine world. Consider Peynaud's own work with Ribéreau-Gayon in understanding the malolactic fermentation. After clarifying that there actually was a second fermentation, it was a struggle to convince many winemakers that malolactic fermentation was a good thing for red Bordeaux! This is long forgotten. Now everyone simply does it for red wines; with malic acid converted to softer lactic acid, harmony is improved, and the drinking window is broadened. When Peynaud was brought in to consult at Léoville Las Cases in 1959, the property sometimes suffered from stuck fermentations, which Professor Peynaud found was to be the result of fermentation temperatures soaring into the 30s Celsius – so hot that the yeasts were killed before they could complete the fermentation. Whereas ice was previously added to the vats to prevent this problem (famously across Bordeaux in 1947), Peynaud counseled careful temperature monitoring and the withdrawal of a portion of wine from the vat to allow it to cool when the must became too hot. At the same time, Las Cases dealt (perhaps paradoxically) with extraction difficulties. Peynaud increased the overall vatting time essentially to the duration it sees today. The wine made first year he consulted – 1959 – was in my opinion a clear step up at the property thanks to these fundamental innovations.  Peynaud was carrying on the legacy of scientific observation and enquiry that had brought Bordeaux through its darkest days in the 19th century. Bordeaux led the way in grafting French vines onto American rootstock to combat phylloxera. In the same era, a cadre of individuals recognized the anti-fungal property of copper. Bouillie Bordelaise – a mix of copper sulfate and quicklime, effective against both downy mildew and powdery mildew (oïdium) – was developed in 1878, forever changing the world of organic farming as a result. The legacy of innovation continues today. It is often assumed that innovation means more technology will be used in winemaking, but many times the opposite is the case. Léoville Las Cases has the largest private oenological laboratory in Bordeaux (perhaps anywhere) and Lagrange and Ducru-Beaucaillou are also particularly innovative places. Cornelis van Leeuwen at the University of Bordeaux has been mentioned far too few times in this book given his important work in helping to understand the science of terroir and of the vine. Despite the research that has been done over the past couple of decades, we have not seen more gadgets but rather fewer. We have seen a better understood and more balanced ecosystem, fewer synthetic interventions, and a lighter touch in the winery and barrel cellar. What we're seeing now is the application of scientific principle to study every decision, and that approach has brought people closer to their terroir and to their vines – not farther from them. Bordeaux is well suited to lead the way in adapting to climate change and Saint-Julien is playing a key role here. Some very hot and sunny growing seasons of the distant past produced ripe wines of only moderate alcohol (the perfectly sun-kissed 1949s, for example). The reasons for this are multifactorial – vineyard health, vine material, canopy heights, picking dates, and vinification choices all likely played a role. Understanding how certain outcomes were reached is helpful; the goal is not to be reactionary, but rather to learn lessons that might be useful today. So much of that wisdom has been lost, and one of the goals of this book is to preserve it for the future. Saint-Julien: Vineyards, Cellars, People, and Place by Marc Bouffard is published by Académie du Vin Library and is available now. FINE+RARE customers receive 15% off all purchases through the Académie du Vin Library website – use your exclusive discount code FINE15 at checkout, valid until 31 January 2027. Learn more about Marc Bouffard's Saint-Julien: Vineyards, Cellars, People, and Place Shop all books from the Académie du Vin Library Visit the Académie du Vin website

From ancient glacial gravels to Dutch-engineered drainage ditches, Saint-Julien's terroir is a story of geology and human ingenuity. Marc Bouffard reveals why this compact Médoc appellation remains the most perfectly balanced archetype of Bordeaux.

Marc Bouffard reveals why Saint-Julien remains the most perfectly balanced archetype of Bordeaux.

Saint-Julien: Vineyards, Cellars, People, and Place

Sitting opposite us, the dark-suited, dark-haired figure waved an elegant hand at the bottle of white Burgundy which he’d just fished out of a carrier bag and planted on the table with the air of a conjuror at a party. “You’ll like this,” he said; it was a statement, not a suggestion, delivered in a faint accent with American overtones and a hint of gutturality. In this totally unremarkable West London pub, a bottle of Meursault looked as out of place as a KGB officer. Which he was. We did like it, of course, who wouldn’t? It made the greasy steak and chips almost bearable, and was one of the best wines I’d ever tasted at that point in my life. I was 33 that year, 1978, and as a newish BBC foreign correspondent I wasn’t particularly well paid. He’d brought the Meursault with him to show us how sophisticated he was, and to counter the blandness of the food. But why had he suggested The Mitre as a place for lunch? It was handy for the Soviet embassy up the road, certainly; but I realised that the real attraction for him was the high-backed seats that enclosed our table and kept our conversation private. Sergei was a major in the KGB, masquerading as a press attaché. The habit of secrecy was deeply ingrained in him. The Meursault started to work on my companion, a gossipy, amusing, slightly naïve BBC executive. It worked on me, too, but under the influence of alcohol I tend to go quiet and introverted. Not so Harry. He delivered the brief lecture about Soviet harassment of our Moscow correspondent which he’d been planning. It wasn’t bad, but it didn’t make Sergei burst into tears. On the contrary. “Ah, yes, the famous Declan.” Sergei managed to put the accent on the second syllable. “Such good Russian. A pity he wastes his time hanging around those drop-outs and wastrels.” I was particularly impressed by ‘wastrels’. “I suppose you mean dissidents,” I said, pushing my glass across for more Meursault. The label read ‘1968’; the Soviet embassy must have had a superb cellar. Sergei laughed scornfully and poured. “I hear Declan’s marriage isn’t going so good now,” he said. “Ah, no, his wife left him for an airline pilot,” Harry replied, giggling. I kicked him sharply: you didn’t feed personal details about your colleagues to KGB officers. “What?” Harry said, looking at me. We saw the bottle out. Sometimes I think I can still taste that rich, green-gold collection of butter, almond, citrus and, could it have been, or is it just my imagination after more than 40 years, hints of bracken and mayflower. At the end, we stood up and shook hands. “So you’ll go easy on Declan from now on?” Harry said. “Well, Declan must stop creating bad propaganda against the Soviet Union.” He had a good ear: this time the accent was on the first syllable. Sergei turned in the direction of the embassy, and we headed back to Television Centre. “Bloody good wine those Russkies can afford,” Harry said, and gave his high-pitched laugh.For journalists and spies, booze is a famous lubricant, a fuel, even. I came from a teetotal background, yet when I started as a foreign correspondent I soon found myself ordering a glass of single malt as a means of self-protection, while someone I was trying to pump for information opened up and talked in a way he or she never would if I’d ordered a Britvic orange. Yet there were exceptions. In Belfast and Derry, where I started my reporting career, the leaders of the Provisional IRA were mostly ultra-Catholic and never drank a drop; and as I branched out and began reporting on the Middle East, I found that organisations like Hezbollah and the followers of the Ayatollah were as teetotal as I had once been. There were no bars to meet them in, either. Fortunately, though, cities like Cairo and Beirut were more sophisticated. I soon found that anywhere with a sizeable Christian population, Egypt and Lebanon, of course, but also Syria, Iraq and westernised countries like Turkey and Pakistan, made allowances for thirsty westerners and permitted them to drink, even if in cities like Peshawar you had to sign a big leather volume and register yourself as an alcoholic. The bar in the old Commodore Hotel in Beirut was a wonderful centre for professional alcoholics of this kind. I first went there in June 1982, when West Beirut was under hourly attack from Israeli planes and tanks, and there were no shelters to protect us. The presiding spirit of the place was a correspondent called Chris Drake, a hospitable soul who dispensed booze and information even-handedly. When the barrage was going on, it would have been suicidal to leave the Commodore, and the building shuddered to every nearby explosion. Chris Drake had a parrot, and when the bar was packed in the evening with journalists glad to still be alive, it would imitate the sound of a shell in flight with startling accuracy. Most of the people there, not me, thank God, had walked into the bar on their first night, heard the parrot’s hugely convincing whistle, and thrown themselves on the floor shouting “Incoming!”. There would be a roar of laughter, and someone would help them up and offer them a glass of arak, an infusion of grapes and the seeds of the anise plant. I acquired a real taste for arak at that time, and I still think of that slightly oily, metallic, liquorice-tasting liquid hitting the back of my throat and burning its way down. A few years later, during another upsurge of fighting, the Commodore was heavily shelled by the Syrian army. The building was destroyed, and no trace of the parrot was ever found. When peace was restored and there was money around, the Commodore was rebuilt, much bigger and more glitzy, but the architect designed a new bar precisely where the old one had once been. You can still see the space on the floor where many a famous journalist measured his length when the parrot did its party trick. I took my wife and 13-year-old son there a couple of years ago, and one afternoon, when the bar was empty, my son insisted on re-enacting the whole thing. In China, things were different. Meetings with underground figures usually took place at their homes or outdoors, given the fear of surveillance. I often chose Ritan Park in Beijing, where teahouses served pu-erh tea and offered a discreet place to talk. By contrast, official meetings required alcohol, specifically Maotai, a fierce baijiu distilled from sorghum at over 50% ABV. At one banquet, after being insulted by a local Party official, I tried to outdrink him. The plan failed, he had help, but we still ended the night collapsed together, singing in two languages. The next day, I was told this had enhanced British prestige. Countries where alcohol is banned present different challenges. In Taliban-controlled Afghanistan, I smuggled in a 27-year-old bottle of Laphroaig disguised as Fanta, only to pour it down the toilet when soldiers began searching rooms for alcohol. They never entered mine. After the fall of the Soviet Union, I tried to track Sergei down but never found him. Before that, though, I had taken my revenge by signing him up to every unwanted mailing list I could find, encyclopaedias, dubious magazines, and more inventive subscriptions besides. It made me feel very good.And yet, if I imagine meeting him again, I always picture the same thing: Sergei standing in the doorway, holding a superb bottle of Meursault. For that, at least, I’ve always been grateful. This article was written by John Simpson, who reflects on his experiences reporting across the world, and the role alcohol has played in the art of face-to-face reconnaissance. Illustrations by Natsko Seki. Originally published in FONDATA, Issue Two.

BBC world affairs editor John Simpson reflects on reporting from conflict zones, recalling memorable bars, encounters and the role alcohol plays in the subtle art of face-to-face reconnaissance.

BBC world affairs editor John Simpson on bars, encounters and how alcohol shapes reporting, trust and intelligence gathering worldwide.

John Simpson on bars, spies and the art of reporting

Refuge,  refreshment & reconnaissance

The old adage about necessity being the mother of invention springs readily to mind when you hear the story of Jean-Luc Pasquet. In 1970, he took over a Cognac vineyard at Chez Ferchaud, a few kilometres southwest of Châteauneuf-sur-Charente, from his uncle Albert Brisson. Things got off to an excellent start. The weather was glorious and the 1970 harvest was abundant – ideal when your business model is predicated on selling to the big Cognac houses that dominate the industry. Life, in other words, was good. But then came the oil crisis and a downturn that badly affected trade in Cognac, prompting Jean-Luc to think again. Amy Pasquet, his daughter-in-law, takes up the story. ‘He said, “I have some really unique terroir; I’m going to make my own label,”’ she explains. And so, in 1977, Cognac Jean-Luc Pasquet was born. Soon, Jean-Luc’s Cognacs were picked out and praised by a German journalist, prompting interest from Germany, Sweden and the UK – and the company, today run by Amy and her husband, Jean-Luc’s son Jean, hasn’t looked back since. Cognac is replete with individuals like Jean-Luc Pasquet. Often they are the unseen drones of a multibillion-euro industry, toiling in vineyard, winery, distillery and cellar to fuel the engines of the quartet of titans that dominate global trade: Hennessy, Martell, Rémy Martin and Courvoisier. But to those in the know, they shine a new and very different light on a corner of rural France that continues to produce the finest brandy in the world. ‘Cognac is so artisanal when you go outside of [the big four houses],’ says Amy. ‘I think a lot of people coming from the world of Scotch and other spirits think it’s kind of boring. But you have 250 artisanal brands with their own vines – it’s a joy to explore.’ Cognac is so artisanal when you go outside of the big four houses – it’s a joy to explore – Amy Pasquet As well as being the source of high-quality, excellent-value and sometimes downright quirky Cognacs, these small producers provide enthusiasts with no shortage of fascinating rabbit holes of flavour and provenance down which they can happily vanish. They are the antithesis of the blended VS, VSOP and XO bottlings that dominate shelves and back bars from Shanghai to San Francisco. Jean-Luc Pasquet’s vineyards – 15ha (37 acres) now, spanning the Grande and Petite Champagne crus – are all farmed organically, which is no small feat in this Atlantic-influenced, notoriously humid part of western France. The Pasquets rely heavily on weather stations and apps to ensure the vines get the right treatment at the right time. ‘Our two vineyards are only 5km [3 miles] apart but they have very different microclimates,’ says Amy. As if organics didn’t make life difficult enough, the Pasquets are also huge fans of Folle Blanche, the grape variety that dominated the pre-phylloxera Cognac vineyards but has fallen heavily out of favour since, on account of being fiendishly difficult to farm. (About 98% of Cognac plantings are now Ugni Blanc.) An annual JL Pasquet bottling of a 10-year-old cask of Folle Blanche is a perennial highlight. Jean-Luc Pasquet set up his business as a négociant; this meant he could bottle other people’s Cognacs, as well as his own, though he had no need to do so in the early years. In 2018, however, demand was such that the company ran out of its own aged stock. What resulted was L’Esprit de Famille, later renamed Trésors de Famille single-cask bottlings of Cognacs produced by small grower-distillers – known as bouilleurs de cru. It began with Le Cognac de Bernadette, a 1974 Cognac from Bouteville in Grande Champagne, and it has continued with bottlings of Le Cognac de Paul, Claude and André-all namechecking the producers in question. ‘For me, all of these vintners are the unsung heroes of Cognac’, says Amy Pasquet. ‘They’re selling to big houses, making really fine products and never getting any credit.’ It’s one thing to know that there are many dozens of small producers out there, but quite another to be able to track down their Cognacs, short of conducting your own painstaking tour, cellar door by cellar door, of the Charente region. Here specialist retailers such as The Whisky Exchange are a great place to start, unlike the multiples, they take the trouble and have the space to stock a much broader range of smaller producers and interesting bottles. If this were Scotch whisky, of course, enthusiasts on a quest for obscure single malts would turn to independent bottlers but that concept is far less common in Cognac. The superb selection offered by David Baker’s Hermitage Cognacs has long been an exception to this rule, as are the releases of Cognac Sponge from bottler Decadent Drinks, then there’s Through The Grapevine (TTG), an independent bottling offshoot of French retailer La Maison du Whisky in association with Italian importer Velier. Now managed by Antoine Bouchard, TTG was revamped two years ago, with Bouchard setting out to create a rolling annual release programme of single-cask Cognacs spanning from the 1930s to the 1990s in colour-coded bottles designating the region’s different crus. Unlike most Cognac operators, TTG encourages its partners to minimise any reduction in alcohol, everything is geared to reject homogeneity. ‘The idea of TTG is to unearth the “hidden gems” of the region, not to go towards the big four like Hennessy – although they’re doing a great job, don’t get me wrong’, says Bouchard. ‘We want to emphasise that the big brands are blending subregions, thus erasing, in a way, the identity of the grape and the distillate. Instead, we want to focus on how the soil influences the final product.’ The result, in the most recent round of TTG releases, is an eclectic selection of idiosyncratic Cognacs. There’s everything from a benchmark Grande Champagne from Jean Fillioux (Lot 63, signifying a blend of mainly 1963 eaux de vie with a little 1965) to a totally out-of-the-box Château de Beaulon 1988 Fins Bois. Created by the remarkable Christian Thomas in the far south of the region, close to the Gironde Estuary, it’s bottled at a muscular 55.2% ABV and eschews the ubiquitous Ugni Blanc for a unique blend of obscure grape varieties: Colombard, Montils, Folle Blanche and Folignan. If Beaulon waves the flag for Fins Bois, TTG’s remarkable Mauxion 45 (yes, 45 as in 1945) does the same for the often overlooked Bons Bois cru – although it’s sadly out of stock now. ‘It’s really about showing that there is no subregion inherently better than another’, says Bouchard. ‘To me, Bons Bois Cognacs are amazing and it’s such a shame that Grande Champagne is seen as the greatest cru.’ While a terroir-focused, provenance-rich approach to Cognac remains predominantly the preserve of smaller operators, others are taking note. Delamain – a specialist in long-aged Cognacs of XO grade and above – is now managing its own Grande Champagne vineyard, as is Hine. And Frapin, with its 240ha (600-acre) estate at Château de Fontpinot, has always been rooted in the soil surrounding its vines. Drinkers around the globe are changing and Cognac – ever so slowly – is changing with them The largest operators remain predominantly focused on their core VS, VSOP and XO blends, but the philosophy is shifting here, too. ‘For me, the approach for Cognac has to be much more precise, like the grands crus we have for our wine regions in France,’ says Baptiste Loiseau, cellar master at Rémy Martin. ‘We see more and more small producers going with much more information on the label.’ In 2022, Loiseau released Rémy Martin L’Étape in France, a 7,000-bottle release that blended 14 eaux de vie sourced from growers across Grande and Petite Champagne who have achieved HVE (High Environmental Value) certification – complete with a paper wrapper featuring grower testimonials, a map and a QR code for more information. Rémy Martin Tercet, meanwhile, highlights the respective roles of wine grower, distiller and blender. At Martell, cellar master Christophe Valtaud has created the Martell Single Cru Collection – a six-strong range of Cognacs including three Discovery Edition products (Petite Champagne, Borderies, Fins Bois), two Aged Editions (Grande Champagne XO, Borderies XXO) and one Vintage Edition (Borderies 1999). As well as showcasing Martell’s signature Borderies origin, these Cognacs challenge preconceptions, particularly the younger Discovery Edition trio. ‘Before tasting, people think that the Petite Champagne will be the best, but the best Cognac at this stage and the biggest pleasure to drink is the Fins Bois,’ explains Valtaud. ‘Fins Bois eaux de vie find balance more quickly than Petite Champagne, which is more spicy and a little bit less easy to drink. People think that Fins Bois and Bons Bois are not the best, but it’s not always the case.’ Drinkers around the globe are changing and Cognac – ever so slowly – is changing with them. ‘In England, America and China, I see the new generation wanting to know what the size of the cask is, or how many bottles we produced in this special vintage,’ says Delamain cellar master Charles Braastad. ‘I think that this is our time; the world has become more informed and more interested. People just want to know what it is that they are drinking.’

In this 2024 article for Club Oenologique, Richard Woodard speaks to Cognac’s foremost innovators to find out how times are changing for the spirit – propelled by a particular focus on provenance.

In this 2024 article for Club Oenologique, Richard Woodard speaks to Cognac’s foremost innovators to find out how times are changing for the spirit.

Reimagining Cognac from the ground up

Because of the technical demands of its wines, Champagne has often been associated more with the skill of the people and technology behind the bottles than with the land itself. Yet in the 1980s, amid a period in the wine world dominated by industrialisation, a handful of quality-focused grower-producers began championing terroir-driven Champagne, laying the foundation for the nuanced, expressive wines we celebrate today. Thanks to them, the names of Champagne’s grands crus are firmly etched in the minds of today’s connoisseurs. We can now delve even deeper into individual lieux-dits through an ever-expanding array of single-vineyard Champagnes. For decades, Philipponnat’s 1935-initiated Clos des Goisses from Aÿ’s monumental slope stood alone. The modern single-vineyard boom began in 1979 with Krug’s Clos du Mesnil, and the growth since the 1990s has been exponential. Through site-specific Champagnes, we have learned to thirst for such terroirs as Ambonnay Les Crayères, Cramant Le Bâteau, and Le Mesnil-sur-Oger Les Chétillons. The modern single-vineyard boom began in 1979, and the growth since the 1990s has been exponential Elevating the ‘autres crus’ Equally significant is the rise of Champagne’s autres crus, the once-overlooked villages without premier cru or grand cru designation. Montgueux and the Côte des Bar in the south have become particularly dynamic regions. Thanks to vigneron Emmanuel Lassaigne’s work at Jacques Lassaigne, Montgueux’s majestic Chardonnays are in high demand – not only by the major houses, which prize their structured elegance, but by discerning consumers seeking unique expressions. Another quickly rising village is Les Riceys – Champagne’s largest cru, with well over 800ha (1,980 acres) – where Olivier Horiot and Domaine Alexandre Bonnet showcase Pinot Noir’s distinctive power. If the classification were reassessed today, neither of these villages would remain autres crus. Following in the footsteps of the consistently magnificent Cédric Bouchard Roses de Jeanne Champagnes, the list of exciting producers in the Côte des Bar continues to expand, reflecting the subregion’s dynamism. Recently, I’ve been impressed by the bright, transparent non-interventionist style of Domaine de Bichery (Neuville-sur-Seine) and the sheer expressiveness of Clandestin (Landreville). The Champagne septet Chardonnay always remains in fashion in Champagne, but it is thrilling to see more regional expressions emerging. Among the most striking are Ulysse Collin’s single-vineyard wines from the up-and-coming Coteaux du Petit Morin, just south of the Côte des Blancs. The Sézannais and Vitryat regions are establishing themselves strongly, as is Montagne de Reims, which offers a wealth of exceptional Chardonnay sites. One of my personal favourites is Rilly-la-Montagne’s chalky Les Blanches Voies terroir, where both Vilmart & Cie and Huré Frères craft magnificent wines. Meunier, long out of fashion, has enjoyed a remarkable resurgence thanks to the passionate growers of the Vallée de la Marne. Once again in the spotlight through the work of, for example, Tarlant, Jérôme Prévost and Egly-Ouriet, today producers such as Nicolas Maillart, Gounel-Lassalle and Laherte Frères are elevating Meunier to unprecedented heights. Despite this progress, I believe Meunier still has vast untapped potential to reveal. In Champagne’s Pinot Noir heartland of the Grande Vallée de la Marne, houses such as Bollinger and Philipponnat are cementing their authority with a string of pure Pinot Noir releases. But what’s notable today is that the new wave of blancs de noirs is no longer chasing cult benchmarks like Bollinger’s Vieilles Vignes Françaises and Krug’s Clos d’Ambonnay – bottlings famed for their unapologetic richness. Instead, the spotlight is shifting to a fresher, more contemporary interpretation of Pinot Noir. Consider the precision of Nicolas Maillart’s Montchenot or the electric verve of Domaine La Borderie’s De Quoi Te Mêles-Tu?; these are wines embodying a new aesthetic that privileges finesse over power. In a nod to its past, Champagne is tentatively reviving its forgotten heritage grapes Arbane, Petit Meslier, Pinot Blanc and Pinot Gris. Let’s not overstate the trend – plantings of these cépages still account for just 0.4% of the region’s vineyard area, up only a fraction from 0.3% a few years ago – but the trajectory is undeniable: over the past two decades, these varieties have expanded by 45ha, now covering 136ha in total. The south of Champagne has quietly kept the flame alive, where Arbane, Petit Meslier, Pinot Blanc and Pinot Gris continue to offer an unmistakable local accent. Domaine Alexandre Bonnet’s Blanc de Blancs, for instance, is half Pinot Blanc, half Chardonnay. Arbane may remain an infamously meagre producer, yet vignerons such as Laherte Frères see real promise in Petit Meslier, particularly in the era of climate change, thanks to the piercing freshness it brings to the glass. Evolution, not revolution Freshness, rather than ripeness, has become Champagne’s new obsession. With harvests creeping into August and fruit coming in under a blazing sun, the challenge now is to preserve acidity, not to coax maturity. The old orthodoxy of 100% malolactic fermentation is giving way as more producers choose to let a streak of crisp malic acid sharpen their blends. Even the sacred formulas of brut Non-Vintage cuvées are being rewritten. Previously, reserve wines were prized for softening edges and adding richness, but today they are reimagined as a safeguard for vitality. Louis Roederer has gone so far as to reinvent its flagship Non-Vintage, now called Collection, introducing a perpetual reserve stored in gigantic vats – a safeguard of freshness that now defines the wine’s very DNA. Simultaneously, it has evolved from an ‘ageless’ Non-Vintage, with no reference to its base year or disgorgement, into a collectable, complete with edition numbering, like the Jacquesson 700 series or Lanson Création. The moment has finally arrived in Champagne to stop concealing the base year and other technical details and instead to celebrate them with pride. Falling sugar levels and minimal intervention The shift in Champagne’s taste profile goes hand in hand with a steady trimming of dosage. Despite the buzz in sommelier circles and wine-press headlines, the ultra-dry styles remain a statistical footnote: barely 3.6% of exported Champagnes carry less than 6g/l (extra-brut or brut nature). Yet the broader reality is unmistakable: sugar levels are falling fast. Dom Pérignon’s 2015 Vintage, for example, sits at just 4.5g/l. It’s not only prestige cuvées chasing purity; the entire region is recalibrating as even the world’s most popular Champagne, Moët & Chandon Impérial, is dropped down to a record low dosage of 6g/l. The old rationale of softening searing acidity with sugar has lost its purpose. In today’s warmer vintages, the dash of sugar is ‘seasoning’, tempering phenolic bite and extending the wine’s length and deliciousness. Few regions have leaned on sugar as heavily as Champagne. Traditionally, it has been added three times: first to enrich the must for higher alcohol (chaptalisation), then to spark the second fermentation in bottle, and finally as the sweetening dosage. Today, however, the pendulum is swinging towards authenticity, and sugar is a villain there. In a move pioneered by Agrapart in 2007, some vignerons are replacing industrial sugar with preserved grape must from the previous harvest to ignite the second fermentation (or, if bottling later, with the juice of the new season). Since the 2019 vintage, Fabrice Pouillon of Champagne R Pouillon & Fils has gone a step further, crafting his Champagnes entirely without external sugar. Even when dosage is applied, it comes from grape juice itself. It’s a small revolution – one that redefines purity in a region that was once synonymous with sweetness. If the first wave of Champagne’s game-changers sometimes veered into excess with bone-dry bottlings, overpowering oak, and (too) low sulphites, the next generation has found its stride with impressively sound and exciting wines, often achieved through minimal-intervention techniques. With offerings that are precise, vibrant and true to site, producers such as Jules Brochet and Domaine de Bichery exemplify this new, confident minimalism. For those chasing innovation, Famille Moussé is a must-visit. Cédric Moussé, a true inventive force, equips his ultra-sustainable winery with every tool and gadget imaginable. In the village of Cuisles, he has even launched Champagne’s first cooperative to cultivate vineyards with the aid of robots. For a greener future At the same time, Champagne is getting greener. Comité Champagne is pushing for a collective effort, while the grandes maisons are turning corporate ambition into vineyard action. The EPI Group trio (Piper-Heidsieck, Charles Heidsieck and Rare Champagne) were the first in the region to achieve B Corp certification. Pernod Ricard’s houses – GH Mumm and Perrier-Jouët – are championing regenerative viticulture. Ruinart, the sustainability flagship of LVMH’s Champagne empire, houses a landmark vitiforestry project across its vast Taissy holdings. But the movement is not confined to big brands – for example, Aurélien Lurquin and Domaine La Borderie are doing impressive work. And while small houses remain Champagne’s most visible champions of organics and biodynamics, it is Louis Roederer that has rewritten the scale: with 130ha now certified organic, it alone represents almost 6% of Champagne’s total organically certified vineyard area (2,240ha as of the end of 2024). As transportation makes up the lion’s share of Champagne’s carbon footprint, producers are finally looking at rationalising their packaging. Cédric Moussé recently developed the lightest bottle so far, which will enter the market in two years’ time. He also transitioned from traditional metal capsules to recyclable paper ones, which reportedly have a carbon footprint just 20% of that of aluminium. Ruinart deserves high praise for its Second Skin bottle cover, moulded to the contours of the bottle. Fully recyclable and made from 99% paper, the case is marketed as nine times lighter than its predecessor. Beyond the sustainability gains, it elegantly addresses a quality concern: Ruinart’s hugely popular Non-Vintage Blanc de Blancs in clear glass is now protected from light-strike – a phenomenon that can rapidly degrade Champagne yet is overlooked by consumers and the trade alike. Moving away from clear glass is not just a matter of quality, it is also a sustainability imperative, as these bottles require new, rather than recycled, glass for production.The Champagne landscape has never been more thrilling. Beyond the classic offerings, you’ll find late-disgorged gems, rosé de macération, clos and other site-specific expressions; perpetual reserves; and cuvées aged in a multitude of vessels from oak and sandstone to glass and clay amphorae, each promising a fresh take on the region’s tradition. Today’s younger buyers crave brands that marry luxury with ethics, and Champagne is responding. The rules are changing, the classics are evolving, and the next sip could redefine everything you thought you knew. Browse all Champagne listings 

Can Champagne evolve while preserving the traditions that define it? Writing for Club Oenologique in 2026, Essi Avellan MW draws on her recent tastings to explore the trends and exceptional wines shaping Champagne today and redefining luxury for a new generation of connoisseurs.

Writing for Club Oenologique in 2026, Essi Avellan MW draws on her recent tastings to explore the trends and exceptional wines shaping Champagne today.

Terroir vision: the future of Champagne

Will Berliner says he didn’t drink wine until he was in his 50s. There might have been the odd bottle of Thunderbird in his teens – he’s a New Yorker by birth – but that was all. ‘All I knew was that white wine was for girls and red wine was for guys. I never drank it.’ So it’s remarkable that now, in his 70s (he looks a decade younger), he’s producing a wine that has been lauded since its first vintage in 2010. Cloudburst, from Margaret River in Western Australia, has been described as ‘otherworldly and memorable’ by Matthew Jukes; ‘fearless and uncompromising’ (Huon Hooke); and ‘a gorgeous wine’ (Jane Anson). It joined the mighty John Riddoch and The Armagh as the first Australian wines on the Bordeaux Place. ‘Will works in ways that are completely different to the mainstream. He’s doing amazing things and his wines are excellent,’ Andrew Caillard MW, author of The Australian Ark, told me. In minimalist, etched glass (screwcaps on both red and white), Cloudburst wines sell for between £130 and £200 per bottle. It’s one of the most expensive Margaret River wines but given that it’s vanishingly rare – Berliner makes about 250 cases of Chardonnay, 200 of Cabernet Sauvignon and 50 of Malbec (it can be much lower – there was less than half that in 2022) – that’s pretty good value. We meet downstairs at Hedonism in London’s Berkeley Square. ‘There he is!’ Berliner says, as if it’s me who’s the celebrity. He’s compact, fit-looking and energetic; from the moment we sit down, he barely draws breath in his urge tell the story of what he calls ‘the most improbable project ever.’ A restless entrepreneur who grew up in New York and moved to New England, Berliner has run a Patagonia-style sustainable clothing business, a Whole Foods-style grocery and a futon business. He’s made schlocky feature films (‘they weren’t super successful’). He built a company, sold it, built another and so on. In 2003, he and his wife Alison Jobson (who is Australian) bought 100ha at Wilyabrup in Margaret River because they loved it and wanted to retire there. The estate was virgin land (though Wilyabrup is full of illustrious estates: Pierro, Moss Wood, Cullen, Vasse Felix) and he says he had no intention of making wine; he might plant a row or two to sell the grapes. Then he caught the bug. A friend – ‘a big New York restaurateur’ – taught him to taste and he got ‘turned on’ to Bordeaux (‘only the Left Bank’). He put himself through a night-school degree in viticulture and enology at UC Davis, and, in 2005, planted a pocket-handkerchief sized plot, one-fifth of a hectare of Cabernet Sauvignon. He was mentored at first by Stuart Watson and his father David, founder of Woodlands Wines in Wilyabrup. ‘I’m ever grateful to him. He’s brilliant and open-minded,’ Berliner says, before adding (with characteristic modesty), ‘but it took someone with my disposition and background to take it to this level.’He now makes the wines himself, from a slightly bigger vineyard – 1.25ha of Cabernet Sauvignon, Chardonnay and 10% Malbec, from which he makes hobbyist amounts of single-vineyard bottlings.When he pours the Chardonnay, I’m expecting something pretty good but somehow not so delicate (it’s not an adjective I’d use for the stocky New Yorker sitting opposite me). There is nothing showy about Cloudburst. The Cabernet is perfumed and delicately tannin-ed, the Chardonnay restrained. They are complex, structured and elegant, the fine work of someone striving for that holy grail of sense-of-place. It took someone with my disposition and background to take it to this level You meet winemakers like this on every continent and each has their own way of articulating this elusive ambition. For Berliner, it’s a Gaia-like concept of oneness with the earth. ‘My life energy has always been about being in nature,’ he says. Cloudburst, he recently told a magazine, ‘is driven by very different considerations than those of my neighbours. It is cultivated differently from any other vineyard in the world.’ Over the years, he’s said a few things that might be thought foolhardy for a fast-talking American in Australia. When I put this to him, he looks for a moment like a 14-year-old unfairly accused of pinching his dad’s cigarettes. ‘I don’t know what you’re referring to,’ he says. How about the idea you’re working to a different rhythm to everyone else? This gets us into a discussion of tall-poppy syndrome, the peculiarly Aussie mechanism by which anyone who puts on airs gets quickly cut down to size. ‘I have been tall-poppied,’ he admits. Some people in Margaret River were threatened by him, he goes on. ‘It’s a normal human characteristic for people to react in a certain way. I understand that, and part of me is very forgiving. But others realise there is great value in having an estate that’s absolutely pure and so small that it demonstrates something. And what we demonstrate is instructive for those who are willing to take a moment and listen.’ And Berliner’s neighbours seem to have got over his tall-poppyness. ‘Will nurtures the wine with his unique personality and it eventuates in Cloudburst as a unique expression of Margaret River,’ Virginia Willcox, head winemaker at Vasse Felix, told me by email. Were his neighbours annoyed by some of his comments? ‘I would hope that all growers have some different considerations to their neighbours. Will is unusually connected to his property and does things his way based on what he feels his plants require.’ The most critical I’ve heard is an off-the-record comment that ‘he’s not a team player.’His farming methods – own-rooted, dry-grown vines, no tilling, wild-yeast ferment in open barrels, no racking or stirring – are not that unusual for a modern artisan wine, but he was ahead of the game when he planted. No-dig mulching, for example, wasn’t that much in vogue in 2005. ‘I did nothing to the soil before I planted. I put down good quality cover crops but basically all I did was poke holes in the ground and stick [in the root]. And sometimes that worked, sometimes you’d have a root that made it on top of a rock and dried up. So there’s a differential from gnarly vines to very skinny vines.’ I care about making a little bit of something extraordinary Many gifted winemakers find it difficult to explain what they are trying to do. Some take recourse in mystical hocus-pocus, others skewer their audience with opaque science. Anyone who ever listened to the late Serge Hochar of Château Musar explaining his white wines will know what I mean.I imagine he got into wine in the same way he got into all his other ventures: learn the subject and do it better than anyone else. But if it had been just that, he’d be farming a lot more than 1.25ha now. He insists he’s not in it for the money, and I believe him. ‘This little bit takes all of me. I don’t give a shit about scaling. I care about making a little bit of something extraordinary. And the thing that has distinguished us, for our customers, is that they get a piece of something that tastes extraordinary.’And so he reaches for a bottle and pours me a glass that is – yes – extraordinary. Explore our full selection of available Cloudburst wines

In this 2025 article for Club Oenologique, Will Berliner talks to Adam Lechmere about arriving in Margaret River with no intention of making wine, producing some of its most expensive cuvées, being ahead of the game and getting ‘tall-poppied’ by the locals.

Will Berliner talks to Adam Lechmere in Club Oenologique’s 2025 article about his Margaret River journey and producing some of its most expensive wines.

The most improbable project ever:Will Berliner on Cloudburst

‘The most improbable project ever’: Will Berliner on Cloudburst

The key words that spring to mind when describing Clos des Papes are ‘elegance’ and ‘consistency’. Whilst the common perception of Châteauneuf-du-Pape is (usually correctly) one of power and richness, Clos des Papes possesses a restraint and an almost Burgundian character that very few other wines from the region do.  The consistency of Clos des Papes wines is largely thanks to the stability behind the scenes, and that over the decades there have only been minor tweaks in the approach and philosophy of this great domaine in the Southern Rhône. Winemaker Vincent Avril took over from his father Paul in 1987 and is currently on his 38th vintage. ‘I have changed very little of what my father did. The biggest change has been a deeper focus in the vineyard, as I would say that 80% of the work is done in the vineyard itself. And, of course, the soils are key: we have 24 different plots and 24 different soil types, which is a blessing.’ Clos des Papes possesses a restraint and an almost Burgundian character There has only ever been one red and one white cuvée produced here, with Avril showing no interest in following the trend for cuvée speciale, which all too often can be even more powerful and weightier than the traditional cuvées. One of the more significant changes has been the changing grape mix in the vineyard, with less Grenache and more Mourvèdre. ‘Chateauneuf is the most northern outpost for Mourvèdre in France, and it gives a brightness and wildness and spice to the wines in their youth. We now have around 55% Grenache, 30% Mourvèdre, 10% Syrah and the balance is Counoise and Cinsault.’ According to Avril, the most important thing for his wines is tannin and phenolic maturity. He never picks on sugar content but on tannin ripeness. ‘If your tannins aren’t ripe then you will feel the alcohol far more. If the tannins are ripe then you will automatically have better balance and alcohol integration. I also believe that the quality of tannins is fundamental for the ability to age. For that reason, I also only use old foudres and never any new oak; I don’t want oak tannins in the wine, I want to taste the grapes, the soil and the place.’ At Clos des Papes, the reds are always co-fermented with two varieties together. When I ask what this brings, Avril explains that ‘the wines are just more complete when fermented and blended from the beginning. My father and I did trials every year of single ferments and co-ferments and then we tasted the results; we always chose the co-ferments, they are deeper and more complex.’ As this vertical tasting demonstrated, they are certainly wines with profundity, complexity and an incredible capacity for ageing. On the issue of climate change, it was interesting to hear Avril’s thoughts on the impact it has had on Clos des Papes over the decades. ‘This really hasn’t had a huge amount of difference, especially not compared to places like Burgundy. We are now only harvesting on average two to three days earlier than we were 30-40 years ago. But what we have are more peaks, so we may see a huge downpour of 100mm of rain in an hour, and we certainly see less rainfall in summer. So it is more extremes but not necessarily warming.’ One effect on the winemaking as a result of these changes, however, was the decision made in 1992 to totally de-stem the fruit. With less rain in the summer, the stems do not get fully ripe and therefore would potentially add a greenness to the wines, thus undoing all the hard work of the judicious tannin management. The white wines are somewhat atypical in terms of Châteauneuf for several reasons. Firstly, they are a blend of six varieties, all contributing in different ways. Grenache and Rousanne give richness but can lack acid, Clairette and Picardin add elegance and the freshness comes from Bourboulenc and Picpoul. Secondly there is no oak or malolactic fermentation and the wines are bottled very early, normally in February following harvest. For Avril, the whites nearly always follow the same maturity: ‘The young wines show peach, anis, white flowers, grapefruit and a salinity. As they age, they become more mineral and almost show a Riesling like petrol note. And then heading towards 20 years we see honey, dried apricots and quince appear.’ These are whites that do have a freshness that many other whites from the appellation do not have, yet never at the expense of the textural richness that is integral to their identity. I consider Clos des Papes wines to be extremely good value for money The tasting demonstrated perfectly the trajectory that Clos des Papes wines tend to follow as they age. In their youth, they offer very attractive drinking for two to three or so years after bottling with primary fruit and a suave feel as demonstrated by the 2021, 2022 and 2023. The wines then tend to shut down in bottle, as seen with the 2019, which whilst having a spellbinding nose was quite tight on the palate but with such balance. The 2016 was still somewhat tight but just beginning to unfurl and open up, while the 2010 was drinking just beautifully yet clearly with great potential to develop further. The coup du coeur for me was the quite magnificent 2005, which still maintains such tannic structure and grip but with beautiful fruit, texture and minerality. Again, this seemed to be dipping into a quieter phase as well and I expect it will age gracefully for another 20 years. Clos des Papes is a wine that should be on every Rhône lover’s radar. Firstly, I consider them to be extremely good value for money. They are wines that offer so much pleasure over such a long period of time yet can still be enjoyed in their youth. Each vintage really does speak of the year yet with the hallmark of Clos des Papes, as Avril explains, ‘I compare my job to that of a painter. At the beginning of the year, I get a blank canvas and the weather is what gives me the colours with which to paint the best picture possible. Each year the resulting painting will be different but always with the same signature beneath.’ Vincent Avril is a man that makes it all sound so simple, yet the wines are anything but and offer incredible complexity, elegance and refinement.

Written for Club Oenologique in 2025, Alistair Cooper MW reports on a vertical tasting of Clos des Papes with winemaker Vincent Avril, highlighting some of the best wines from the estate over the last 20 years and explaining why they are must-haves for Rhône collectors.

Written for Club Oenologique in 2025, Alistair Cooper MW reports on a vertical tasting of Clos des Papes with winemaker Vincent Avril.

Clos des Papes 2005-2023

After years of holding out, Brunello di Montalcino may finally be inching towards a greater focus on sub-zoning. The innovative Forma project spearheaded by Italian MWs Gabriele Gorelli and Andrea Lonardi – primarily intended to add greater objectivity to the Consorzio’s vintage rating system – has been instrumental, necessitating the assembly of reams of site-based data that have (inevitably) laid bare the great variability within the denomination. With the ever-shifting climate, the site factor apparently top of mind across the denomination is altitude. Montalcino has always traded on a wine that pushes Sangiovese to generous levels of ripeness without – crucially – losing its balance and an unpredictable climate is hardly conducive to such a sensitive balancing act. Pier Giuseppe d’Alessandro of Poggio Antico, where vineyards rise up to 612m above sea level (asl), says ‘altitude does not mean low temperatures but lower temperatures,’ explaining that during August, the vineyards may be 4-5ºC lower than Montalcino’s lowest sites. The critical factor, he says, is the duration of temperature spikes, which tends to be shorter at altitude, helping avoid vine stress. Read more: The Brunello di Montalcino Report 2024 However, there are several dynamics at play: fog in the valleys tends to make nights warmer but mornings cooler, reducing diurnal variation, whereas sites above the fogline warm more quickly in the morning but cool rapidly at night, preserving critical acidity. This slows ripening overall and extends the harvest, sometimes to a dramatic degree – Luciano Ciolfi of Sanlorenzo notes that in the difficult 2024 vintage they had to wait until mid-October. However, Giancarlo Tommasi and Emilio Falsini, director of Tommasi Family Estates and enologist of the group’s Montalcino property Casisano say their breezy, high-altitude sites facilitate more uniform ripening and thus more aromatic complexity. Finally, Riccardo Campinoti of Le Ragnaie, known for its high-altitude single site wines, likes that altitude can help reduce vigour and naturally limit yields. Yet another factor in Brunello di Montalcino is geology. Acidity-preserving stony calcareous soils dominate at higher altitudes, while richer alluvial soils are common lower down, giving altitude pedological as well as climatic significance. In years where the main problem is not intense heat but abundant rainfall, like 2024, the slopes and well-drained stony soils of higher sites can save the vintage. Montalcino collectively affirmed the importance of altitude in 2015 when it first allowed vineyards above 600m asl into the appellation (whether the region might also have set lower limits on altitude remains an open question). Gianni Pignattai of Pietroso, whose vineyards are mostly between 400 and 500m asl, notes that ripening at these heights was frequently challenging even 10-15 years ago but that they are now his least challenging vineyards to manage, as their lower humidity and greater ventilation allow him to use fewer pesticides. One thing made clear by the handy 3D map produced for the Forma project is that most of the wine world’s (including the Italian wine world’s) mental image of Montalcino as a roughly cone-shaped protuberance sloping uninterrupted to the flat plain below might need updating. The northern slope of Brunello di Montalcino is indeed more uniform, with only small bumps like Montosoli breaking up its descent. However, the southern stretch is much more topographically varied, with high-altitude sites running all the way south-southwest from Montalcino town to Sant’Angelo in Colle (once unfairly lumped in with the much lower-lying Sant’Angelo Scalo) and south-southeast nearly to the town of Castelnuovo dell’Abate, both about 7km away as the crow flies. Blends that incorporate at least some high-altitude elements are a snappy riposte to many low-energy bottlings of the mid-2000s Though multi-site blending remains the norm (and with an increasingly unreliable climate, the blenders may eventually have the last laugh) single site wines from high spots, like Campinoti’s Passo del Lume Spento at 621m asl in Ragnaie, some distance south of Montalcino town, are redefining the upper octaves of Brunello. Meanwhile, blends that incorporate at least some (and often several) high-altitude elements are a snappy riposte to many low-energy bottlings of the mid-2000s. Andrea Cortonesi of Uccelliera based his second brand, Voliero – which, unlike Uccelliera, is blended from across the denomination, including Sant’Angelo in Colle – on the notion that high-altitude sites are linked by consistent (and desirable) characteristics. On the other hand, there is also clearly some variability among high-altitude wines. Some, like Campinoti’s, trend delicate, tart-fruited and herbal, with alcohol levels (~13.5%) to match. Contrast this with Poggio Antico’s wines, including I Poggi, from their highest active vineyard at 550-575m asl, which is a potent 15%, though with great tension from its dynamite acidity. Exposure, slope and airflows have great impact at these heights – Sanlorenzo’s vineyards sit southwest of Montalcino at 500 asl in two valleys that face southwest towards the Mediterranean and its warming breezes, but Ciolfi says they recently planted some north-facing land in the same area and have just started to vinify the results. Antonio Michael Zaccheo of Carpineto, where vineyards run from 470-500m asl, believes they are the only ones at that altitude with vineyards fully exposed to the north and slopes up to 30%; they typically harvest over three weeks after valley vineyards, with low sugars and elevated acidity. The challenge is that, with new Brunello plantings frozen since 1997, opportunities to plant higher are limited. Pignattai says though they would like to plant more high-altitude sites, they haven’t found owners willing to sell. D’Alessandro says ‘we do not have higher land to plant because there is no higher land’– Montalcino, unlike Chianti Classico, has no land above 650m asl. However, he is sanguine that with experimental viticultural practices – more dynamic vineyard architecture that permits rapid response to changing conditions – the advantages of higher altitude can be maximised. Giulia Härri, enologist at Mastrojanni, agrees that cultivation techniques are key to altitude’s effectiveness against climate change; she credits their biodynamic viticulture with helping avoid vine stress. While not a silver bullet, altitude is undoubtedly one factor that may help preserve Brunello’s freshness. Montalcino’s best and brightest are harnessing its power in some of the denomination’s most exciting wines where intense aromatics (and sometime generous ripeness) are offset by gravity-defying acidity. Browse all Brunello di Montalcino listings.

Writing for Club Oenologique in 2025, Sarah Heller MW talks to producers in Montalcino about how altitude has become a key tool in preserving Brunello's freshness and why it might prove critical in protecting the wine's character in the face of climate change

Writing for Club Oenologique in 2025, Sarah Heller MW explores how altitude helps Montalcino’s producers preserve Brunello’s freshness and singular character.

Altitude’s role in the future of Brunello di Montalcino

Steep slopes, high hopes: Altitude’s starring role in the future of Brunello di Montalcino 

Chianti Classico’s Gran Selezione serves as a fascinating case study in how to elevate (or, arguably, re-elevate) a region’s wines to fine-wine status. From a mere 33 producers when the category was first introduced ten years ago to 169 today – making 213 Gran Selezione wines between them – the category has seen explosive growth to 5% of total regional production, giving the region an almost unprecedented glow-up. It hasn’t always been a smooth road: ‘the Gran Selezione had a rather complex birth,’ says Dr. Marco Pallanti of Castello di Ama – who was president of the Chianti Classico Consorzio when the Gran Selezione was proposed and approved. He recounts that many producers wanted to participate in the drafting; what ultimately emerged was a kind of parcellation carried out by the producer and not by external bodies. "The Gran Selezione category has seen explosive growth" On paper, one might argue the requirements were moderate: the wines had to be estate-grown and -produced, aged for slightly longer (30 months, of which three had to be in bottle) with slightly higher alcohol and dry extract; there weren’t geographic requirements above and beyond the stipulations of the DOCG. The wines themselves, though, were typically far more ambitious than the above would imply, often made from single sites and treated to costly, oak-laden ageing regimens. However, the last several years, and 2023 in particular, have brought about some shifts – whether through regulations or market preferences. Below, I’ve explained some factors that may prove pivotal for the category as it moves ambitiously into its second decade. A new dawn for site specificity The most talked-about addition to the Gran Selezione has been the UGA or Unità Geografiche Aggiuntive, a broad division of this large region into 11 roughly commune-scale sub-regions (some of which are co-extensive with actual communes, like Radda, Gaiole and Castellina, and the rest of which are not). These are applicable exclusively to Gran Selezione wines and, as of July 2023, may appear on front labels. During my travels in the region immediately before the formal approval in 2023, many producers expressed a keen interest in this shift, though the level of that interest naturally varied with the prestige (and meaningfulness) of the UGA. Lamole and Panzano, both carved out of Greve commune, are two UGAs with clearly defined identities and aren’t burdened with the awkwardness of an unpronounceable name (my apologies to Vagliagli), and hence seem much more likely to be coming soon to a shop near you. Nearly monovarietal but not quite Another 2023 shift has been the increase in Sangiovese from 80% to 90% of the blend. Though a seemingly minor shift, there are those who view this as yet another step away from the historical ‘formula’ of Barone Ricasoli (the historical authenticity or at least intent of which is debated), which included white Malvasia grapes along with Sangiovese and Canaiolo. However, the vast majority of Gran Selezione wines reviewed in the Chianti Classico Report are already made up of 100% Sangiovese (not least Ricasoli itself). It is clear that the Sangiovese purists – perhaps originally inspired by the success of the varietal Sangiovese Supertuscans – have nearly won the day anyway. Banishing the internationals A possibly more controversial move is the exclusion of international varieties like Cabernet Sauvignon, Merlot and, to a lesser extent, Syrah, from the blend. These have – as Pallanti points out – made a home in Tuscany for at least the last 40 years and, in his view, end up ‘Chiantiggiato’ or ‘Chiantified’ by the environment (a viewpoint that aligns with my own observation during my MW studies that Tuscany somehow turns everything into Sangiovese). Pallanti’s own iconic Gran Selezione wines incorporate some Merlot, along with the native Malvasia Nera, as does the gorgeous Don Tommaso from Principe Corsini. Among the vanishingly few other non-varietal Gran Selezione wines in our tasting, the blending partners were largely natives: highly pigmented, plush Colorino seems to outrank the more historical Canaiolo, perhaps representing the last remnants of producers’ drive to make Sangiovese darker than it naturally wants to be. Meanwhile, native grapes are playing a bigger role in the Riservas and especially Annatas, where they add some richness or complexity. A new Gran Selezione style Chianti Classico has the great advantage of already being what the contemporary fine-wine market wants: translucent, elegant and low in invasive oak aromas. Revisiting the early 2010’s Gran Selezione wines is a reminder of the sheer ambition that accompanied these first strides towards fine-winehood. During a vertical tasting of their Gran Selezione, Castello di Albola’s Alessandro Gallo charted their change in style from plump and barrique-polished to something leaner and racier. The wines of today are not quite the dainty, low-alcohol featherweights of last century (most are about 14% on average, some reaching a Brunello-like 15%), but most have a luminescence and lyricism that make this one of the country’s most exciting categories to watch.

Despite a complicated birth, Chianti Classico's Gran Selezione category is elevating more of the region's wines to fine-wine status than ever. Written for Club Oenologique in 2024, Sarah Heller MW picks out some of the key factors for the future of Gran Selezione wine . 

Written for Club Oenologique in 2024, Sarah Heller MW picks out some of the key factors for the future of Gran Selezione wine . 

Chianti Classico’s Gran Selezione gets a glow-up

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