Cs (12x75cl)
0 immediate, 3 marketplace
Bt (75cl)
0 immediate, 6 marketplace

FINE+RARE offers UK home delivery through our logistics partner London City Bond, with next day deliveries available for Central London addresses.
We deliver Monday to Friday; charges are £ 16 + VAT for up to 10 cases (12x75cl or equivalent) for most UK postcodes.
For delivery charges to Highlands, Islands and outlying areas, please contact our Customer Service Team.


For deliveries into Hong Kong and Singapore, we offer a dedicated air and sea service.
For more details regarding delivery to Hong Kong, Singapore and all other destinations, please view our International Delivery information page.
Spirits cannot travel on our services to Hong Kong, Singapore or Macau and require separate shipments. Please contact our Customer Service Team for further information.


Our storage costs are highly competitive. We will happily accept cases or single bottles, charging pro-rata based on the number of bottles and length of storage period.
Unlike many other wine companies, our service includes storage of duty paid wines as well as in bond from any reputable source, not just those bought through FINE+RARE.
Please visit our F+R Storage information page for more details.


FINE+RARE can arrange delivery of your wines to your personal fine wine storage account:
Deliveries within London City Bond or to a Vinotheque storage account are charged at £ 8 + VAT for up to 10 cases (12x75cl or equivalent).
Deliveries to all other storage providers are charged at £ 16 + VAT for up to 10 cases (12x75cl or equivalent).

Please contact our Customer Service Team if you have any questions.



+852 2832 9986


Average Score 92.0

The 2013 Corton Bressandes Grand Cru feels a little more nuanced and understated, but more complex with more mineralité than the Corton Maréchaudes. The palate is medium-bodied with supple ripe black cherry, pomegranate and blackcurrant fruit with a shard of flint toward the finish. This is very harmonious, beautifully focused with a sophisticated finish that attests to the pedigree of this vineyard. This would be my pick of Chandon de Briailles 2013s.||I visited Domaine Chandon de Brailles in the heart of Savigny-lès-Beaune right at the beginning of my wine career. That seems like a long time ago and I was due another visit. I met winemaker François de Nicolay who led me through the charming interior that looks as if it has been untouched since the family established the domaine in 1834. ||“The domaine is 13.7 hectares: one-third Savigny, Pernand and Corton,” François told me. “I have run the domaine with my sister since 2001 when our mother retired and we turned the vineyard biodynamic in 2005, certified in ECOCERT and DEMETER in viticulture and the vinification. In the vines you can see from the first year it looks healthier. The aim at the beginning was to be authentic with our different climats. We want to be sincere with the climats: the roots going deeper, the grapes more full of their original aromas of the terroir. That was the first aim. I could see that with Domaine Leflaive in the early 1990s. That was the first influence. Now I know our ground is healthy and we do it for the ecological side. Out team is totally dedicated and I converted the whole domaine in one go.”||Had it always been easy, what with the woes that Savigny-lès-Beaune has suffered courtesy of Mother Nature?|“My first disappointment was 2008 when we had mildew and we lost part of the production and I understood we needed more modern equipment, especially for spraying. The following year it was no problem. In 2012 there was mildew and we did much better. We had no oïdium. Everything is picked by hand, the fruit selected in the vines by the pickers because we all have a good time every year. We used 7 people: six per row with one person checking at the end as they empty the buckets. Pinot Noir is fragile so I don’t want people to touch it too many times.”||I asked about their approach in the winery.||“We partially destem and try to use whole cluster, but it depends on the vintage. We went to 30% to 50% whole cluster in recent vintages. Afterwards it goes into open cement tanks layering the de-stemmed and stemmed berries. We use a classic pigeage and remontage for around 15 days, sometimes three weeks. Pumps are only used for fermentation and we prefer to use inert gas if we do a racking. The wines stay on the lees for 12 to 15 months and then it is pushed with inert gas into big tanks for blending where it stays one or two month. We use less sulphur as possible, just sulphites just before bottling.”, 2015

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