PRE-ARRIVAL: JOSEPH BURRIER "The Mersault of the Macon"

Estate wines made by the ubiquitous Frederic Burrier are either classified organic or in conversion. Jasper Morris MW originally brought these to our attention and notes that Burrier crushes his fruit before pressing to give more texture and richness.  He also judiciously used an old fashioned hydraulic press instead of a more modern pneumatic air-bag press for most of the wines. Frederic has trialled not crushing the fruit and using modern presses, but he prefers the textural complexity, phenolic richness and 'backbone' that his crushed chardonnay fruit method gives.  He asserts that “you must start with perfectly ripened and healthy grapes.” The mashing/crushing of the fruit gives the wines more phenolic flavours and fleshier / firmer textures with antioxidants and other benefits.  The 1er Cru AOC came into play with the 2020 vintage, and it’s been seemingly exponential growth in quality with each passing vintage. 
 
Frédéric Burrier’s excellent wines from the Mâconnais are well-known and rightly celebrated but his outstanding work in Beaujolais is still pretty much an insiders’ secret. From estate-owned vines in the region’s best Crus, Burrier produces a range of top-notch wines that, unsurprisingly from a white wine specialist, showcase vibrancy, balance and finesse. Neil Martin, Vinous
 
NB: Neal Martin of Vinous is clearly a big fan of Frederic Burrier's wines, here's a little more about his scoring structure, an indication to just how important these wines are in the Macon. In addition as you'll read, Jasper Morris and Allen Meadows are also very positive about this release.

Wines due May 2026
Our pre-arrival pricing offers true savings before landing.  Costs are fully applied, allowing early buyers to access sharper pricing (and in some cases getting the wine before it sells out quickly).