The estates we represent.

No name in Burgundy commands quite the reverence — or the prices — of Leroy. The domaine as it exists today was shaped by Lalou Bize-Leroy, who acquired the vineyards of Domaine Charles Noëllat in 1988 and set about transforming them with a rigour that bordered on the fanatical.

Biodynamic viticulture was adopted from the outset, long before it became fashionable, and yields were cut to a fraction of what the appellation permits — often less than half those of her neighbours. Fruit is harvested late and sorted mercilessly, whole bunches are fermented with indigenous yeasts, and the wines are bottled unfiltered. The result is a range of extraordinary concentration and depth that nonetheless retains the transparency and lift that define great Burgundy.

The holdings read like a roll call of the Côte d'Or's finest terroirs, with Grand Cru parcels in Chambertin, Clos de la Roche, Musigny, Richebourg and Romanée-Saint-Vivant, alongside jewel-like 1er Crus in Vosne-Romanée and Nuits-Saint-Georges. Production is minute; in many vintages a Grand Cru amounts to only a few hundred bottles.

Alongside the domaine sit Maison Leroy, the family négociant house founded in 1868 and still holding remarkable reserves of older vintages, and Domaine d'Auvenay, Madame Bize-Leroy's own tiny estate above Saint-Romain. Allocations across all three are among the most tightly held in the wine world.

This small 6.54 hectare family domaine in Vosne-Romanée is one of the most terroir-driven and the most sought-after by Burgundy insiders from all over the world. The current owner Bruno took over from his father in 1987 and since 2000 it has been completely converted to biodynamic viticulture. Bruno believes in non-interventional wine-making, allowing the wines to express truthfully their respective origin. Bruno Clavelier's wines are admired for their crystalline precision and purity, ultra finesse and transparent expression of terroir. Most of the domaine's vines are more than 80 years old, offering superb concentration without the slightest heaviness.

The style and quality are consistent across all levels, from the simple yet delightful Bourgogne Passetoutgrains to the powerful yet elegant Corton Rognet. However, the domaine's most famous wine is perhaps its Chambolle-Musigny 1er Cru La Combe d'Orveaux, nicknamed by some "Le Petit Musigny". This 85-year-old vineyard is adjacent to the "La Combe d'Orveaux" part of Musigny Grand Cru, enjoying similar soil composition and exposure, and in Bruno's masterful hands it displays the same "iron fist inside a velvet glove" character as Musigny. The domaine also produces four Vosne-Romanée "lieux-dits", village wines with distinctive terroir characteristics.

The most respected yet the most low-key domaine in Pommard, Domaine Michel Gaunoux is considered by its peers and the critics alike as the reference of the appellation. Allen Meadows called it one of the finest domaines in all Burgundy, and it counts Michelin restaurants such as Taillevent, La Tour d'Argent and Guy Savoy — as well as the owner of DRC, Aubert de Villaine — among its long-time clients. The late Michel Gaunoux was considered the most talented wine-maker of his time, building up the domaine's legendary status. Following his premature death in 1984, his widow and his son Alexandre took over, and the style and quality remain the same.

Gaunoux's wines are made in a very traditional way, with the longevity for ageing. The domaine is famous for its extensive cellar, storing older vintages going back to the 1920s and 1930s, extremely rare in today's Burgundy. Commercially, Michel Gaunoux releases its bottles several years later than most of its peers and declassifies its wines in lesser vintages — such as 1986, 1991 and 2000 — when it considered the quality was not up to the usual high standard. The style is rich and deep with supple elegance. These perfumed wines have a wonderful velvety texture on the palate even when young, yet are also built to age for decades. The domaine's Pommard holdings include two of the most famous 1er Crus: Rugiens-Bas and Grands Épenots, both official candidates for promotion to Grand Cru. The Corton and Beaune are also superb.

Domaine Sigaut is another real hidden treasure of Burgundy, located in the heart of Chambolle-Musigny. It has 7 hectares of top vineyard holdings, spread across five Chambolle-Musigny 1er Crus, two Morey-Saint-Denis 1er Crus and village-level parcels. It is well known to insiders such as Jacky Rigaux — Henri Jayer's pupil and biographer — and the leading French critic Michel Bettane.

We recommend that you buy the wines of this domaine before the market discovers it and snaps up all its stocks.Bettane & Desseauve

Rigorous work in the vineyards to keep yields extremely low, and strict sorting at harvest, ensure that only the best grapes go to the fermentation vats. The domaine's philosophy is to respect terroir through traditional wine-making: only indigenous yeasts are used, with no technical manipulation throughout vinification and élevage. Sigaut's wines are pure, precise and highly expressive of their terroir. Their hallmarks are a seductive perfume and fruit, along with a silky, caressing mouthfeel even at a young age — characteristics for which Chambolle-Musigny is famous. Vibrating with energy and minerality, these wines can also age for a considerable period of time.

The Dauvissat family has owned the domaine since 1899. This family vineyard stretches over 9 hectares, planted with vines averaging 20 to 40 years old — 50 years for the Cuvée "Vieilles Vignes". The cellars, located beneath a 17th-century house, the former rectory of Petit Pontigny, were enlarged in 1980 and hold the wines at an average temperature of 10 to 15 degrees year round.

Jean Dauvissat is the cousin of Vincent Dauvissat, widely regarded as the greatest Chablis producer.

The Morey family origins can be traced back to at least the sixteenth century. The family has been living in Meursault since 1793 and, before then, in Chassagne-Montrachet. Each generation has worked the vineyards and made wine from the local grapes.

The total area of the domaine is 11 hectares, distributed across parcels in Monthélie, Pommard, Puligny-Montrachet and, of course, Meursault. All the vineyards were cultivated following organic practices from 1992 to 1997, at the end of which the domaine became 100% biodynamic.

Pierre Morey played a great role behind the success of Domaine Leflaive, having been its winemaker from 1988 until 2008.

Bodegas Benjamin de Rothschild & Vega Sicilia S.A.

Both made from 100% Tempranillo, Macán and its second wine Macán Clásico are the fruits of a collaboration between Benjamin de Rothschild and Vega Sicilia.

The partnership was born out of a meeting between Pablo Álvarez and Benjamin de Rothschild in 2003. At the time Benjamin was looking for help to invest and produce wine in Spain, and Pablo agreed — not to help, but to become a joint partner in a brand new venture. The two partners chose Rioja as its home, both recognising its great and still largely untapped potential. It took more than a few years to find and buy the right vineyards, amid much secrecy to avoid speculation.

Once the very best sites had been secured, two wines were produced in the classic style of Bordeaux: a Grand Vin, Macán, and a second wine, Macán Clásico. The name derives from a traditional term for the people of the sub-region of Rioja. Each year the lots are tasted and divided — a first wine with more potential, and a second more expressive and easy to drink young. This is perhaps the most notable influence of the Rothschild family on the project; otherwise all viticulture and winemaking rests in the hands of the Vega Sicilia team.

Each and every wine at this Domaine was a first-rate example of its terroir, from the Bourgogne to the grand crus.Robert Parker

Year after year Domaine Robert Groffier produces wines that rank with the greatest in Burgundy. Not only are they elegant, rich and concentrated, but each cru truly reflects its respective terroir. A high proportion of old vines — forty years and more — as well as prime locations and constant attention to the vines during the growing season all contribute to the greatness of the Groffier estate.

The work in the vineyards, with two green harvests and one effeuillage, is followed by two tries during the harvest, cold maceration of the grapes for one week, ageing on the lees, no racking, no fining and no filtration.