Great Pinot, great producers, and great value — this is your chance to explore the heart and soul of Burgundy without breaking the bank.

While these wine may sit at the entry point to one of the world’s most revered wine regions don’t be mistaken into thinking they simple or ordinary. This 6-pack showcases some of the best-value red Burgundies out there, crafted by producers who know how to get the most out of this beguiling but fickle grape even in in the humblest of its appellations.

Each bottle here offers a different expression: from silky and elegant to earthy and wild. That’s the beauty of Burgundy — no two producers make it quite the same each focusing on the multitude of terroir they farm and making sure it shines through in every glass.

Hailing from a a string of generous and warm vintages these wines are ready to drink but will surprise you with their complexity and finesse.

Fruit for this Bourgogne comes from across the communes in which the family operate. Mostly old-vine plantings and more from clay soils than limestone. Spot on aromatics of cherry inlaid with a hint of Asian spice and blue flowers. The palate gives an immediate sweet fruit attack and quickly settles into a medium-bodied frame. Gentle and flowing rather than a wall of flavour and extract, this Bourgogne shows real earthen terroir characters backed by lovely purity of fruit. Much better than the station typically delivers and at the price it's perfect mid-week Burgundy...don;t get to write that very often. 

These are perfectly old-school, authentic wines from a tiny, less than 2-hectare domaine producing just about 525- 550 cases of wine each year. Like we said, tiny. The domaine was established in 2008, with Sébastien Bidault and his partner Anne Gibourg. Both are Burgundy native with Sebastien born in Puligny and Anne in Morey-Saint-Denis. The first vintage from the domaine was in 2000, with just 300 bottles of Gevrey-Chambertin to start with fruit bought from several local growers.

They are focused on quality at every level looking for purity, precision, and site expression from each of their wines. For them, this means hand harvesting from generally very old vines in some instances up to 100 years old with strict selection on fruit which sees them take anywhere up to 5-6 passes hand selecting only the best grapes. Not exactly a recipe that is going to make them millions but one that produces some wonderfully honest wines. 

From that mad-man Nicolas Potel this is no second thought, left-over grapes, I'll see what I can do, situation for his second label. After starting Domaine de Bellene in 2008, shortly after he launched the maison side working closely with the same growers and domains that Potel had built relationships with over the past 15 years, living and working in Beaune. Like his domaine, he chooses to focus on individual terroirs mainly from old vines (40 years old or older) only working with sites that are BIO certified or at the very least farmed according to the principles of lutte rasionee. This philosophy allows Nicolas to consistently produce the expressive, terroir-driven style that is his vision at affordable prices.

The entry-level red Burgundy comes from vineyards in the Côte de Beaune and Côte de Nuits. The vines range in age from 30 to 80 years and are farmed sustainably. The major part of this wine is matured in barriques and the remainder is done in stainless steel. This maintains a pure style with bright fruit and a fine texture. 

This looks great in 2022! A heady mix of red and black cherry, some ground sweet spice and bit of black pepper, savoury elements winking at you behind the plush fruit profile. Lovely drive of fruit that rushes your palate slowly fading away revealing a little savoury goodness in some darker spice and fresh crushed herb notes. A great combo of freshness, soft juicy fruits and fine boned structural elements woven in. 

Glowing purple, an exuberant nose, with abundant juicy dark berry fruit energy. All destemmed. A large jug of this would go down handsomely of a summer's evening. Excellent fruit-acid balance, some blackcurrants at the back. Lovely. JASPER MORRIS MW

An expressive nose of poached plum, violet and earth gives way to racy and well-detailed flavors that conclude in a mildly austere sneaky long finish. Note that the supporting tannins are sufficiently supple such that this could be approached upon release. BURGHOUND 

Deep colour, a glossy purple. Ripe, plush and fruitful. Nice undertow of spice, but the array of dark fleshed fruit is what come across most prominently, it's well rounded and fulsome but the underpinned by fresh acidity and fine, sweet tannins. Nice wine. Some airy, spring forest aromas, little poke and prod of minerality, a subtly sappy feel. Yeah, nice wine! 

The family's winemaking history goes back centuries, but it was Vincent Girardin who really put the name on the international map during the late 20th century, gaining a reputation for crafting expressive, polished wines — particularly from the Côte de Beaune, with a focus on Puligny-Montrachet, Meursault, and Chassagne-Montrachet.

Today, under the guidance of a new generation and a talented team led by Eric Germain (long-time winemaker), Maison Vincent Girardin continues to produce elegant, terroir-driven wines. The philosophy is built around respect for the vineyard, using sustainable farming practices and minimal intervention in the winery to let each site speak clearly.

The nose is vibrant and alluring, revealing aromas of red cherries, raspberries, and wild strawberries, layered with delicate floral notes of violets, subtle earthy nuances, and a hint of spice. On the palate, it is medium-bodied and elegantly textured, with silky tannins and bright acidity enhancing the flavors of juicy red berries, a touch of licorice, and a refined mineral edge. The finish is smooth, fresh, and well-balanced, making it a versatile and food-friendly choice.

Olivier Morin took over the family business in 1992, after a first life spent in the music world. The 14ha domaine is currently undergoing organic certification. When he took over, his parents were making just their three appellations: Aligoté, plus Chitry of both colours. The continuity of this approach is reflected in Olivier's 'Constance' cuvées, to which he has added an old-vine Bourgogne Chitry white called Olympe, after the original owner of the vines, and a single vineyard red, Vau de Puits. Olivier Morin likes a long slow fermentation for the whites, using natural yeasts. The reds are vinified without sulphur until after the malolactic fermentation. JASPER MORRIS, Inside Burgundy

2020 Constance rouge Honest and delicious medium bodied Pinot Noir. Generous palate, red berries and delicate tannins. Earthy and savoury finish. Grown on Kimmeridgian limestone terroir. Outstanding value for quality with plenty of personality.

Honest and delicious medium bodied Pinot Noir. Generous palate, red berries and delicate tannins. Earthy and savoury finish. Grown on Kimmeridgian limestone terroir. Outstanding value for quality with plenty of personality. 

Young Philippe Collotte is one of the several new stars of Marsannay. ROBERT PARKER JR, The Wine Advocate.

Depth of aroma – to match the depth of colour – pure and floral too – that’s lovely. Hmm – what a lovely Bourgogne – not a wine of impact, rather one of melting, fluid, delicious flavour – just a beautiful Bourgogne – ‘we really want a Bourgogne that’s easy to approach and has lovely pinot fruit…” BILL NANSON, Burgundy Report

The Collottes have been grape growers in Marsannay for four generations, but it wasn’t until 1981 that a young, 16 year-old Philippe Collotte bottled the first wine under the name of Domaine Collotte. He subsequently leased some mature vineyards of about 40 years of age in both Gevrey-Chambertin and Chambolle-Musigny, to further expand the domaine’s repertoire.

In 2013 Philippe was joined by his daughter Isabelle, who had just completed her viticulture and oenology studies at the Lycée Viticole de Beaune. Whilst Isabelle focusses particularly on the production of the domaine’s white wines, there is no doubt that her addition to the team has helped refine the quality of the wines across the board. 

100% de-stemmed with week long cold soak at 10c gradually raising temperature with pigeage for first half of ferment following by remontage for second half before pressing and ageing in 25% new oak for top reds. Rousseau Allegro barrels used for all wines to allow each terroir to express themselves consistently.