The Burgundy wine region is located in central east France and is an area of some 31,500 square kilometres running some 360 kilometres from Auxerre down to Mâcon and endures cold continental winters and warm summers. Many of the vineyards of the area were originally established by the monasteries but, following the French revolution, most of these were demolished and the vineyards broken up into smaller plots. This fragmentation has survived to the present day.
Burgundy is in some ways the most terroir-oriented region in France; immense attention is paid to the area of origin, and in which of the region's 400 types of soil a wine's grapes are grown. As opposed to Bordeaux, where classifications are producer-driven and awarded to individual chateaux, Burgundy classifications are geographically-focused. A specific vineyard or region will bear a given classification, regardless of the wine's producer. This focus is reflected on the wine's labels where appellations are most prominent and producer's names often appear at the bottom in much smaller text. The main Burgundy classifications, in descending order of quality, are: Grands crus, Premier crus, Commune or Village, and finally generic Bourgogne.
White, produced by Mommessin
(Chardonnay) - Fresh fruit flavours of citrus, apple, minerals and a hint of hazelnuts and flintiness.
White, produced by Mommessin
(Chardonnay) - A dry white burgundy with aromas of pears ,apples & citrus fruits. Crisp with a long finish.
White, produced by Mommessin
(Chardonnay) - A floral bouquet with ripe apple and citrus fruit flavours. Elegant Chardonnay with flavours of apple, pe... 
Red, produced by Domaine Jean-Marc Bouley
(Merlot) - Bouley’s Pommard 1er Cru Les Fremiers comes from a parcel with old vines on deep clay-limestone soil. The gra...
