ABOUT THE PRODUCER
Pierre Mayeul is the story of three old friends united by the same passion for Burgundy and with a shared goal to produce high-quality wines where each cuvee beautifully represents the individual terroir and 'climat' of each appellation. Each with a long history of Burgundian winemaking they vinify their wines in an old castle in Ladoix and age the wines in barrels in cellars that date back to the 17th Century situated in the very heart of Beaune.
The grapes were gently pressed in a bladder press, after which the juice is settled for a day. Post-fermentation the wine is aged in 30% in French oak barriques, with regular stirring of the lees, and aged for a further 15 months.

TASTING NOTES
An elegant and complex wine with a beautiful bouquet of roasted nuts, honeyed pear, and vanilla custard. The palate is layered with flavours of creamy carbonara sauce, earthy wild mushrooms, and a hint of truffle oil. The wine's silky texture is balanced by bright acidity and finishes with a long, lingering note of toasted pumpkin seeds.

FOOD PAIRING 

Linguine carbonara with pancetta, parmesan cheese, and a creamy sauce, Creamy risotto with wild mushrooms and truffle oil, and Butternut squash soup with toasted pumpkin seeds and a dollop of crème fraîche. 

FRIARWOOD SAYS
The wine is a testament to Mayeul's dedication to sustainable farming and minimalist winemaking practices, resulting in a rich and complex wine.

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ABOUT THE PRODUCER
Pierre Mayeul is the story of three old friends united by the same passion for Burgundy and with a shared goal to produce high-quality wines where each cuvee beautifully represents the individual terroir and 'climat' of each appellation. Each with a long history of Burgundian winemaking they vinify their wines in an old castle in Ladoix and age the wines in barrels in cellars that date back to the 17th Century situated in the very heart of Beaune.

TASTING NOTES
The bouquet reveals an enticing fusion of crisp green apple, citrus blossom, and a whisper of minerality. Delicate oak ageing imparts hints of crème brûlée and toasted almond. This inviting Chardonnay is medium-bodied with a creamy texture and invigorating acidity. Tastes of juicy pear, lemon zest, and a touch of flintiness establish an elegant equilibrium, culminating in a smooth, enduring finale.

FOOD PAIRING
Experiment with this Chardonnay by serving it alongside cauliflower and Gruyère cheese gratin, where the nutty flavours will enhance the wine's fruity and creamy characteristics. Alternatively, try a pan-seared halibut with a citrus and herb salsa, or a Moroccan chicken tagine with preserved lemon and olives. This versatile wine also pairs beautifully with a rich butternut squash risotto.

See more from Pierre Mayeul

ABOUT THE PRODUCER
Pierre Mayeul is the story of three old friends united by the same passion for Burgundy and with a shared goal to produce high-quality wines where each cuvee beautifully represents the individual terroir and 'climat' of each appellation. Each with a long history of Burgundian winemaking they vinify their wines in an old castle in Ladoix and age the wines in barrels in cellars that date back to the 17th Century situated in the very heart of Beaune.

TASTING NOTES
Lovely complex nose of black fruit, lavender, cherry and cinnamon. The oak is subtle, adding a touch of vanilla to the layers. As a classic Pommard, the tannins are silky smooth, followed by a medium-body palate with flavours of tart cherry, liquorice and a hint of menthol. Perfectly balanced style, ending on a slightly oaky, long finish.

FOOD PAIRING
Coq au vin would be an obvious choice! Also pairs perfectly with couscous and tagine or a succulent roast duck!

See more from Pierre Mayeul

ABOUT THE PRODUCER
Pierre Mayeul is the story of three old friends united by the same passion for Burgundy and with a shared goal to produce high-quality wines where each cuvee beautifully represents the individual terroir and 'climat' of each appellation. Each with a long history of Burgundian winemaking they vinify their wines in an old castle in Ladoix and age the wines in barrels in cellars that date back to the 17th Century situated in the very heart of Beaune. Matured in 50 % new oak barrels, with a slow fermentation with batonnage during ageing for 15 months.

TASTING NOTES
This wine has a yellow-gold colour. The nose is intense, and precise, with fresh honey and fine, yellow fruits. The wood is discreet, showing itself as brioche bread. The attack is round, and juicy, with citrus flavours. Thanks to its bright acidity, the mid-mouth is fresh. The finish has a fleshy texture and the persistence is long; the purity of the fruit makes it for a luscious final.

FOOD PAIRING 
To be enjoyed with pan-fried scallops, filet mignon with morels, and Brie.

See more from Pierre Mayeul

ABOUT THE PRODUCER
Pierre Mayeul is the story of three old friends united by the same passion for Burgundy and with a shared goal to produce high-quality wines where each cuvee beautifully represents the individual terroir and 'climat' of each appellation. Each with a long history of Burgundian winemaking they vinify their wines in an old castle in Ladoix and age the wines in barrels in cellars that date back to the 17th Century situated in the very heart of Beaune.

TASTING NOTES
Spends 18 months in 50% new French oak barrels adding beautiful complexity. Dark cherry colour with concentrated fruit on the nose, revealing blackberry, violet, hazelnut and nutmeg. The onset on the mouth carries fleshy and supple tannins, followed by a crunchy and bold palate, finishing off on silky smooth persistent fruit. 

FOOD PAIRING
Deserves a robust meat dish such as game, prime rib or lamb.

FRIARWOOD SAYS
Will develop beautifully in the bottle for another 10 years.

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ABOUT THE PRODUCER
Pierre Mayeul is the story of three old friends with long-standing winemaking history in Burgundy. United by the same passion for this beloved region, they are committed to producing high-quality wines, where each cuvee beautifully represents the individual terroir and 'climat' of the appellation. Harvest is manual, followed by selective sorting to maintain quality control throughout production. Wines are vinified in an old castle in Ladoix and aged in barrels in cellars that date back to the 17th Century situated in the very heart of Beaune. 

TASTING NOTES
Complex nose of figs, dates, strawberry, creamy chocolate and bitter cocoa. The mouth is persistent and full-bodied with ripe tannins. A refined palate that is perfectly balanced and richly layered with concentrated yet fresh fruit and cocoa - everything is there! A supreme example of a Beaune 1er Cru. 

FOOD PAIRING
Succulent veal or rich boeuf bourgiognon would be excellent. A juicy steak with a herbaceous mushroom sauce would also make for an excellent pairing.

FRIARWOOD SAYS
If serving in its youth, we recommend decanting to enjoy its complexity fully. However, this wine is perfectly armed for ageing. Give it another few years for that extra wow factor.

See more from Pierre Mayeul

Pierre Mayeul is the story of three old friends united by the same passion for Burgundy and with a shared goal to produce high-quality wines where each cuvee beautifully represents the individual terroir and 'climat' of each appellation. Each with a long history of Burgundian winemaking, they vinify their wines in an old castle in Ladoix and age the wines in barrels in cellars that date back to the 17th Century situated in the very heart of Beaune.

TASTING NOTES
Bearing a dark ruby hue, an intoxicating aroma of wild blackberries, spicy undertones, clove notes and a whisper of raspberry reduction permeate the senses. The palate presents an exquisite tapestry of opulent dark fruits laced with nuances of espresso and a dash of black pepper. The well-integrated tannins lend a perfect depth to the vivacious fruit character, orchestrating a harmonious, velvety finish that echoes long after the final sip.

FOOD PAIRING
This delightful offering will impeccably accompany a sumptuous beef Wellington wrapped in truffle-infused mushroom duxelles, or a game pheasant adorned with a rich dark cherry sauce. A truffle and mushroom risotto or venison loin with a dark fruit compote will also provide an exceptional culinary pairing, ensuring a memorable Burgundian feast.

FRIARWOOD SAYS
Sourced from the esteemed Gevrey Chambertin appellation, a region known for producing some of Burgundy's most robust and age-worthy Pinot Noirs, the 2019 iteration truly reflects the elegance and finesse typical of this illustrious appellation. Its complex flavour profile and refined structure encapsulate the exceptional conditions of the vintage, making it a wine worth savouring and cellaring. It's a vivid testament to the meticulous craft that Pierre Mayeul pours into every bottle.

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ABOUT THE PRODUCER
Pierre Mayeul is the story of three old friends united by the same passion for Burgundy and with a shared goal to produce high-quality wines where each cuvee beautifully represents the individual terroir and 'climat' of each appellation. Each with a long history of Burgundian winemaking they vinify their wines in an old castle in Ladoix and age the wines in barrels in cellars that date back to the 17th Century situated in the very heart of Beaune.

TASTING NOTES
The nose of this Meursault 1er Cru "Goutte d'Or" captivates with its enticing aromas of ripe golden apple, quince, and white flowers, while delicate notes of toasted brioche and nutmeg hint at the meticulous oak ageing. On the palate, this luxurious Chardonnay impresses with its rich texture, well-balanced acidity, and complex, layered profile. Flavours of grilled pineapple, apricot, and a touch of buttered toast intermingle with a subtle minerality, leading to a long, opulent finish.

FOOD PAIRING
This refined white Burgundy pairs well with sophisticated dishes such as butter-basted turbot with truffled potato purée, seared foie gras with poached pear, lobster bisque garnished with caviar, or a succulent veal chop accompanied by a creamy morel mushroom sauce.

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ABOUT THE PRODUCER
Pierre Mayeul is the story of three old friends united by the same passion for Burgundy and with a shared goal to produce high-quality wines where each cuvee beautifully represents the individual terroir and 'climat' of each appellation. Each with a long history of Burgundian winemaking they vinify their wines in an old castle in Ladoix and age the wines in barrels in cellars that date back to the 17th Century situated in the very heart of Beaune.
Maturity in 100% new oak barrels, and slow fermentation with batonnage being used for ageing on lees for 18 months.

TASTING NOTES
This wine has a bright white-gold colour. The nose is frank and intense, with notes of exotic fruits, pepper, white flowers, and a hint of lime. The wood is very well integrated and brings a very good tension to the wine. In the mouth, the attack is powerful and energetic at the same time, with a tangy perception that gives a lot of freshness. The mid-mouth is dense and very fruity. The finish is juicy, with a saline tip that gives great persistence. A wine with extremely good ageing potential.

FOOD PAIRING 
To be enjoyed with flambé prawns, a veal chop, salmon in a salt crust, a Bresse poultry and its juice, a stuffed capon, and foie gras with figs.

See more from Pierre Mayeul

ABOUT THE PRODUCER
Pierre Mayeul is the story of three old friends united by the same passion for Burgundy and with a shared goal to produce high-quality wines where each cuvee beautifully represents the individual terroir and 'climat' of each appellation. Each with a long history of Burgundian winemaking they vinify their wines in an old castle in Ladoix and age the wines in barrels in cellars that date back to the 17th Century situated in the very heart of Beaune.

TASTING NOTES
The elegant nose of dark cherries, blackberries, and delicate violets captivates the senses, while whispers of leather, earth, and truffle add complexity. The sophisticated oak ageing reveals notes of cedar and baking spices. On the palate, this Grand Cru enchants with a whole body, firm yet refined tannins, and beautifully balanced acidity. A symphony of flavours, including black currants, plums, and a hint of dark chocolate, culminating in a long, memorable finish.

FOOD PAIRING
To honour this outstanding wine, pair it with indulgent dishes such as a butter-basted filet mignon with a red wine reduction, or a truffle-infused risotto showcasing wild mushrooms and aged Parmesan. The wine's depth of flavour and structure also makes it a superb partner for a roasted rack of lamb with a rosemary and garlic crust, or a sumptuous duck confit with a side of parsnip puree & sautéed greens.

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