Burgundy produces some of the most distinctive and site-specific wines in the world — from a narrow strip of hillside in eastern France that runs roughly 30 miles from Dijon to Chagny. The guides below cover the two main slopes, the appellations within them, and the language you’ll encounter when reading about the wines.
A guide to the appellations, villages, and people behind the wines.
Côte de Beaune
Meursault, Pommard, Beaune, Volnay, Pernand-Vergelesses — the southern slope and its appellations.
Côte de Nuits
Gevrey-Chambertin, Morey-Saint-Denis, Chambolle-Musigny, Vosne-Romanée — the northern slope.
Burgundy Wine Glossary
Premier Cru, lieu-dit, négociant, élevage — the terms that come up when you start reading about Burgundy.
Burgundy vignerons we work with
Le Grappin
Andrew and Emma Nielsen. Wines from specific, organically farmed parcels across Burgundy and Beaujolais, made and bottled by hand.
Domaine Amiot et Fils
Ten generations in Morey-Saint-Denis since 1702. Named Vigneron de l’Année 2026 — Bourgogne by the Guide Hachette des Vins.
Domaine Charlopin-Tissier
Yann Charlopin and Justine Tissier brought two family vineyard holdings together in 2013. Gevrey-Chambertin winery with vineyards across the Côte de Nuits and the Côte de Beaune.
Domaine Buisson-Battault
Fifth-generation family domaine in Meursault. Farming the same plots since the 1920s, across fourteen appellations from Bourgogne to Premier Cru.
Mark Haisma
Australian-born, trained at Yarra Yering in Victoria. Based in Gevrey-Chambertin since 2007. Named one of Tim Atkin’s Top 25 Producers to Watch.
