Wed 12 Feb 2014

Burgundian Cellars: Tollot-Beaut


Tollot-Beaut have very attractive cellars, although quite recent.


Still, the black alcohol-loving fungus has colonised the pillars and wine bins.

Tollot-Beaut bins

We will be selling their lovely 2012s in our opening offer.

Toby Morrhall
Society Buyer for Burgundy

The Society’s opening offer of 2012 red and white Burgundy will be available from 17th February.

Edit (17/2/2014): This offer is now available.


  1. Guy Dennis says:

    I’m a fan of Tollot-Beaut. I’ve been struck by how they can age (I’ve enjoyed savigny Lavieres from 93 and 83 in the last couple of years – both excellent, despite being modest wines), and also think they’re great value, and very enjoyable young, too. An 07 GC red a year ago was fabulous.

    But can I ask a question? Someone who works in Burgundy told me that Natalie Tollot, while making great wines, had changed the wine-making a bit in recent years (perhaps to make them more approachable when young, or more fruity – I’m not sure), and so you can’t assume that more recent vintages will age like the 93 and 83 (and some other v old ones I’ve had). It will remain to be seen.

    Do you know if there’s anything in this? I know that the Wine Soc doesn’t generally recommend drinking modest Burgundy when it’s, say, 20 years old, and quiet understandably, as it’s a bit of a crap shoot.

    But I’d be interested to hear if T-B have changed things much. I myself don’t have the ability to taste a 2 to 5-year-old Burgundy and have any sense of what it might be like a decade later, I confess.

    • Toby Morrhall says:

      Dear Guy,

      Thanks for your post. My own impression is that if anything the wines are better than they used to be. I checked with Roy Richards, their UK agent since 1980, and he agrees. He reckons the yields are now smaller than they used to be. 1982 and 1986 were high yields there. Now they are much lower. For wines of fairly modest pricing it is the quality of their viticulture and relatively low yields/price ratio that sets them apart.

      The vintages you quote are very low-yielding vintages, 1983 because of the rot, and 1993 is a very slow-maturing vintage of the highest quality. But an excellent recent vintage like 2010 would last like a 1993, suggests Roy. By the way Nathalie doesn’t make the wine – she is in charge of sales; there is a large family group who would jointly make the decisions.

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