The Art of the Vine, Shared

The lay of the land

Burgundy runs as a thin ribbon from Chablis in the north down toward Lyon, with its heart on the Côte d'Or — the "golden slope" just south of Dijon, where the Côte de Nuits (great reds) gives way to the Côte de Beaune (great whites and fine reds).

Burgundy, north to south

The Côte d'Or in detail

A stylised guide to how the regions and villages line up, north to south — not drawn to scale.

The quality ladder

Burgundy is classified by place, not by brand — the more precisely a wine names its origin, the higher the tier. (Figures are approximate, region-wide.)

Villages worth knowing

Côte de Nuits — the great reds

• Gevrey-ChambertinPowerful, structured, deep reds; more Grands Crus than any other commune.
• Chambolle-MusignyThe most delicate and perfumed reds of the Côte — silk and florals.
• Vosne-RomanéeThe most prestigious red-wine village on earth; sumptuous and spiced.
• Nuits-Saint-GeorgesFirmer, earthier, more robust — savoury and sturdy.

Côte de Beaune — the great whites (and fine reds)

• PommardBurgundy's most muscular, tannic reds; built to age.
• VolnaySilky, red-fruited, elegant — the graceful counterpoint to Pommard next door.
• MeursaultRich, rounded, nutty whites; the most generous of the great white villages.
• Puligny-MontrachetPrecise, mineral, tautly structured whites — the Chardonnay benchmark.

A tip you can taste: Pommard vs Volnay (power vs grace in red) and Meursault vs Puligny (richness vs precision in white) — neighbours that make "terroir" tangible.

Reading a Burgundy label

Most labels tell you four things. Once you can find them, you can place almost any bottle:

• Who made itA "Domaine" grows its own grapes; a "Maison" / négociant also buys grapes or wine from others. Both can be superb.
• Where it's fromThe appellation is the key line — region (Bourgogne), village (Meursault), or village + 1er/Grand Cru + vineyard. More specific means a higher tier.
• The vintageThe year the grapes were grown — Burgundy vintages vary, which is half the fascination.
• MonopoleIf you see this word, one owner holds the entire named vineyard.

Say it with confidence

• Beaune — "bone"
• Meursault — "mur-SO"
• Puligny-Montrachet — "poo-lee-NYEE mon-rah-SHAY"
• Gevrey-Chambertin — "zhev-RAY shahm-bair-TAN"
• Vosne-Romanée — "vone roh-mah-NAY"
• Nuits-Saint-Georges — "nwee san ZHORZH"
• Chambolle-Musigny — "shahm-BOL moo-see-NYEE"
• climat "klee-MAH" · terroir "tair-WAHR" · cuvée "koo-VAY" · négociant "nay-go-see-AHN" · vigneron "veen-yuh-ROHN"

A plain-language glossary

• TerroirThe whole sense of place — soil, slope, climate — that a wine expresses.
• ClimatA single named, legally defined vineyard plot; Burgundy's climats are recognised by UNESCO.
• Lieu-ditA traditional named parcel of land (may or may not be a classified climat).
• CruLiterally "growth" — a ranked vineyard site (Premier Cru, Grand Cru).
• ClosA vineyard enclosed by a (usually stone) wall — the name often endures even where the wall has gone, as in Clos de Vougeot or Clos de Bèze.
• DomaineAn estate that grows and bottles its own grapes.
• Négociant / MaisonA house that buys grapes, must, or wine to raise and bottle under its name.
• Vigneron "veen-yuh-ROHN"A wine-grower who both tends the vines and makes the wine — the grower-producer Burgundy reveres, as opposed to a négociant who buys in fruit or wine.
• MonopoleA vineyard owned entirely by one producer.
• ÉlevageThe "raising" of a wine after fermentation — barrel ageing and care before bottling.
• Côte d'OrThe "golden slope" — Burgundy's heart, split into Côte de Nuits (north) and Côte de Beaune (south).

A word on bubbles

Champagne is a place, not a synonym for sparkling wine. Only sparkling from the Champagne region of France — made by the traditional method, with its second fermentation in the bottle — may be called Champagne. Everything else is sparkling wine by another (often lovely) name.

Sparkling that isn't Champagne

• Crémant de BourgogneBurgundy's own traditional-method sparkling — the same method as Champagne, made here from Chardonnay and Pinot Noir. Frequently wonderful value. Say "kray-MAHN."
• ProseccoItalian, from the Veneto, mostly the Glera grape and made in a pressurised tank rather than the bottle. Softer, fruitier, frothier — a different thing entirely, and never "Champagne."
• CavaSpain's traditional-method sparkling — bottle-fermented like Champagne, but its own grapes and place.

Reading a Champagne label

• BrutDry — the most common style, with just a whisper of sweetness. Say "broot." Drier still: Extra Brut, then Brut Nature.
• Brut NatureAlso "Brut Zéro" or "pas dosé" — no sugar added at the end, so the driest, purest style. (Not to be confused with "natural wine," which is a separate, broader low-intervention idea.)
• Blanc de Blancs"White from whites" — made only from white grapes (in Champagne, all Chardonnay). Fine, precise, age-worthy. Say "blahn duh BLAHN."
• Blanc de Noirs"White from blacks" — a white sparkling pressed from black grapes (Pinot Noir and/or Meunier). Rounder, often richer.
• DosageThe small amount of sugar added just before the cork goes in, which sets the final sweetness. Say "doh-SAHZH."

Côte d'Or vintage guide

Burgundy is a patchwork of tiny appellations, so vintage character shifts year to year and even village to village — treat the calls below as general guidance, and remember that skilled growers make lovely wine in "lesser" years. One reassurance for white buyers: the premature-oxidation ("premox") problem that shortened many late-1990s and 2000s whites is now largely understood and addressed, so recent whites cellar far more dependably — though provenance still matters.

Vintage	Character	Reds	Whites
2010 ★	Classic, pure, finely balanced	Cellar / classic	Drink now
2011	Softer, forward, earlier-drinking	Drink now	Drink now
2012	Tiny crop, concentrated reds	Approachable	Drink now
2013	Cool; bright acidity, structured	Approachable	Drink now
2014 ★	Fresh, precise; benchmark whites	Approachable	Drink now / hold
2015 ★	Ripe, deep; great reds	Cellar / classic	Drink now
2016	Frost-reduced, elegant, high quality	Hold	Approachable
2017 ★	Generous, charming; lovely whites	Approachable	Drink now / hold
2018	Warm, ripe, opulent	Approachable	Drink now
2019 ★	Concentrated yet fresh; excellent both	Hold	Hold
2020 ★	Energetic; superb whites	Cellar / classic	Hold
2021	Frost-hit, cool, classic; elegant	Approachable	Approachable
2022 ★	Sunny but balanced; very good both	Hold	Hold / approachable
2023	Abundant, pure, fresh, drinkable	Approachable	Approachable

★ marks the most celebrated recent years: 2015 and 2019/2020 for reds; 2014, 2017, 2020 and 2022 for whites; 2010 as an all-round classic. As of 2026, 2023 is the most recent vintage broadly in bottle. Calls are approximate — reasonable critics differ by a band, especially for reds around 2010 and 2015.

Starting a cellar

You don't need a grand cellar to enjoy Burgundy properly — a thoughtful two dozen bottles is a joy, and will teach you more than any book. A few principles:

• Buy in twos and threesSo you can open one now and follow the same wine as it evolves over a few years — the single best way to learn.
• Balance "drink" and "keep"Most of a starter cellar should be ready to enjoy; lay down only a few bottles for the long haul.
• Spread it outA mix of whites and reds, several villages, and the odd premier cru — breadth teaches more than depth early on.
• Don't over-invest earlyLearn your own taste on village and premier cru wines before chasing grand cru or trophy names.

A first two dozen (a template, not a rule)

• Everyday whites — 6Mâconnais, Saint-Aubin, and village Chablis from a good grower: bright, affordable, food-friendly.
• Everyday reds — 6Marsannay, Savigny-lès-Beaune, and a top grower's Bourgogne Rouge: real Burgundy character without the price.
• Village wines to cellar — 6A Meursault or two and a Gevrey-Chambertin — the heart of the region, worth a few years' patience.
• A little ambition — 4One or two premier crus to lay down, in pairs so you can taste their progress.
• Occasion bottles — 2Something special for a milestone — the wines that started your fascination.

A who's who of producers

The names can feel like a wall when you start. Here are producers worth knowing — a handful of legends you'll mostly admire from afar, and a longer list of excellent growers you can realistically find and enjoy.

The icons — allocation-only or auction-priced

• Domaine de la Romanée-Conti (DRC)Vosne-Romanée grand cru monopoles — the global benchmark for red Burgundy.
• Domaine Leroy / Lalou Bize-LeroyVosne-Romanée, biodynamic — the most sought-after (and priciest) domaine at auction.
• Domaine LeflaivePuligny-Montrachet — the reference point for grand cru white Burgundy.
• Coche-DuryMeursault — cult, mineral, ageless whites; a legendary Corton-Charlemagne.
• Domaine Armand RousseauGevrey-Chambertin — benchmark Chambertin and Clos de Bèze.
• Domaine Georges RoumierChambolle-Musigny — sublime Bonnes-Mares and Musigny.
• Domaine Comte Georges de VogüéChambolle-Musigny — the largest holding of Le Musigny.
• Raveneau & Vincent DauvissatChablis — the two names that define age-worthy grand cru Chablis.

Brilliant & buyable

• Domaine Robert ChevillonNuits-Saint-Georges — classic, structured NSG at fair prices; a village benchmark.
• Domaine Sylvain PatailleMarsannay — brilliant-value reds and cult Aligoté from a rising village.
• Domaine Hubert LamySaint-Aubin — precise, energetic whites and a leader against premox; strong value.
• Domaine Bruno ClairMarsannay / Gevrey — a wide, reliable range of characterful reds.
• Domaine Michel GrosVosne-Romanée — polished reds, including an accessible Vosne monopole.
• Domaine Tollot-BeautChorey / Aloxe / Beaune — dependable, generous reds; classic everyday value.
• Domaine Chandon de BriaillesSavigny / Pernand — elegant whole-cluster reds from underrated appellations.
• Pierre-Yves Colin-MoreyChassagne-Montrachet — sought-after, tense whites across many appellations.
• Maison Joseph DrouhinBeaune — a reliable house spanning entry-level to grand cru, reds and whites.
• Maison Louis JadotBeaune — consistent at every level; a great way to taste across the map.
• Domaine William FèvreChablis — the reference large domaine for grand cru Chablis; widely available.
• Jean-Marc BrocardChablis — dependable, well-priced village-to-grand-cru Chablis.

The 33 Grands Crus

Grand Cru is the summit of the Burgundy ladder — roughly 1–2% of all the wine, from a small number of legendary vineyards so distinguished that each is its own appellation. There are 33 in all: 24 in the Côte de Nuits (almost all red), 8 in the Côte de Beaune (mostly white), and 1 in Chablis.

Pinot Noir (red)    Chardonnay (white)    both

A note on the number: Chablis Grand Cru counts as one appellation (it holds seven climats). The total reaches 33 only if "Charlemagne" is counted as its own AOC alongside Corton-Charlemagne — in practice it's no longer used, so some references say 32. Either way, these are the wines.

Chablis

• Chablis Grand CruSteely and mineral; one appellation across seven climats (Blanchot, Bougros, Les Clos, Grenouilles, Preuses, Valmur, Vaudésir).

Côte de Nuits

Gevrey-Chambertin

• ChambertinPowerful, structured, profound.
• Chambertin-Clos de BèzePeer of Chambertin; may be sold under that name.
• Chapelle-ChambertinLighter, floral, elegant.
• Charmes-ChambertinSupple and charming; the largest.
• Griotte-ChambertinTiny; silky, cherry-scented.
• Latricières-ChambertinFirm, mineral, structured.
• Mazis-ChambertinRobust and ageworthy.
• Mazoyères-ChambertinOften sold as Charmes-Chambertin.
• Ruchottes-ChambertinSmall, refined, mineral.

Morey-Saint-Denis

• Clos de la RocheRobust and ageworthy; the largest here.
• Clos Saint-DenisDelicate, perfumed, refined.
• Clos des LambraysA near-monopole; silky and perfumed.
• Clos de TartA single-owner walled monopole.
• Bonnes-MaresStraddles Morey-Saint-Denis and Chambolle-Musigny.

Chambolle-Musigny

• MusignySilken and profound — and the Côte de Nuits' only white Grand Cru.

Vougeot

• Clos de VougeotLarge and walled, with many owners and many styles.

Flagey-Échezeaux

• ÉchezeauxLarge, perfumed, variable.
• Grands ÉchezeauxRicher and deeper than Échezeaux.

Vosne-Romanée

• Romanée-ContiA DRC monopole; the most coveted wine on earth.
• La RomanéeFrance's smallest AOC; a monopole.
• La TâcheA DRC monopole; exotic and profound.
• RichebourgOpulent, powerful, velvety.
• Romanée-Saint-VivantElegant, silky, perfumed.
• La Grande RueA monopole sitting between the icons.

Côte de Beaune

The Corton hill — Ladoix, Aloxe-Corton & Pernand-Vergelesses

• CortonThe Côte de Beaune's great red (with a little white) — its only major red Grand Cru.
• Corton-CharlemagnePowerful, mineral, ageworthy white.
• CharlemagneA now-defunct white AOC, in practice declared as Corton-Charlemagne.

The Montrachet hill — Puligny- & Chassagne-Montrachet

• MontrachetOften called the greatest dry white on earth.
• Chevalier-MontrachetElegant, mineral, precise (Puligny).
• Bâtard-MontrachetRich and powerful; straddles both villages.
• Bienvenues-Bâtard-MontrachetRefined; within Puligny.
• Criots-Bâtard-MontrachetThe smallest; delicate (Chassagne).

Serving Burgundy

Temperature

Whites show best lightly chilled, around 10–13°C — cool enough to refresh, not so cold that it mutes a fine wine (over-chilling hides Meursault's richness). Reds are lovelier a touch cool, around 14–16°C, below a warm room; twenty minutes in the fridge before pouring a red does wonders.

Glassware

A wide, generous bowl — the classic "Burgundy" shape — gathers Pinot Noir's perfume and flatters the whites just as well. One good universal glass is all you need; the size of the bowl matters far more than the price.

Decanting & older bottles

A young red enjoys a short decant or a good swirl to open up. Older wines are fragile: open them gently, and it's often best to pour straight into the glass and let them unfold rather than risk a vigorous decant. With age, less is more.

At the table

A Burgundian rule of thumb: what grows together goes together. A few natural matches —

• Chablis & steely whitesOysters, shellfish, and fresh goat cheese.
• Meursault & richer whitesPoultry in cream, lobster, richer fish, mushrooms.
• Village whites & AligotéGougères and the aperitif hour.
• Volnay, Chambolle & gentler redsRoast chicken, duck, charcuterie, anything with mushrooms.
• Pommard, Gevrey & structured redsBeef, game — and, famously, a ripe Époisses.

The classics of the region

To eat the way Burgundy does: gougères (warm cheese puffs), œufs en meurette (poached eggs in red-wine sauce), jambon persillé (parsleyed ham), escargots de Bourgogne, coq au vin and bœuf bourguignon, the great washed-rind Époisses, and, of course, moutarde de Dijon.

The cellar log

A record of every wine the circle opens — what we tasted, with a few notes to remember it by. It grows with each gathering, so the year reads back as one long conversation in the glass.

The reading shelf

• Jasper Morris MW — Inside Burgundy (2nd ed., 2021)The definitive modern reference, village by village. If you buy one, buy this.
• Rajat Parr & Jordan Mackay — The Sommelier's Atlas of Taste (2018)The friendliest way in — teaches how each village actually tastes.
• Matt Kramer — Making Sense of Burgundy (1990)The clearest explanation ever written of why Burgundy's terroir logic exists. Timeless and readable.
• Remington Norman & Charles Taylor MW — The Great Domaines of Burgundy (3rd ed., 2010)Domaine-by-domaine portraits — who makes what, and why.
• Clive Coates MW — The Wines of Burgundy (2008)Encyclopedic on terroir and vintages; a serious backbone.
• Allen Meadows — The Pearl of the Côte (2010)A deep study of one village, Vosne-Romanée — a model for learning a commune in depth.
• Maximillian Potter — Shadows in the Vineyard (2014)Narrative non-fiction (the DRC plot) — a gripping, unintimidating way in.

Watch & listen

Films

• A Year in Burgundy (2013)Follows Côte d'Or families through a full growing season — the most on-topic film for us.
• SOMM / SOMM: Into the Bottle (2012 / 2015)An accessible look at the fine-wine world and how wine is understood.
• Mondovino (2004)The politics and globalisation of fine wine — good for conversation.

Podcasts

• I'll Drink to That! (Levi Dalton)Long-form interviews with a huge roster of Burgundy vignerons — the deepest archive there is.
• Wine for Normal PeopleSerious but welcoming, no snobbery — closest to our own spirit.
• GuildSomm PodcastRigorous deep-dives; skews professional but excellent.

Spring Week in Beaune

The founding year culminates in an immersive week in Burgundy — domaine visits, private tastings, cellar dinners, and the wines of the Côte d'Or at the source. Dates and details will appear here as they firm up; to hold a place, write to hello@burgundycircle.com.

Where to stay

• Hôtel Le Cep & SpaFive-star in the historic centre; Renaissance courtyards and a spa. The in-town luxury anchor.
• Hostellerie de LevernoisRelais & Châteaux in parkland ~4 km out, with Michelin dining. Tranquil; a car helps.
• Najeti Hôtel de la PosteClassic, central four-star on the ramparts — comfortable and dependable.
• Hôtel des RempartsFour-star in 17th-century townhouses around a cobbled courtyard — characterful, gentler pricing.
• La Maison d'Olivier Leflaive (Puligny, ~12 km)Hôtel-restaurant run by the Leflaive wine family — not in town, but a perfect wine-immersion night.

The little black book

A starting list for Beaune — please confirm days and reservations before you go, and add your own discoveries. (Links open each place's own website, or a map where we don't yet have one.)

Taste & buy

• Athenaeum de la Vigne et du VinLandmark wine bookshop and bottle shop by the Hospices — books, maps, glassware, wine.
• Mes BourgognesSerious small shop representing 60+ estates; strong for growers.
• VivavinLong-established, curated toward smaller producers.
• Mon MillésimeBack-vintage and cellar-worthy bottles.
• La Fromagerie Alain HessA cheese shop with a well-chosen Burgundy cave below — perfect for pairing.

Cellars open to visit (central Beaune)

• Maison Joseph DrouhinBy-appointment tours of the historic cellars, with tastings.
• Bouchard Père et FilsVisits and tastings around the Château de Beaune and its rampart cellars.
• Patriarche Père & FilsVast former-convent cellars with an accessible self-guided tasting tour.
• Bouchard Aîné & FilsCentral house with structured guided tours and themed tastings.

To eat

• L'ÉpinetteA circle favorite.
• Le Bistro de l'HôtelSpecial occasion — polished cooking, a serious Burgundy list.
• Loiseau des VignesSpecial occasion — Bocuse lineage, a wide wine-by-the-glass program.
• Caves MadeleineConvivial communal-table bistro, seasonal cooking. Book ahead.
• Ma CuisineCult classic for Burgundian dishes and a legendary cellar. Small — reserve.
• Le P'tit ParadisTiny, traditional, generous regional cooking.
• La CibouletteReliable regional cooking with vegetable-forward options.

One more Michelin-starred table worth a look: Le Carmin — confirm opening days before booking.

Visiting a domaine

A cellar visit is a privilege, not a shop stop — and it's exactly the kind of unhurried, question-led encounter the circle is built around. A little grace goes a long way:

• Book ahead, arrive on timeMost domaines receive by appointment only, in small numbers. Punctuality matters at a working estate.
• SpitIt's expected and professional when tasting through many wines — no one thinks less of you; quite the opposite.
• Go easy on scentSkip perfume and strong hand cream — they interfere with everyone's ability to smell the wine.
• Ask about the work, not the scoresQuestions about the farming, the vintage, and how a wine was made are always welcome. Genuine curiosity is the best gift a guest brings.
• Follow the vigneron's leadTaste in the order poured, let them set the pace, and don't overstay your welcome.
• Buying is appreciated, not requiredIf you love something, ask whether you can buy it or how to find it — but there's no obligation.

Many top domaines receive only the trade or by personal introduction — part of what the circle's relationships are for.

The Wellness Collection

Burgundy rewards slowness. This is our handbook for living beautifully here between tastings — spas and thermal waters, yoga in the vines, recovery after long walks, and quiet places to think. We've grouped it six ways: Restore, Move, Recover, Nourish, Reflect, and Connect. Every place here is one we've confirmed; each link opens the venue's own page.

Restore

Luxury spas, thermal waters, and hammams for a true half-day of recovery.

• Spa Marie de Bourgogne — Hôtel Le CepBeaune's flagship: sauna, hammam, cryotherapy, flotation, Ayurvedic programs, and luxury massage.
• Spa NUXE — Cèdre BeauneA beautiful vaulted stone-cellar spa with signature NUXE treatments and couples experiences.
• Spa Sisley — Hostellerie de LevernoisAbout ten minutes out; one of the area's most luxurious hotel spas.
• Valvital — Thermes de SantenayHistoric thermal baths ~20 minutes away: mineral pools, hydrotherapy, and day cures.
• Sof't DétenteJust outside town — hammam, balneotherapy, and massage packages.
• LouisyA boutique spa in central Beaune — hammam, sauna, and couples massage in a vaulted setting.
• Rêve de Bien-ÊtreA local favourite nearby — hammam, sauna, balneotherapy, and facials.

Move

Yoga and gentle movement — several with a vineyard or retreat feel — and the simplest pleasures of all: walking and cycling the vines.

• Yoga MagaOur favourite — a retreat atmosphere with gentle and outdoor classes in a vineyard setting.
• YogâmeA small downtown studio — Vinyasa and gentle yoga.
• Yoga Beaune (CYOSA)Traditional yoga, Qi Gong, and workshops.
• Yoga de l'ÊtreSound yoga, breathwork, and meditation.
• Bloom StudioYoga, Pilates, and functional movement.
• Nicole Decourcelles · VedaRosaAyurveda, yoga, and naturopathy with individual coaching.
• Walk & ride the vinesVineyard walks around Pommard, Volnay, Savigny, and Aloxe-Corton, or cycle the Voie des Vignes — no tasting required, just beauty.

Recover

For members here a little longer — cryotherapy and skilled hands after long walks and rides.

• Beaune CryoWhole-body cryotherapy, pressotherapy, and recovery sessions.
• Relax' Form — Caroline MassonSports massage, reflexology, and prenatal massage.
• Clément BonneauDeep-tissue, craniosacral work, and Pilates.
• Margaux MassagesRenata lymphatic drainage, deep tissue, and prenatal massage.
• Aurélie MuskovacThai massage, Tui Na, and Qi Gong.
• Élodie RigaudHolistic and pregnancy massage.

Nourish

Eat and restore the Burgundian way.

• Centre Ayurvédique Marie de BourgogneAyurvedic consultations, meditation, healthy meals, and wellness programs — a slower, restorative pace.
• The Saturday marketCheese, fruit, bread, honey, and flowers — the loveliest way to eat close to the land.
• Slow, seasonal tablesA long market lunch, a cheese tasting, a vineyard picnic, or a cooking class with market ingredients — see the Beaune black book for our favourite tables.

Reflect

Quiet corners to read, think, and simply be.

• The ramparts walkTree-lined old city walls circling the town — best in the early morning.
• Collégiale Notre-DameA cool, still Romanesque church a few steps from Place Carnot.
• Vineyard overlooksA bench above Pommard or Aloxe-Corton at golden hour, a Burgundy book in hand — an afternoon well spent.

Connect

The loveliest days here are shared. A template for a restorative day together:

Morning — gentle yoga in the vines at Yoga Maga.  Midday — a long market lunch or a picnic among the vineyards.  Afternoon — a spa half-day at Le Cep, or a massage.  Evening — a glass of Burgundy as the light turns gold on the limestone, and dinner only when you're hungry. There is no rush in Beaune.

Questions & answers

• How do I RSVP?On the Calendar & RSVP tab — fill in the short form, one per gathering. Your first name then appears in that evening's "who's coming."
• How many can come to each evening?We keep them intimate: eight per evening, and six for Spring Week. Places go to the first to RSVP; if an evening is full, we'll add you to the waitlist and let you know the moment a spot opens.
• What if I can't make one?No need to worry — come to the evenings you can. Each stands on its own while building on the last.
• What happens at a gathering?Wednesdays, 6:30–8:30, at a wine shop around the city, led by a sommelier or seasoned professional, with cheese and charcuterie throughout. No prior knowledge is ever assumed.
• Do I need to bring anything?Just yourself and your curiosity — a notebook if you like to keep tasting notes.
• I have a dietary need or allergy.Tell us at hello@burgundycircle.com before the evening and we'll take care of it.
• How does Spring Week in Beaune work?The Beaune immersion is by invitation and kept very small; details are shared personally.
• Can I bring a guest?The circle is intimate and members-only, but we love meeting women who might join us — if you'd like to introduce a friend, write to us and we'll see what's possible.
• Who can join, and what does membership involve?Burgundy Circle is a women's circle, by application and referral. For any questions about membership, write to hello@burgundycircle.com.
• I've misplaced the members' passcode.Write to hello@burgundycircle.com and we'll send it along.