{"title":"WALL OF BURGUNDY","description":null,"products":[{"product_id":"marquis-dangerville-volnay-1er-cru-champans","title":"2023 Domaine Marquis d’Angerville Volnay 1er Cru “Champans”, Burgundy, France","description":"\u003ch4\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eJacques D’Angerville’s non-interventionist winemaking, learned from his father, allowed these fine terroirs to be fully expressed. As he told Allen Meadows, “I want to do as little as possible to the wine. I want low yields and no signature.” After complete destemming, fermentation lasted 10 to 12 days, with a 12 to 18-month élévage in largely used barrels. To extract fine tannins, the cap was kept moist by twice-daily pump overs. Such methods not only broughtout the crus’ inherent nobility; they created wines of perfect balance and great aging ability.\u003c\/p\u003e\n\u003cp\u003eThough amazingly consistent, his wines shone brightest in top years. Vintages like 1990, 1996, 1999 and 2002 brought an extra dimension of expressiveness, leading to some of the greatest wines of Jacques’ career.\u003cbr\u003e\u003cbr\u003eThis signature cuvée from Marquis d’Angerville is one of our favorite wines from Volnay. Fruit for ‘Champans’ comes from a biodynamically farmed 1er Cru growing site and seriously reflects the unique place from which it comes. Elegant and sophisticated (like its winemaker), this bottle is loaded with flavors of fresh red fruit, forest floor, and crushed rocks.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe domaine started bottling its own production in the 1920s after the current Marquis’ grandfather, Sem d’Angerville, stood up to the negociants’ corrupt blending practices. As a result and in defiance of them, he became one of the first Burgundy domains to estate bottle their wines. Today the estate is led by Guillaume d’Angerville, farmed immaculately, and is producing some of the best wines in the entire Cote d’Or.\u003c\/p\u003e","brand":"Marquis D'Angerville","offers":[{"title":"Default","offer_id":46333186081057,"sku":"P-10027","price":239.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-3360.png?v=1692037601"},{"product_id":"domaine-mongeard-mugneret-bourgogne-hautes-co","title":"2023 Domaine Mongeard-Mugneret Bourgogne Hautes Côtes de Nuits “Les Dames Huguettes”, Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e100% Pinot Noir from vines that are an average of 35 years of age. All fruit is exclusively hand-harvested and carefully sorted. The wine is lowered into the cellar by gravity and put into new barrels in a proportion that varies according to the vintage. After a few months in barrels, the malolactic fermentation will transform the malic acid into lactic acid and thus reduce the acidity of the wine. The spring racking then makes it possible to rid the wines of the fine lees and to eliminate a large proportion of the carbon dioxide. Weekly topping-up ensures the barrels are fully filled, as any contact between the young wine and the air must be avoided. A second racking the following winter prepares the wines for bottling. The wine is aged in 1-year-old barrels.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe village of Vosne-Romanée lies between Dijon and Beaune in the heart of the Côte de Nuits region, near the prestigious Château du Clos Vougeot and Nuits St Georges.\u003c\/p\u003e\n\u003cp\u003eFor more than eight generations, the Mongeard family has been established in Vosne-Romanée since the year 1620, right in the midst of the Côte de Nuits, producing wine with the utmost respect for tradition.\u003c\/p\u003e\n\u003cp\u003eThe Domaine Mongeard-Mugneret, renamed since 1945, now operates a large vineyard in the purist of the Burgundy tradition. \u003c\/p\u003e\n\u003cp\u003eThe property accounts today for approximately 30 hectares, spread on 35 different appellations producing white Burgundy issued from the Chardonnay grape, but also essentially red wines issued from the Pinot Noir grape in the best climates of the Côte.\u003c\/p\u003e","brand":"Domaine Mongeard-Mugneret","offers":[{"title":"Default Title","offer_id":46333196042529,"sku":"P-3132","price":62.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-0016_e2616d1b-3edd-4de8-a306-9c51b345f2b8.png?v=1692037632"},{"product_id":"2017-thierry-mortet-gevrey-chambertin","title":"2023 Thierry Mortet Gevrey-Chambertin, Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis vintage comes from vines aged between 20 and 60 years planted on clay-limestone soils of different textures: stony, marly, or on rocky subsoils. Grapes are hand harvested, 100% destemmed, maceration for 15. \u003cmeta charset=\"utf-8\"\u003eManual harvest with a selection of the grapes; sorting table; 100% destemming; maceration for 15 days, cold stabilization for 4-5 days; M-L.; racking twice a day. Fermentation in stainless steel tanks for 5 months. 30% of the wine is aged in new barrels for 16 to 17 months, without racking. The remaining 70% are aged in vats for 5 months, then racked into older barrels for 11 to 12 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThierry Mortet took over his half of the family domain, Domaine Charles Mortet et Fils in 1992 with 4 hectares of vines. He now oversees 7.3 hectares (just under 17 acres) of production, 6 ha in red and the rest in white, for an annual production of 30-35000 bottles. When he officially converted his domain to organic agriculture in 2007, he was merely codifying practices that he had already been following for years out of respect for the environment and an understanding of the cultural significance of his work.\u003c\/p\u003e","brand":"Thierry Mortet","offers":[{"title":"Default","offer_id":46333197517089,"sku":"P-11156","price":107.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/mortet-gevry.png?v=1692037634"},{"product_id":"a-et-p-de-villaine-bourgogne-cote-chalonnaise","title":"2022 Domaine de Villaine Bourgogne Rouge “La Digoine”, Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e'La Digoine' is a site at the foot of a slope, known for centuries to provide the deep soil and growing conditions necessary for excellent red wine. Our vineyard here is planted in moderate-yield Pinot Noir.\u003cbr\u003e'La Digoine' can be drunk very young. Within two or three months of bottling, it demonstrates immediate appeal with red berry fruit and a balance of roundness, structure, and length on the palate.\u003cbr\u003eHowever, this is another versatile wine which benefits from bottle aging.\u003cbr\u003e\u003cbr\u003eAfter 18 to 24 months, slow maturation and evolution begin to make their mark, and 'La Digoine' will improve over the next ten year, revealing the deep, complex aromas worthy of a great burgundy.\u003cbr\u003eDepending on cellar conditions, we recommended twelve to fifteen years of aging.\u003cbr\u003eServing temperature for a young La Digoine should be around 60°F, and around 64°F for an older one.\u003cbr\u003eIt goes well with red meat and any of a variety of cheeses, though soft cheeses like Camembert, Brie, and Vacherin should be avoided.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eAubert de Villaine deserves the accolades he receives. He is a reluctant hero, an unlikely trait in a man of such accomplishment, intellect, and inherent sense of noblesse. Heir to one of the most enviable wine legacies of all time, Domaine de la Romanée-Conti, the young Aubert was more interested in literature and law than wine. After spending time in New York working for an importer of Burgundian wines, he finally returned home in the mid-nineteen sixties to assume his role as co-director of DRC. In the 1970s, Aubert and his American wife, Pamela, sought less pedigreed pastures to call home. They finally settled in the village of Bouzeron, well-situated between Chassagne-Montrachet, Santenay, Rully, and Mercurey, in the Côte Chalonnaise. \u003cbr\u003e\u003cbr\u003eHowever high profile his day job, Aubert still considers himself a vigneron like any other, and Bouzeron’s off-the-beaten-path location left him alone to make his own wines without the demands of upholding an international reputation. The domaine was horribly rundown when the de Villaines took over, but years of studying this unique terroir have made them pioneers in one of the last forgotten enclaves of Burgundy. The monks of the great abbey of Cluny first planted vines here in the twelfth century, leaving a legacy that has endured for centuries. Consequently, the grape varietal that reigns supreme today is the dry, white Aligoté—an unusual celebrity given its work-horse reputation in the middle of Chardonnay country. Bouzeron boasts the best Aligoté in Burgundy, the Aligoté Doré, (instead of the lesser clone, Aligoté Vert) which gives smaller yields to produce wines with more expressive aromatics. Although the grape was overlooked until 1979 when it first earned the appellation Bourgogne Aligoté de Bouzeron, the I.N.A.O. finally upgraded the appellation to A.O.C. Bouzeron in 1997, largely due to Aubert’s advocacy over the years. Aubert’s single vineyard Bourgognes, both in blanc and rouge, are equally outstanding representations of the unlikely pedigree found in this corner of the region. \u003cbr\u003e\u003cbr\u003eThe de Villaines farm three appellations within the Côte Chalonaise, namely Bouzeron (Aligoté), Rully (Chardonnay and Pinot Noir) and Mercurey (Pinot Noir). Their single-vineyard parcels are stunning examples of what this complex and amazing terroir can yield. Though their wines are quite enjoyable young, their ability to age well is what one might expect from a master such as de Villaine. Much of this is due to both the diversity of his vinestock and his organic and biodynamic methodology in the vineyards, both of which Aubert stands by with great conviction. He also ferments his Mercureys and Rully rouge in wood tanks, a style adopted from DRC. Pierre de Benoist, Aubert’s nephew, currently directs the domaine, upholding the sense of tradition, excellence, and standards for which it has become so well-known. In 2010, Aubert was awarded Decanter Magazine’s prestigious “Man of the Year” Award, a distinction that, unsurprisingly, the modest Aubert seemed reluctant to accept.\u003c\/p\u003e","brand":"A \u0026 P de Villaine","offers":[{"title":"Default","offer_id":46333197812001,"sku":"P-6642","price":74.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-0020.png?v=1692037635"},{"product_id":"2018-vincent-girardin-saint-vincent-red","title":"2022 Vincent Girardin Bourgogne Rouge \"Cuvée Saint-Vincent\", Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThe grapes come from the vineyards situated on the regional appellation area on the Côte de Beaune. Clay and limestone. Manual harvest, sorting on vine then on a sorting table (depending on certain years, u of an optical sorter) and then at the winery. The grapes after a light crushing and destemming are put whole in stainless steel tanks. A small part of the whole harvest can be incorporated depending on the state of the raw material. After a cold maceration of a few days, the active phase of fermentation takes place with temperature control. During this period, the wine is pumped over and\/or punched down. After pneumatic pressing the wines are put into barrels (about 30% new wood) where the maturing process takes place. 15 months for this wine, during which time the malolactic fermentation took place. One month before bottling, the wine from the different barrels is assembled in vats. There is no gluing, just a light lenticular filtration before bottling. Some modifications on the overall technique can be made depending on the vintage. The bottling is done according to the lunar calendar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe history of Maison Vincent Girardin is relatively recent. In 1980, at the age of 19, Vincent Girardin, the son of a family of winegrowers based in Santenay since the 17th century, decided to strike out on his own and began producing wine from five acres of vines that he had inherited from his parents. From his earliest youth, Vincent had a passion for working with vines and great respect for the potential that they represent, and his ambition was to produce his own wine. The quality of his wines was quickly recognized by connoisseurs all over the world, and this enabled him to expand his activity, focusing primarily on the great white and red wines of the Côte de Beaune. To cope with the growing demand for his wines, he developed an approach that was new in Burgundy: he purchased grapes from producers who shared the same philosophy and the same high standards. In 2012, Vincent Girardin sold his operation to a long-standing partner of the Maison. Jean-Pierre Nié, President of the Compagnie des Vins d’Autrefois in Beaune, naturally decided to continue with the small team of nine people that had been faithful to the Maison for many years. Today, Eric Germain continues to uphold the style of the wines, and Marco Caschera markets them all over the world.\u003c\/p\u003e","brand":"Vincent Girardin","offers":[{"title":"Default Title","offer_id":46333200236833,"sku":"P-11378","price":44.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-0019-1.png?v=1692037638"},{"product_id":"2024-domaine-morey-coffinet-bourgogne-cote-d-or-blanc-burgundy-france","title":"2024 Domaine Morey-Coffinet Bourgogne Côte d’Or Blanc, Burgundy, France","description":"\u003ch4\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFrom a 0.96 hectare parcel in the village of Chassagne, both the Santenay and Puligny sides, planted in 1988, 2001, and 2012. \u003cmeta charset=\"utf-8\"\u003eTwo sites: deep, compact clay on the Santenay side, the other near Puligny is fine with 20% limestone. \u003cmeta charset=\"utf-8\"\u003eAged in 10 months in 228 and 350 L oak barrels, 25% new. Unfiltered.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSon of the late Marc Morey, Michel Morey, and his wife, Fabienne (from the Pillot clan), began the Morey-Coffinet Domaine in the late 1970s with a dowry of vineyards bestowed on them by two families with extensive history in the region. With a stable foundation of 1er Crus from the southeast-facing hillside, the whites speak to the very essence of Chassagne, with fragrant aromas framed by powerful minerality. The reds capture the roasted, muscular aromas of Chassagne terroir and display silky texture and balance.Michel’s son, Thibault, joined the business in the late 1990s, and the domaine’s wines have since reached new heights. Every week, father and son taste each cuvée together in an ancient cellar, exchanging opinions and sharing experiences. Shy, soft-spoken Thibault continues to push the quality of his domaine to a whole different level with his expressive, powerful, wonderfully hedonistic wines. Here in the Côte de Beaune, a transition, but not a revolution, is gently in progress.\u003c\/p\u003e","brand":"Domaine Morey Coffinet","offers":[{"title":"Default","offer_id":46333202235681,"sku":"P-5595","price":64.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/files\/1_40df4346-8e6b-4e94-b58b-45d1c4164b44.png?v=1790629383"},{"product_id":"2023-chateau-de-beru-terroirs-de-beru-chablis-burgundy-france","title":"2023 Château de Béru \"Terroirs de Béru\" Chablis, Burgundy, France","description":"\u003cp\u003eThe Béru vineyard is nested on the slopes of the Chablis Grand Cru foothills. It is rooted in history and in the greatest traditions of Burgundy wines.\u003c\/p\u003e\n\u003cp\u003eThe Château de Béru encloses a unique piece of terroir within the great Chablis region: the Clos Béru. It owes its name to the 13th Century Wall that surrounds the parcel. Other remarkable parcels, located in the finest Chablis terroirs and Premiers Crus complete the domain’s vineyards.\u003c\/p\u003e","brand":"Beru","offers":[{"title":"Default","offer_id":46333203710241,"sku":"P-10488","price":58.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/untitled-design-28.png?v=1692037659"},{"product_id":"2016-paul-jouard-chassagne-montrachet","title":"2024 Paul Jouard Chassagne-Montrachet, Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLiterally from Paul Jouard's backyard, an enclosed vineyard approximately 1 acre in size. It doesn’t get any more exclusive than this. Age of the vines average 35 years and 30% of New Oak is used to age the wine. This wine is is made to enjoy 3-6 years of bottling.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePaul Jouard is the 7th generation winemaker in this storied family. He has been making the family wines since 1992. He is a throwback to the Burgundy winemakers of old. When we visited him last March, he was late for the rendez-vous because he was trying to maximize his time pruning the vines in the vineyards. Paul enjoys the solitary life in the vineyards. He says it gives him a lot of time to think clearly so he can concentrate on the other aspects of winemaking when he is in his cellars.\u003cbr\u003e\u003cbr\u003ePaul has a state-of-the-art cuverie and cellar, but he says technology cannot make good wine. What technology allows him to do is to better organize his work so that he can maximize the flavors that are given by the grapes and the terroir. So, instead of changing the juice and stamping it with his winemaking technique, Paul gives the grapes and the soil every possible opportunity to express themselves to their fullest.\u003cbr\u003e\u003cbr\u003ePaul harvests all of his grapes by hand. He uses an innovative conveyer system to fill and empty his tanks of red wines. This eliminates the need to pump the wines so much. That way, the wines retain more fruitiness and liveliness. For his red wines, Paul likes a long maceration and fermentation process in order to get the fullness of flavors out of the Pinot Noir grapes.\u003c\/p\u003e","brand":"Paul Jouard","offers":[{"title":"Default Title","offer_id":46333205578017,"sku":"P-1940","price":99.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/IMG_4435.png?v=1692037663"},{"product_id":"2017-henri-gouges-pinot-blanc-bourgogne","title":"2022 Henri Gouges  Bourgogne Pinot Blanc , Burgundy, France","description":"\u003cp\u003eThe creation of Domaine Henri Gouges was the culmination of four hundred years of family grape farmers. Henri formed the Domaine in 1920, but was soon discouraged with the idea of selling the fruit to négociants. He envisioned a better quality wine from his new Domaine, and by 1933 was producing, bottling and selling directly. It has remained an undivided family property as the transition continued from Henri to his sons Marcel and Michel, to the next generation of Pierre and Christian who have recently turned it over to Gregory and Antoine Gouges.\u003cbr\u003e\u003cbr\u003eLocated in the heart of the \"Cote d'Or\" in the village of Nuits Saint Georges, they have grown to thirty-six acres of vineyards and a modern gravity flow winemaking facility where they produce Bourgogne, Village and Premier Cru wines.\u003c\/p\u003e","brand":"Henri Gouges","offers":[{"title":"Default","offer_id":46333207183649,"sku":"P-11223","price":56.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/untitled-design-17.png?v=1692037666"},{"product_id":"domaine-de-villaine-bouzeron","title":"2024 Domaine  A. et P. de Villaine Bouzeron, Burgundy, France","description":"\u003ch3\u003e\u003cspan\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eDomaine de Villaine’s Bouzeron comes from \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e17 parcels of Aligoté Doré\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e distributed throughout the village appellation, planted exclusively on the upper slopes. Since settling in Bouzeron in 1973, the domaine has propagated selections from the village’s old vines of Aligoté Doré, a naturally lower-yielding form of Aligoté prized for producing finer, more aromatic wines than the more common Aligoté Vert.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe terroir is fundamental to the wine’s character. Bouzeron’s steep, limestone-rich slopes rise roughly 270 to 350 meters, naturally limiting yields while providing favorable conditions for ripening. For the 2024, the domaine particularly emphasizes the white marl of the upper slopes: combined with ripe Aligoté Doré fruit, it gives the wine an unusual sense of roundness without sacrificing freshness or mineral tension.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eHarvesting and sorting are performed by hand before the whole grapes are transferred directly to a pneumatic press. Pressing is slow and gentle to obtain clear juice without astringency. Fermentation takes place in a combination of vessels, including tanks and oak foudres, with temperature controlled to preserve freshness and the wine’s distinctive aromatic character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe 2024 is especially expressive, with a direct, powerful nose of chalk, hawthorn, and acacia. On the palate, ripe fruit provides density and roundness, balanced by incisive freshness and a mineral pulse. A subtle, appetizing bitterness extends the finish and makes the wine particularly refreshing. Enjoy it young for its energy and fruit, or cellar it—the domaine notes that Bouzeron can gain richness and breadth over as much as a decade. Serve around 54°F\/12°C with oysters and shellfish, grilled fish, goat cheese, Beaufort, Cantal, Parmesan, or Roquefort.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003ca href=\"https:\/\/www.de-villaine.com\/?utm_source=chatgpt.com\"\u003e\u003cspan\u003eDomaine de Villaine\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e is based in Bouzeron, the first village of the Côte Chalonnaise south of Beaune, between Santenay, Rully, and Mercurey. Aubert and Pamela de Villaine established themselves here in the early 1970s, championing a village whose association with Aligoté stretches back centuries. Bouzeron ultimately received its own village appellation in 1997, making it unique in Burgundy for an appellation centered on Aligoté.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe estate's identity is inseparable from Aligoté Doré. Rather than treating Aligoté as a secondary variety destined for richer, flatter land, Domaine de Villaine cultivates it on Bouzeron’s prized slopes and works with selections chosen for modest yields, aromatic finesse, and their affinity with the village’s limestone terroir. This commitment helped demonstrate that Aligoté could produce serious, nuanced, age-worthy Burgundy when planted and farmed with the same attention afforded Chardonnay and Pinot Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe domaine’s philosophy favors careful vineyard work and restrained cellar techniques that allow variety and site to remain clearly visible. Its Bouzeron is perhaps the purest expression of that philosophy: a wine that elevates Aligoté Doré through old Burgundian tradition, meticulous farming, and the distinctive mineral character of Bouzeron’s hillsides.\u003c\/span\u003e\u003c\/p\u003e","brand":"A \u0026 P de Villaine","offers":[{"title":"Default","offer_id":46333208428833,"sku":"P-8993","price":55.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/files\/BHSTOCKWINEPHOTO-donotedit_41_62c65308-bd41-42fe-9d0e-8cfc3ea91517.png?v=1788442848"},{"product_id":"2023-domaine-jean-jacques-girard-bourgogne-rouge-burgundy-france","title":"2023 Domaine Jean-Jacques Girard Bourgogne Rouge, Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe 2023 Bourgogne Rouge is made from estate-grown Pinot Noir, sourced from the domaine’s Bourgogne-level vineyards around Savigny-lès-Beaune. \u003cmeta charset=\"utf-8\"\u003eIn the cellar, Jean-Jacques Girard works with a classic, gentle approach: the fruit is fully destemmed, given a short maceration in open vats, and fermented under temperature control before aging in mostly used Burgundy barrels, with only about 15% new oak. The result is a wine that keeps the purity of Pinot Noir at the center — bright red fruit, supple tannins, and a clean, elegant Burgundy finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe domaine of Jean-Jacques Girard extends over 18 hectares in the Cote D`Or region of Burgundy. It is divided among the villages of Nuit St George, Savigny, Pernand-Vergelesses and Volnay. One of our favourite producers, we like Jean Jacques wines as they offer great purity and elegance that is beautifully married with an aromatic, fruity style. He uses cool fermentation that helps keep the wines stylistically fresh. A great range for all occasions delivering consistent quality and superb value from this highly-rated region.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJean-Jacque Girard's family was growing grapes in Savigny-les Beaune back in 1529. That, as the French say, is 'formidable', and would make the domain one of the oldest in Burgundy. But really what matters to us today is what happened to the domain in the past generation. In the late 90s, the original and venerable Domaine Girard-Vollot was split between Georges Girard's two sons Jean-Jacques and Phillipe. The original domain was about 38 acres. And since the split, Jean-Jacques has built his holdings back to over 40 acres, making it one of the most impressive domains in Savigny.\u003c\/p\u003e","brand":"Jean Jacque Girard","offers":[{"title":"Default","offer_id":46333211050273,"sku":"P-8321","price":36.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/files\/BHSTOCKWINEPHOTO-donotedit_42_bd9ea446-c8de-4697-a59c-2e7d802000ba.png?v=1791225296"},{"product_id":"2023-domaine-bachey-legros-puligny-montrachet-burgundy-france","title":"2023 Domaine Bachey-Legros Puligny-Montrachet, Burgundy, France","description":"\u003ch4\u003e\n\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eProduced from estate vineyards in Puligny-Montrachet, this wine showcases the appellation’s hallmark balance of richness and minerality. The vines are rooted in limestone-rich soils that contribute freshness and precision, while careful élevage in French oak barrels adds texture and complexity without overpowering the fruit. The 2023 vintage highlights purity and energy, delivering a Chardonnay that is both approachable in youth and capable of graceful aging.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eDomaine Bachey-Legros is a respected family estate based in Santenay, with generations dedicated to traditional Burgundian winemaking. Known for meticulous vineyard work and restrained cellar practices, the domaine crafts wines that emphasize terroir expression and balance. Their white Burgundies, particularly from Puligny-Montrachet, are admired for their finesse, minerality, and understated elegance.\u003c\/p\u003e","brand":"Bachey-Legros","offers":[{"title":"Default","offer_id":46333227663649,"sku":"P-10930","price":107.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/files\/1_879ef59b-a364-4a80-8085-113032c21917.png?v=1779218722"},{"product_id":"2023-domaine-bachey-legros-bourgogne-blanc-saint-martin-burgundy-france","title":"2023 Domaine Bachey-Legros Bourgogne Blanc \"Saint-Martin\", Burgundy, France","description":"\u003ch4\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThe Saint-Martin parcel sits within the Bourgogne Blanc appellation but is often treated as its own distinct terroir. \u003c\/span\u003e\u003cspan data-copy-service-computed-style='font-family: \"Google Sans\", Roboto, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);' data-complete=\"true\" data-sfc-cb=\"\" data-sfc-root=\"c\" data-sfc-cp=\"\" class=\"T286Pc\"\u003e\u003cspan data-copy-service-computed-style='font-family: \"Google Sans\", Roboto, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);' class=\"N9Q8Lc\"\u003eThe old, low-yielding vines are a cornerstone of this wine, naturally concentrating flavor and complexity. \u003c\/span\u003e\u003c!--TgQPHd|[]--\u003e\u003c\/span\u003e\u003c!--TgQPHd|[]--\u003e\u003cspan data-copy-service-computed-style='font-family: \"Google Sans\", Roboto, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);' data-complete=\"true\" data-sfc-cb=\"\" data-sfc-root=\"c\" data-sfc-cp=\"\" class=\"T286Pc\"\u003e\u003cspan data-copy-service-computed-style='font-family: \"Google Sans\", Roboto, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);' class=\"N9Q8Lc\"\u003eGrapes are hand-harvested at optimal ripeness, sorting out any imperfections before arrival at the winery. The b\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-copy-service-computed-style='font-family: \"Google Sans\", Roboto, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);' data-complete=\"true\" data-sfc-cb=\"\" data-sfc-root=\"c\" data-sfc-cp=\"\" class=\"T286Pc\"\u003eunches are typically whole-cluster pressed in a pneumatic press to extract pure, clear juice without harsh tannins. \u003c!--TgQPHd|[]--\u003e\u003c\/span\u003e\u003c!--TgQPHd|[]--\u003e\u003cspan data-copy-service-computed-style='font-family: \"Google Sans\", Roboto, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);' data-complete=\"true\" data-sfc-cb=\"\" data-sfc-root=\"c\" data-sfc-cp=\"\" class=\"T286Pc\"\u003eFermentation is carried out primarily using indigenous (wild) yeasts to fully reflect the nuances of the local terroir and soil. \u003c!--TgQPHd|[]--\u003e\u003c\/span\u003e\u003c!--TgQPHd|[]--\u003e\u003cspan data-copy-service-computed-style='font-family: \"Google Sans\", Roboto, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);' data-complete=\"true\" data-sfc-cb=\"\" data-sfc-root=\"c\" data-sfc-cp=\"\" class=\"T286Pc\"\u003eThe wine is aged in a combination of French oak barrels (including signature 350-liter and older neutral barrels), allowing for gentle micro-oxygenation and subtle oak integration without masking the fruit. T\u003c!--TgQPHd|[]--\u003e\u003c\/span\u003e\u003c!--TgQPHd|[]--\u003e\u003cspan data-copy-service-computed-style='font-family: \"Google Sans\", Roboto, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);' data-complete=\"true\" data-sfc-cb=\"\" data-sfc-root=\"c\" data-sfc-cp=\"\" class=\"T286Pc\"\u003ehe wine rests on its fine lees with occasional \u003cem data-copy-service-computed-style='font-family: \"Google Sans\", Roboto, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);' data-complete=\"true\" data-sfc-cb=\"\" data-sfc-root=\"c\" class=\"eujQNb\"\u003ebatônnage\u003c!--TgQPHd|[]--\u003e\u003c\/em\u003e (stirring), which contributes a rich, creamy mouthfeel to balance the natural acidity of the Chardonnay. Finally, t\u003c\/span\u003e\u003cspan data-copy-service-computed-style='font-family: \"Google Sans\", Roboto, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);' data-complete=\"true\" data-sfc-cb=\"\" data-sfc-root=\"c\" data-sfc-cp=\"\" class=\"T286Pc\"\u003ehe wine undergoes gentle fining and minimal filtration before being bottled to preserve its aromatic profile and textural depth.\u003c!--TgQPHd|[]--\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBachey-Legros is located on the oldest street in the picturesque little village of Santenay-les-Haut. The neighborhood looks much the same as it did 200 or 300 years ago. Indeed much of what they are about is decidedly “old.”\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe family of Bachey-Legros has been farming in and around Santenay for 6 generations, going back to the 19th century, and they are most proud of their old vines, most of which were planted between 1935 and 1955. They farm these vines fastidiously, using traditional techniques and eschewing chemical treatments. They employ a similar old-school approach in the cellar, with gentle extractions and elevage in top notch barrels of varying ages.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eYes, “old” is definitely an apt word here, except when you are talking about the current generation of proprietors Samuel and Lénaic. These brothers are definitely bringing fresh ideas to the operation while continuing the long traditions of their family.\u003c\/span\u003e\u003c\/p\u003e","brand":"Domaine Bachey-Legros","offers":[{"title":"Default","offer_id":46333242966305,"sku":"P-9712","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/files\/2_ffab9a38-4e91-4aa2-bb91-65b3b7b729ea.png?v=1779218749"},{"product_id":"marquis-dangerville-volnay-1er-cru-fremiet","title":"2023 Domaine Marquis d’Angerville Volnay 1er Cru “Frémiet”, Burgundy, France","description":"\u003ch4\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFremiet is a 1.57 hectare sized parcel located under the Clos des Ducs and Pitures. d’Angerville does not do any post-fermentation maceration; when the sugars have finished fermenting, the wine goes directly into barrels for 15 to 18 months of aging. The most new oak used for any of his Volnay wines is 20%.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA truly great Burgundian domaine with an illustrious history that began in 1804, Domaine Marquis d'Angerville first made a name for itself in the early 1900s when Sem, Marquis d'Angerville, pioneered domaine-bottled Burgundy alongside his friend Henri Gouges. The estate was inherited by his son Jacques in 1952, who took the domaine to ever greater heights over an extraordinary and brilliant career spanning 52 vintages. In 2003 the current proprietaire, Guillaume, Marquis d'Angerville, took over after his father Jacques' tragic and premature passing.\u003c\/p\u003e\n\u003cp\u003eThis wonderful Volnay estate Domaine spans 15 ha in total, of which 12 are devoted to Volnay - the vast majority of which are Premiers Crus. The Domaine's vineyards are no more than 15 minutes' walk from each other, yet the resulting wines boast such different personalities. These are Burgundies that not only offer immense pleasure and drinkability, they also represent a veritable masterclass in the effect of terroir on wine. The jewel in the domaine's crown is, without question, the Clos des Ducs, Monopole. One of the great crus of the Cote de Beaune, the earliest records of Clos des Ducs, can be found in 1507. The size of the Clos then is exactly the same as it is today 2.15 ha or 52 ouvrees\u003c\/p\u003e\n\u003cp\u003eGuillaume is meticulous and shows an unstinting commitment to producing the best wine he can whilst staying faithful to Volnay's special terroir. The vine growing and winemaking is based on the philosophy of respecting and working with nature. The Domaine's move to Bio-dynamic viticulture in 2006 is central to this, a process that began with the appointment the year before of the talented Francois Duvivier as regisseur, to oversee this conversion. Rigorous manual work is carried out in the vineyard, therefore, whilst the winemaking is as gentle and respectful to the wines as possible. These are polished Volnays of purity, precision and style, nothing is over-done or out of balance, extractions are soft and new oak is no more than it needs to be, a maximum of 20%. The characteristics of grape, vintage and terroir resonate brightly through each wine.\u003c\/p\u003e","brand":"Marquis d'Angerville","offers":[{"title":"Default","offer_id":46333245260065,"sku":"P-11075","price":209.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-0007_1368df98-9c36-4e83-afa6-38d08af3d79b.png?v=1692037781"},{"product_id":"vincent-girardin-bourgogne-blanc","title":"2022 Domaine Vincent Girardin Bourgogne Blanc \"Cuvée Saint-Vincent\", Burgundy, France","description":"\u003ch4\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe grapes come from 35 year old vines and parcels located in the regional appellation area on the Côte de Beaune. Soil: Clay and limestone. Guyot pruning with different seasonal processes in the vineyard (pruning, trellising on wires\/tying-in, thinning fruit-bunches). Barreling after a slight settling. The grapes are put in French oak barrels of 5OO liters (no new barrels) in which the alcoholic and malolactic fermentations in yeasts and native bacteria will take place. Breeding will be long on fine lees for 10 months. Without stirring. One month before bottling, the wine from different barrels is placed in a stainless steel tank for blending. Then follows a light bonding and light filtration before bottling. Bottling is done according to the lunar calendar.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe history of Maison Vincent Girardin is relatively recent. In 1980, at the age of 19, Vincent Girardin, the son of a family of winegrowers based in Santenay since the 17\u003csup\u003eth\u003c\/sup\u003e century, decided to strike out on his own and began producing wine from five acres of vines that he had inherited from his parents. From his earliest youth, Vincent had a passion for working with vines and great respect for the potential that they represent, and his ambition was to produce his own wine. The quality of his wines was quickly recognized by connoisseurs all over the world, and this enabled him to expand his activity, focusing primarily on the great white and red wines of the Côte de Beaune. To cope with the growing demand for his wines, he developed an approach that was new in Burgundy: he purchased grapes from producers who shared the same philosophy and the same high standards. In 2012, Vincent Girardin sold his operation to a long-standing partner of the Maison. Jean-Pierre Nié, President of the Compagnie des Vins d’Autrefois in Beaune, naturally decided to continue with the small team of nine people that had been faithful to the Maison for many years. Today, Eric Germain continues to uphold the style of the wines, and Marco Caschera markets them all over the world.\u003c\/p\u003e","brand":"Domaine Vincent Girardin","offers":[{"title":"Default Title","offer_id":46333245489441,"sku":"P-10200","price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/files\/SSWINEBOTTLEPHOTOTEMPLATE_6_808c1b36-8028-4c57-a7e7-b537607815f0.png?v=1742992257"},{"product_id":"2016-joseph-drouhin-vosne-romanee-burgundy-france","title":"2023 Joseph Drouhin Vosne-Romanée, Burgundy, France","description":"\u003cp\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMaceration and vinification take 2 to 3 weeks. Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance but should never be detrimental to the finesse and typical character of the wine. Aged in barrels (20% in new French oak) for 14 to 18 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"fPlantin s12 cFFFFFF ls1\"\u003eJoseph Drouhin was a daring and enterprising young man who came from the Chablis region. In 1880, at the age of 22, he settled in Beaune and founded there his own wine company. His aim was to offer wines of great quality that would bear his name. \u003c\/span\u003e\u003cspan class=\"fPlantin s12 cFFFFFF ls1\"\u003eHis son Maurice succeeded him and began to establish a vineyard domaine for the House, purchasing land in some outstanding appellations such as Clos des Mouches and Clos de Vougeot.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan class=\"fPlantin s12 cFFFFFF ls1\"\u003eRobert Drouhin, who succeeded Maurice in 1957, gave the domaine its present dimension, acquiring many vineyards, especially in Chablis where he was able to recognize the true potential. He was one of the first in Burgundy to introduce \"culture raisonnée\" (doing away with pesticides and other chemicals) and to build a laboratory of enology run by Laurence Jobard, the very first woman enologist in Burgundy.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan class=\"fPlantin s12 cFFFFFF ls1\"\u003ePhilippe, Véronique, Laurent and Frédéric are Robert and Françoise Drouhin's four children. They uphold the values of the House and its constant quest for quality, for the pleasure of all those who have a deep appreciation for the natural elegance of Burgundy.\u003c\/span\u003e\u003c\/p\u003e","brand":"Drouhin","offers":[{"title":"Default","offer_id":46333308338465,"sku":"P-6619","price":181.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-2431.png?v=1692038069"},{"product_id":"domaine-bart-fixin-1er-cru-hervelets-burgundy","title":"2023 Domaine Bart Fixin 1er Cru \"Les Hervelets\", Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePinot Noir on a plot of only 1 hectare. 15 months with 30% new oak barrels.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eA decade ago the winegrowers of Marsannay started the process of having part of the appellation upgraded to premier cru. It is a long process and it still remains a lot of work before we can see any results. Meanwhile, the growers of the appellation are putting the different climats to the test. In the case of Domaine Bart they now have as many as nine different Marsannay bottlings.\u003c\/p\u003e\n\u003cp\u003ePierre Bart is the sixth generation at Domaine Bart. Since 2009 he is running the domaine and its 22 hectares of vines together with his mother and his uncle. There is a strong focus on Marsannay, coupled with a few goodies from Fixin, Gevrey-Chambertin, Chambolle-Musigny and Santenay.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Domaine Bart","offers":[{"title":"Default","offer_id":46333309223201,"sku":"P-6467","price":89.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-2003.png?v=1692038072"},{"product_id":"patrick-piuze-chablis-terroir-de-fye","title":"2023 Patrick Piuze Chablis \"Terroir de Fyé\", Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe grapes are sourced from a 2.5-hectare vineyard (6.4 acres) from the village part of Chapelot surrounding a little chateau that you can see from the top of the Grand Cru hill. This vineyard sits just opposite Blanchots, within the original historic Chablis AOC boundaries. The soil is composed of 100% Kimmeridgian limestone with a bit more clay than other parts of Chablis; the soil dates back to the 200-million-year old Jurassic period.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn only a short time, Patrick Piuze has gone from managing a wine bar in his native Québec to becoming one of Chablis’ most prominent rising stars. In 2008, after working for Olivier Leflaive, Verget and Domaine Jean-Marc Brocard, Patrick started his own micro-\u003cem\u003enégoce. \u003c\/em\u003eSourcing 20 hectares of old-vine fruit from respected growers throughout Chablis, he crafts over 20 cuvees, including \u003cem\u003egrand cru,\u003c\/em\u003e \u003cem\u003epremier cru\u003c\/em\u003e, single-village wines, a Petit Chablis sourced from a maximum of two parcels adjacent to \u003cem\u003egrand cru\u003c\/em\u003e vineyards, an Aligoté from Saint Bris, and a \u003cem\u003eméthode traditionnelle\u003c\/em\u003e sparkling wine from the Tonnerrois. He is one of the rare producers to identify the nuances from village to village within the general AOC Chablis and even distinguishes between microclimates in his two cuvees of \u003cem\u003egrand cru\u003c\/em\u003e Bougros.\u003c\/p\u003e\n\u003cp\u003ePatrick’s belief in long, natural fermentations allows him to create powerful yet graceful wines that, even in less ripe vintages, show a soft, penetrating texture. Lively, nervy, and pure, they also exhibit soft creamy textures, layered complexity, and the contagious vitality of its maker.\u003c\/p\u003e","brand":"Patrick Piuze","offers":[{"title":"Default","offer_id":46333312631073,"sku":"210000011422","price":44.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/chablisfye.jpg?v=1692038079"},{"product_id":"nv-parigot-richard-quartier-libre-extra-brut-burgu","title":"NV Parigot \u0026 Richard Crèmant de Bourgogne \"Quartier Libre\" Extra Brut, Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhole cluster pneumatic pressing, alcoholic and malolactic fermentation in stainless steel tank, unfined, unfiltered. Liqueur de tirage \u0026amp; liqueur d'expédition are homemade with own base wine and cane sugar. Riddling by hand. Time on lees is about 18 months. Disgorged at least 60 days before shipment. Dosage: about 4 g\/L\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eParigot \u0026amp; Richard has been producing fine Crémant in Burgundy for five generations, and remains one of the very few domaines that focuses exclusively on these wines. Located in Savigny-lès-Beaune, with vineyards in both the Côte de Nuits and the Côte de Beaune, Parigot is today directed by Grégory Georger, the current generation’s torchbearer. He adheres precisely in every respect to the traditional Méthode Champenoise, from hand-harvesting, pressing and fermentation, even hand-riddling.\u003c\/p\u003e","brand":"Parigot \u0026 Richard","offers":[{"title":"Default Title","offer_id":46333313384737,"sku":"210000012029","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-2541.png?v=1692038080"},{"product_id":"samuel-billaud-chablis-1er-cru-les-fourneaux","title":"2021 Samuel Billaud Chablis 1er Cru \"Les Fourneaux\", Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChablis 1er Cru's exposure is South\/southeast. The 50 year old vines are grown is Clay-limestone Kimmeridgian marls giving them a distinct minerality. After a mix of hand and machine harvesting the grapes undergo cold settling. Alcoholic and malolactic fermentation in small thermo-regulated steel tanks. Aging on fine lees. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003ePart of an esteemed Chablis family, Samuel Billaud struck out on his own in 2009 to found his eponymous domaine. He had previously been the winemaker at Domaine Billaud-Simon, which had been a shining light in the old school Chablis clubhouse of quality. Since the creation of his own label, Samuel has met with great success and moved into a new winery space in 2015 as well as purchasing four hectares of vines that had previously belonged to Domaine Billaud-Simon.\u003c\/p\u003e\n\u003cp\u003eThe new winery lies in the heart of Chablis. It is set up so that Billaud only needs to pump his wines once, then gravity does the rest. The rest of the facilities consist of brand new stainless steel tanks and underground storage for barrels.\u003c\/p\u003e\n\u003cp\u003eThe recently purchased hectarage includes land in the grand crus Les Clos, Vaudésir, Montée de Tonnerre, Mont de Milieu, Séchet, and in the village level vineyards Les Pargues and Chapelot, as well as a Petit Chablis parcel directly to the north of Les Clos. The 2015 vintage is the first for which he will have full control of the land for the entire year. He is also newly sourcing fruit from the grand crus Blanchots, Valmur, and Bougros. Due to his deep roots in Chablis, Samuel is able to purchase grapes from some of the finest, most well- established growers.\u003c\/p\u003e\n\u003cp\u003en the cellar, the premier and grand cru wines see about 15% new wood in the form of large 450 and 600 L barrels, which offsets any overt “oakiness.” The rest is fermented in small stainless steel tank.\u003c\/p\u003e\n\u003cp\u003eThe resulting range, from AC to Grand Cru, are layered wines rife with crunchy oyster shell and silex, and exhibit a range of flavor profiles from licorice to white peach to toasty baguette. This is top quality Chablis from a rising star producer – for white Burgundy lovers, these are not to be missed.\u003c\/p\u003e","brand":"Samuel Billaud","offers":[{"title":"Default","offer_id":46333350707489,"sku":"210000012299","price":79.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/IMG_0021_1.png?v=1692038535"},{"product_id":"domaine-bertagna-chambolle-musigny-1er-cru-le","title":"2019 Domaine Bertagna Chambolle Musigny 1er Cru \"Les Plantes\", Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRocky and stony soils with good drainage, and a fair amount of mineral dominated clay soils. Les Plantes is located just beneath the quiet village of Chambolle. After strict pruning and a mid-season green harvest to control yields, the grapes are hand-picked in small boxes with hand-sorting at the vineyard and the winery to ensure only the finest grapes. Prefermentation cold maceration is followed by alcoholic fermentation at 82°F, with malolactic fermentation in barrels. Only natural yeast from the grapes is used, the wine is manually punched down and left to ferment in tanks for 21 to 28 days. The wine is aged in French oak barrels (50% new) for 15 to 18 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe historic Domaine Bertagna once belonged to the Cistercian monks, famous for founding the Clos de Vougeot in the 13th century.The estate’s cellars and vineyards are still located in the heart of the village nearby the Château and its ancient Chapter House, but the winery is owned since 1985 by the world-renowned Reh family and managed by Eva Reh.\u003cbr\u003e\u003cbr\u003eWith 18 wonderfully diverse appellations across the region, 12 of which are Premier and Grand crus, Bertagna is among the top ranking Domaines in Burgundy. A desire for perfection and emphasis on quality, coupled with significant investments in technology and vineyard management, result in some of the region’s most compelling wines. The soils are well-drained and stony, and have a thin layer of chalky subsoil over a deep rocky base. Significant mineral deposits of manganese and iron oxide give a mahogany color to the soil.\u003c\/p\u003e\n\u003cp\u003eEva Reh has managed the estate since 1982. Extraordinary investments have been made in fermentation technology and the vineyards’ management since the Reh family has taken charge of the domaine, and the winemaking has improved dramatically, emphasizing purity of fruit and expression of the specific terroirs that they carefully cultivate.\u003c\/p\u003e","brand":"Domaine Bertagna","offers":[{"title":"Default Title","offer_id":46333350838561,"sku":"P-5095","price":159.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/domainebertagna.jpg?v=1692038535"},{"product_id":"2019-domaine-ferret-pouilly-fuisse-le-clos-burgund","title":"2019 Chateau Fuissé Pouilly-Fuisse “Le Clos” Téte de Cru, Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003csection class=\"description\" data-vlw-mutation=\"VLW.Components.BlocTexte\"\u003e\n\u003cp\u003ePlanted between 1947 and 2017, a little more than 70 years separate the youngest vines from the oldest. The average age is 40 years. You might like to know that one of the oldest plots used in this cuvée (Les Vernays, planted in 1955) is the source of the massal selection made by the domaine.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection class=\"description\" data-vlw-mutation=\"VLW.Components.BlocTexte\"\u003e\n\u003cp\u003eWithin this one cuvée you can find a snapshot of Fuissé's geologicla complexity. A third of the vines are grown on west-facing granit soil - a mixture of schists, volcanic sedimentary sands and rhyolitic tuff - the remainder, wich face east, are mostly planted on limestone and Jurassic marls, but there are also some deposits of clay.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection class=\"description\" data-vlw-mutation=\"VLW.Components.BlocTexte\"\u003e\n\u003cp\u003eExceptionally on this vintage, the cuvée was, because of its exceptional concentration vinified with a proportion of cask more important than usual. (80% of casks including 25% new casks). Vinification, then ageing 10 months in barrels, then another 6 months in vats to perfect its cladding. The bottling on 11 January 2021 was accompanied by the rare snowflakes of the year.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eDomaine Ferret has played a key role in defining the quality of the region. It was the first domaine in Pouilly-Fuissé to begin bottling on the estate, shortly after the Second World War. Further, its long-standing focus on vinifying each parcel of vines separately has allowed for the identification of the top terroirs. The Domaine Ferret portfolio falls into three tiers: Classic, Têtes de Cru and Cuvée Hors-Classe. The Tête de Cru and Hors-Classe parcels that have been identified are a precursor to the stratification of the appellation system (which is currently under consideration by the Institut National des Appellations d’Origine). As in the Côte d’Or, the wines in each range reflect their particular terroir, and these top cuvées are produced only in great vintages.\u003c\/p\u003e\n\u003cp\u003eDomaine Ferret’s estate vineyards are comprised of 18 hectares throughout the Pouilly-Fuissé appellation; 14 of these are located in the amphitheater of hills surrounding the town of Fuissé and 4 are near the Roche de Vergisson, in the north of the appellation. These terroirs and the relatively low yields, allow the production of exceptional cuvées. The vineyards are managed sustainably with an aim toward an even more rigorous respect for environmental concerns.\u003c\/p\u003e","brand":"Domaine Ferret","offers":[{"title":"Default","offer_id":46333351002401,"sku":"P-6413","price":99.99,"currency_code":"USD","in_stock":false}]},{"product_id":"2019-jadot-domaine-gagey-chambolle-musigny-les-dra","title":"2019 Jadot Domaine Gagey Chambolle Musigny \"Les Drazeys\", Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe grapes are destemmed. Fermentation takes place in open vats during three weeks. Matured in oak barrels for about a year.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eLouis Jadot is one of Burgundy's most important negociants, both qualitatively and quantitatively, with a portfolio that covers everything from inexpensive Bourgogne and Beaujolais wines to several grand cru wines, from the Côte de Beaune to Chablis. Unsurprisingly, Pinot Noir and Chardonnay feature heavily in the portfolio.\u003c\/p\u003e\n\u003cp\u003eThe house was founded in Beaune in 1859 by Louis Jadot, although the first vineyard – Clos de Ursules – was purchased in the 1820s. The headquarters remains in Beaune, although vineyard holdings have increased exponentially. Louis Jadot owns land in some of Burgundy's most famous vineyards, including Le Musigny, Échezeaux, Chapelle-Chambertin and in the famously fragmented Clos de Vougeot vineyard. Louis Jadot wines are also made in Chambertin, Montrachet, Corton and Romanée-Saint-Vivant.\u003c\/p\u003e\n\u003cp\u003eAs well as the sizeable portfolio of wines made under the Louis Jadot label itself, the house also makes wines for Domaine du Duc de Magenta, and for Domaine Gagey. Andre Gagey took over as general manager for Louis Jadot in 1968 and, along with winemaker Jacques Lardiere, is often held responsible for Louis Jadot's high reputation.\u003c\/p\u003e","brand":"Jadot Domaine Gagey","offers":[{"title":"Default","offer_id":46333351854369,"sku":"210000010849","price":89.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-3212.png?v=1692038536"},{"product_id":"domaine-meo-camuzet-clos-vougeot-pres-le-cell","title":"2022 Domaine Méo-Camuzet Clos Vougeot Grand Cru, Burgundy, France","description":"\u003ch4\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eBunches are gently carried to the winery, and then rigorously sorted on conveyor belts, with anywhere from 5-20% of the crop discarded to better ensure quality. Grapes macerate on their skins from 3-5 days at low temperatures. Fermentation occurs in temperature-controlled concrete vats, lasting for 2-3 week. Only small doses of sulfur are used. Punch-downs occur only at the end of the vinification process.\u003c\/p\u003e\n\u003cp\u003eCareful consideration is given to the barrels and the percentage of new oak used: the percentages vary according to the \u003cem\u003eterroir\u003c\/em\u003e and the vintage. Méo-Camuzet works in close association with coopers Maison François Frères to find the best diversity of local oaks within the same forest—a necessity in capturing the nuances of each cuvée. Méo has also experimented with the occasional integration of Hungarian oak into their collection.\u003c\/p\u003e\n\u003cp\u003eWines are racked and blended in vats 3-4 weeks before bottling. Wines are bottled (unfiltered) by gravity about 17 months after the harvest.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eMéo-Camuzet is one of the most celebrated domaines of the Côte d’Or, located in the heart of prestigious Vosne-Romanée. The domaine boasts fourteen hectares of land in some of the most spectacular appellations and \u003cem\u003ecrus\u003c\/em\u003e of Burgundy. The vineyard land in Burgundy is highly parceled out among families, which makes it rare for anyone to have enough vines to be able to bottle one \u003cem\u003egrand cru\u003c\/em\u003e, let alone the six that the Méos have. The early beginnings of the domaine left it in the hands of \u003cem\u003emétayeurs,\u003c\/em\u003e or share-croppers. The last twenty years have brought substantial changes that have fostered a new chapter for the Méo family.\u003c\/p\u003e\n\u003cp\u003eFounder Étienne Camuzet was not only a passionate \u003cem\u003evigneron\u003c\/em\u003e, but a full-time politician, and spent most of his time in Paris, representing the Côte d’Or. In order to keep his land in use, he offered it to capable share-croppers to farm. By the time his daughter had inherited the estate, she found herself with no successors, so the estate was passed down to her closest relative, Jean Méo. Jean was also deeply involved in national politics—he served as a member of Charles De Gaulle’s cabinet. Consequently, he, too, had to direct the domaine from afar. In the early 1980s, as many of the \u003cem\u003emétayeurs \u003c\/em\u003ewere starting to retire, it became clear that the domaine needed a new direction. Jean’s son, Jean-Nicolas had also spent most of his life in Paris. By 1985, it was his turn to take the helm. In lieu of continuing to rent out their highly-pedigreed vineyards, he made the bold decision to slowly start reclaiming the land for the domaine’s own bottlings. He called upon the resident expert, one of Burgundy’s greatest winemakers of all time, Henri Jayer, for guidance. Henri had spent over forty years farming parcels from Méo-Camuzet under his own label, while enjoying celebrity status in the Kermit Lynch Wine Merchant portfolio. For three years, he mentored Jean-Nicolas during the transition and finally decided to retire in 1988. Though Jayer passed away in 2006, his legacy endures to this day.\u003c\/p\u003e\n\u003cp\u003eJean-Nicolas has since directed the cellar and sales. He has put the vineyards in the capable hands of Christian Faurois, son of one of domaine’s \u003cem\u003emétayeurs, \u003c\/em\u003ewho has dedicated himself to these vineyards since 1973.\u003cbr\u003e\u003cbr\u003eDomaine Méo-Camuzet bottles six astounding \u003cem\u003egrands crus\u003c\/em\u003e (Richebourg, Clos de Vougeot, Échezeaux, Corton Clos Rognet, Corton Les Perrières, and Corton La Vigne au Saint), ten \u003cem\u003epremier crus\u003c\/em\u003e (from the communes of Vosne-Romanée, Nuits-St-Georges, Chambolle-Musigny, and Fixin), several village wines, one Bourgogne\u003cem\u003e Rouge\u003c\/em\u003e, and only three whites. Jean-Nicolas aims for balance and purity of fruit, which he accomplishes with terrific success. Though delicate and fine, even in their youth, the paradoxical concentration and intensity of these wines make them ideal for long cellar aging. These rare, stunning achievements are a Burgundy lover’s dream.\u003c\/p\u003e","brand":"Domaine Méo-Camuzet","offers":[{"title":"Default Title","offer_id":46333351887137,"sku":"210000012804","price":529.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-0009_b6640225-de92-46b3-9ef6-e8958b9ae7e0.png?v=1692038537"},{"product_id":"2016-edmond-cornu-fils-ladoix-les-carrieres-burgun","title":"2016 Edmond Cornu \u0026 Fils Ladoix Les Carrieres, Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Les Carrieres cuvée is the “yin” to the “yang” of its neighbor, the Bois Roussot. It usually carries a touch less depth to its color, is a bit more high-toned, always intensely aromatic, with a spice-driven fruit;all in all, a wine that always makes us hungry; its grace can be deceptive as there is plenty of backbone. The vineyard sits next to the Grand Cru Corton parcel of “Le Rognet et Corton” and just adjacent to the 1er Cru “Bois Roussot”. The vineyard is laced through with a mix of gravel and stone providing excellent drainage and sun-absorbing capacity. After a racking into barrel, this wine rests for eighteen months in small oak with about 20% of that oak being new. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Cornu family settled in the town of Ladoix in 1870 and established the domaine in 1875. Edmond Cornu assumed command of the estate in 1956 and in 1959 began to bottle the fruits of his labor. Up to that time all wines made at the estate had been sold to negociants. As the private clientele increased, Cornu also expanded the domaine. With the ascension of his son, Pierre, to full participation in the domaine, this dynamic family has aggressively pursued additional opportunities to acquire prime vineyard sites. Having expanded the domaine, Pierre is now joined by his cousin, Emmanuel Boireau, in supervising the vineyard and cellar work.\u003c\/p\u003e\n\u003cp\u003eCurrently, the estate comprises 15 hectares, 13.5 of which are planted to Pinot Noir and the rest to the classic white grapes of Burgundy (1.5 hectares to Chardonnay plus 0.5 hectare of Aligoté). The vineyards are spread across the communes of Ladoix, Chorey, Aloxe Corton and Savigny in the Cote de Beaune and a small parcel in Corgoloin in the Cote de Nuits.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Edmond Cornu","offers":[{"title":"Default","offer_id":46333352411425,"sku":"210000012872","price":64.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-3278.png?v=1692038538"},{"product_id":"jean-jacques-confuron-nuits-saint-georges-les","title":"2020 Jean-Jacques Confuron Nuits-Saint-Georges \"Les Fleurières\", Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eThe soils in Côte de Nuits result on the consequences of the uplift of the Alps and the collapse of the plain of the Saône. The vines are mainly planted on limestone slopes. At the summit sits the famous \"stone of premeaux\", giving Romanée-Conti, Richeboug, and La Tâche outstanding wines. The soils are formed of calcareous scree, limestone, and red silt with a large diversity of terroir contributing to the typicality of the Côte de Nuits wines.\u003cbr\u003e\u003cbr\u003eJ.J. Confuron Nuits-St.-Georges Les Fleurières is a single-variety Pinot Noir red wine made by Domaine J.J. Confuron in the A.O.C. Nuits- Saint Georges \/ Côte de Or, Burgundy, France.\u003cbr\u003e\u003cbr\u003eWhen the grapes selected to make J.J. Confuron Nuits-St.-Georges Les Fleurières reach the winery, they are completely destemmed and placed in cement tanks where they undergo cold maceration. The must ferments under controlled temperatures and with CO2 retention in order to preserve the full organoleptic potential of the variety.\u003cbr\u003e\u003cbr\u003eThe resulting wine is left to rest on its lees until it is transferred to barrels where it ages for 15 to 18 months, depending on the vintage, and it is bottled without clarifying or filtering and with minimal sulphur added.\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOne of Burgundy’s most highly-regarded estates, the 20 acres of Domaine Jean-Jacques Confuron are now controlled by Sophie Meunier-Confuron and her husband Alain Meunier. They took over from Sophie’s father in 1988, and converted all parcels to organic viticulture in 1990. The wines are brilliant examples of the concept of “power without weight”, with great depth of flavors wrapped up in refinement and elegance. The entire range is outstanding here – the Côte de Nuits-Villages “les Vignottes” is a tremendous value for the quality, and their Romanée-Saint Vivant is a reference standard for one of the most refined of all Grand Crus.\u003c\/p\u003e\n\u003cp\u003eAlain \u0026amp; Sophie’s son Louis is involved at the domaine now as well, and their son Paul now has his own domaine in the south of France. (And they visited us here in Oregon in 2010 for the IPNC festivities.) Daughter Perrine is interning at Maison Alex Gambal in Beaune, and she too will likely head off to somewhere in Europe or the New World to soak up more experience.\u003c\/p\u003e\n\u003cp\u003eThere are not many cellars in Burgundy where the range of wines is so consistently superb from top to bottom. They are blessed with excellent parcels of 1er Cru and Village vines in Vosne-Romanée, Chambolle-Musigny and Nuits-St. Georges, not to mention two great Grand Crus – the Romanée-St. Vivant and Clos Vougeot. Alain’s style is one of supreme grace and elegance. The wines are seductive and captivating, but they never shout.\u003c\/p\u003e\n\u003cp\u003eThe vineyards come from Sophie’s side of the family, and we’re once part of the Charles Noellat domaine. With the sale of part of the domaine to Leroy and the splitting off of pieces, you can now see the Confuron, Leroy, and Hudelot-Noëllat parcels side by side in several of the appellations. Confuron farms organically, Leroy farms Biodynamically, and Hudelot-Noëllat treats their vines “conventionally” – making it fascinating to see these parcels one next to the other.\u003c\/p\u003e","brand":"Jean-Jacques Confuron","offers":[{"title":"Default Title","offer_id":46333352739105,"sku":"210000012289","price":78.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/IMG_0026_73a5d130-6293-41cc-a3a2-d2142c3d43e6.png?v=1692038539"},{"product_id":"2018-domaine-herve-and-anne-sigaut-nuits-saint-geo","title":"2018 Domaine Hervé and Anne Sigaut Nuits-Saint-Georges, Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHand-harvested grapes. Weeks-long maceration, minimal pumping-over and punching-down. Pressing in pneumatic press. Placed in French oak barrels for aging on fine lees.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe Siguat’s are unassuming but genuinely committed vignerons. Hervé Sigaut and wife Anne took over from Maurice Sigaut in 1990, and made important improvements both in the vineyard work and in the cellar.\u003c\/p\u003e\n\u003cp class=\"textbox\" dir=\"ltr\"\u003eAnne is totally committed to her work and has a huge passion for their 7 hectares of vineyards; Hervé is refreshingly logical in his approach to vineyard work: he pays attention to the lunar calendar for the key interventions while horses are used to plough in certain vineyards.\u003c\/p\u003e\n\u003cp class=\"textbox\" dir=\"ltr\"\u003eThe winery was revamped in 2004 with a sorting table and his stainless steel tanks are sunk in the floor of the winery which helps evacuate harmful carbon dioxide during fermentation. They touch the wines as little as possible in the cellar and racks only once. New wood does not exceed 40% of the total and the oldest barrels are 5 years old from several coopers. The aim is to drop the rotation to a 3 year cycle.\u003c\/p\u003e\n\u003cp class=\"textbox\" dir=\"ltr\"\u003eThese wines are examples of the magnificent terroirs of Chambolle and Morey.\u003c\/p\u003e","brand":"Domaine Hervé and Anne Sigaut","offers":[{"title":"Default","offer_id":46333352902945,"sku":"210000012863","price":69.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-3282.png?v=1692038540"},{"product_id":"2019-domaine-perrot-minot-morey-st-denis-1er-cru-l","title":"2019 Domaine Perrot-Minot Morey-St-Denis 1er Cru \"La Riotte\", Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eAge of the vines : 55 years old\u003cbr\u003eThis vineyard is located on a stony and marly soil allowing deep rooting. This soil produces delicate, straight and spicy wines.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe origins of the area back to the middle of the XIX \u003csup\u003eth\u003c\/sup\u003e century, but Amedee Merme will seek to expand and structure the vineyard at the beginning of XX \u003csup\u003eth\u003c\/sup\u003e century. Accompanied by his son Armand, they will seek to ensure the reputation of the estate in France and beyond by producing quality wines.\u003c\/p\u003e\n\u003cp\u003eIn the 1970s, Marie ‑ France Merme continued the work of her father Armand with her husband Henri Perrot-Minot. After Armand's death, Marie-France and Henri will take over the reins of the estate, which takes the name Perrot-Minot. Together, they carry on the tradition of quality and innovation that already prevailed in the two previous generations.\u003c\/p\u003e\n\u003cp\u003eIt was in 1993 that their son Christophe Perrot-Minot joined the estate and took over the management, after having worked as a wine broker for seven years. His previous experiences will have given him a deep and broad knowledge of the profession of winegrower.\u003c\/p\u003e\n\u003cp\u003eToday, the estate represents 13 hectares of vines spread over the largest terroirs of Morey-Saint-Denis, Gevrey-Chambertin, Chambolle-Musigny, Vosne-Romanée and Nuits-Saint-Georges.\u003c\/p\u003e","brand":"Perrot-Minot","offers":[{"title":"Default","offer_id":46333353132321,"sku":"P-9399","price":264.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-3234.png?v=1692038540"},{"product_id":"2019-denis-mortet-gevrey-chambertin-1er-c-44366463","title":"2019 Denis Mortet Gevrey-Chambertin 1er Cru \"Lavaux- Saint-Jacques\", Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLavaux-Saint-Jacques is considered one of the top 1er crus in Gevrey, tucked up towards the Combe de Lavaux. It is a cooler site due to the stream of fresh air flowing through by the Combe. South facing slope, directly adjacent to Clos St. Jacques. 60+ year old vines. 50% hand-cut whole cluster with indigenous yeasts. Aged 18 months in barrel (70% new). Unfined and unfiltered\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDenis Mortet was an iconic figure in Burgundy who started his career working with his father at Domaine Charles Mortet, eventually taking over winemaking in the mid-1980s. It was then that he was first introduced to Henri Jayer, leading the two to develop a lifelong friendship and mentorship. In 1991, Charles Mortet retired and split his holdings between his two sons. Denis took his vineyard inheritance and started his namesake Domaine with 4.5 ha in Gevrey-Chambertin. Around this time Denis had another life-changing meeting when he was invited to taste the entire 1991 lineup of Lalou Bize Leroy with the legend herself. With his own Domaine about to launch in 1992, the invaluable time spent with Leroy and Jayer would greatly inspire his own wines (and ultimately those of his son) for the remainder of his career. From the very beginning he became renowned by both wine lovers and his Burgundian peers for impeccable farming and seductively textured wines that would go on to stand the test of time, eventually growing the Domaine to 11 ha (in large part due to retiring winemakers offering their land to him first, knowing that their vineyards would receive the best care). It is a legacy that was eventually and very suddenly passed down to his son Arnaud, who after working with Denis since the 1999 vintage, took over the family estate in 2006 after the untimely death of his father.\u003c\/p\u003e\n\u003cp\u003eWith Arnaud in charge and the assistance of his sister Clémence and mother Laurence, the reputation for elite farming that the Mortet name was known for was taken to an even higher level. Arnaud deftly evolved the style of the wines, significantly reducing new wood, lessening the level of extraction, and fine-tuning his vinification to a point where they are now more elegant and chiseled than in the past. Even so, he is never satisfied and continues to improve his work in the vineyards and cellar. For certain wines, he even employs the incredibly labor-intensive practice of cutting out the main stem of the grape clusters for the whole cluster fermentation. All these improvements have taken his wines to new heights while maintaining the tremendous grain and sensual quality that makes Mortet one of the ongoing leaders of the Jayer school.\u003c\/p\u003e","brand":"Denis Mortet","offers":[{"title":"Default","offer_id":46333353165089,"sku":"210000012838","price":320.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-3239.png?v=1692038540"},{"product_id":"domaine-paul-pillot-chassagne-montrachet-1er","title":"2021 Domaine Paul Pillot Chassagne-Montrachet 1er Cru \"Clos Saint Jean\", Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eConsidered one of the top sites in Chassagne for Pinot Noir. The vines here are an average age of 55+ year old vines. Vinification involves 50% whole cluster using only indigenous yeast. The wine is fermented and aged in 350L barrels (15% new). Unfined and unfiltered.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDomaine Paul Pillot was founded in 1900 by Jean-Baptiste Pillot, a barrel maker by trade, who decided to focus full-time on his vines. His sons, Alphonse and Henri, succeeded him after the conclusion of World War I, increasing the Domaine’s holdings significantly and beginning to bottle their own wines. Henri’s son Paul then took over the Domaine in 1968, and acquiring the prestigious Chassagne-Montrachet 1er Cru vineyards  of Clos Saint Jean, Les Grandes Ruchottes, Les Caillerets, and La Grande Montagne, and the Saint-Aubin 1er Cru of Les Charmois.\u003c\/p\u003e\n\u003cp\u003eToday, the domaine owns 13 hectares of vines (4.5 in red) and is run by Paul’s dynamic son Thierry who began working in 1999, before taking over full time in 2004. Thierry is the 4\u003csup\u003eth\u003c\/sup\u003e generation to take on the reins of this storied property.   Under Thierry the focus has been put squarely in the vineyards, with a discreet use of new wood and a non-interventionist approach in the cellar.  The result is wines of finesse and palate staining purity that perfectly reflect the finest terroirs of Chassagne-Montrachet.\u003c\/p\u003e","brand":"Paul Pillot","offers":[{"title":"Default","offer_id":46333353623841,"sku":"210000012693","price":153.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-0038_1d30a443-bae6-4aca-b753-db8e5d0a58dd.png?v=1692038542"},{"product_id":"aurelien-verdet-nuit-saint-georges-burgundy-f","title":"2016 Aurélien Verdet Nuits-Saint-Georges, Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis vineyard lies just next to some of Nuits-St-Georges’s finest premiers crus, at the top of the hill, sheltered by the fringe of woodland above.  Indeed, he lavishes great care and attention on his 5.5 ha of vines, which he farms organically to produce fruit of superb quality. The winemaking is then all about respecting that fruit to bring the terroir through, which he does with great aplomb. A rising star to watch! \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eBorn in 1981, Aurélien owns 5.5 hectares of vineyards which he farms organically. Practicing intelligent, gentle winemaking, he’s a young vigneron who spends most of his time in the vineyards. He produces genuinely exciting wines of great purity and personality. Over the last few years we have watched his wines gain in confidence and complexity.\u003c\/p\u003e","brand":"Aurélien Verdet","offers":[{"title":"Default","offer_id":46333353722145,"sku":"210000012789","price":109.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-3242.png?v=1692038542"},{"product_id":"domaine-jean-collet-et-fils-chablis-1er-cru-v","title":"2017 Domaine Jean Collet et Fils Chablis 1er Cru \"Vaillons\", Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003eThe Collets are the biggest owners on this hill with ten hectares divided up into fifteen different parcels. The Vaillons hill has extremely high concentration of limestone marls in the topsoil at about 70% of the soil constitution, with the rest composed of a little clay and organic matter. The somewhat steep slopes reach higher elevations than the hill to the south, Montmains, and its south-face brings the advantage in even-ripening across the entire hill, making for the separation of characteristics imparted to the grapes by each lieu-dit strongly based on soil structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003eHand harvested and fermented with indigenous yeasts in 95% in stainless steel and 5% in wood. Temperature is controlled through fermentation in steel but not in wood. Malolactic fermentation is completed.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003eAged for fourteen months in a mixture of 1\/3 in 228-liter used French oak barrels, 1\/3 in an 85hl decades old foudre and 1\/3 stainless steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003eJean Collet started Domaine Collet in 1954, the heir of a Chablis grape-growing family since 1792. After the days of Jean, came Gilles, one of the most animated personalities in Chablis. He’s generous, lively and usually the life of the party, always keeping his personality from being as serious as the wines he crafted over numerous decades with his father, and even more so now with his son, Romain. In 2008, Gilles was struck with nerve damage on one side of his \u003cspan data-cmtooltip=\"The Body category is somewhat universally understood and can be influenced by so many things, from extraction, natural grape characteristics, yield levels, soil structure, aging and so on. We’re not trying to recreate the wheel with this one and it’s as simple as you may expect. It’s related more to the “flesh” of the wine, and the other broken down components we’ve included—like Core, Texture, Intensity and to a lesser degree Acidity and Tannin—help to round out this generic overarching description of a wine’s body as a singular unit with numerous dimensions.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;-Ted Vance\" aria-describedby=\"tt\"\u003ebody\u003c\/span\u003e and had to prematurely pass the baton. After only a few years of Romain putting new ideas to the test in the cellar and vineyard—natural yeast fermentations, organic and biodynamic \u003cspan data-cmtooltip=\"The farming section is broken down into four different farming categories that explain in simple terms the way we view the cultivation of grapes.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;The first is sustainable farming, an approach with a large interpretation between those who use an endless supply of synthetic treatments in their vineyards and others who only use treatments only if absolutely necessary. We have no interest in working with domaines\/brands on the extreme and careless side of conventional farming. The producers we largely represent are vignerons, which is to say that they work in their own vineyards and are in touch with what it needs and doesn’t need, and they craft their wines from the grapes they grow.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;Many of our producers categorized under sustainable farming work with organic and biodynamic treatments, however they are not certified because they want the flexibility to do what they feel they need to in order to keep their business healthy, which of course seems perfectly rational. Imagine if you lost your entire income for a year simply because you thought you should adhere a strict dogmatic approach to something in your life. Would you take such a risk when you know it could cost you so dearly, impacting everyone in your family and those who put their faith in you as their employer?\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;Much of our work as importers is to visit vineyards (after all that’s where good vignerons spend most of their time), not just taste the new wines and quickly move on to the next appointment. As the curator of our portfolio, I have visited the vineyards of every producer in our collection—some every year—to observe whether they are using any kinds of topical treatments, like herbicides or pesticides. The best time to see whether they are being honest about herbicidal treatments is in the spring, and that’s why I usually go then to visit the vineyards. The most difficult treatments to observe with certainty are systemic treatments (those which are not contact treatments, but are taken into the plant’s tissues to resist nature’s challenges), but I’ve always made it a point to ask our growers directly and it doesn’t take but a second to know if they’ve used them before they even say a word.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;I’ve had many enlightening conversations and debates with growers and scientists about the use of synthetic treatments in vineyards and it seems there’s no effective way in which to grow grapes and make wine that doesn’t have some level of negative environmental impact, even within natural wine practices. Perhaps to the dismay of us idealists, there are many compelling arguments for the use of certain synthetic treatments in vineyards when compared to the impact imposed by the constraints of organic or biodynamic certification, and it’s a tough argument one way or the other once the research is presented.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;I have come to the point where I believe that what is crucial is that the one who crafts the wine works in the vineyards to understand its specific challenges. It’s their experience and knowledge of a plot’s tendencies that gives them the knowledge to measure applications with precision instead of carpet bombing with something that can do more harm than good.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;If we look at the organic and biodynamic practices honestly, the treatments seem ideologically correct when we consider what’s better for our bodies, but it’s hard to say that it’s ecologically sound if it’s required to use two to four times as much copper sulfate (a heavy metal that kills microbial life in topsoil and pollutes water systems) and sulfur treatments in the vineyards as a precision, sustainably farmed vineyard. Furthermore, unless these methods are done by hand it's three times as much tractor exhaust, maintenance and vehicle replacement, which contributes to the oil industry through more tires, oil and gas, and to the metal, mining and plastic industry (and there's more) which obviously causes more pollution, degrades the earth’s resources and speeds up the rate at which we are indirectly killing animal and plant life on our planet, including future wine drinkers. Maybe sustainable is the way to go if we place our planet above our personal ideals (and perhaps our health), but that’s an ethical decision each of us has to make. As importers of wine, we have our hands as dirty as anyone else’s with the methods needed to get wine from a European cellar to the table in the US.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;Organic Farming category is one that we’ve reserved for those who maintain a certificate of organic farming within the governing body of the country in which they grow the wine. There is great sacrifice in both effort and money to maintain this kind of certification and we want to respect it. There are many out there who use organic methods without fail but do not carry the certification, who we’ve placed into our “Uncertified Naturalist” category. We may not agree with the merit of the certificate on all fronts (the most common complaint is that it’s mostly a paperwork check and little to do with someone qualified to survey vineyards to see if it’s really being done organically) and we know that all who maintain it don’t do an equal level of work in the vineyard as others with the certificate, but that’s not a consideration of ours for this category. It’s simply a matter of fact that the producer must carry a certificate to be noted as organic.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;The same approach applies for the Biodynamic Farming as the Organic Certification category. If there is no certification by either Demeter, Biodyvin or another entity that certifies biodynamic farming (I don’t know of others, but perhaps they exist), then the producer\/wine will not be included in this category even if they fully adhere to all the relevant practices, they are reserved for the Uncertified Naturalist category.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;Our Uncertified Naturalist is an in-house category we’ve created where we place our growers who work in an enlightened way, including a commitment to using only certified organic, biodynamic or a completely natural products for any vineyard treatments. They may or may not follow some organic or biodynamic principles such as monitoring lunar cycles, but what’s important is that they are in touch with their land and have great reverence for nature and that it’s obvious when we observe their vineyards in person and ask the hard questions. These are producers whose vineyards I have in fact seen first-hand and believe them to be honest about their claims, not only by their word but also by an obvious biodiversity of nature (the biggest clue) in their vineyards. This category includes many of our so-called “natural wine” producers, but is not at all limited to them.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;-Ted Vance\" aria-describedby=\"tt\"\u003efarming\u003c\/span\u003e—Gilles stepped aside completely and Romain began to make notable leaps from vintage to vintage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003eAt the young age of twenty-one, the eccentric and fun-loving Romain knocked it out of the park with his first vintage, 2008, which was the first vintage we imported. The foundation established by centuries of viticultural knowhow passed down through generations and Romain’s relentless curiosity and desire for improvement further set the stage for decades of inspired drinking from this domaine gifted with an average \u003cspan data-cmtooltip=\"This is an interesting consideration because what truly separates one masterpiece wine from the rest may have to do with what characteristics you like in your wines, not the age of the vines; in other words, old vines don’t automatically mean better wine.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;In this section it’s important to note that the planting age included is rarely precise and that many times it takes some years to replant a parcel (or sections of a parcel) due to simple challenges with logistics and possible financial limitations in some years, and there may be vines being replaced as the years go by. The date in parentheses represents the year in which this information was given by the winegrower. If ten years passes before an update, it’s easy to figure out the general vine age unless the vines were ripped out and replanted, in which case we will change the details.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;What’s important to know is that a vineyard plot’s age can absolutely impart characteristic qualities to a wine and it’s interesting to note how young, middle-aged, old and ancient vines may express themselves through the wine—a compelling reason to include it in this compilation of oversimplified details.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;One could say that extremely young vines don’t bring much to the table, which is a statement that may be largely agreed upon in the wine world because of the lack of development of the root systems and the overall strength of the plant that has yet to be developed. Young, but not fledgling vines have vigor and energy, but perhaps not a great depth of complexity; however those young vines from talented terroirs can still produce wines to be admired and enjoyed and are not so vastly different than those from older vines. Wines made from old to ancient vines have a specific depth and weight largely due to lower yields and (in theory) deeper root systems that can pick up some interesting things the further they plunge down into the soil. On the other hand, wines rendered from these vines may sometimes be quite dense and glycerol on the palate, making for a show stopping couple of ounces but a difficult bottle to finish without the help of other people.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;Perhaps the sweet spot is somewhere in the middle where the plant has hit its prime and on all fronts it seems to be balanced. But, who is to say what is the prime of a plant for each clone or masale selection and the vineyard it’s planted in? Again, this is a matter of taste and not everyone wants this kind of MVP wine in their glass all the time because it may be too consistently centered and balanced, and for many it’s the differences that may make a wine interesting, not its uniformity. Vines of all ages have something to channel through a wine and it’s simply a matter of mood and frame of mind during our constant development and evolution—well, at least we hope to continue growing and learning.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;-Ted Vance\" aria-describedby=\"tt\"\u003evine age\u003c\/span\u003e of about fifty years. Romain pointed out that, “I am the luckiest generation. To have old vineyards like these to work with in my lifetime is something special, and it’s thanks to my grandfather, Jean.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003eOrganic viticulture is now part of the domaine’s practice under Romain’s direction—and with full support from the family. The two Grand Crus Valmur and Les Clos, the 1er Crus Montée de Tonnerre, Vaillons, Butteaux and Forêts have all been converted to organic \u003cspan data-cmtooltip=\"The farming section is broken down into four different farming categories that explain in simple terms the way we view the cultivation of grapes.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;The first is sustainable farming, an approach with a large interpretation between those who use an endless supply of synthetic treatments in their vineyards and others who only use treatments only if absolutely necessary. We have no interest in working with domaines\/brands on the extreme and careless side of conventional farming. The producers we largely represent are vignerons, which is to say that they work in their own vineyards and are in touch with what it needs and doesn’t need, and they craft their wines from the grapes they grow.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;Many of our producers categorized under sustainable farming work with organic and biodynamic treatments, however they are not certified because they want the flexibility to do what they feel they need to in order to keep their business healthy, which of course seems perfectly rational. Imagine if you lost your entire income for a year simply because you thought you should adhere a strict dogmatic approach to something in your life. Would you take such a risk when you know it could cost you so dearly, impacting everyone in your family and those who put their faith in you as their employer?\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;Much of our work as importers is to visit vineyards (after all that’s where good vignerons spend most of their time), not just taste the new wines and quickly move on to the next appointment. As the curator of our portfolio, I have visited the vineyards of every producer in our collection—some every year—to observe whether they are using any kinds of topical treatments, like herbicides or pesticides. The best time to see whether they are being honest about herbicidal treatments is in the spring, and that’s why I usually go then to visit the vineyards. The most difficult treatments to observe with certainty are systemic treatments (those which are not contact treatments, but are taken into the plant’s tissues to resist nature’s challenges), but I’ve always made it a point to ask our growers directly and it doesn’t take but a second to know if they’ve used them before they even say a word.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;I’ve had many enlightening conversations and debates with growers and scientists about the use of synthetic treatments in vineyards and it seems there’s no effective way in which to grow grapes and make wine that doesn’t have some level of negative environmental impact, even within natural wine practices. Perhaps to the dismay of us idealists, there are many compelling arguments for the use of certain synthetic treatments in vineyards when compared to the impact imposed by the constraints of organic or biodynamic certification, and it’s a tough argument one way or the other once the research is presented.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;I have come to the point where I believe that what is crucial is that the one who crafts the wine works in the vineyards to understand its specific challenges. It’s their experience and knowledge of a plot’s tendencies that gives them the knowledge to measure applications with precision instead of carpet bombing with something that can do more harm than good.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;If we look at the organic and biodynamic practices honestly, the treatments seem ideologically correct when we consider what’s better for our bodies, but it’s hard to say that it’s ecologically sound if it’s required to use two to four times as much copper sulfate (a heavy metal that kills microbial life in topsoil and pollutes water systems) and sulfur treatments in the vineyards as a precision, sustainably farmed vineyard. Furthermore, unless these methods are done by hand it's three times as much tractor exhaust, maintenance and vehicle replacement, which contributes to the oil industry through more tires, oil and gas, and to the metal, mining and plastic industry (and there's more) which obviously causes more pollution, degrades the earth’s resources and speeds up the rate at which we are indirectly killing animal and plant life on our planet, including future wine drinkers. Maybe sustainable is the way to go if we place our planet above our personal ideals (and perhaps our health), but that’s an ethical decision each of us has to make. As importers of wine, we have our hands as dirty as anyone else’s with the methods needed to get wine from a European cellar to the table in the US.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;Organic Farming category is one that we’ve reserved for those who maintain a certificate of organic farming within the governing body of the country in which they grow the wine. There is great sacrifice in both effort and money to maintain this kind of certification and we want to respect it. There are many out there who use organic methods without fail but do not carry the certification, who we’ve placed into our “Uncertified Naturalist” category. We may not agree with the merit of the certificate on all fronts (the most common complaint is that it’s mostly a paperwork check and little to do with someone qualified to survey vineyards to see if it’s really being done organically) and we know that all who maintain it don’t do an equal level of work in the vineyard as others with the certificate, but that’s not a consideration of ours for this category. It’s simply a matter of fact that the producer must carry a certificate to be noted as organic.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;The same approach applies for the Biodynamic Farming as the Organic Certification category. If there is no certification by either Demeter, Biodyvin or another entity that certifies biodynamic farming (I don’t know of others, but perhaps they exist), then the producer\/wine will not be included in this category even if they fully adhere to all the relevant practices, they are reserved for the Uncertified Naturalist category.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;Our Uncertified Naturalist is an in-house category we’ve created where we place our growers who work in an enlightened way, including a commitment to using only certified organic, biodynamic or a completely natural products for any vineyard treatments. They may or may not follow some organic or biodynamic principles such as monitoring lunar cycles, but what’s important is that they are in touch with their land and have great reverence for nature and that it’s obvious when we observe their vineyards in person and ask the hard questions. These are producers whose vineyards I have in fact seen first-hand and believe them to be honest about their claims, not only by their word but also by an obvious biodiversity of nature (the biggest clue) in their vineyards. This category includes many of our so-called “natural wine” producers, but is not at all limited to them.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;-Ted Vance\" aria-describedby=\"tt\"\u003efarming\u003c\/span\u003e, as well as a good portion of the Chablis AOC wine, where the organic culture tests were first done. The rest are sustainable, lutte raisonée, \u003cspan data-cmtooltip=\"The farming section is broken down into four different farming categories that explain in simple terms the way we view the cultivation of grapes.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;The first is sustainable farming, an approach with a large interpretation between those who use an endless supply of synthetic treatments in their vineyards and others who only use treatments only if absolutely necessary. We have no interest in working with domaines\/brands on the extreme and careless side of conventional farming. The producers we largely represent are vignerons, which is to say that they work in their own vineyards and are in touch with what it needs and doesn’t need, and they craft their wines from the grapes they grow.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;Many of our producers categorized under sustainable farming work with organic and biodynamic treatments, however they are not certified because they want the flexibility to do what they feel they need to in order to keep their business healthy, which of course seems perfectly rational. Imagine if you lost your entire income for a year simply because you thought you should adhere a strict dogmatic approach to something in your life. Would you take such a risk when you know it could cost you so dearly, impacting everyone in your family and those who put their faith in you as their employer?\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;Much of our work as importers is to visit vineyards (after all that’s where good vignerons spend most of their time), not just taste the new wines and quickly move on to the next appointment. As the curator of our portfolio, I have visited the vineyards of every producer in our collection—some every year—to observe whether they are using any kinds of topical treatments, like herbicides or pesticides. The best time to see whether they are being honest about herbicidal treatments is in the spring, and that’s why I usually go then to visit the vineyards. The most difficult treatments to observe with certainty are systemic treatments (those which are not contact treatments, but are taken into the plant’s tissues to resist nature’s challenges), but I’ve always made it a point to ask our growers directly and it doesn’t take but a second to know if they’ve used them before they even say a word.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;I’ve had many enlightening conversations and debates with growers and scientists about the use of synthetic treatments in vineyards and it seems there’s no effective way in which to grow grapes and make wine that doesn’t have some level of negative environmental impact, even within natural wine practices. Perhaps to the dismay of us idealists, there are many compelling arguments for the use of certain synthetic treatments in vineyards when compared to the impact imposed by the constraints of organic or biodynamic certification, and it’s a tough argument one way or the other once the research is presented.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;I have come to the point where I believe that what is crucial is that the one who crafts the wine works in the vineyards to understand its specific challenges. It’s their experience and knowledge of a plot’s tendencies that gives them the knowledge to measure applications with precision instead of carpet bombing with something that can do more harm than good.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;If we look at the organic and biodynamic practices honestly, the treatments seem ideologically correct when we consider what’s better for our bodies, but it’s hard to say that it’s ecologically sound if it’s required to use two to four times as much copper sulfate (a heavy metal that kills microbial life in topsoil and pollutes water systems) and sulfur treatments in the vineyards as a precision, sustainably farmed vineyard. Furthermore, unless these methods are done by hand it's three times as much tractor exhaust, maintenance and vehicle replacement, which contributes to the oil industry through more tires, oil and gas, and to the metal, mining and plastic industry (and there's more) which obviously causes more pollution, degrades the earth’s resources and speeds up the rate at which we are indirectly killing animal and plant life on our planet, including future wine drinkers. Maybe sustainable is the way to go if we place our planet above our personal ideals (and perhaps our health), but that’s an ethical decision each of us has to make. As importers of wine, we have our hands as dirty as anyone else’s with the methods needed to get wine from a European cellar to the table in the US.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;Organic Farming category is one that we’ve reserved for those who maintain a certificate of organic farming within the governing body of the country in which they grow the wine. There is great sacrifice in both effort and money to maintain this kind of certification and we want to respect it. There are many out there who use organic methods without fail but do not carry the certification, who we’ve placed into our “Uncertified Naturalist” category. We may not agree with the merit of the certificate on all fronts (the most common complaint is that it’s mostly a paperwork check and little to do with someone qualified to survey vineyards to see if it’s really being done organically) and we know that all who maintain it don’t do an equal level of work in the vineyard as others with the certificate, but that’s not a consideration of ours for this category. It’s simply a matter of fact that the producer must carry a certificate to be noted as organic.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;The same approach applies for the Biodynamic Farming as the Organic Certification category. If there is no certification by either Demeter, Biodyvin or another entity that certifies biodynamic farming (I don’t know of others, but perhaps they exist), then the producer\/wine will not be included in this category even if they fully adhere to all the relevant practices, they are reserved for the Uncertified Naturalist category.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;Our Uncertified Naturalist is an in-house category we’ve created where we place our growers who work in an enlightened way, including a commitment to using only certified organic, biodynamic or a completely natural products for any vineyard treatments. They may or may not follow some organic or biodynamic principles such as monitoring lunar cycles, but what’s important is that they are in touch with their land and have great reverence for nature and that it’s obvious when we observe their vineyards in person and ask the hard questions. These are producers whose vineyards I have in fact seen first-hand and believe them to be honest about their claims, not only by their word but also by an obvious biodiversity of nature (the biggest clue) in their vineyards. This category includes many of our so-called “natural wine” producers, but is not at all limited to them.\u0026lt;br\u0026gt;\u0026lt;br\u0026gt;\u0026lt;br \/\u0026gt;-Ted Vance\" aria-describedby=\"tt\"\u003efarming\u003c\/span\u003e with the intention of eventually having all the sites fully converted.\u003c\/span\u003e\u003c\/p\u003e","brand":"Domaine Jean Collet","offers":[{"title":"Default Title","offer_id":46333353984289,"sku":"P-6849","price":34.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/IMG_0009_1_37ec66c5-eebe-431e-af05-e09888684ace.png?v=1692038543"},{"product_id":"domaine-paul-pillot-santenay-vieilles-vignes","title":"2021 Domaine Paul Pillot Santenay Rouge \"Vieilles Vignes\", Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe fruit comes from the Chassagne side of Santenay from two lieu dits: Prarons and Champs Claude. The vines here are an average age of 40+ year old vines. Vinification involves 30% whole cluster with only indigenous yeast. The wine is aged in barrel (10% new). Unfined and unfiltered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDomaine Paul Pillot was founded in 1900 by Jean-Baptiste Pillot, a barrel maker by trade, who decided to focus full-time on his vines. His sons, Alphonse and Henri, succeeded him after the conclusion of World War I, increasing the Domaine’s holdings significantly and beginning to bottle their own wines. Henri’s son Paul then took over the Domaine in 1968, and acquiring the prestigious Chassagne-Montrachet 1er Cru vineyards of Clos Saint Jean, Les Grandes Ruchottes, Les Caillerets, and La Grande Montagne, and the Saint-Aubin 1er Cru of Les Charmois.\u003c\/p\u003e\n\u003cp\u003eToday, the domaine owns 13 hectares of vines (4.5 in red) and is run by Paul’s dynamic son Thierry who began working in 1999, before taking over full time in 2004. Thierry is the 4\u003csup\u003eth\u003c\/sup\u003e generation to take on the reins of this storied property. Under Thierry the focus has been put squarely in the vineyards, with a discreet use of new wood and a non-interventionist approach in the cellar. The result is wines of finesse and palate staining purity that perfectly reflect the finest terroirs of Chassagne-Montrachet.\u003c\/p\u003e","brand":"Domaine Paul Pillot","offers":[{"title":"Default","offer_id":46333354246433,"sku":"210000012695","price":71.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-0036_e7006234-96c9-463b-bdd7-0175d5e14757.png?v=1692038543"},{"product_id":"2018-domaine-herve-and-anne-sigaut-chambo-44572827","title":"2018 Domaine Hervé and Anne Sigaut Chambolle-Musigny 1er Cru Fuées, Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003eThe fruit is grown in alluvial soil; sand, clay, silt, and limestone. The average age of the vines of 35 years. This premier cru is aged in delicate barrels.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"textbox\" dir=\"ltr\"\u003eThe Siguat’s are unassuming but genuinely committed vignerons. Hervé Sigaut and wife Anne took over from Maurice Sigaut in 1990, and made important improvements both in the vineyard work and in the cellar.\u003c\/p\u003e\n\u003cp class=\"textbox\" dir=\"ltr\"\u003eAnne is totally committed to her work and has a huge passion for their 7 hectares of vineyards; Hervé is refreshingly logical in his approach to vineyard work: he pays attention to the lunar calendar for the key interventions while horses are used to plough in certain vineyards.\u003c\/p\u003e\n\u003cp class=\"textbox\" dir=\"ltr\"\u003eThe winery was revamped in 2004 with a sorting table and his stainless steel tanks are sunk in the floor of the winery which helps evacuate harmful carbon dioxide during fermentation. They touch the wines as little as possible in the cellar and racks only once. New wood does not exceed 40% of the total and the oldest barrels are 5 years old from several coopers. The aim is to drop the rotation to a 3 year cycle.\u003c\/p\u003e\n\u003cp class=\"textbox\" dir=\"ltr\"\u003eThese wines are examples of the magnificent terroirs of Chambolle and Morey.\u003c\/p\u003e","brand":"Domaine Hervé and Anne Sigaut","offers":[{"title":"Default","offer_id":46333354443041,"sku":"210000012861","price":119.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-3281.png?v=1692038544"},{"product_id":"jean-jacques-confuron-nuits-saint-georges-1er","title":"2020 Jean-Jacques Confuron Nuits-Saint-Georges 1er Cru \"Les Chaboeufs\", Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOne of Burgundy’s most highly-regarded estates, the 20 acres of Domaine Jean-Jacques Confuron are now controlled by Sophie Meunier-Confuron and her husband Alain Meunier. They took over from Sophie’s father in 1988, and converted all parcels to organic viticulture in 1990. The wines are brilliant examples of the concept of “power without weight”, with great depth of flavors wrapped up in refinement and elegance. The entire range is outstanding here – the Côte de Nuits-Villages “les Vignottes” is a tremendous value for the quality, and their Romanée-Saint Vivant is a reference standard for one of the most refined of all Grand Crus.\u003c\/p\u003e\n\u003cp\u003eAlain \u0026amp; Sophie’s son Louis is involved at the domaine now as well, and their son Paul now has his own domaine in the south of France. (And they visited us here in Oregon in 2010 for the IPNC festivities.) Daughter Perrine is interning at Maison Alex Gambal in Beaune, and she too will likely head off to somewhere in Europe or the New World to soak up more experience.\u003c\/p\u003e\n\u003cp\u003eThere are not many cellars in Burgundy where the range of wines is so consistently superb from top to bottom. They are blessed with excellent parcels of 1er Cru and Village vines in Vosne-Romanée, Chambolle-Musigny and Nuits-St. Georges, not to mention two great Grand Crus – the Romanée-St. Vivant and Clos Vougeot. Alain’s style is one of supreme grace and elegance. The wines are seductive and captivating, but they never shout.\u003c\/p\u003e\n\u003cp\u003eThe vineyards come from Sophie’s side of the family, and we’re once part of the Charles Noellat domaine. With the sale of part of the domaine to Leroy and the splitting off of pieces, you can now see the Confuron, Leroy, and Hudelot-Noëllat parcels side by side in several of the appellations. Confuron farms organically, Leroy farms Biodynamically, and Hudelot-Noëllat treats their vines “conventionally” – making it fascinating to see these parcels one next to the other.\u003c\/p\u003e","brand":"Jean Jacques Confuron","offers":[{"title":"Default","offer_id":46333354475809,"sku":"P-9871","price":134.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/IMG_0024_01d18910-7686-465b-9a2f-68e1e2807c9b.png?v=1692038544"},{"product_id":"2019-domaine-meo-camuzet-richebourg-grand-cru-burg","title":"2023 Domaine Meo-Camuzet Richebourg Grand Cru, Burgundy, France","description":"\u003ch4\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem]\"\u003eCrafted from 100% Pinot Noir vines averaging 65 years of age, the 2022 Richebourg Grand Cru reflects the exceptional quality of its esteemed vineyard site.\u003c\/span\u003e \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem]\"\u003eThe wine's aromatic profile showcases intense notes of ripe red and black fruits, complemented by hints of musk, leather, and forest floor.\u003c\/span\u003e \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem]\"\u003eOn the palate, it presents a robust and well-structured body, yet maintains remarkable harmony and elegance.\u003c\/span\u003e \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem]\"\u003eThe vinification process includes a cold maceration period of 3 to 5 days, allowing for natural fermentation to commence, which enhances the wine's depth and complexity.\u003c\/span\u003e \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem]\"\u003eThis Richebourg's impressive aging potential promises further development of its intricate flavors over the coming decades.\u003c\/span\u003e​\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem]\"\u003eDomaine Méo-Camuzet, situated in the heart of Burgundy's Côte de Nuits, boasts a rich history intertwined with some of the region's most prestigious vineyards.\u003c\/span\u003e \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem]\"\u003eEstablished by Étienne Camuzet, a prominent figure in Burgundy's political and viticultural circles, the estate has long been dedicated to expressing the unique characteristics of its terroirs.\u003c\/span\u003e \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem]\"\u003eIn 1981, the domaine was renamed Méo-Camuzet, and under the stewardship of Jean-Nicolas Méo since 1984, it has embraced a philosophy that marries traditional practices with modern innovation.\u003c\/span\u003e \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem]\"\u003eJean-Nicolas, mentored by the legendary winemaker Henri Jayer, has focused on meticulous vineyard management and precise winemaking techniques to produce wines of exceptional quality and distinction.\u003c\/span\u003e\u003c\/p\u003e","brand":"Meo-Camuzet","offers":[{"title":"Default","offer_id":46333354672417,"sku":"P-9935","price":2599.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-3210.png?v=1692038545"},{"product_id":"2023-jean-jacques-confuron-chambolle-musigny-1er-cru-burgundy-france","title":"2023 Jean-Jacques Confuron Chambolle-Musigny 1er Cru, Burgundy, France","description":"\u003ch4\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThis wine is sourced from two Premier Cru vineyards: Les Chatelots and Les Feusselottes. Aged in barrel for 15-18 months (50% new oak). 45-65 year old vines.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eOne of Burgundy’s most highly-regarded estates, the 20 acres of Domaine Jean-Jacques Confuron are now controlled by Sophie Meunier-Confuron and her husband Alain Meunier. They took over from Sophie’s father in 1988, and converted all parcels to organic viticulture in 1990. The wines are brilliant examples of the concept of “power without weight”, with great depth of flavors wrapped up in refinement and elegance. The entire range is outstanding here – the Côte de Nuits-Villages “les Vignottes” is a tremendous value for the quality, and their Romanée-Saint Vivant is a reference standard for one of the most refined of all Grand Crus.\u003c\/p\u003e\n\u003cp\u003eAlain \u0026amp; Sophie’s son Louis is involved at the domaine now as well, and their son Paul now has his own domaine in the south of France. (And they visited us here in Oregon in 2010 for the IPNC festivities.) Daughter Perrine is interning at Maison Alex Gambal in Beaune, and she too will likely head off to somewhere in Europe or the New World to soak up more experience.\u003c\/p\u003e\n\u003cp\u003eThere are not many cellars in Burgundy where the range of wines is so consistently superb from top to bottom. They are blessed with excellent parcels of 1er Cru and Village vines in Vosne-Romanée, Chambolle-Musigny and Nuits-St. Georges, not to mention two great Grand Crus – the Romanée-St. Vivant and Clos Vougeot. Alain’s style is one of supreme grace and elegance. The wines are seductive and captivating, but they never shout.\u003c\/p\u003e\n\u003cp\u003eThe vineyards come from Sophie’s side of the family, and we’re once part of the Charles Noellat domaine. With the sale of part of the domaine to Leroy and the splitting off of pieces, you can now see the Confuron, Leroy, and Hudelot-Noëllat parcels side by side in several of the appellations. Confuron farms organically, Leroy farms Biodynamically, and Hudelot-Noëllat treats their vines “conventionally” – making it fascinating to see these parcels one next to the other.\u003c\/p\u003e","brand":"Jean-Jacques Confuron","offers":[{"title":"Default Title","offer_id":46333354901793,"sku":"210000012285","price":179.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/files\/5_91ff3421-d218-437f-8cf6-5ef8c246033b.png?v=1779299687"},{"product_id":"georges-lignier-morey-saint-denis-1er-cru-clo","title":"2021 Domaine Georges Lignier Morey-Saint-Denis 1er Cru \"Clos des Ormes\", Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDomaine Georges Lignier owns a full 2 hectares out of the 4 hectares that comprises the “Clos des Ormes”, making this estate by far the largest holder, as the remaining 2 hectares are split between seven different owners. Obviously, this impeccably situated “cru” is one of the more important appellations of the estate and much attention is paid to rendering a wine of great finesse and grace. Interestingly, the Lignier holdings here are amongst the “youngest” of the domaine as the average age is 45 years, old vines for sure but less so in the context of the domaine as an entirety. This wine typically carries a lighter robe, deceptive perhaps because the concentration levels are high and limn the wine in high relief through its intense aromatics and persistent finish. The grace of Pinot Noir planted in the most elite sectors of the Cote d’Or is on fine display here.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe domaine is led by Benoit Stehly, nephew of Georges Lignier, who worked at the domaine for a decade alongside his uncle, before assuming control of the work in both the vineyard and the cellar in 2008. His approach is very traditional, as he seeks to achieve maximum aromatic concentration, above nearly all other characteristics, including structural or color concentration. To achieve this, techniques such as a slightly later harvest and 80% destemming are employed. At the Villages level, the wines are raised in older barrels, while the 1er Crus see 30% new oak, and the Grand Crus 50% new oak. A vein of seductive elegance runs throughout the full range of wines, inviting a complex and beautiful conversation with each glass. The sensitive palate will thoroughly enjoy this approach, a statement of respect for the grandest of traditions in Burgundy and a sublime expression of the terroir underlying some of the most renowned sites in the Cote de Nuits. Since 2010 the wines are neither fined nor filtered.\u003c\/p\u003e\n\u003cp\u003eWhen it comes to the vineyard holdings, the depth of appellations in both the Premier and Grand Crus is astounding. Overall, the domaine counts sixteen hectares encompassing 50 parcels, across 17 appellations in both white and red. Moreover, these are generally not single rows of rare plots, but substantial parcels within some of the greatest sites in the Cote d’Or. For example, the estate is the largest proprietor of the Grand Cru Clos Saint-Denis, at 1.49 hectares, and controls over a hectare of the Clos de la Roche Grand Cru. These holdings, coupled with an average vine age of over 50 years across the domaine, should catch the attention of anyone who appreciates Burgundy.\u003c\/p\u003e","brand":"Domaine Georges Lignier","offers":[{"title":"Default Title","offer_id":46333355032865,"sku":"210000012753","price":122.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/moreysaintdenis.jpg?v=1692038546"},{"product_id":"2018-joseph-voillot-pommard-1er-cru-les-epenots-bu","title":"2018 Joseph Voillot Pommard 1er Cru “Les Epenots”, Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWine from the Petits Epenots terrior. The vines are from the lower slope that cnsist of shallow Jurrasic Limestone and white marl. The vines were planted in 1961. \u003cbr\u003e\u003cbr\u003eThe domaine consists of 8ha of vineyards, including some prized sites in several 1er Crus. The grapes are partially destemmed and the wines matured in oak barrels (15-20% new) for 14-16 months. Without doubt one of the finest domaines in Volnay, these wines are never heavy or over extracted.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDomaine Joseph Voillot is located in Volnay, a small wine village a few kilometres from Beaune. For 6 generations, the family has been cultivating 8 hectares of vines that extend across the municipalities of Meursault, Volnay, Pommard and Beaune. The 13 appellations of the estate are all produced with equal care in the purest Burgundian tradition with respect for the terroirs.\u003c\/p\u003e\n\u003cp\u003eDomaine Joseph Voillot is managed by Etienne Chaix, grandson of Joseph and nephew of Jean-Pierre Charlot who has taken a step back but remains on hand when needed. Reasoned agriculture is part of every intervention in the vine parcels for the best possible results, and the intention is to always make the best decisions keeping the environment in mind. The farm has been awarded the high environmental value (HVE) certification. Guided by the experience of previous generations and motivated by the desire to pass on the tradition.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Joseph Voillot","offers":[{"title":"Default","offer_id":46333355131169,"sku":"P-7840","price":129.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-3104.png?v=1692038546"},{"product_id":"joseph-roty-bourgogne-rouge-cuvee-de-pressonn","title":"2022 Domaine Joseph Roty Bourgogne Côte d'Or \"Cuvée de Pressonnier\", Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis cuvée is sourced from a single parcel of 70-plus-year-old Pinot Noir vines rooted in clay-limestone soils just outside Gevrey-Chambertin. Formerly within the Gevrey appellation before boundary changes in the 1990s, the site retains much of that village’s depth and complexity. Fermentation is gentle, with a three-week cuvaison below 30 °C to preserve aromatic purity. The wine is aged for 18 months—20 % in new oak barrels and the rest in cement vats—followed by a further 10 months of cellar rest before release. Its profile balances vivid red fruit with mineral freshness, while the fine structure promises graceful aging for 10–20 years. An excellent match for roast duck, mushroom dishes, or aged Comté.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eDomaine Joseph Roty is a renowned family estate located in the heart of Gevrey-Chambertin, Burgundy.\u003c\/span\u003e \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eThe estate has been producing wines since 1960 and is currently managed by brothers Pierre-Jean and Philippe Roty, representing the 11th generation of winemakers in the family.\u003c\/span\u003e \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eThe Roty family has been passionate about winegrowing since the early 18th century. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe vineyards are situated in the Côte de Nuits region, known for its exceptional Pinot Noir. The estate practices traditional viticulture, with a focus on old vines, some dating back to 1881. The use of pesticides and herbicides is avoided, and the vines are grown on clay-limestone soils.\u003c\/span\u003e\u003c\/p\u003e","brand":"Joseph Roty","offers":[{"title":"Default","offer_id":46333355163937,"sku":"P-10175","price":49.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/files\/BHSTOCKWINEPHOTO-donotedit-2025-08-12T125616.729.png?v=1755017818"},{"product_id":"2018-domaine-herve-and-anne-sigaut-chambolle-musig","title":"2018 Domaine Hervé and Anne Sigaut Chambolle-Musigny, Burgundy, France","description":"\u003cp class=\"textbox\" dir=\"ltr\"\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"textbox\" dir=\"ltr\"\u003eThe winery was revamped in 2004 with a sorting table and his stainless steel tanks are sunk in the floor of the winery which helps evacuate harmful carbon dioxide during fermentation. They touch the wines as little as possible in the cellar and racks only once. New wood does not exceed 40% in general ,but for this particular cure they use 15% new oak, of the total and the oldest barrels are 5 years old from several coopers. The aim is to drop the rotation to a 3 year cycle.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe Siguat’s are unassuming but genuinely committed vignerons. Hervé Sigaut and wife Anne took over from Maurice Sigaut in 1990, and made important improvements both in the vineyard work and in the cellar.\u003c\/p\u003e\n\u003cp class=\"textbox\" dir=\"ltr\"\u003eAnne is totally committed to her work and has a huge passion for their 7 hectares of vineyards; Hervé is refreshingly logical in his approach to vineyard work: he pays attention to the lunar calendar for the key interventions while horses are used to plough in certain vineyards.\u003c\/p\u003e\n\u003cp class=\"textbox\" dir=\"ltr\"\u003eThese wines are examples of the magnificent terroirs of Chambolle and Morey.\u003c\/p\u003e","brand":"Herve \u0026 Anne Sigaut","offers":[{"title":"Default","offer_id":46333355360545,"sku":"P-9782","price":79.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-3284.png?v=1692038547"},{"product_id":"2015-marcel-servin-chablis-grand-cru-blanchots-bur","title":"2015 Marcel Servin Chablis Grand Cru \"Blanchots\", Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is the most southeastern of the Grand Crus. Francois does this Grand Cru entirely in stainless steel. During one Gourmet Tour in 2005, Francois opened a 1975 Blanchot. It was spectacular. I still have that empty bottle. On a Gourmet Tour in 2006, he opened at 1976 Blanchot. Plenty of “staying power”. One of my favorite white wines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003eFrancois makes wine because he loves to make wine. He uses old-world traditions and also benefits from modern technology. Francois feels that the winemaker is more important than the barrel maker. He says that making wine is an art, whereas so many people reduce it to a science. The Servin family traces its roots in Chablis all the way back to 1652.\u003c\/p\u003e\n\u003cp\u003eFrancois sells to me because we are friends. There is great demand for his wines; so he could sell to whomever he chooses. While the Domaine Servin estate wines are widely marketed, Francois has given me the exclusive right to import his PERSONAL wines, which he sells under his dad’s name, Marcel. These are only bottled when they turn out perfectly. As such, they are extremely limited and exclusive. And they are only available in Francois’ personal cellar and through P. Comms Int’l.\u003c\/p\u003e\n\u003cp\u003eBourgogne Aujourd’hui, the trade journal in Burgundy, rates Francois as one of the TOP TWO winemakers out of 120 in all of Chablis. In a recent “bragging rights’ competition (which is not publicized) in Chablis, Francois took home 2 of the 9 medals, including a gold medal. At the recent wine competition at the Hotel Bellagio in Las Vegas, several hundred Chardonnays were ranked. Francois only submitted 3 wines and all 3 of them were awarded places in the top eleven. At the Atlanta Int’l Wine Challenge, Francois’ basic Chablis earned the silver medal. The list of awards could go on and on.\u003c\/p\u003e\n\u003cp\u003eIn short, Francois makes quality Chardonnay year in and year out. They are made in the true Chablis style (full and rich with good minerality) while respecting tried and true Chablis traditions that Francois learned from his grandfather. These are memorable wines.\u003c\/p\u003e","brand":"Marcel Servin","offers":[{"title":"Default","offer_id":46333355426081,"sku":"210000009937","price":96.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-3218.png?v=1692038547"},{"product_id":"2017-domaie-alain-patriarche-meursault-1er-cru-por","title":"2017 Domaie Alain Patriarche Meursault 1er Cru \"Poruzot\", Burgundy, France","description":"\u003cp\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eFor all of Alain Patriarche's white wines, after careful harvesting and pressing, the must ferments into oak. The percentage of new oak is chosen according to the origin of the grape. After maturing for 12 months on lees, in the tradition of the great Meursault, the wine is bottled with a minimum of fining and filtration.\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eFor 5 generations the Patriarche family has cultivated vines in Meursault. Alain Patriarche's father took over the few cultivated lands from his own father, and cultivated them until Alain took over in 1970 before passing the torch to his daughter, Maud, who has continued the family tradition since 2012. Over time Alain has enlarged the domain. To date, the Alain Patriarche estate covers 10 hectares spread over two municipalities. The wines of the Alain Patriarche estate are vinified separately for each climate and each plot in order to preserve all the intrinsic characteristics of the terroir. All the estate's wines are made from the Chardonnay grape for white wines, and from the Pinot Noir grape for red wines.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Alain Patriarche","offers":[{"title":"Default","offer_id":46333355884833,"sku":"P-10087","price":137.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-2970.png?v=1692038548"},{"product_id":"domaine-christian-moreau-chablis-1er-cru-vali","title":"2021 Domaine Christian Moreau Père \u0026 Fils Chablis 1er Cru \"Vaillon\", Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHand-harvested and fermented with native yeasts. Aged in stainless steel tanks and neutral oak barrels for 6-8 months before bottling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Moreau family has been rooted in the heart of Chablis since 1814. At that time, Jean-Joseph Moreau founded the wine-merchant trading firm. In 1974 Hiram Walker acquired 50% of the company and acquired the remaining shares in 1985. J. Moreau et Fils was then sold with no member of the family remaining in the company to Boisset in Nuits-Saint-Georges. The Moreau family retained ownership of their vineyard holdings throughout these transitions.\u003c\/p\u003e\n\u003cp\u003eWith the 2002 vintage, Christian Moreau Père \u0026amp; Fils regained their right to produce wines sourced from their extensive vineyard holdings and market the wines under their own name. Today, Fabien Moreau, the sixth generation of the family, is the super-star winemaker of this beautiful Domaine in Chablis. After graduating in Oenology in Dijon and earning a MBA at E.N.I.T.A in Bordeaux, he also studied in New Zealand.\u003c\/p\u003e\n\u003cp\u003eThe Domaine’s vines average 45 years old; at harvest, grape picking is done by hand, from their Chablis up to their Grands Crus. The Domaine’s Premier Crus and Grands Crus wines are vinified up to 30-45% in wood barrels, the balance in stainless vats. Fermentation of their other wines takes place in stainless steel vats. According to Moreau family, “Our winemaking techniques should strive to honor the high quality of our terroir, vines and grapes, bringing out the very best in every harvest.”\u003c\/p\u003e","brand":"Domaine Christian Moreau Père et Fils","offers":[{"title":"Default","offer_id":46333355983137,"sku":"210000013964","price":74.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-0020_fd8545f0-5d8b-4e37-b2df-c7601b6185f8.png?v=1692038548"},{"product_id":"2018-domaine-christian-moreau-pere-et-fil-41721853","title":"2021 Domaine Christian Moreau Père et Fils Chablis Grand Cru \"Les Clos\", Burgundy, France","description":"\u003cp\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHand-harvested. Fermented with indigenous yeast. Aged in stainless steel and neutral oak for 6-8 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Moreau family has been rooted in the heart of Chablis since 1814. At that time, Jean-Joseph Moreau founded the wine-merchant trading firm. In 1974 Hiram Walker acquired 50% of the company and acquired the remaining shares in 1985. J. Moreau et Fils was then sold with no member of the family remaining in the company to Boisset in Nuits-Saint-Georges. The Moreau family retained ownership of their vineyard holdings throughout these transitions.\u003c\/p\u003e\n\u003cp\u003eWith the 2002 vintage, Christian Moreau Père \u0026amp; Fils regained their right to produce wines sourced from their extensive vineyard holdings and market the wines under their own name. Today, Fabien Moreau, the sixth generation of the family, is the super-star winemaker of this beautiful Domaine in Chablis. After graduating in Oenology in Dijon and earning a MBA at E.N.I.T.A in Bordeaux, he also studied in New Zealand.\u003c\/p\u003e\n\u003cp\u003eThe Domaine’s vines average 45 years old; at harvest, grape picking is done by hand, from their Chablis up to their Grands Crus. The Domaine’s Premier Crus and Grands Crus wines are vinified up to 30-45% in wood barrels, the balance in stainless vats. Fermentation of their other wines takes place in stainless steel vats. According to Moreau family, “Our winemaking techniques should strive to honor the high quality of our terroir, vines and grapes, bringing out the very best in every harvest.”\u003c\/p\u003e","brand":"Domaine Christian Moreau Père et Fils","offers":[{"title":"Default","offer_id":46333356212513,"sku":"210000015953","price":167.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-0018_7df4b773-e2e4-4cca-86bd-3ae3eed9cd64.png?v=1692038548"},{"product_id":"domaine-des-heritiers-louis-jadot-beaune-clos","title":"2019 Domaine des Heritiers Louis Jadot Beaune \"Clos des Ursules\" Monopole,  Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe Beaune 1er Cru \"Clos des Ursules\" is a walled in portion of the Beaune 1er Cru «Vignes Franches». It was purchased in 1826 by Louis Henry Denis Jadot and has remained a solely owned property of the Jadot family.\u003cbr\u003e\u003cbr\u003eDestemmed grapes ferment in vats during 3 to 4 weeks. Aging takes place in oak barrels produced by our cooperage Cadus during 18 months.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eMaison Louis Jadot’s story can’t be reduced to a simple list of dates. It is, above all, a summary of moments, meetings and an overall philosophy, all based on one simple vision: to maintain the grandeur of Burgundy’s great terroirs for all time. It all began with a parcel of vines. And we all know just how important these individual bits of land are in Burgundy. It was with the purchase of the Beaune Premier Cru Clos des Ursules that the story of Maison Louis Jadot began in 1826.\u003cbr\u003e\u003cbr\u003eThree decades. That’s the time it took Louis Henri Denis Jadot to found our house, in 1859, and to lay the foundations of a family-owned domaine. He would contribute to the renown of the wines of Burgundy by developing a negociant business focused on selling the wines in Northern European markets. His descendants followed in his footsteps at the head of the family business.\u003c\/p\u003e","brand":"Domaine des Heritiers Louis Jadot","offers":[{"title":"Default","offer_id":46333356310817,"sku":"210000012615","price":93.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-4.png?v=1692038548"},{"product_id":"joseph-roty-marsannay-rouge-burundy-france","title":"2022 Domaine Joseph Roty Marsannay Rouge, Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eSourced from well-situated parcels in Marsannay, the northern gateway to the Côte de Nuits, this wine reflects the appellation’s cooler climate and limestone-clay soils. The 2022 vintage brought a warm, generous growing season, balanced by timely rain and cool evenings, resulting in fruit of excellent concentration and aromatic lift. Grapes are harvested by hand, sorted meticulously, and vinified with traditional Burgundian methods: partial whole-cluster fermentation, gentle extraction, and aging in a proportion of new French oak barrels to add subtle spice and texture.\u003cbr data-start=\"1178\" data-end=\"1181\"\u003eThe result is a Pinot Noir that is both approachable in youth and capable of graceful evolution over 5–8 years. Its balance and complexity make it an ideal partner for dishes such as roast duck breast, mushroom risotto, chargrilled salmon, or soft-ripened cheeses like Époisses or Brillat-Savarin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eDomaine Joseph Roty is a renowned family estate located in the heart of Gevrey-Chambertin, Burgundy.\u003c\/span\u003e \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eThe estate has been producing wines since 1960 and is currently managed by brothers Pierre-Jean and Philippe Roty, representing the 11th generation of winemakers in the family.\u003c\/span\u003e \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eThe Roty family has been passionate about winegrowing since the early 18th century. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe vineyards are situated in the Côte de Nuits region, known for its exceptional Pinot Noir. The estate practices traditional viticulture, with a focus on old vines, some dating back to 1881. The use of pesticides and herbicides is avoided, and the vines are grown on clay-limestone soils.\u003c\/span\u003e\u003c\/p\u003e","brand":"Joseph Roty","offers":[{"title":"Default","offer_id":46333357293857,"sku":"P-10178","price":59.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/IMG_0032_2d350529-c573-453a-8559-c17c8d7e62cf.png?v=1692038550"},{"product_id":"domaine-paul-pillot-bourgogne-rouge-burgundy","title":"2021 Domaine Paul Pillot Bourgogne Rouge, Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe fruit comes from Chassagne and Santenay. The vines here are an average age of 50+ year old vines. Vinification involves 30% whole cluster with only indigenous yeast. The wine is aged in older barrel, unfined and unfiltered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDomaine Paul Pillot was founded in 1900 by Jean-Baptiste Pillot, a barrel maker by trade, who decided to focus full-time on his vines. His sons, Alphonse and Henri, succeeded him after the conclusion of World War I, increasing the Domaine’s holdings significantly and beginning to bottle their own wines. Henri’s son Paul then took over the Domaine in 1968, and acquiring the prestigious Chassagne-Montrachet 1er Cru vineyards of Clos Saint Jean, Les Grandes Ruchottes, Les Caillerets, and La Grande Montagne, and the Saint-Aubin 1er Cru of Les Charmois.\u003c\/p\u003e\n\u003cp\u003eToday, the domaine owns 13 hectares of vines (4.5 in red) and is run by Paul’s dynamic son Thierry who began working in 1999, before taking over full time in 2004. Thierry is the 4\u003csup\u003eth\u003c\/sup\u003e generation to take on the reins of this storied property. Under Thierry the focus has been put squarely in the vineyards, with a discreet use of new wood and a non-interventionist approach in the cellar. The result is wines of finesse and palate staining purity that perfectly reflect the finest terroirs of Chassagne-Montrachet.\u003c\/p\u003e","brand":"Domaine Paul Pillot","offers":[{"title":"Default","offer_id":46333356966177,"sku":"210000012694","price":55.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/zbfqcdmigfnos7zpjmb4-small.png?v=1692038550"},{"product_id":"2018-domaine-herve-and-anne-sigaut-chambo-44572904","title":"2018 Domaine Hervé and Anne Sigaut Chambolle-Musigny 1er Cru \"Les Gruenchers\", Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHand-harvested grapes. Weeks-long maceration, minimal pumping-over and punching-down. Pressing in pneumatic press. Placed in French oak barrels for aging on fine lees.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe Siguat’s are unassuming but genuinely committed vignerons. Hervé Sigaut and wife Anne took over from Maurice Sigaut in 1990, and made important improvements both in the vineyard work and in the cellar.\u003c\/p\u003e\n\u003cp class=\"textbox\" dir=\"ltr\"\u003eAnne is totally committed to her work and has a huge passion for their 7 hectares of vineyards; Hervé is refreshingly logical in his approach to vineyard work: he pays attention to the lunar calendar for the key interventions while horses are used to plough in certain vineyards.\u003c\/p\u003e\n\u003cp class=\"textbox\" dir=\"ltr\"\u003eThe winery was revamped in 2004 with a sorting table and his stainless steel tanks are sunk in the floor of the winery which helps evacuate harmful carbon dioxide during fermentation. They touch the wines as little as possible in the cellar and racks only once. New wood does not exceed 40% of the total and the oldest barrels are 5 years old from several coopers. The aim is to drop the rotation to a 3 year cycle.\u003c\/p\u003e\n\u003cp class=\"textbox\" dir=\"ltr\"\u003eThese wines are examples of the magnificent terroirs of Chambolle and Morey.\u003c\/p\u003e","brand":"Domaine Hervé and Anne Sigaut","offers":[{"title":"Default","offer_id":46333357031713,"sku":"210000012862","price":129.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/img-3283.png?v=1692038550"},{"product_id":"2018-domaine-berthaut-gerbet-fixin-les-crais-burgu","title":"2023 Domaine Berthaut-Gerbet Fixin \"Les Crais\", Burgundy, France","description":"\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE WINE\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLes Crais is 1.73 hectares (4.27 acres). It lies just east of the village, on the lower, very gentle part of the slope, at 280-meters elevation. It faces east-southeast.\u003c\/p\u003e\n\u003cp\u003eThe soil is medium-deep, approximately 70 cm. It is brown, light, with a well-draining mixture of silt, sand, clay, and it is very rocky, with up to 40% rounded alluvial gravel and cobbles, and even the occasional large (10-25 cm), rounded boulder. Amélie notes that Les Crais is the easiest of her Fixin vineyards to work, which underlines how well-draining the soil is.\u003cbr\u003e\u003cbr\u003eAfter hand harvest and sorting the vinification uses 20% whole cluster, mostly pump-overs with some punch-downs, indigenous yeast fermentation in tank. Aged for 15 months in barrel (20% new oak).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cstrong style=\"color: #6794b4; font-weight: 700;\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Berthauts were once to Fixin what the Rossignols are to Volnay and the Mugnerets to Vosne. In 1896, Danguy and Aubertin listed no less than a dozen Berthauts (and Berthauds) as proprietors in twenty-three lieux-dits in the village. The list includes François Berthaut, Amélie’s great-great-great grandfather, as proprietor in Le Rosier and Combe Lavaux. It is likely that the first vineyards were purchased by François’ father, also named François. Here is the succession as far back as the family can trace it: François Berthaut (1780-1873), François Berthaut (1811-1898), Firmin Berthaut (1845-1920), Bernard Berthaut (1879-1913).\u003c\/p\u003e\n\u003cp\u003eGuy Berthaut, Amélie’s grandfather, was born in 1912 and took over the family domaine in 1930. He started bottling at the domaine right after WWII and entered into leases on some of the vineyards in Gevrey-Chambertin that belong to the Mercier family of the Domaine des Chezeaux. The Berthauts still farm these parcels today.\u003c\/p\u003e\n\u003cp\u003eGuy’s two sons took over in 1974. They worked closely together, sharing the work in the vineyards and the cellar equally, with Denis, Amélie's father, taking on more of the administration and sales of the trade, while his brother, Vincent, tended to sales to private customers. Vincent retired in 2006.\u003c\/p\u003e\n\u003cp\u003eIn the 1990s, critics wrote that the domaine was very good. “Less well-known than the two powerhouse landowners, domaines Gelin and Joliet, Domaine Berthaut is among the best in the district,” writes Matt Kramer. They also pointed to the wines’ great age-worthiness, but mentioned a prominent austerity in their youth.\u003c\/p\u003e\n\u003cp\u003eDenis and Vincent Berthaut distrusted new oak and liked longer-than-fashionable aging in used oak. And because they had to work in several small cellars rather than a large one, some wines were racked into barrel or \u003cem\u003efoudres\u003c\/em\u003e after malolactic fermentation. This combination caused the wines to shut down for a long time. It didn’t matter to people who liked to cellar wines and the Berthauts enjoyed a loyal following among private customers. But palates were moving towards more fruit-driven wines that could be consumed shortly after bottling, so the domaine never made it big with commercial export or the international press.\u003c\/p\u003e","brand":"Domaine Berthaut-Gerbet","offers":[{"title":"Default Title","offer_id":46333358342433,"sku":"210000012792","price":69.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0804\/6785\/3601\/products\/IMG_0007_7f4e2232-f7b7-4d36-be0f-e05db74373cc.png?v=1692038552"}],"url":"https:\/\/perrineswine.com\/collections\/wall-of-burgundy.oembed?page=51","provider":"PERRINE's WINE SHOP","version":"1.0","type":"link"}