From two parcels– Les Vireuils, planted in 1998, and Les Crotots, planted in 1925, 1926, 1992 and 2001- fermented and aged in demi-muids on the lees (no stirring) for 12 months. Floral and rich with nice acidity and a salty finish.  

From 0.1020 hectare. Vines planted in 1982.Fermentation in oak barrels (30% new barrels). Aged on fine lees for 12 months and 6 months in vats.

From 0.87 hectare with clay and limestone soils. Fermentation in demi-muid barrels, approximately 30% new. Aged on fine lees for 12 months and four to six months in vats.    

A .47 hectare plot, with clay and limestone soil. Vines range from 48-83 years old. Fermented in open vats for 25 - 30 days and aged in barrel (20% new) for 12 months.  

From a .93 hectare parcel planted in 1979 to 1983, located just below the village of Meursault. Fermented and aged in demi-muids on the lees (no stirring) for 12 months.   

This parcel is 1/4 of a hectare, planted in 1956 and 1994. Fermented and aged in demi-muids on the lees (no stirring) for twelve months.  

The domain’s largest premier cru holding, a parcel of 4.2 acres whose vines date from 1934, 1971, and 1985. Within the premier cru band, Champans is down slope and has heavier soils, giving its wine more fruit and breadth than other Voillot Volnays.

Nine parcels totaling nearly 5 acres whose vines average 41 years old.

From 1 acre whose vines date back to 1963. This vineyard grows north of Pommard, on the shoulder above the Epenots vineyard; the wine is notable for its spice, balance, and length.

100% Chardonnay. From estate vines on clay-limestone soils averaging 20-25 years old. Whole clusters are harvested by hand, pressed directly and fermented with natural yeasts, as for all of Manciat's wines. Aged in stainless steel tanks. Bottled with a light, non-sterile filtration.  

100% Chardonnay. Manciat's vines mainly lie in the Charnay but there are two parcels in St. Veran totalling a half hectare. The Davayé parcel ccnsists of 29-year-old, mid-slope vines with full southern exposure and the Prissé parcel of 17-year-old vines with western exposure, both planted mid-slope...

100% Chardonnay. Considered by Jean Manciat to be his best site, Franclieu is an east-facing parcel of 30-35-year-old vines on a stony slope featuring clay-limestone soils. As for all Manciat wines, whole clusters are harvested by hand, pressed directly and fermented with natural yeasts. The wine...

A very special and rare white from the Côtes de Nuits. A half a hectare is planted with Chardonnay within the Clos de la Perrière, in the areas with the most limestone. The vines were planted in 1990. Spontaneous fermentation happens in stainless steel and the wine is aged in mostly neutral barrels...

Clos Saint-Pierre is a monopole of Domaine Thénard. The vineyard faces east and is higher up on the hill than the Cellier aux Moines and has a very red soil, rich in iron. After fermentation in large open top wooden fermenters, the wine is aged half in wooden foudres and half in used oak barrels.  ...

Vin Cuit de Provence is a traditional Provencale holiday dessert wine. Very few winemakers continue the tradition and normally it’s just made for personal consumption or sold locally from the cellar door. We are the only ones to sell a wine of this type in the United States! As the name says, Vin...

100% Chardonnay grown in a limestone-clay soil from vineyards in Viré-Clessé and west of the village of Mâcon. The "La Crochette" is vinified in stainless steel tanks to maximize floral notes and fruitiness, making it a fresh, vibrant and classic Mâcon-Villages.

Pinot/Gamay/Côt. From estate vines averaging thirty years old on clay-limestone soils, sustainably farmed and harvested by hand. The exact proportions of the three varieties change annually; they are vinified separately, with spontaneous fermentation with indigenous yeasts in tank. The rosé comes...