A young-vine Viognier from two villages known for Condrieu, Saint-Michel-sur-Rhône and Verin. The vines here are planted right in the same slope that is otherwise classified as Condrieu; it just happens that the land didn’t have vines planted when the appellation was made. The soil is sandy granite...

Pontciana is a barrel selection, and comes from the oldest vines in the Poncins vineyard, 50 years-old. Aged for ten months on the lees without racking, in 30% new barrels. Less than 120 cases produced.

85% Marsanne and 15% Roussanne in granite soils from two villages within the Condrieu appellation, Saint-Pierre-de-Boeuf and Chavanay. Fermented and aged in three- to five-year-old barrels for ten months on lees, without racking.

100% Syrah from Ampuis and Saint-Cyr from the lieu-dits, Le Plomb, Cote Bodin, Le Grand Taillis, Fontjean, Servonniere, and Le Mont, with an “emphasis on the schist areas from the Brune up towards Verenay” (Livingstone-Learmonth, Wines of the Northern Rhône). Ninety percent whole cluster, macerated...

Côte de Léchet embodies the purest characteristics of Chablis: 38º slope right in the sun, with very rocky soil which gives small yields of deeply mineral wines.  Fermented and aged in foudres.

Vaudevey is located in the valley situated behind the Côte de Léchet. Brocard has four hectares on a very steep slope with east exposure. It’s one of the coldest sites of all of the 1er Cru. It spends 12-13 months in large foudres. It has a richness to it and finishes with a lean and salty finish. 

0.65 ha Planted in the 1940s. Northern side of Valozières, beneath Corton Bressandes, east-facing. Rich clay soils. 100% whole cluster, ambient yeast fermentation in stainless steel tank with no SO2. 2 punch-downs total. Aged 12 months in used barrels. No fining, no filtration. SO2 added after...

Located in the commune of Vosne-Romanée, at the bottom of the slope in very white, marly soils. One quarter of the vines were planted in the 1930's and the rest were planted in the 1990's. Whole clusters directly pressed, indigenous yeast fermentation in barrel. Like the rest of the domaine wines,...

From artisan winemaker Jean Marc Barthez, who serves as president of a small co-operative winery in the ancient village of Monségur. A blend of 95% Sauvignon Blanc and 5% Semillon fermented without oak to preserve the underlying expression of its classic, gravel-rich terroir, offering the enhanced...

The Domaine du Bois de Simon celebrated its 90th birthday in 2019. Christophe Avi, great-grandson of the founder, joined the estate in 1992.  After finishing his degree in oenology and viticulture, Christophe honed his skills cultivating what is called ‘the blood of the Garonne,’ Cabernet Sauvignon...

Nathalie Larroque and her family live at the farm known as Mas d’Oustry, built in 1498. This blanc “Perlé” is made from 80% Mauzac and 20% Muscadelle – two grapes typical to the Southwest of France. The word “Perlé” indicates a slight prickle – nearly imperceptible bubbles in the wine. It’s bottled...

Originally founded in 1960, Domaine Jourdain has been run since 1990 by Sophie Siadou and her partner Francis Jourdain. Together, they sustainably farm approximately thirty hectares of vines. Reflecting her holistic approach to the ecosystem of the vineyard and her careful attention to the nuances...

Buzet was recognized as an Appellation in 1973, as it’s clay limestone soils are ideal for Merlot and Cabernet Sauvignon. Christophe tends to these vines with the utmost respect for biodiversity of the terroir and this cuvée is vinified without oak. 80% Merlot, 20% Cabernet Sauvignon. Certified...

Little known outside of France, Coteaux du Giennois just received AOP status in 1998 – yet it has been producing wine since the 2nd century. Alice Berthier’s vineyards are planted on hillsides of the Loire extensions of the geologic formations of Sancerrois and Pouilly. The terroir is a mix of 50%...

Odile Delpon inherited the family vineyards, tobacco farm, and saffron plantation in Albas in 1968. She developed the winery with her husband Claude, until their son Didier Pelvillain took over a few decades ago. Soils here are clay and limestone. Didier farms at the highest level of sustainability...

The Gessler family settled in Gascony after immigrating from Switzerland in 1928. Now in their fourth generation of winemakers, a tiny farm has become a robust family business. The domaine is settled deep in the Bas-Armagnac, where the soil is a mix of red clay and sand. A blend of 50% Colombard,...

A blend of 80% Cabernet Franc and 20% Cabernet Sauvignon, from 25-30 year old vines in area of Anjou-Villages that falls on a geological fault-line. Half of the vineyards are grown in slate soils, the other half is grown in tuffeau (chalky limestone in the Paris basin).  The wine is made without...