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...

Thenard owns .17 hectare in this top site. The vines average 40 years-old. They make a maximum of four barrels. It's fermented and aged in barrel, 50% new oak.

The Cellier aux Moines vineyard was so named in 1258 by the Cistercian Monks of the Abbey of Ferte. Thénard has four and one-half hectares here with a southern exposure, located in the middle of the slope. 

100% Chardonnay. Coteau de Rosette is a steep one-hectare parcel with southeastern exposure on a hill with very little top soil over Kimmeridgian marl. The de Moors planted it starting in 1989 in their home village of Courgis. The farming is organic and the harvest by hand. The fruit is destemmed...

100% Chardonnay. From a 0.92-hectare parcel in the premier cru vineyard of Vau de Vey ("little valley"). The plot was planted in 1983 and is southeast-facing and steep. The de Moors converted it from heavily chemical conventional farming to organics and planted fruit trees on its border to promote...

100% Chardonnay. The name tells the story: “the mood of the times (or weather)” indicates that it’s the de Moors’ way to capture the nature of the vintage as a whole. It comes from 3-4 estate parcels in and around Courgis that thede Moors planted beginning in 1995. The farming is certified-organic...

100% Pinot Noir fruit from the town of Tonnerre, located 10 miles from Chablis. The grapes are hand-harvested. After a short maceration on the skins for color, the juice is fermented and aged in stainless steel tanks before undergoing secondary fermentation. The wine is aged for 9 months on the...

More limestone in the soil compared to Charmois. Native yeast fermentation in stainless steel. Aged in French oak barrels for 24 months, less than 15% new. 30-45 g/L sulfur added at bottling. Corpulent, lemon curd with zippy acidity.

This village Puligny comes from the lieu-dit Les Aubues, an enclave within the better-known Les Encégnières. Crisp with bright citrus, passion fruit and mineral notes.

The majority of the fruit comes from a parcel called Concis du Champs and a small part comes from Les Buttes. It's structured and the most tannic of the reds from the Bachelet brothers. The tannins give support to the dark fruit and floral minerality on the palate. Aged for 24 months in barrel.

From a .16 hectare parcel planted in the mid-1970's. It has a deep clay top soil that is ploughed to push the roots to go down to limestone subsoil. Native yeast fermentation in stainless steel. Aged in French oak barrels for 24 months (approximately 15% new). 30-45 g/L sulfur added at bottling.  

From a 1.30 hectare parcel with vines more than 60 years old and the oldest planted in 1930. Les Clos has a very complex geologically and Berthaut's vines grow into at least four different types of bedrock, Premeaux limestone, marly ostrea acuminata, crinoidial limestone, and alluvial stones from...

Berthaut has a tiny .21 hectare parcel of vines planted in the 1930's in the areas called Quartier de Nuits and Treux. Aged in approximately one third new oak. 60% whole cluster fermentation.  Very limited.

From the north, this is the very first 1er Cru vineyard in the Côte d’Or. In Fixin, there are only five premier crus and three of them are monopoles. There is very little top soil on crinoidal limestone and sandy marl. Berthaut owns just under one hectare, planted in 1956, 1960 and 1980. Fermented...

One of the best Premier Cru in Vosne-Romanée, this site is directly above La Romanée Conti and Richebourg. Because of the steepness of the slope, it must be farmed by hand. Berthaut's vines are in the middle and bottom part of Petits Monts, planted in 1919, 1934, 1949, 1964, and 2008. 20% whole...

1.2 hectares from two parcels: Réas and la Rivière planted in 1935, 1949, and 1955. Fully destemmed. Primary fermentation in cement tank and then moved to barrels for malolactic fermentation and aging. Approximately one third new oak