From several parcels covering two hectares in the village of Meursault that are Bourgogne appellation. The oldest vines were planted in 1957 and the youngest in 2019. Aged for ten to twelve months in foudres and barrels, approximately 10% new oak.

From several parcels covering two hectares in the village of Meursault that are Bourgogne appellation. The oldest vines were planted in 1957 and the youngest in 2019. Aged for ten to twelve months in foudres and barrels, approximately 10% new oak.

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.

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. Named for the high concentration of chalk in the soils, "Les Crays" comes from a stony, west-facing parcel of vines planted in 1998 and 2000. Whole clusters are harvested by hand, pressed directly and fermented with natural yeasts in barrel. The wine is aged in barrel, a small...

100% Chardonnay.  Vendangeur Masqué or “masked harvester” is the label for de Moor wines from sourced fruit; the wines are made in the de Moor cellar in Courgis in the same manner as their estate wines. The Vendangeur Masqué Chablis comes from 2 clay-limestone parcels totaling 1.1 hectares of...

The basic Chassagne bottling is made entirely from 50 year old vines in the lieu-dit Les Encégnières, which is shared by both Chassagne and Puligny. Though it is a large vineyard, only a tiny piece of Les Encégnières extends into Chassagne, just below the famous Bâtard-Montrachet. This prime source...

Native fermentation. Two barrels produced. 30-45 g/L sulfur added at bottling.   

Charmois has a lot of iron and clay in the soil. Aged in French oak barrels for 24 months (less than 15% new). 30-45 g/L sulfur added at bottling.

Sous le Puits is on the top of the hill near the forest at an elevation of 300 meters. 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.