The soil is chalky en troc marl with fossilized oyster shells. It's very fragile and when it's hot the soil stays cool and has water. Cherry, bit more closed, but has structure. Aged in 20% new oak. Fermentation with 20% whole cluster.

The Bonnes Mares spends 15 months in barrel with 40% new oak. 20% whole cluster fermentation. The oldest vines were planted in 1922.

Champs Salomon is considered to be one of the very best sites in Marsannay. Bart's strikes a perfect balance of plum fruit, structured with fine tannins and salinity.

A blend of Chardonnay and Chardonnay Musqué (~70%), an aromatic mutation of Chardonnay, has a floral nose, and is round, with nice persistance on the palate. Chardonnay Musqué was a favorite of Pierre's great grandfather. Bart makes about 125 cases per year. Aged for eight months in stainless steel...

Champs Salomon is considered to be one of the very best sites in Marsannay. Bart's strikes a perfect balance of plum fruit, structured with fine tannins and salinity.

Es Chezots is Bart's coolest vineyard site; it's located in a valley and gets wind. On the palate, the wine has every element in balance, ripeness, finesse, floral, pretty, mineral. An excellent wine. Fifteen percent new oak.

Pressed juice goes directly into 600 liter barrels for fermentation and aging, 25% new. No sulfur is added until bottling. Crispy, round, nice length. The oak is present, but does not overpower.

A blend of Chardonnay and Chardonnay Musqué (~70%), an aromatic mutation of Chardonnay, has a floral nose, and is round, with nice persistance on the palate. Chardonnay Musqué was a favorite of Pierre's great grandfather. Bart makes about 125 cases per year. Aged for eight months in stainless steel...

Pierre's great grandfather, a Clair in Clair-Dau, put Marsannay on the map when he created the first Marsannay Rose in 1919 and it became sought after in Dijon. Bart's rose is a blend from several different parcels. It's excellent, mineral, with racey persistance and can age for two to five years....

100% Pinot Noir. From a single hectare of Pinot Noir on a gentle, south-facing slop of Portlandian limestone in Saint Bris. Planted in 1978 and farmed organically with low yields (40 hl/ha). The bunches are hand-harvested, left in whole clusters and spontaneously fermented with indigenous yeasts in...

Made using fresh coconuts from the Philippines. They first make a coconut distillate, and then do a slow reduction by adding Fair Trade liquid sugar and demineralized water for a perfect balance. 18% abv.

Made on a base cucumber distillate, and then slowly reduced by adding Fair Trade liquid sugar and demineralized water for a perfect balance. 18% ABV

All of the * Chipotle peppers harvested from Brazile. Then smoked. One week maceration in French wheat non-GMO NGS. Distilled once on a column still. After filtration they slowly reduce with Fair Trade Cane suger and  deminineralize water.   18% ABV

From the single vineyard "Bois du Chêne" in the village of Brézé with a sandy, loam, and chalky soil. Aged for 18 months in barrels. These are the oldest Chenin vines at the winery, planted in 1960. Total production is only 400 bottles. Extra special and extra limited. Super fresh, lime acidity,...

"Le Bourg" was planted in 1966 and is in the town of Varrains. Aged for ten months in concrete tanks. With all of Duveau's wines, he is following biodynamic agriculture to achieve balance between the vine and it's environment. "Le Bourg" is mineral and concentrated, combining cherry aromas, spicy...

Duveau makes two reds from the famous "Poyeux" vineyard in Chacé. Contrary to what you would expect, the "Bas Poyeux" has little top soil and is composed of sandy limestone on top of rocky green chalk. The vines were planted in 1960. It's aged in a mix of cement and barrels. On the palate, it...

"Les Gaignés" comes from a chalky soil with silt and sand deposits. It's a great intro to Duveau's style - with pure fruit and a hint of pepper. Made entirely in cement tanks.

35 year old vines, from a vineyard called “Le Désert du Petit Bannon” located in the commune of Vinon. The terroir is composed of clay-siliceous soil with lots of flint pebbles. Direct pressing with cold static settling for four days. The must is then moved into 400L barrels where it undergos...

100% Sauvignon Blanc from a top site in Bué named “Chêne Marchand”. Soils of calcareous composition called “Caillottes”. These are small limestone pebbles that are friable. Direct pressing with cold static settling for four days, then the must is moved to 600L barrels where it undergoes...