Formerly called the "Signature" bottling. From a mix of different terroir found in Châteauneuf; yellow and red sand, red clay, large pebbles, with a high proportion of sand. The average age of the vines is more than 70 years old. The final blend is: • 60% Grenache from a plot at the junction of "...

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.  

The Clos de Beaujeu vineyard in Chavignol is one of the most famous sites in all of Sancerre. It has very steep slopes, steeper and Mont Damnes and south, south-east exposure. It's a special site for Pierre as he replanted it when he joined his dad, Yves, in 2005. He put in terraces (the only...

From four hectares across three plots in Les Marans, Les Ballis, and La Côte. Soil is granite, manganese, and sand. Vines average 40 years-old. Whole cluster fermentation in concrete vats, aged 70% in vat and 30% in used oak barrels.

Les Clous: 0.17 ha, southwest-facing, heavy clay and marl soils. Nampoillon:0.52 ha, southwest-facing, cool area with well-draining soils. No tilling,and harvested 5 days after Les Clous. 100% whole cluster with minimal added SO2, 3-day cold maceration, long ambient yeast fermentation in 1600L tank...

Clos du Roi, one of the most famous vineyards of Corton, is just below the Le Corton lieu-dit of Corton Charlemagne, a terroir high on the hillside, very steep and made up of clay-limestone marls containing a little sand and little topsoil. Claude describes it as a chance to taste Charlemagne as a...

The fruit comes from two different vineyards, Sur le Chêne with a gravelly soil and Sur le Bois with a clay soil. Both vineyards are classified as Maranges Villages and could be labelled as such, but then this charming Bourgogne Rouge would cost more. The vines average, 45 years-old and cover a...

From the Les Pargues vineyard in the valley between the 1er Cru Montmains hill and 1er Cru Vaillons hill; this is considered a top site by the monks. Aged 50% in neutral oak and 50% in tank.

In 2015, chateau owner Bertrand Gourdou was searching through an old desk when he came across a label that his grandfather had made in the early 1970's; that wine was called "Le pot-de-vin" which, in French, translates to "the bribe", which for that era was an audacious play on words for a wine...

VARIETY 100% Ugni-Blanc Cru FINS BOIS PARCELLE : ”Le Fief” ALC :40% vol. AGEING : 25% of the lot in new wood. Fine-grained French oak barrels. Long toasting. TASTING ADVICE  To be served on the rocks or in a cocktail, it's easy without being simple, pleasant without being too overpowering. No...

The Montée de Tonnerre joined the Julien Brocard line up starting in the 2020 vintage. Julien began converting this site to biodynamic agriculture in 2017 and 2020 was the first year that it was certified biodynamic by Demeter. Montée de Tonnerre is in the valley adjacent to the grand crus and...

100% Chenin Blanc. Raffault has some of the oldest Chenin Blanc vines in Chinon in a one-hectare monopole called Champ Chenin, a particularly limestone-rich patch of ground in due west of the famous Les Picasses vineyard. Like all Raffault vines, these are farmed organically and harvested by hand....

100% Melon de Bourgogne. Pépière has 14 hectares of vines in the cru of Château Thébaud, but only a 1.5-hectare parcel of vines 25 to 70 years old goes into this bottling (the rest goes into the entry-level "La Pépie"). The south-facing site features sandy clay soils based on decomposed granite de...

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.

100% Romorantin. Cazin's Cour-Cheverny Cuvée Renaissance is made only in certain vintages, when the conditions are right for healthy fruit to be harvested quite late, from the estate's oldest vines (40 to 90 years). The bunches are hand-harvested and pressed directly; the must is fermented in...