From 0.1020 hectare. Vines planted in 1982.Fermentation in oak barrels (30% new barrels). Aged on fine lees for 12 months and 6 months in vats.

From 0.87 hectare with clay and limestone soils. Fermentation in demi-muid barrels, approximately 30% new. Aged on fine lees for 12 months and four to six months in vats.    

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.

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.  

Old-vine Bourgogne that comes from two parcels that border Meursault Village, which were planted by Latour’s grandfather. The wine is aged in barrels, foudres and tonneau just like the Meursault. Up to 20% new wood is used.

.175 hectare planted in 1964. Fermented and aged in barrels, 50% new, for 12 months, and then 4 months aging in tank.

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. Considered by Jean Manciat to be his best site, Franclieu is an east-facing parcel of 30-35-year-old vines on a stony slope featuring clay-limestone soils. As for all Manciat wines, whole clusters are harvested by hand, pressed directly and fermented with natural yeasts. The wine...

100% Chardonnay. Considered by Jean Manciat to be his best site, Franclieu is an east-facing parcel of 30-35-year-old vines on a stony slope featuring clay-limestone soils. As for all Manciat wines, whole clusters are harvested by hand, pressed directly and fermented with natural yeasts. The wine...

The grapes for this wine come from two sites that cover nine hectares total. The grapes from the village of Fuissé give the wine elegance and roundness, and the fruit from Solutré give the wine minerality and acidity.  No pesticides or herbicides are used in the vineyards and the grapes are...

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...

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.

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.

Full east exposure. Macherelles is normally the most open upon release of Bachelet's 1er Cru. Native fermentation. Aged in French oak barrels for 24 months (15% new). 30-45 g/L sulfur added at bottling.

The domaine’s vines in the premier cru Les Blanchots Dessus were planted in 1929 and they produce a wine of great depth and richness. Blanchot-Dessus is located just next to Montrachet and Criottes Batard Montrachet. 3-4 barrels produced annually, 25-33% new oak. Aged in barrel for 24 months. 30-45...