From Los Terreros in San Vicente de la Sonsierra at 450m, a plot next to the Ebro River, and made of a variety of soils, sandy, clay, and limestone.  The vines here are on average 65 years old, and the wine is made of a blend of 90% Viura with the remaining 10% made of Torrontel, and Calagrano. The...

3.8g/l RS, 6.1g acid, 11.5% alc. Grown in the western part of Franconia in terraced vineyards of limestone, including the legendary Würzburger Stein with additional fruit from Kirchberg and Innere Leiste. A zesty herbal nose leads to a rush of marine minerality and pithy, grippy texture. Vinified...

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...

100% Melon de Bourgogne. The Clos de l’Allée is a place with a rich history; its 2.3 uninterrupted hectares are enclosed by paths which were the borders of three feudal lordships in the 18th century. The Cassini maps listed 75 owners at the time. The clos is adjacent to the winery and is the...

Wild rose bushes grow throughout the Hoch vineyards and are picked from May through June in the early morning and slowly dried to retain the delicate essential oils. During the grape harvest, the dried petals are processed into a botanical tea which is then blended with fresh grape must and...

From a small plot in Les Mongenats, vines average 40-years old. Granite and sand soil, southeastern exposure. Whole cluster fermentation in concrete vats, aged 50% in stainless steel and 50% in 228 liters aged oak barrels.

Lieu-dit from Le Bateau parcel in Cramant. Vinified in stainless steel where it goes through malolactic fermentation. Aged on lees for a minimum of 5 years. 2.5g/L dosage.

Chenin Blanc from vines planted in the 1980s to very thin, iron-rich soils. Direct press to tank for fermentation and aging.