The first unfortified wine from Fernando de Castilla. 100% Palomino Fino grown in albariza soils. Fermented at low temperatures, aged on the lees for six months.

VORS. Initially aged under flor to but then loses it when exposed to oxygen. The wine is fortified to about 20%. Aged for about 30 years.

100% Palomino Fino. Grapes are pressed and fermented in stainless steel and raised to 20% ABV. Undergoes oxidative aging in the traditional solera style for 6 years.

Certified HVE - Sustainable. A blend of Grenache, Syrah, and Mourvedre from the Coteaux de Lauzes made in the saignée method. Hand-harvested and destemmed, then macerated for a few hours before being pressed. Smooth, generous and fruity, with an amber-shaded color of incredible intensity.

20% Viognier, 20% Grenache blanc, 20% Clairette, 15% Roussane, 15% Marsanne, 10% Bourboulenc, all from vines averaging about 20 years of age, planted in sandy and clayish slopes with northern exposure. This is a typically Mediterranean climate, with little rain and a strong mistral wind. Hand-...

50% Grenache and 50% Syrah; half of the grapes for the blend are de-classified Laudun Village and half are just outside the appellation. The terroir of Laudun distinguishes Pélaquié from other southern Rhône appellations. The wines from this side of the river typically have higher acidity, with...

65% Grenache, 20% Syrah, 10% Mourvèdre, 5% Cinsault. The only difference between the Vieilles Vignes cuvée and the CdP Tradition cuvée is the age of the vines which here reach 100 years old. The wines are made in the same exact way: 70% in tank (stainless steel and cement) and 30% in used barrels.  

100% Syrah. Made with partial whole-cluster fermentation. Aged two years in two to seven year-old barrels. "Patou" is the top site south of the village of Cornas with decomposed granite and a rich soil that gives supple tannins and perfumed wines. The oldest vines are 100 years old!

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.

From an old Aligoté plot in Saint Bris, planted in 1953. The field is surrounded by hemp. Fermented and aged in 80% in tank and 20% in neutral barrels. Impressive saline and mineral notes with a crisp acidity.

From a single-vineyard just next to 1er Cru Vaulorent, the north facing side of the Grand Cru hill, named Des Couverts. The vineyard lies in a cool corridor and is typically the last wine to be harvested. Nice fruity attack complemented with a salty finish. Fermented and aged in stainless steel...

From vines planted in 1956 that are located on the plateau. Fermented and aged in neutral barrels. This site tends to give wines that are rich and bold. Patrick has learned over the years how to work with the site, taming the richness and getting nice grapefruit pith notes to balance the wine. It’s...

The aristocrat! From 35 year-old vines grown in Kimmeridgian limestone and clay soil, on the right bank of the Serein River with western exposure.

Vau de Vay only gets morning sun and wind enters the valley from the north making this a cooler climate. The topsoil is shallow and sits on Kimmeridgian marl. Like all of Piuze’s 1er and Grand Cru the wine is fermented and aged in neutral barrels.

From a south-facing single-vineyard in the commune of Vaulicheres, east of Chablis. Fermented and aged in stainless steel tanks.

From a single parcel of 70-year-old vines located on the right bank of the Serein River in the sub-climate of Montee de Tonnerre.

From a single parcel of 70+-year-old vines (bordering Dauvissat’s vineyards) located on the left bank of the Serein River. The top soil has a pretty even mix of chalk and clay, giving salty and savory mineral notes.

From 75 year old vines on Kimmeridgian limestone and clay soil. Butteaux is a sub-climate of 1er Cru Montmains. A chalky soil mixed with clay gives this left bank 1er Cru richness.