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...

100% Tempranillo Blanco (a mutation of Tempranillo) from a single vineyard called Las Tasugueras in San Vicente de la Sonsierra at situated at 600m of altitude. The terroir here is is clay and limestone. The vineyard is farmed biodynamically and the wine is made and aged in stainless steel.

100% Sauvignon Blanc originating from the three types of terroir found throughout Sancerre: 80% “caillottes” or stoney limestone soil, 10% “Silex” clay-flint and 10% “terres blanches” white clay and decomposed limestone. Direct pressing with cold settling for four days, fermentation in stainless...

100% Pinot Noir, from 30 year old vines. The soil is composed of layers of clay and small fossilized oyster shells with limestone sediment. Grapes are sorted in the cellar then placed in stainless steel tanks where the alcoholic fermentation and maceration takes place for three weeks. Malolactic...

100% Viognier from WeatherEye Vineyard, located at the top of Red Mountain in eastern Yakima Valley. The Rhone varieties Travis and Mario source from WeatherEye are ungrafted, single-stake trained, and planted at high density on rocky, fractured basalt soils. The wine was 100% barrel fermented with...

100% Syrah from WeatherEye Vineyard, located at the top of Red Mountain in eastern Yakima Valley. The Rhone varieties Travis and Mario source from WeatherEye are ungrafted, single-stake trained, and planted at high density on rocky, fractured basalt soils.. The wine was fermented with 100% whole...

100% Melon de Bourgogne. This plot is one of the historical treasures of the Luneau family. It rises up between two villages and has a river running through it. Officially part of the village of Vallet, the plot lies at the top of a hillside forming a 500-meter wide vein of granite that descends...

100% Melon de Bourgogne. Communal crus date back to the late 1990s in the Muscadet, thanks to the effort of a handful of estates, including Luneau-Papin. This cru is known as Goulaine, referring to the Goulaine river which flows into the Loire. Located on the top of the hillsides, the vine plots...

100% Melon de Bourgogne, from the single vineyard named, Vera Cruz, in the village of Vallet. Vines were planted in 1974, on a bedrock of micaschist and gneiss. Pressed with whole clusters, ambient yeast fermentation, aged for 16 months in underground glass-lined tanks, no racking during aging, no...

100% Melon de Bourgogne. A historical plot in the Papin family, Les Pierres Blanches is the cadastral name given to this place. It faces the authentic cellars of the BonneauPapin family, on a hillside with gneiss subsoil at the entrance to the village of La Chapelle-Heulin. Vines were planted in...

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.

100% Chardonnay, from 50 year old vines planted in a clay, limestone and blue marl soil in Mantry. The grapes are harvested over three weeks by hand at peak ripeness. Fermented and aged in stainless steel and then aged for 18 months in bottle.

100% Pinot Meunier. From a selection of five historic plots around the estate, grown in sandstone and clay soil. Vinified in custom sideways egg foudre & sandstone egg. Base vintage 2022. 3g/L dosage.

100% Pinot Meunier. A sunny cuvée intended to exemplify the right bank of the Marne. Selected from two plots in Vandières. Grown in Lutetian soil, also called "Paris Stone", a combination of sandy-limestone and clay-marl which dates back 45 million years. Vinification in 400L oak barrels. Closed...

From three Grand Cru villages: Cramant, Chouilly, and Oiry. Vinified in stainless steel where it goes through malolactic fermentation. Aged on lees for 36 months. 2021 base vintage. 4g/L dosage.