From 50 year-old vines with southern exposure.  Fermented and aged for 14 months on lees in foudres.

0.60 ha, 1/4 planted in the 1930s, 3/4 in the 1990s. Located in the commune of Vose-Romanée, bottom of the slope. Very white, marly soils. Whole clusters directly pressed, indigenous yeast fermentation in barrel. Aged for 12 months in barrel (no new oak), unfined, unfiltered. No added sulfur.

Located in the commune of Vosne-Romanée, at the bottom of the slope in very white, marly soils. One quarter of the vines were planted in the 1930's and the rest were planted in the 1990's. Whole clusters directly pressed, indigenous yeast fermentation in barrel. Like the rest of the domaine wines,...

Planted in the 1960s. Northern side of Nuits St Georges, beneath 1er Cru Bousselot. Gentle slope, eastern exposure. 100% whole cluster, ambient yeast fermentation in stainless steel tank with no added SO2. Macerated for 10 days, 2 punch-downs total. Aged 12 months in used barrels (50%) and ceramic...

From 40+ year-old vines in Pernand-Vergelesses, planted in very red soil. Purchased fruit, practicing organic. 100% whole cluster vinification, indigenous yeast fermentation with a few pump-overs.

From the appellation of Bugey on limestone and marl soils. Directly pressed, lightly decanted (12 hours), indigenous yeast fermentation (usually lasts two months) in barrel with no added sulfur. Aged in barrel (no new oak) for about 11 months, then racked with minimal SO2 adjustment. No fining, no...

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...

From the lieu-dit Aux Boutières in Savigny-les-Beaune, on clay-limestone and marl soils, planted in 1984. Directly pressed, lightly decanted (12 hours), indigenous yeast fermentation (usually lasts two months) in barrel with no added sulfur. Aged in barrel (no new oak) for about nine months, then...

From “En Mainbey” in Fussey. South-facing, well-draining clay-limestone soil. Pressed in a pneumatic press (1.5 hours) and settled for 12 hours. Long ambient yeast fermentation in used barrels with no added SO2. Aged for 12 months in used barrels and another 3 months in tank. No fining, no...

Located mid-slope and facing east, south of the village center, this Grand Cru terroir consists of limestone scree covered with a thin layer of clay topsoil. Just below Clos de Bèze. Raised in barrel for 12-15 months. 50 cases produced.

Located in the heart of the village, Feusselottes’ soil is comprised of red silt from the valley. This shallow soil intensifies the subtle minerality, fine grain and spicy accents of the wine. The name of the hamlet means “the little pits” and the vines are in fact located in a slight dip in the...

From seven parcels which cover the four main soil types in Cazetiers: sandy marl, crinoidial limestone, Premeaux limestone, and marl with Ostrea Acuminata. The vines average 70 years-old and include the special Pinot Magnien.  Aged for twelve months in barrel, 50% new.

From a special 100 year-old vine triangle-shaped site at 400 meters elevation. Reddish-brown soil. Clay-limestone subsoil with gray limestone with silex throughout. Aged 12 months in French oak barrels (75% new oak and 25% barrels of one wine)

0.1631 hectares on 50% Oolithe Blanches / 50% Premeaux limestone soils. Cold maceration, alcoholic fermentation using indigenous yeasts only, little to no pumping over or pumping down, gentle pressing. 12 months in French oak barrels (100% new oak from the Chatillon Forest)

From vines averaging 55 years-old, grown in crinoidal limestone soil. Only indigenous yeasts used during fermentations, aging for twelve months in barrel, 50% new. Not fined or filtered.

100% crinoidal limestone. Enclosed vineyard planted north/south. Located above the village of Brochon and a few meters from Fixin. Cold maceration, alcoholic fermentation at low temperature with native yeasts only, little or no punching down, gentle pressing. 12 months in French oak barrels (25%new...

A blend of Chardonnay and Chardonnay Musqué (~70%), an aromatic mutation of Chardonnay, has a floral nose, and is round, with nice persistance on the palate. Chardonnay Musqué was a favorite of Pierre's great grandfather. Bart makes about 125 cases per year. Aged for eight months in stainless steel...

Aged in a mix of barrels, démi muids, and foudres. Super pure fruit. Juicy. Basil nose, strawberry and cherry. 5% new oak.