1.2 hectares from two parcels: Réas and la Rivière planted in 1935, 1949, and 1955. Fully destemmed. Primary fermentation in cement tank and then moved to barrels for malolactic fermentation and aging. Approximately one third new oak

A co-ferment of Pinot Noir (92%), Pinot Gris (4%), Syrah (3%), and Gamay (1%). The fruit is sourced from three sites in the Willamette Valley - Hanson, Satori Springs, and Havlin. Nine months in stainless steel and neutral oak. Bottled unfined and unfiltered.

The 2022 Willamette Valley Pinot Noir is a blend of three organically-farmed sites - Finnigan Hill (37%), No Clos Radio (34%), and Silvershot Vineyard (29%). The vines range from 14-47 years of age and are planted on windblown loess and marine sediment soils. The majority of the fruit was destemmed...

Nestled in the hills of the Yamhill-Carlton appellation lies Nicolas-Jay’s Bishop Creek Vineyard. Of the 13.5 acres under vine, 11 acres are planted to Pinot Noir. The majority of the vines at Bishop Creek were planted in 1988 and 1990, and are own-rooted. Adding to the site’s diversity, the...

0.65 ha Planted in the 1940s. Northern side of Valozières, beneath Corton Bressandes, east-facing. Rich clay soils. 100% whole cluster, ambient yeast fermentation in stainless steel tank with no SO2. 2 punch-downs total. Aged 12 months in used barrels. No fining, no filtration. SO2 added after...

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...

A blend from three different parcels in Savigny-les-Beaune. Pretty and elegant. 100% whole cluster.

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...

100% whole cluster with minimal added SO2, 3-day cold maceration, long ambient yeast fermentation in 3850 L tank with gentle punch-downs, mostly at the end of fermentation. Aged in reductive conditions for 12 months in used barrels and another 8 months in tank. No fining, no filtration. 2,200...

From the commune of Cormot-le-Grand, northwest-facing, limited sunshine exposure, clay-marl soil. 100% whole cluster, minimal SO2 addition before vinification, 3-day cold maceration at 12 degrees C, semi-carbonic maceration and ambient yeast fermentation in tank, gentle punch-downs at the end of...

From the oldest vines in Les Lormes in Pommard, planted in 1949. Clay-limestone soils. De Sousa is a cuvée name rather than a terroir, named after the former owner of the parcel. Farmed by Seiichi, practicing biodynamic.

The name of this climat comes from the Old French Vaucelle, a small valley. It is located upslope, in the easternmost reaches of Gevrey, and its soils are almost entirely stony alluvium. A wine of tension and spicy complexity. Raised in barrel for 12-15 months. 100 cases produced.

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.