At the base of a slight south-facing slope, at the edge of the valley of the Hautes-Cotes de Nuits, planted in 1964. “Argillas (from the Latin argilla, ‘clay’) is indeed very clay-rich and lies on the floodplain of a nearby river. Here, the etymology of the lieu-dit refers not to the soil’s nature...
Planted in the 1920s at mid-slope, a very early ripening terroir, the topology causes a constant northern wind. Shallow loamy soil with many fine and coarse limestone pebbles. “The parcels are managed with agroforestry, with peaches and apricot trees planted both within and around the rows. A...
From the commune of Pommard, silty-clay soil with gravel, at the base of the slope with excellent drainage. Planted in 2003. Pressed, settled, ambient yeast fermentation in stainless steel. Aged for 15 months in 400 L sandstone vessels and for an additional 7 months in stainless steel. SO2 added as...
From two plots in the commune of Chambolle-Musigny at the base of the hillside, planted in the 1940s. Bresse marl soils, composed of calcareous silty clay with few stones. Both plots produce small, concentrated grapes, often millerandé. One is pruned with Cordon de Royat and the other with Guyot-...
Strawberry-driven amaro made from strawberry wine and distillate, layered with botanicals like gentian and coconut, quassia jasmine and rose. Bright, bittersweet and actaully tastes like strawberries, not "strawberry flavor"
Vibrant, bittersweet blood orange aperitivo built from just-picked American blood oranges, macerated with botanicals like quassia, pink peppercorn, and cardamom. Bright and zesty, but with enough grip to hold it's own in spritzes and negroni riffs.
Mango-chile liqueur inspired by a mango paleta with chile. Whole Fresh mangoes macerate for months with ancho, pasilla and arbol peppers, on a lime-driven spirit base. Great as a tropical fruit and spice modifier.
Smoked pineapple spirit made with whole pineapples roasted in fire pits. Works as a smoky pineapple stand-in anywhere you'd normally reach for mezcal or aged rum.
A smoky, sunchoke-based spirit. Sunchokes are smoked and steamed in firepits, co-fermented with New York honey, then distilled into a nutty, earthy and quietly coastal spirit.
