Serge De Bucy, Oenologist
92 Points | Wine Enthusiast, 2023, 2021
Produced in the heart of Burgundy, this Bourgogne Blanc reflects the elegance and precision that define the region's Chardonnay. Sourced from vineyards rooted in clay and limestone soils, it balances vibrant fruit, refreshing acidity, and subtle oak influence, creating a wine that is both approachabl
92 Points | Wine Enthusiast, 2023, 2021
Produced in the heart of Burgundy, this Bourgogne Blanc reflects the elegance and precision that define the region's Chardonnay. Sourced from vineyards rooted in clay and limestone soils, it balances vibrant fruit, refreshing acidity, and subtle oak influence, creating a wine that is both approachable and unmistakably Burgundian.
TASTING NOTES
Clear yellow in color with fresh, elegant aromas of white flowers, lime, and hazelnut. The palate is lively and well-balanced, with bright acidity complemented by delicate notes of toast and dried fruit, leading to a long, refined finish.
FOOD PAIRINGS
Seafood, oysters, grilled fish, roast chicken, turkey, creamy pasta, shellfish, soft cheeses, and poultry in cream sauce.
VINIFICATION
Following traditional Burgundian winemaking methods, the grapes are gently pressed immediately upon arrival using pneumatic presses before undergoing cold settling for 48 hours. Fermentation takes place in temperature-controlled stainless steel tanks at 61-68°F / 16-20°C to preserve freshness and aromatics. A portion of the wine is matured in French oak barrels while the remainder ages on its lees for 8 to 16 months with regular stirring, developing additional texture, complexity, and depth.
COUNTRY | France
REGION | Burgundy
APPELLATION | Bourgogne
GRAPE VARIETAL | 100% Chardonnay
BODY | Medium Bodied
STYLE | Dry
SOIL | Clay, Limestone
PRESSING | Pneumatic pressing immediately upon arrival
SETTLING | 48 hours cold settling
FERMENTATION | Temperature-controlled stainless steel at 61-68°F / 16-20°C
AGING | Partial French oak and lees aging for 8-16 months with regular bâtonnage
ALCOHOL | 13.5%
RESIDUAL SUGAR | 1.8 g/L
PH | 3.25
TOTAL ACIDITY | 5.8 g/L
SERVING TEMPERATURE | 54-57°F / 12-14°C
BOTTLE SIZE | 750 mL
90 Points | Wine & Spirits, 2020
89 Points | Wine Enthusiast, 2019
Produced in the heart of Chablis, this classic Chardonnay showcases the purity and precision that have made the appellation world renowned. Grown in limestone-rich soils and vinified entirely in stainless steel, it offers remarkable freshness, vibrant minerality, and elegant
90 Points | Wine & Spirits, 2020
89 Points | Wine Enthusiast, 2019
Produced in the heart of Chablis, this classic Chardonnay showcases the purity and precision that have made the appellation world renowned. Grown in limestone-rich soils and vinified entirely in stainless steel, it offers remarkable freshness, vibrant minerality, and elegant fruit while remaining true to the unmistakable character of Chablis.
TASTING NOTES
Bright pale yellow in color with expressive aromas of white orchard fruits and subtle citrus, complemented by distinctive mineral notes. The palate is fresh and beautifully balanced with lively acidity, a crisp lemon-driven finish, and elegant complexity.
FOOD PAIRINGS
Hot oysters, grilled or poached fish, sushi, white meats in cream sauce, goat cheese, blue cheese, Comté, and shellfish.
VINIFICATION
Following traditional Chablis winemaking methods, the grapes are pressed immediately upon arrival using pneumatic presses before undergoing cold settling for 48 hours. Fermentation takes place in temperature-controlled stainless steel vats at 61-68°F / 16-20°C to preserve freshness and aromatics. The wine is then aged on its lees in stainless steel tanks for 8 to 10 months with regular stirring to develop additional texture and complexity.
COUNTRY | France
REGION | Burgundy
APPELLATION | Chablis
GRAPE VARIETAL | 100% Chardonnay
BODY | Medium Bodied
STYLE | Dry
SOIL | Limestone
PRESSING | Pneumatic pressing immediately upon arrival
SETTLING | 48 hours cold settling
FERMENTATION | Stainless steel vats at 61-68°F / 16-20°C
AGING | Stainless steel on lees for 8-10 months with regular stirring
ALCOHOL | 12.5%
RESIDUAL SUGAR | 1.2 g/L
PH | 3.15
TOTAL ACIDITY | 6.2 g/L
SERVING TEMPERATURE | 50-52°F / 10-11°C
BOTTLE SIZE | 750 mL
97 Points | Decanter, 2021
Produced from the Premier Cru vineyard of Beauroy in Chablis, this Chardonnay exemplifies the elegance and precision of one of Burgundy's most celebrated appellations. A combination of stainless steel and oak fermentation preserves the wine's vibrant freshness while adding subtle richness and complexity. Extended
97 Points | Decanter, 2021
Produced from the Premier Cru vineyard of Beauroy in Chablis, this Chardonnay exemplifies the elegance and precision of one of Burgundy's most celebrated appellations. A combination of stainless steel and oak fermentation preserves the wine's vibrant freshness while adding subtle richness and complexity. Extended lees aging enhances texture without overshadowing the hallmark minerality of Chablis.
TASTING NOTES
Pale yellow in color, becoming more golden with age. Lively aromas of white flowers, citrus, and pronounced minerality lead into a palate that is fresh, precise, and exceptionally refined. The wine is dry and beautifully structured, with remarkable finesse and a long, mineral-driven finish.
FOOD PAIRINGS
Hot oysters, lobster, fish in cream sauce, veal, roast chicken, sushi, goat cheese, blue cheese, Comté, and shellfish.
VINIFICATION
Following traditional Chablis winemaking methods, the grapes are gently pressed upon arrival using pneumatic presses. A portion of the wine is fermented in temperature-controlled stainless steel tanks at 61°F / 16°C, while the remainder is fermented directly in French oak barrels. The wines are aged on fine lees for 10 months with regular stirring before being carefully blended to achieve balance, complexity, and elegance.
COUNTRY | France
REGION | Burgundy
APPELLATION | Chablis Premier Cru "Beauroy"
GRAPE VARIETAL | 100% Chardonnay
BODY | Medium Bodied
STYLE | Dry
SOIL | Limestone
PRESSING | Pneumatic pressing immediately upon arrival
FERMENTATION | Stainless steel and French oak at 61°F / 16°C
AGING | Fine lees for 10 months with regular stirring before blending
ALCOHOL | 12.0%
RESIDUAL SUGAR | 1.3 g/L
PH | 3.10
TOTAL ACIDITY | 6.4 g/L
SERVING TEMPERATURE | 50-52°F / 10-11°C
BOTTLE SIZE | 750 mL
90 Points | Wine Enthusiast, 2013
Produced in the renowned village of Chassagne-Montrachet, this Chardonnay reflects the richness and elegance that define one of Burgundy's greatest white wine appellations. Fermentation and aging in French oak barrels bring remarkable depth and texture while preserving the freshness and mineral character i
90 Points | Wine Enthusiast, 2013
Produced in the renowned village of Chassagne-Montrachet, this Chardonnay reflects the richness and elegance that define one of Burgundy's greatest white wine appellations. Fermentation and aging in French oak barrels bring remarkable depth and texture while preserving the freshness and mineral character imparted by the limestone soils.
TASTING NOTES
Bright pale yellow in color with expressive aromas of yellow orchard fruits and acacia blossom. The palate is round and elegant with citrus notes, subtle hints of fresh mint, and beautifully integrated oak leading to a long, complex finish.
FOOD PAIRINGS
Veal in cream sauce, roast chicken, roasted sea bass, foie gras, grilled lobster, scallops, Camembert, Brie, goat cheese, Gruyère, and blue cheese.
VINIFICATION
Following traditional Burgundian winemaking methods, the grapes are pressed immediately upon arrival using pneumatic presses before undergoing cold settling for 48 hours. Fermentation takes place in French oak barrels at 61-68°F / 16-20°C to preserve freshness and aromatics. The wine is aged on its lees for 8 to 16 months with regular stirring, including 30% new French oak barrels, to develop depth, texture, and complexity.
COUNTRY | France
REGION | Burgundy
APPELLATION | Chassagne-Montrachet
GRAPE VARIETAL | 100% Chardonnay
BODY | Full Bodied
STYLE | Dry
SOIL | Limestone, Stone
PRESSING | Pneumatic pressing immediately upon arrival
SETTLING | 48 hours cold settling
FERMENTATION | French oak barrels at 61-68°F / 16-20°C
AGING | 8-16 months on lees with regular stirring, 30% new French oak
ALCOHOL | 13.5%
RESIDUAL SUGAR | 1.7 g/L
PH | 3.25
TOTAL ACIDITY | 5.7 g/L
SERVING TEMPERATURE | 54-57°F / 12-14°C
BOTTLE SIZE | 750 mL
Produced from the Premier Cru vineyard of Les Embazées, this Chardonnay showcases the remarkable concentration, elegance, and aging potential of one of Chassagne-Montrachet's finest terroirs. Fermentation and extended aging in French oak barrels create exceptional richness while preserving the vineyard's distinctive minerality and finesse
Produced from the Premier Cru vineyard of Les Embazées, this Chardonnay showcases the remarkable concentration, elegance, and aging potential of one of Chassagne-Montrachet's finest terroirs. Fermentation and extended aging in French oak barrels create exceptional richness while preserving the vineyard's distinctive minerality and finesse.
TASTING NOTES
Pale yellow in color with youthful aromas of roasted citrus and lemon that gradually evolve into delicate notes of jasmine and hawthorn with bottle age. The palate is rich, powerful, and beautifully balanced, delivering remarkable elegance and a long, distinguished finish.
FOOD PAIRINGS
Foie gras, lobster, shrimp, roasted sea bass, veal in cream sauce, roast chicken, Camembert, Brie, Gruyère, goat cheese, and blue cheese.
VINIFICATION
The grapes are harvested by hand before being gently pressed using pneumatic presses. Fermentation takes place entirely in French oak barrels, with 50% new oak. The wine is then aged for 15 months on its lees with regular stirring, developing exceptional complexity, richness, and balance.
COUNTRY | France
REGION | Burgundy
APPELLATION | Chassagne-Montrachet Premier Cru "Les Embazées"
GRAPE VARIETAL | 100% Chardonnay
BODY | Full Bodied
STYLE | Dry
SOIL | Limestone, Stone
HARVEST | Hand harvested
PRESSING | Pneumatic pressing immediately upon arrival
FERMENTATION | French oak barrels, 50% new oak
AGING | 15 months on lees with regular stirring
ALCOHOL | 13.0%
RESIDUAL SUGAR | 1.6 g/L
PH | 3.20
TOTAL ACIDITY | 5.9 g/L
SERVING TEMPERATURE | 54-57°F / 12-14°C
BOTTLE SIZE | 750 mL
93 Points | Wine Enthusiast, 2022, 2019
Produced from the legendary Grand Cru vineyards of Corton-Charlemagne, this Chardonnay represents one of Burgundy's most prestigious white wines. Powerful yet remarkably refined, it combines exceptional concentration with vibrant acidity and extraordinary aging potential. Extended maturation in a hig
93 Points | Wine Enthusiast, 2022, 2019
Produced from the legendary Grand Cru vineyards of Corton-Charlemagne, this Chardonnay represents one of Burgundy's most prestigious white wines. Powerful yet remarkably refined, it combines exceptional concentration with vibrant acidity and extraordinary aging potential. Extended maturation in a high proportion of new French oak enhances its richness while allowing the vineyard's mineral character to remain at the forefront.
TASTING NOTES
Pale golden in color, deepening beautifully with age. Aromas of candied orange, hawthorn, hazelnut, and warm brioche become increasingly complex with aeration. The palate is rich and generous, balanced by vibrant acidity that carries the wine through an exceptionally long and elegant finish.
FOOD PAIRINGS
Foie gras, lobster, crab, roasted poultry, veal in cream sauce, lobster thermidor, Brie, Camembert, Gruyère, goat cheese, and blue cheese.
VINIFICATION
The grapes are harvested by hand before immediate pneumatic pressing. Fermentation takes place in French oak barrels, with 70-80% new oak. The wine is aged for 18 months on its lees with regular stirring, developing remarkable depth, structure, and complexity while preserving freshness and terroir expression.
COUNTRY | France
REGION | Burgundy
APPELLATION | Corton-Charlemagne Grand Cru
GRAPE VARIETAL | 100% Chardonnay
BODY | Full Bodied
STYLE | Dry
SOIL | Limestone, Marl, Stone
HARVEST | Hand harvested
PRESSING | Pneumatic pressing immediately upon arrival
FERMENTATION | French oak barrels, 70-80% new oak
AGING | 18 months on lees with regular stirring
ALCOHOL | 14.0%
RESIDUAL SUGAR | 1.3 g/L
PH | 3.55
TOTAL ACIDITY | 5.4 g/L
SERVING TEMPERATURE | 57-61°F / 14-16°C
BOTTLE SIZE | 750 mL
Produced from the Premier Cru vineyard of Les Hautes Mourottes in Ladoix, this Chardonnay beautifully expresses the distinctive terroir of Burgundy's Côte de Beaune. Rocky limestone and marl soils impart remarkable minerality, while careful barrel aging adds depth, texture, and finesse without overshadowing the vineyard's character.
TASTIN
Produced from the Premier Cru vineyard of Les Hautes Mourottes in Ladoix, this Chardonnay beautifully expresses the distinctive terroir of Burgundy's Côte de Beaune. Rocky limestone and marl soils impart remarkable minerality, while careful barrel aging adds depth, texture, and finesse without overshadowing the vineyard's character.
TASTING NOTES
Light golden yellow in color with expressive aromas of chalk, warm stone, and subtle citrus. The palate is elegant and mineral-driven with delicate oak integration, remarkable freshness, and a rich, lingering finish.
FOOD PAIRINGS
Roast chicken, poultry in cream sauce, veal, grilled lobster, roasted sea bass, Brie, Camembert, Gruyère, and goat cheese.
VINIFICATION
Following traditional Burgundian winemaking methods, the grapes are pressed immediately upon arrival using pneumatic presses before undergoing cold settling for 48 hours. Fermentation takes place in French oak barrels at 61-68°F / 16-20°C to preserve freshness and aromatics. The wine is aged on its lees for 8 to 16 months with regular stirring, including 40-50% new French oak barrels, to develop richness and complexity.
COUNTRY | France
REGION | Burgundy
APPELLATION | Ladoix Premier Cru "Les Hautes Mourottes"
GRAPE VARIETAL | 100% Chardonnay
BODY | Full Bodied
STYLE | Dry
SOIL | Limestone, Marl
PRESSING | Pneumatic pressing immediately upon arrival
SETTLING | 48 hours cold settling
FERMENTATION | French oak barrels at 61-68°F / 16-20°C
AGING | 8-16 months on lees with regular stirring, 40-50% new French oak
ALCOHOL | 13.5%
RESIDUAL SUGAR | 1.5 g/L
PH | 3.50
TOTAL ACIDITY | 5.4 g/L
SERVING TEMPERATURE | 52-54°F / 11-12°C
BOTTLE SIZE | 750 mL
93 Points | Wine Enthusiast, 2022
91 Points | Wine Enthusiast, 2020
Produced in the renowned village of Meursault, this Chardonnay exemplifies one of Burgundy's most iconic white wine appellations. Rich and refined, it balances generous texture with vibrant minerality, while careful French oak aging enhances complexity without compromising
93 Points | Wine Enthusiast, 2022
91 Points | Wine Enthusiast, 2020
Produced in the renowned village of Meursault, this Chardonnay exemplifies one of Burgundy's most iconic white wine appellations. Rich and refined, it balances generous texture with vibrant minerality, while careful French oak aging enhances complexity without compromising elegance.
TASTING NOTES
Brilliant lemon yellow with light green reflections. Mineral and floral aromas intertwine with subtle oak, leading to expressive notes of hazelnut and warm brioche. The palate is powerful yet elegant, with exceptional finesse and a long, refined finish.
FOOD PAIRINGS
Veal in cream sauce, roast chicken, roasted sea bass, foie gras, grilled lobster, scallops, Brie, Camembert, Gruyère, goat cheese, and blue cheese.
VINIFICATION
The grapes are harvested by hand before immediate pneumatic pressing. Fermentation takes place in French oak barrels with 50% new oak. The wine is then aged for 16 months on its lees with regular stirring to develop remarkable richness, texture, and complexity.
COUNTRY | France
REGION | Burgundy
APPELLATION | Meursault
GRAPE VARIETAL | 100% Chardonnay
BODY | Full Bodied
STYLE | Dry
SOIL | Marl
HARVEST | Hand harvested
PRESSING | Pneumatic pressing immediately upon arrival
FERMENTATION | French oak barrels, 50% new oak
AGING | 16 months on lees with regular stirring
ALCOHOL | 13.0%
RESIDUAL SUGAR | 1.7 g/L
PH | 3.25
TOTAL ACIDITY | 5.9 g/L
SERVING TEMPERATURE | 54-57°F / 12-14°C
BOTTLE SIZE | 750 mL
92 Points | Wine Enthusiast, 2022
TASTING NOTES
Pale gold with green reflections. Elegant aromas of lemon, grapefruit, and wet stone are complemented by subtle notes of roasted peanuts. The palate is rich and vibrant with pronounced minerality, refreshing acidity, and a long, focused finish.
FOOD PAIRINGS
Prawns, lobster, crayfish, foie gras,
92 Points | Wine Enthusiast, 2022
TASTING NOTES
Pale gold with green reflections. Elegant aromas of lemon, grapefruit, and wet stone are complemented by subtle notes of roasted peanuts. The palate is rich and vibrant with pronounced minerality, refreshing acidity, and a long, focused finish.
FOOD PAIRINGS
Prawns, lobster, crayfish, foie gras, white meats in cream sauce, sushi, goat cheese, and shellfish.
VINIFICATION
Following traditional Burgundian winemaking methods, the grapes are pressed immediately upon arrival at the winery before fermentation in temperature-controlled stainless steel tanks at 61°F / 16°C. The wine is aged for 15 months in French oak barrels ranging from first to fourth use with regular stirring to develop texture, balance, and complexity.
COUNTRY | France
REGION | Burgundy
APPELLATION | Pouilly-Fuissé
GRAPE VARIETAL | 100% Chardonnay
BODY | Medium Bodied
STYLE | Dry
SOIL | Clay, Limestone
PRESSING | Pneumatic pressing immediately upon arrival
FERMENTATION | Stainless steel tanks at 61°F / 16°C
AGING | 15 months in French oak barrels (1st-4th use) with regular stirring
ALCOHOL | 12.5%
RESIDUAL SUGAR | 1.7 g/L
PH | 3.20
TOTAL ACIDITY | 5.8 g/L
SERVING TEMPERATURE | 52-54°F / 11-12°C
BOTTLE SIZE | 750 mL
92 Points | Wine Enthusiast, 2013
Produced in one of Burgundy's most prestigious white wine appellations, this Puligny-Montrachet showcases the remarkable elegance, purity, and mineral expression that have made the village world famous. Carefully balanced oak aging enhances texture and complexity while preserving the freshness and precisio
92 Points | Wine Enthusiast, 2013
Produced in one of Burgundy's most prestigious white wine appellations, this Puligny-Montrachet showcases the remarkable elegance, purity, and mineral expression that have made the village world famous. Carefully balanced oak aging enhances texture and complexity while preserving the freshness and precision that define this exceptional terroir.
TASTING NOTES
Golden yellow with green reflections. Elegant aromas of flint, hawthorn, butter, and warm croissant lead to a concentrated palate with exceptional richness, vibrant minerality, and a powerful, distinguished finish.
FOOD PAIRINGS
Foie gras, lobster, crawfish, grilled sea bass, turbot, Dover sole, scallops, and buttery seafood dishes.
VINIFICATION
Following traditional Burgundian winemaking methods, the grapes are pressed immediately upon arrival using pneumatic presses before undergoing cold settling for 48 hours. Fermentation takes place in French oak barrels at 61-68°F / 16-20°C to preserve freshness and aromatics. The wine is aged on its lees for 8 to 16 months with regular stirring, including 30% new French oak barrels, to develop depth, texture, and complexity.
COUNTRY | France
REGION | Burgundy
APPELLATION | Puligny-Montrachet
GRAPE VARIETAL | 100% Chardonnay
BODY | Full Bodied
STYLE | Dry
SOIL | Limestone, Marl
PRESSING | Pneumatic pressing immediately upon arrival
SETTLING | 48 hours cold settling
FERMENTATION | French oak barrels at 61-68°F / 16-20°C
AGING | 8-16 months on lees with regular stirring, 30% new French oak
ALCOHOL | 13.5%
RESIDUAL SUGAR | 1.7 g/L
PH | 3.23
TOTAL ACIDITY | 5.8 g/L
SERVING TEMPERATURE | 54-57°F / 12-14°C
BOTTLE SIZE | 750 mL
Produced in the hillside vineyards of Saint-Romain, this Chardonnay combines freshness, minerality, and elegant fruit with subtle oak influence. The marl and limestone soils impart remarkable tension and salinity, while careful barrel aging adds texture and complexity without compromising the wine's vibrant character.
TASTING NOTES
Pale yel
Produced in the hillside vineyards of Saint-Romain, this Chardonnay combines freshness, minerality, and elegant fruit with subtle oak influence. The marl and limestone soils impart remarkable tension and salinity, while careful barrel aging adds texture and complexity without compromising the wine's vibrant character.
TASTING NOTES
Pale yellow with brilliant green reflections. Aromas of white flowers, dried fruits, and iodine lead into a fresh, elegant palate with vibrant acidity, subtle richness, and a beautifully saline, lingering finish.
FOOD PAIRINGS
Steamed or grilled fish, fish in cream sauce, roast chicken, poached eggs, omelets, foie gras, Camembert, Brie, and other soft, creamy cheeses.
VINIFICATION
The grapes are harvested by hand before immediate pneumatic pressing. Fermentation takes place in French oak barrels with 20% new oak. The wine is aged on its lees for 10 months with regular stirring to build texture, complexity, and balance.
COUNTRY | France
REGION | Burgundy
APPELLATION | Saint-Romain
GRAPE VARIETAL | 100% Chardonnay
BODY | Medium Bodied
STYLE | Dry
SOIL | Marl, Limestone
HARVEST | Hand harvested
PRESSING | Pneumatic pressing immediately upon arrival
FERMENTATION | French oak barrels, 20% new oak
AGING | 10 months on lees with regular stirring
ALCOHOL | 13.0%
RESIDUAL SUGAR | 1.6 g/L
PH | 3.22
TOTAL ACIDITY | 5.9 g/L
SERVING TEMPERATURE | 54-57°F / 12-14°C
BOTTLE SIZE | 750 mL
90 Points | Wine Enthusiast, 2022
Produced in the southern reaches of Burgundy, this Saint-Véran expresses the freshness and generous fruit that define the appellation. Clay and limestone soils provide balance and minerality, while stainless steel vinification and extended lees aging preserve the wine's bright aromatics, vibrant acidity, a
90 Points | Wine Enthusiast, 2022
Produced in the southern reaches of Burgundy, this Saint-Véran expresses the freshness and generous fruit that define the appellation. Clay and limestone soils provide balance and minerality, while stainless steel vinification and extended lees aging preserve the wine's bright aromatics, vibrant acidity, and refined texture.
TASTING NOTES
Bright golden in color with expressive aromas of citrus and white orchard fruits. The palate is generous and flavorful with ripe fruit, subtle fern notes, refreshing minerality, and a long, persistent finish.
FOOD PAIRINGS
Prawns, lobster, crayfish, foie gras, white meats in cream sauce, sushi, goat cheese, and shellfish.
VINIFICATION
Following traditional Burgundian winemaking methods, the grapes are pressed immediately upon arrival using pneumatic presses. Fermentation takes place in temperature-controlled stainless steel tanks at 61°F / 16°C. The wine is then aged on fine lees in stainless steel tanks for 10 months to enhance texture, freshness, and complexity.
COUNTRY | France
REGION | Burgundy
APPELLATION | Saint-Véran
GRAPE VARIETAL | 100% Chardonnay
BODY | Medium Bodied
STYLE | Dry
SOIL | Clay, Limestone
PRESSING | Pneumatic pressing immediately upon arrival
FERMENTATION | Stainless steel tanks at 61°F / 16°C
AGING | 10 months on fine lees in stainless steel
ALCOHOL | 13.0%
RESIDUAL SUGAR | 1.5 g/L
PH | 3.20
TOTAL ACIDITY | 5.8 g/L
SERVING TEMPERATURE | 50-54°F / 10-12°C
BOTTLE SIZE | 750 mL
Produced in Burgundy, this Bourgogne Rouge is a classic expression of Pinot Noir, showcasing the elegance and finesse that define the region. Sourced from vineyards rooted in limestone, marl, and clay soils, it combines vibrant red fruit with subtle spice and gentle oak influence for a balanced, approachable wine.
TASTING NOTES
Brilliant ru
Produced in Burgundy, this Bourgogne Rouge is a classic expression of Pinot Noir, showcasing the elegance and finesse that define the region. Sourced from vineyards rooted in limestone, marl, and clay soils, it combines vibrant red fruit with subtle spice and gentle oak influence for a balanced, approachable wine.
TASTING NOTES
Brilliant ruby red in color with aromas of blackcurrant, gooseberry, and fresh red berries. The palate is ripe and expressive with fine tannins, subtle spice, toasted oak notes, and a smooth, lingering finish.
FOOD PAIRINGS
Rabbit, roast lamb, duck breast, grilled beef, veal, vegetable gratins, mushroom dishes, Reblochon, Morbier, Emmental, and other semi-firm cheeses.
VINIFICATION
Following traditional Burgundian red winemaking methods, the grapes undergo a temperature-controlled cold pre-fermentation maceration before fermentation in stainless steel tanks. Regular punch-downs and pump-overs gently extract color, structure, and aromatics. The wine is then matured for 10 months in French oak barrels to add texture and complexity while preserving the vibrant fruit.
COUNTRY | France
REGION | Burgundy
APPELLATION | Bourgogne
GRAPE VARIETAL | 100% Pinot Noir
BODY | Medium Bodied
STYLE | Dry
SOIL | Limestone, Marl, Clay
MACERATION | Cold pre-fermentation maceration
FERMENTATION | Temperature-controlled stainless steel with punch-downs and pump-overs
AGING | French oak barrels for 10 months
ALCOHOL | 12.5%
RESIDUAL SUGAR | 0.9 g/L
PH | 3.45
TOTAL ACIDITY | 5.4 g/L
SERVING TEMPERATURE | 57-59°F / 14-15°C
BOTTLE SIZE | 750 mL
Produced from the legendary Grand Cru vineyard of Clos de Vougeot, this Pinot Noir represents one of Burgundy's most prestigious terroirs. Carefully crafted through traditional Burgundian winemaking and extended maturation in French oak, it delivers remarkable depth, structure, and aging potential while expressing the complexity and elega
Produced from the legendary Grand Cru vineyard of Clos de Vougeot, this Pinot Noir represents one of Burgundy's most prestigious terroirs. Carefully crafted through traditional Burgundian winemaking and extended maturation in French oak, it delivers remarkable depth, structure, and aging potential while expressing the complexity and elegance of this historic vineyard.
TASTING NOTES
Deep ruby red in color with aromas of blackcurrant and raspberry that evolve into complex notes of spice, beeswax, leather, and coffee. The palate is concentrated and layered with refined tannins, exceptional length, and remarkable persistence.
FOOD PAIRINGS
Grilled beef, venison, game birds, roast duck, rack of lamb, Livarot, Munster, Maroilles, Époisses, Langres, and Soumaintrain.
VINIFICATION
The grapes undergo a cold pre-fermentation maceration before a three-week fermentation in temperature-controlled stainless steel tanks. Regular punch-downs and pump-overs maximize color and structure, followed by post-fermentation maceration. Malolactic fermentation and 14 months of aging take place in French oak barrels, 70% of which are new, creating exceptional depth and complexity.
COUNTRY | France
REGION | Burgundy
APPELLATION | Clos de Vougeot Grand Cru
GRAPE VARIETAL | 100% Pinot Noir
BODY | Full Bodied
STYLE | Dry
SOIL | Limestone, Marl, Clay
MACERATION | Cold pre-fermentation at 46°F / 8°C, followed by post-fermentation maceration at 77°F / 25°C
FERMENTATION | Temperature-controlled stainless steel over approximately 3 weeks, peak temperature 86°F / 30°C
MALOLACTIC FERMENTATION | French oak barrels
AGING | French oak barrels for 14 months, 70% new oak
ALCOHOL | 14.0%
RESIDUAL SUGAR | 0.8 g/L
PH | 3.55
TOTAL ACIDITY | 5.2 g/L
SERVING TEMPERATURE | 57-61°F / 14-16°C
BOTTLE SIZE | 750 mL
Produced in the Côte de Nuits, this Fixin captures the elegance and character of one of Burgundy's historic Pinot Noir appellations. Brown calcareous soils with marl contribute freshness and structure, while careful oak aging enhances the wine's fruit, texture, and complexity.
TASTING NOTES
Bright ruby red in color with expressive aromas of
Produced in the Côte de Nuits, this Fixin captures the elegance and character of one of Burgundy's historic Pinot Noir appellations. Brown calcareous soils with marl contribute freshness and structure, while careful oak aging enhances the wine's fruit, texture, and complexity.
TASTING NOTES
Bright ruby red in color with expressive aromas of fresh raspberry and delicate floral notes. The palate is harmonious and elegant with round tannins, vibrant red fruit, and a long, refined finish.
FOOD PAIRINGS
Roast lamb, ribeye steak, duck breast, venison, game birds, spiced dishes, Livarot, Munster, Maroilles, Époisses, Langres, Ami du Chambertin, and Soumaintrain.
VINIFICATION
Traditional Burgundian vinification begins with a cold pre-fermentation maceration before a three-week fermentation in temperature-controlled stainless steel tanks. Regular punch-downs and pump-overs extract color and structure, followed by post-fermentation maceration. The wine undergoes malolactic fermentation and is aged in French oak barrels for 8 to 16 months, with 30% new oak.
COUNTRY | France
REGION | Burgundy
APPELLATION | Fixin
GRAPE VARIETAL | 100% Pinot Noir
BODY | Medium Bodied
STYLE | Dry
SOIL | Brown Limestone, Marl
MACERATION | Cold pre-fermentation at 46°F / 8°C, followed by post-fermentation maceration at 77°F / 25°C
FERMENTATION | Temperature-controlled stainless steel over approximately 3 weeks, peak temperature 86°F / 30°C
MALOLACTIC FERMENTATION | French oak barrels
AGING | French oak barrels for 8-16 months, 30% new oak
ALCOHOL | 13.5%
RESIDUAL SUGAR | 0.9 g/L
PH | 3.50
TOTAL ACIDITY | 5.3 g/L
SERVING TEMPERATURE | 57-61°F / 14-16°C
BOTTLE SIZE | 750 mL
Produced in the prestigious village of Gevrey-Chambertin, this Pinot Noir captures the power and elegance that define one of Burgundy's most celebrated appellations. Brown calcareous soils and careful oak maturation produce a wine of exceptional depth, refined tannins, and remarkable aging potential while preserving the purity of its frui
Produced in the prestigious village of Gevrey-Chambertin, this Pinot Noir captures the power and elegance that define one of Burgundy's most celebrated appellations. Brown calcareous soils and careful oak maturation produce a wine of exceptional depth, refined tannins, and remarkable aging potential while preserving the purity of its fruit.
TASTING NOTES
Deep ruby red in color with expressive aromas of blackberry, blueberry, licorice, and cocoa. The palate reveals layers of spice, refined toasted oak, and dense, velvety tannins that carry through a long, elegant finish.
FOOD PAIRINGS
Roast lamb, prime ribeye, duck breast, venison, game birds, spiced dishes, Livarot, Munster, Maroilles, Époisses, Langres, Ami du Chambertin, and Soumaintrain.
VINIFICATION
Traditional Burgundian vinification begins with a temperature-controlled pre-fermentation maceration followed by an extended fermentation in stainless steel tanks with regular punch-downs and pump-overs to maximize color and structure. After a short post-fermentation maceration, the wine is matured in French oak barrels for 10 to 12 months, including 40% new oak, to enhance complexity and elegance.
COUNTRY | France
REGION | Burgundy
APPELLATION | Gevrey-Chambertin
GRAPE VARIETAL | 100% Pinot Noir
BODY | Full Bodied
STYLE | Dry
SOIL | Brown Calcareous Limestone
MACERATION | Temperature-controlled pre-fermentation with post-fermentation maceration
FERMENTATION | Temperature-controlled stainless steel with punch-downs and pump-overs
AGING | French oak barrels for 10-12 months, 40% new oak
ALCOHOL | 13.0%
RESIDUAL SUGAR | 0.8 g/L
PH | 3.52
TOTAL ACIDITY | 5.2 g/L
SERVING TEMPERATURE | 57-61°F / 14-16°C
BOTTLE SIZE | 750 mL
93 Points | Wine Enthusiast, 2022
Produced in the renowned village of Pommard, this Pinot Noir is a powerful and structured expression of Burgundy's Côte de Beaune. Clay and limestone soils contribute concentration and depth, while extended oak aging develops refined tannins and remarkable complexity, allowing the wine to age beautifully.
T
93 Points | Wine Enthusiast, 2022
Produced in the renowned village of Pommard, this Pinot Noir is a powerful and structured expression of Burgundy's Côte de Beaune. Clay and limestone soils contribute concentration and depth, while extended oak aging develops refined tannins and remarkable complexity, allowing the wine to age beautifully.
TASTING NOTES
Deep ruby red with brilliant highlights. Aromas of ripe red berries are complemented by subtle notes of toast and spice. The palate is generous and full with firm, well-integrated tannins and a long finish that promises additional complexity with bottle age.
FOOD PAIRINGS
Grilled steak, braised beef, roast lamb, poultry stews, Époisses, Langres, Soumaintrain, Livarot, Pont-l'Évêque, and Comté.
VINIFICATION
The grapes are harvested by hand before a traditional Burgundian vinification that includes cold pre-fermentation maceration, extended fermentation in temperature-controlled stainless steel tanks with regular punch-downs and pump-overs, and a five-day post-fermentation maceration at 86°F / 30°C. The wine is then matured in French oak barrels for 8 to 16 months, including 40% new oak.
COUNTRY | France
REGION | Burgundy
APPELLATION | Pommard
GRAPE VARIETAL | 100% Pinot Noir
BODY | Full Bodied
STYLE | Dry
SOIL | Clay, Limestone
HARVEST | Hand harvested
MACERATION | Cold pre-fermentation, followed by 5 days post-fermentation at 86°F / 30°C
FERMENTATION | Temperature-controlled stainless steel with punch-downs and pump-overs
AGING | French oak barrels for 8-16 months, 40% new oak
ALCOHOL | 13.5%
RESIDUAL SUGAR | 0.8 g/L
PH | 3.50
TOTAL ACIDITY | 5.4 g/L
SERVING TEMPERATURE | 46-50°F / 8-10°C
BOTTLE SIZE | 750 mL
94 Points | Wine Enthusiast, 2019
Produced in Savigny-lès-Beaune, this Pinot Noir offers a beautifully balanced expression of Burgundy, combining vibrant red fruit with refined structure and subtle oak influence. Limestone and clay soils provide freshness and elegance, while careful barrel aging enhances texture and complexity.
TASTING NOTE
94 Points | Wine Enthusiast, 2019
Produced in Savigny-lès-Beaune, this Pinot Noir offers a beautifully balanced expression of Burgundy, combining vibrant red fruit with refined structure and subtle oak influence. Limestone and clay soils provide freshness and elegance, while careful barrel aging enhances texture and complexity.
TASTING NOTES
Deep ruby red with purple highlights. Aromas of cherry, strawberry, and raspberry are complemented by delicate vanilla and roasted notes. The palate is fresh and well-balanced with vibrant acidity, fine structure, and a long, elegant finish.
FOOD PAIRINGS
Cured hams, rabbit, boiled beef, spiced meats, roast poultry, game birds, Brillat-Savarin, Vacherin, Brie de Meaux, and Cîteaux.
VINIFICATION
Traditional Burgundian vinification begins with a cold pre-fermentation maceration before a three-week fermentation in temperature-controlled stainless steel tanks with regular punch-downs and pump-overs. Following post-fermentation maceration, the wine undergoes malolactic fermentation and matures in French oak barrels for 8 to 16 months, including 20% new oak, to develop balance, texture, and complexity.
COUNTRY | France
REGION | Burgundy
APPELLATION | Savigny-lès-Beaune
GRAPE VARIETAL | 100% Pinot Noir
BODY | Medium Bodied
STYLE | Dry
SOIL | Limestone, Clay
MACERATION | Cold pre-fermentation at 46°F / 8°C, followed by post-fermentation at 77°F / 25°C
FERMENTATION | Temperature-controlled stainless steel over approximately 3 weeks with punch-downs and pump-overs
MALOLACTIC FERMENTATION | French oak barrels
AGING | French oak barrels for 8-16 months, 20% new oak
ALCOHOL | 13.0%
RESIDUAL SUGAR | 0.9 g/L
PH | 3.48
TOTAL ACIDITY | 5.3 g/L
SERVING TEMPERATURE | 59-61°F / 15-16°C
BOTTLE SIZE | 750 mL
Produced in the renowned village of Volnay, this Pinot Noir is celebrated for its elegance, finesse, and silky texture. Clay and limestone soils provide exceptional balance, while careful oak aging enhances complexity without overshadowing the wine's vibrant fruit and floral character.
TASTING NOTES
Brilliant ruby red in color with expressi
Produced in the renowned village of Volnay, this Pinot Noir is celebrated for its elegance, finesse, and silky texture. Clay and limestone soils provide exceptional balance, while careful oak aging enhances complexity without overshadowing the wine's vibrant fruit and floral character.
TASTING NOTES
Brilliant ruby red in color with expressive aromas of ripe cherry, violet, and sweet baking spices. The palate is silky and fresh, supported by supple tannins and vibrant acidity that lead to a long, refined finish.
FOOD PAIRINGS
Roast poultry, duck, game birds, couscous, lamb tagine, Camembert, Saint Paulin, Morbier, and Reblochon.
VINIFICATION
Traditional Burgundian vinification begins with a cold pre-fermentation maceration before a three-week fermentation in temperature-controlled stainless steel tanks with regular punch-downs and pump-overs to extract color and structure. Following post-fermentation maceration, the wine undergoes malolactic fermentation and is aged in French oak barrels for 8 to 16 months, including 20-30% new oak, developing elegance, texture, and complexity.
COUNTRY | France
REGION | Burgundy
APPELLATION | Volnay
GRAPE VARIETAL | 100% Pinot Noir
BODY | Medium Bodied
STYLE | Dry
SOIL | Clay, Limestone
MACERATION | Cold pre-fermentation at 46°F / 8°C, followed by post-fermentation at 77°F / 25°C
FERMENTATION | Temperature-controlled stainless steel over approximately 3 weeks with punch-downs and pump-overs
MALOLACTIC FERMENTATION | French oak barrels
AGING | French oak barrels for 8-16 months, 20-30% new oak
ALCOHOL | 13.5%
RESIDUAL SUGAR | 0.8 g/L
PH | 3.48
TOTAL ACIDITY | 5.4 g/L
SERVING TEMPERATURE | 57-61°F / 14-16°C
BOTTLE SIZE | 750 mL
Produced in the legendary village of Vosne-Romanée, this Pinot Noir embodies one of Burgundy's most revered terroirs. Combining elegance with depth and structure, it reveals remarkable complexity from its limestone, clay, and marl soils while careful barrel aging enhances its refinement and exceptional aging potential.
TASTING NOTES
Deep ga
Produced in the legendary village of Vosne-Romanée, this Pinot Noir embodies one of Burgundy's most revered terroirs. Combining elegance with depth and structure, it reveals remarkable complexity from its limestone, clay, and marl soils while careful barrel aging enhances its refinement and exceptional aging potential.
TASTING NOTES
Deep garnet in color with expressive aromas of strawberry, raspberry, blueberry, and blackcurrant. With age, the bouquet evolves into layers of candied fruit, truffle, leather, and sweet spice. The palate is elegant yet powerful, with ripe tannins, remarkable balance, and an exceptionally long, complex finish.
FOOD PAIRINGS
Roast poultry, duck breast, game birds, venison, couscous, lamb tagine, Camembert, Saint Paulin, Morbier, and Reblochon.
VINIFICATION
The grapes are harvested by hand before undergoing traditional Burgundian vinification with a temperature-controlled cold pre-fermentation maceration. Fermentation takes place in stainless steel tanks with regular punch-downs and pump-overs to gently extract color and structure. The wine is then matured in French oak barrels for 10 to 12 months, developing additional complexity while preserving the finesse of the vineyard.
COUNTRY | France
REGION | Burgundy
APPELLATION | Vosne-Romanée
GRAPE VARIETAL | 100% Pinot Noir
BODY | Full Bodied
STYLE | Dry
SOIL | Limestone, Clay, Marl
HARVEST | Hand harvested
MACERATION | Temperature-controlled cold pre-fermentation
FERMENTATION | Temperature-controlled stainless steel with punch-downs and pump-overs
AGING | French oak barrels for 10-12 months
ALCOHOL | 13.0%
RESIDUAL SUGAR | 0.8 g/L
PH | 3.50
TOTAL ACIDITY | 5.3 g/L
SERVING TEMPERATURE | 57-61°F / 14-16°C
BOTTLE SIZE | 750 mL
Burgundy is a historical region in east-central France. It's famous for its Burgundy wines as well as pinot noirs and Chardonnay, Chablis and Beaujolais. The area is crisscrossed by a network of canals and studded with grand châteaux, some now luxury hotels. The capital, Dijon, of mustard fame, is home to the imposing Palace of the Dukes, where the distinguished Musée des Beaux-Arts was established in 1787.
The Côte de Beaune is a key wine-producing district in Burgundy, eastern France. It is named after its main town, Beaune – the epicenter of local wine production and commerce. Famed for producing some of the world's most expensive white wines (most of which bear the name Montrachet in some form or other), the district is also responsible for a handful of Burgundy's top red wines, particularly those from the premier cru vineyards of Pommard and the grand cru Corton. As is the case for most of Burgundy, white wines are made from Chardonnay, the reds from Pinot Noir.
REGION | 120,000 Acres / 48,562 ha
INDIVIDUAL SITES | 3,000 +
GRAPES | Pinot Noir & Chardonnay