100% Gamay. From 50-year-old vines on heavy clay soils with relatively little granite and quite a lot of the iron-like mineral manganese. The farming is sustainable. All vineyard work is by hand; the soils are worked only superficially, at most twice per year, to protect the roots of these old...

In the late 1940s and early 1960s, Martin Ray planted six acres of Chardonnay vines propagated from a Burgundian selection grown in the original Paul Masson vineyard. 20 acres of Estate Chardonnay are now farmed at Mount Eden with yields averaging one to two tons per acre, far below the average for...

9g/l RS. A classic brut champenoise with lovely creaminess, noticeable fruit, and a fresh, young vibe. Many German wineries outsource their sparkling wine vinifications, but this wine is grown, crafted, and aged by the family at the estate. They bottle almost monthly, so freshness is guaranteed....

100% Listán Negro from two training styles - classic cordon and royat espalier. Vinified in stainless steel; one-fifth of the fruit undergoes carbonic maceration. One-third of the wine goes into American oak for two to three months before release. Augustin explains that you find good acidity from...

Listán Prieto (70%), Listán Negro (15%) and Tintilla (15%) grown on Pedro and Antonio’s poorest sites (the “badlands”). Planting these grapes, which are slowest to ripen on the poorest soils is important here; if they were planted in parcels that are too mineral rich and fertile, the plants would...