100% Chardonnay. From 70-year-old vines, planted mid-slope with eastern exposure on clay-limestone soils. They are sustainably farmed and harvested by hand. The whole clusters are pressed directly; the juice is settled in tank for 24 hours. Fermentation is spontaneous with indigenous yeasts in...

100% Chardonnay. Considered by Jean Manciat to be his best site, Franclieu is an east-facing parcel of 30-35-year-old vines on a stony slope featuring clay-limestone soils. As for all Manciat wines, whole clusters are harvested by hand, pressed directly and fermented with natural yeasts. The wine...

A very special and rare white from the Côtes de Nuits. A half a hectare is planted with Chardonnay within the Clos de la Perrière, in the areas with the most limestone. The vines were planted in 1990. Spontaneous fermentation happens in stainless steel and the wine is aged in mostly neutral barrels...

Clos Saint-Pierre is a monopole of Domaine Thénard. The vineyard faces east and is higher up on the hill than the Cellier aux Moines and has a very red soil, rich in iron. After fermentation in large open top wooden fermenters, the wine is aged half in wooden foudres and half in used oak barrels.  ...

The 1er Cru Bois Chevaux sits mid-slope, facing east below the Clos Saint Pierre (monopole of Thenard) in a red, iron-rich soil. The vines are sixty to eighty years-old. Grapes are destemmed and fermentation (spontaneous, natural yeasts) takes place in large, wooden open top fermenters that are...

100% Chardonnay. The name tells the story: “the mood of the times (or weather)” indicates that it’s the de Moors’ way to capture the nature of the vintage as a whole. It comes from 3-4 estate parcels in and around Courgis that thede Moors planted beginning in 1995. The farming is certified-organic...

100% Aligoté. The de Moors have a 2.5-hectare parcel of mainly Aligoté down the road from Courgis in a village called Chitry-Le-Fort. They planted the parcel, named Champagne, starting in 1995 (it also includes some Chardonnay that goes into their Bourgogne Chitry bottling). The exposure is...

From fruit near the Chablis region (Tonnerre). Vinified and aged in stainless steel.  

Charmois has a lot of iron and clay in the soil. Aged in French oak barrels for 24 months (less than 15% new). 30-45 g/L sulfur added at bottling.

The majority of the fruit comes from a parcel called Concis du Champs and a small part comes from Les Buttes. It's structured and the most tannic of the reds from the Bachelet brothers. The tannins give support to the dark fruit and floral minerality on the palate. Aged for 24 months in barrel.

Full east exposure. Macherelles is normally the most open upon release of Bachelet's 1er Cru. Native fermentation. Aged in French oak barrels for 24 months (15% new). 30-45 g/L sulfur added at bottling.

This village Puligny comes from the lieu-dit Les Aubues, an enclave within the better-known Les Encégnières. Crisp with bright citrus, passion fruit and mineral notes.

From a 1.6 hectare parcel named Concoeur, on the plateau between Vosne-Romanée and Nuits-Saint-Georges. Planted by grandfather 60 years ago.  Fully destemmed. Fermented in cement and aged in foudres for 14 months total.  

Planted in 1956, along the east wall of the Clos, minimal slope, rocky soils with more clay. Aged in barrel (approximately 30% new oak). 50% whole cluster fermentation.    Very limited.

One of the best Premier Cru in Vosne-Romanée, this site is directly above La Romanée Conti and Richebourg. Because of the steepness of the slope, it must be farmed by hand. Berthaut's vines are in the middle and bottom part of Petits Monts, planted in 1919, 1934, 1949, 1964, and 2008. 20% whole...

Berthaut has a tiny .21 hectare parcel of vines planted in the 1930's in the areas called Quartier de Nuits and Treux. Aged in approximately one third new oak. 60% whole cluster fermentation.  Very limited.

From the north, this is the very first 1er Cru vineyard in the Côte d’Or. In Fixin, there are only five premier crus and three of them are monopoles. There is very little top soil on crinoidal limestone and sandy marl. Berthaut owns just under one hectare, planted in 1956, 1960 and 1980. Fermented...

From .13 hectare, located just at the Combe de Lavaux, very high on the slope and with great south east exposure; 50 year-old vines with very low yields. The wine is structured, dense and spicey with excellent concentration and firm tannins on the finish. 80% whole cluster fermentation, with 30%...