BURGUNDY

The Dugat family have been winegrowers in Gevrey-Chambertin since the beginning of the 17th century. Bernard Dugat and his son, Loîc are the 12th and 13th generations to continue the family’s wine-growing and making traditions that have been passed on through centuries.

The domaine is based in the buildings of the Aumônerie, in the old part of Gevrey-Chambertin, at the foot of the Combe de Lavaux, Very little remains of these buildings today, apart from the cellars, which were built in the 11th and 12th centuries, under directions from Aumônier (Abbot) Halinard. Continuing a nine hundred year tradition, Dugat-Py wines are aged from 18 to 24 months in these magnificent vaulted cellars.

The 10 hectares of Domaine Dugat-Py count some of the greatest terroirs of Gevrey and are planted with vines that are for the most part very old. Across the domaine the vines have an average age of 65 years. The key to success at Dugat-Py is without doubt in the vineyard, with exceptionally meticulous control of the work being the order of the day.

As winemakers the Dugat family follows Burgundian traditions and produces wines that are deeply coloured, rich, full-bodied and elegant. Their wines allow wine lovers to rediscover the style that contributed to the prestige and reputation of Burgundy wines that came before the 1970’s and 1980’s.

🌙 BIODYNAMIC

10 Ha

This small but fine Chambolle-Musigny domaine has holdings in the top vineyards in Chambolle such as the Grand Cru Bonnes-Mares, 1er Cru les Amoureuses and Les Charmes, with vines that are around 50 years old.

François Bertheau, who has been working there since 1984, is the fifth generation running the estate and fully took over over in 2004.

A purist in style, François is focused on the peculiarities of each terroir; he wants his Chambolles to be identifiable as such. Bertheau is a partisan of “non intervention” in the cellar; fermentation occurs without the addition of cultured yeasts; little pigeage and remontage are done to avoid an overbearing, extracted style. The objective is to preserve the freshness and minerality that distinguishes the wines from Burgundy’s most elegant appellation. The wines are matured in 2 to 3 year old barrels to avoid any notes of new oak.

🌙 BIODYNAMIC

6.8 Ha

Established in 1858, this Vosne Romanée estate has undergone significant changes over the past decade.

To start with, the name changed from Robert Arnoux to Arnoux-Lachaux, reflecting the fact that the wines have been made by Pascal Lachaux for some 20 years now and that he and his wife Florence Arnoux (daughter of Robert Arnoux) have run the domaine since 1995. Furthermore, Charles Lachaux, Pascal’s son, joined the domaine in late 2011 after graduating from his wine studies and having worked abroad (Oregon and New Zeland) and in Burgundy (Tollot-Beaut).

Although always good, the quality of the Domaine's wines has soared in recent vintages! In charge of the vinification since 2012 Charles has notably implemented whole bunch fermentation with a minimum of 40% whole clusters for most of the wines to a 100% whole cluster for the top wines. He also progressively reduced the amount of new oak used especially for the premier and grand crus. Furthermore, his vineyard work is inspired by that of his friend Olivier Lamy and that of Lalou Bize-Leroy. With great terroirs and a burning desire to improve and fine-tune every aspect of winemaking, this is an estate set on the road to stardom.

🍀 ORGANIC / 🌙 BIODYNAMIC

14.5 Ha

Domaine Forey was established in 1840 in Vosne-Romanée. A century later Regis Forey expanded the estate by acquiring parcels in the Grand Cru Echézeaux Grand Cru and the Vosne-Romanée 1er Cru Les Gaudichots, which is a mythic 1er Cru most of which is now part of la Tâche.

Under Regis, there is minimal use of herbicides and pesticides that contributes to increase both the richness and complexity of the soil. After the manual harvest, the grapes go through a 3 to 4 days of cold maceration. The cuvaison continues for 3 to 4 weeks, and pigeage is practiced depending on the overall conditions of the vintage, then the wine is put into barrels for 16 to 20 months, there is only one racking during the period of élevage. He uses 80% of new oak on his Grands Crus but uses large barrels for his village wine to give better-integrated oak flavors to the wine. The wines are bottled unfined and unfiltered

The wines produced by Jean Forey (Regis’s father) were charming and full of elegance and finesse. Regis followed his father steps, he has, however, incorporated more masculinity and roundness into the wines leading to exceptional concentration and depth. On the palate his wines are an explosion of succulent fruit structured by the singular complexity of each terroir and a length that says a lot about the ageing potential.

🍀 Lutte Raisonnée

11 Ha

Until the summer of August 2009 there were two domaines, Mugneret-Gibourg and Dr Georges Mugneret. The former was created in 1933 following the marriage of André Mugneret, from an old Vosne-Romanée family, and Jeanne Gibourg in 1928. Their son, Dr Georges Mugneret, who was a pharmacist by trade, purchased further vineyards, thus enlarging the family’s holdings. The Mugneret-Gibourg vines were looked after by sharecroppers, which remained the case until recently, with some of the domaine’s vines having been looked after by Fabrice Vigot and Pascal Mugneret. The Dr Georges Mugneret vines are worked by the domaine itself and Fabrice Vigot’s lease has come to a close as well.. After Dr Georges early death in 1988 the domaine was run by his widow, Jacqueline and their daughters, Marie-Christine and Marie-Andrée.

The wines made by Marie-Andrée and Marie-Christine are some of the most refined and elegant in the Côte, and have long been incredibly hard to find.

8.9 Ha

Some of the wine-world’s leading critics have called Benjamin Leroux the successor of the great Henri Jayer. Whilst Benjamin himself does not believe such praise to be justified, his knowledge about wine and most of all about the finer points of terroir characteristics runs deep. After establishing his name by leading Domaine Comte Armand Clos des Epeneaux for eight years, Leroux started his négociant business in 2007 to make wines under his own label. The range is confined to the Cote d’Or, ranging Chassagne-Montrachet in the south to Gevrey-Chambertin in the north.

He carefully selects his growers and exerts maximum control over them, converting as many of them as possible to organic and biodynamic practices.

His wines are youthful and expressive, with transparent expressions of each underlying terroir.

🍀 ORGANIC / 🌙 BIODYNAMIC

The Boillot family has been making wine in Burgundy since 1885. Henri is the third generation to produce wines from the domaine. The domaine itself under the name “Domaine Henri Boillot” has only been in existence since 2005 – when Henri bought out his brother and sister and renamed the domaine from “Domaine Jean Boillot” to “Domaine Henri Boillot” to avoid confusion with his brother’s estate “Jean Marc Boillot”.

Henri’s son, Guillaume joined the domaine in 2008. In 2012, he became the head of viniculture and took over the vinification of the red wines. Father and son are now working hand in hand.

Today, Domaine Henri Boillot consists of 19 hectares of vineyard, roughly equally planted with Pinot Noir and Chardonnay. The holdings count a notable number of 1er crus in Meursault, Chassagne-Montrachet, Puligny-Montrachet, and Volnay, and include the Clos de la Mouchère, a walled-enclave monopole within the Puligny-Montrachet Premier Cru Les Perrières. The 2017 vintage saw the arrival of two new parcels of Grand Cru red, in Échezeaux and Latricières Chambertin.

In the vineyard Henri and Guillaume farm sustainably, avoiding artificial pesticides and herbicides. Vineyard work is meticulous throughout the year to maintain low yields and to achieve perfect ripeness and natural balance of the fruits when harvest comes.

A thorough sorting is done in the vineyard during harvest. Pinot Noir grapes are mostly destemmed, crushed and go through a cold soaked before a fairly long fermentation in oak. The Chardonnays are very gently crushed in a vertical press to avoid bitter flavours and fermented in 350-liter barrels to preserve the purity and freshness of the fruit. Most wines are aged for 18 months in barrels and bottled unfined and unfiltered.

Whilst Boillot is famous for his world-class whites, the hard work of Guillaume to improve their red wines is paying off. In recent years, the domaine has been bottling some of the finest white and red wines of the Cote.

🍀 Lutte Raisonnée

19 Ha

The young and dynamic Fiona Leroy started her tiny domaine of 2.7 hectares in Dezize-Les-Maranges in December 2017. Maranges is the southernmost wine appellation of the Côte de Beaune and from an agricultural and ecological point of view is one of its most diversified appellations.

Committed to preserving diversity in her vineyards, Fiona Leroy systematically follows organic and biodynamic practices. A combination of copper, sulfur, infusions and decoctions are used to fight diseases. To respect the lifeblood cycle of the vines and improve their immune defense, Fiona Leroy has opted for Guyot Poussard pruning. Only manual work is used in the vineyards and she use a small caterpillar tractor to carry out treatments and ploughing.

During harvest, the team that handpicks each bunch performs a rigorous sorting to only bring the best grapes back to the cellar.

Winemaking here is simple, traditional and as natural as possible. White wines are pressed as soon as the grapes reach the winery. After settling the juice is transferred to oak barrels where fermentation starts with indigenous yeasts. For red wines, the grapes are fully destemmed and put in tanks for fermentation. The wine will then be taken down to the cellar where the aging will continue in oak barrels. To preserve the nuances of her individual terroirs Fiona Leroy uses no new oak, for both white and red wines. The reds are neither fined nor filtered, whilst her whites only receive a light filtration.

Fiona Leroy first vintage, 2018, was a franc success and we are looking forward to see the evolution of this passionate winemaker in the coming years.

🌙 BIODYNAMIC

2.7 Ha

Domaine Lamy-Caillat was born from the union of two bourguignons: Sébastien Caillat and Florence Lamy. Deeply rooted in Chassagne-Montrachet this “micro-domaine” of 1.2 hectare only grows Chardonnay.

The desire of Sébastien and Florence to get back to basics influences their vinification methods, which are both natural and traditional. Each one of their cuvees requires a very long period of maturation in cold, damp cellars (the wines are aged in barrels for around 2 years). Once the maturation process is complete, wines are hand bottles directly from the barrel with no filtration.

🍀 Organic

1.2 Ha

Vincent is one of a small group of young growers passionate about good wine who are gradually taking back their family vines. Having grown up in Alsace, Vincent Dancer only went to Burgundy after having studied engineering, upon the suggestion of his father. The family owned some vines there that were rented out to cousins at the time.

From his organically managed 5 hectares of vines spread over the Meursault, Chassagne-Montrachet and Pommard appellations Vincent crafts 12 to 13 different wines every year, making only 1 to 5 barrels of each.

In the cellar Vincent follows the philosophy of minimal intervention. Wines are left on their owns to age in barrels for about 12 month and then they sit in stainless steel tanks for another 6 months before gravitation bottling without filtration.

True perfectionist Vincent won’t put his name on anything unless he is 100% happy with it. In 1999, for example, yields for his Pommard Villages were slightly too high, resulting in a wine that did not quite come up to his own high standards, so he sold it off to a local négociant. Vincent creates wines displaying finesse, minerality and purity. Each cuvee is a true reflection of its terroir.

🍀 ORGANIC

5 Ha

Domaine Hubert Lamy is located in Saint-Aubin, between Puligny-Montrachet and Chassagne-Montrachet. Hubert Lamy built the estate in the 1980s and his son, Olivier is one of the leading figures of quality-focused winemakers of the younger generation. It is largely his work that established the reputation of Saint-Aubin as a reference for fantastic, attractively priced white Burgundies that have little to envy their more famous neighbours.

The estate is composed of 17 hectares, spread over the communes of St-Aubin, Chassagne Montrachet, Puligny Montrachet and Santenay. With wines such as the premier Cru En Remilly, which is located right next to the Chevalier Montrachet and Montrachet Grand Crus, or Murgers des Dents de Chien, Olivier shows that great viticulture can produce wines of outstanding quality, no matter where they come from.

Vines are planted at a high density, to limit the yields and increase the level of maturity and concentration, which is a capital factor in a late ripening area such as Saint-Aubin. The vineyards are farmed more or less organically, but Olivier is not seeking certification since he may wish to use an occasional non-organic treatment for a mildew or oidium. For the whites, Olivier retains all the lees and after pressing and the wines are directly transferred into barrels for fermentation. Unlike most winemakers, Olivier resorts to 600L casks rather than traditional 228L barrels, and tries to minimise the effect of wood with only 20 % new oak used to fully express the minerality of Saint-Aubin’s terroir.

🍀 LUTTE RAISONNÉE

16.75 Ha

Originally from Montreal, Patrick Piuze’s wine adventure started when he was 18 years old when he met Marc Chapoutier who introduced him to wine. He then started working in a wine bar in Canada, but in 2000 he decided to settle in Burgundy to discover winemaking. He started at Olivier Leflaive and had an experience as winemaker at Verget before deciding to launch his own micro négociant business in Chablis in 2008.

Patrick Piuze is passionate about Chablis’ terroir and strives to buy the grapes from the best vineyards and the most meticulous growers. Very traditional in his winemaking, these are wines that have been compared to the appellation’s greats such as Raveneau and Dauvissat starting with the debut 2008 vintage.

Domaine Raveneau is arguably the greatest estate in Chablis. Quantities produced have always been minuscule and comes from the village’s top vineyards. The domaine’s holdings include three grand cru vineyards (Blanchot, Les Clos, and Valmur) and a selection of premier crus (Montée de Tonnerre, Les Vaillons, Butteaux, Chapelot, Mont-Mains, and Forêt).

The domaine’s creation dates back to 1948, when François Raveneau consolidated his holdings with his wife’s parcels. François Raveneau built the reputation of this estate thanks to his inimitable style and an incredible consistency in quality. His son, Jean-Marie Raveneau began working at the domaine in 1978, officially taking the reins from François in 1988. Jean-Marie’s older brother, Bernard, only returned to work for the family domaine in 1995. Today, they have a loosely divided split between them, with Jean-Marie in the vineyards and Bernard in the cellar—a division that will seemingly be continued by Jean-Marie’s son Maxime and Bernard’s daughter Isabelle.

The Raveneau family harvests their entire crop by hand, something of a rarity in Chablis. Fermentation is carried out with indigenous yeast in stainless-steel-vats. Once the alcoholic and malolactic fermentations are done, the wines are racked off their lees and put in used barrels for 18 months, keeping only fine lees. After this ageing process, the wines are transferred back to stainless-still-vats for about 6 month before being bottled. The domaine often waits a further 6 months after bottling before releasing the wines.

Domaine Raveneau is undoubtedly the source of Chablis's greatest wines.

🍀 LUTTE RAISONNÉE

9,5 Ha

Bruno Lorenzon took over the family-owned domaine from his parents in 1997. Assisted by his sister, Carline, Bruno runs this Mercurey domaine with precision and passion.

The vines here are trained higher than his neighbors' and farmed organically. Not unlike Olivier Lamy or Jean-Marc Vincent he has also long been an advocate of higher density planting and rolled canopies to have naturally lower yields and less juice in each grape. With grapes grown in such a perfectionist manner, in the cellar, attention is paid to every detail to safeguard the wines' finesse and precision. Bruno is for instance the only producer in Burgundy apart from DRC or DUJAC that we know of who dries his own wood for his barrels. A detail that shows how far he pushes things towards his idea of perfection.

Bruno’s wines are pure, elegant, and have that special textural dimension that wines made from grapes grown in this manner often possess. On top of this, they have great terroir-transparency, allowing tasters to entirely re-discover the differences between Mercurey’s underestimated crus. The wines are at a level rivaling those of great producers of the Côte d’Or!

🍀 ORGANIC

7 Ha

The estate of Bongran consists now of 15 hectares grown on clay with white marl subsoils. Jean Thevenet's father originally owned a few acres in the area; after realising the terroir's potential, he started buying surrounding plots from his neighbors. Jean learnt from his father to spot and appreciate a good terroir but also all the vinification methods he still uses to this day.

He is a firm believer of organic viticulture and minimal intervention winemaking; Along with Marcel Lapierre and Pierre Overnoy, he helped the development of organic viticulture and natural wine throughout France in the early 80’s.

Jean Thévenet wines are undoubtedly some of the most unique expressions of Chardonnay being made today. The wines' natural fermentation and ageing usually takes close to two years, at which time it is bottled and held in the Thévenet's cellar, to be released at their discretion. Grapes here mature much later than the norm, and produce wines that are naturally high in alcohol, rich in body, bright in minerality, acidity and invariably has traces of residual sugar. This creates incredible food pairings possibilities with richer dishes and cheeses. The wines also age incredibly and have been called “poor man’s DRC Montrachet” by some of the world’s leading wine critics.

🍀 ORGANIC

15 Ha