BURGUNDY

13th generation domaine; long history in viticulture and winemaking

Have some of the finest and oldest plant material in Burgundy; biodynamic farming

Incredible detail orientation: 2m high trained vines, rolled canopy, lots of work done by horse; during harvest use refrigerated cars, tiny boxes to bring grapes to winery

Big, rich and incredibly complex wines that are among the best in Burgundy since 2015

🌙 Biodynamic

10 Ha

Young domaine created from scratch

Vine holdings in less famous appellations, but with very fine vine material and plenty of very old vines

Organic farming and winemaking that is as natural as possible

Wines of incredible sex appeal: extremely aromatic, complex and juicy both serious, but at the same time super easy to drink

🌙 Biodynamic

5.5 Ha

Benjamin Roblot originally trained as an engineer before taking back control of the family’s vineyards in Chambolle-Musigny

With holdings in Chambolle-Musigny’s finest terroirs vineyards, and the ambition to produce serious vins de garde, Roblot will undoubtedly become one of the village’s most sought-after talents

🍀 Organic

2.5Ha

Mugnier is without doubt the finest contemporary producer of Chambolle-Musigny. Despite owning only 4 hectares in Chambolle and a much greater 10 hectares in Nuits-Saint-Georges, the highly distinctive style that Jacques-Frederic Mugnier produces here has won him countless fans all over the world. Every choice he makes in the vineyard and wine cellar must first pass the test of reason. No herbicides or pesticides are used; grapes are destemmed and fermented in big open vats; maturation lasts for about 16 months in mostly neutral oak barrels; no fining or filtration before bottling is done, aiming to preserve the purest natural expression in the wine and minimise technical intervention.

FrIJdIJric believes that winemaking is a natural process. When the grapes are of good quality, it can be just as simple as that. He is just in charge of providing the proper environment for the grapes to transform themselves into wine. On FrIJdIJric’s website, a quote summarised this idea: “Of all the vegetable kingdom, only the vine makes the true savour of the earth understandable to us.”

🍀 Lutte Raisonnée

14 Ha

A small domaine that has grown into one of Burgundy’s most celebrated

It is run today by Sebastien Cathiard. He is a no-nonsense vigneron who does everything in his power to produce wines that combine power and elegance year in year out

Over the past decade, he has reduced the amount of new oak used and refined the vinifications to a point that the wines are now very clearly among Burgundy’s very finest and consequently most difficult to get

🍀 Lutte Raisonnée

4 Ha

The greatest wine estate in the world

What Lalou Bize-Leroy has achieved here over the past 3 decades is nothing short of remarkable

Having been a trailblazer when it comes to biodynamic farming, viticulture and obsessively pushing the quality further and further

She is now finally getting the recognition she deserves as the wines made here are simply second to none

🌙 Biodynamic 

21.9 Ha

A producer who in less than a decade’s time has become a cult superstar

The tiny estate covers the most important villages of the Cote de Nuits and the work in the vineyard here has been a constant progression to reach ever higher levels of quality

In the cellar too, there have been adjustments here and there to produce the finest wines yet made by Cecile in the 2018 and 2019 vintages

🌙 Biodynamic

12.5 Ha

After years of experience in both production and sales in Domaine de Bellene, Matt Chittick and Camille Thiriet founded their domaine. Despite the mostly fairly humble vineyard holdings, the vineyard and cellar practices are exemplary and the couple produce some of the most exciting artisanally-made wines in Burgundy.

Everything is done in as traditional a way as possible: in the cellar grapes are pressed with basked presses, any movement of the wine is done with buckets so as to avoid pumps wherever possible and Camille has the help of Bernard Noblet, the long-term former DRC winemaker. To show just how far her commitment goes, all of the bottles are labelled and waxed by hand.

The wines are pure, fresh, and penetrating with real energy. They only produce about 13,000 bottles per year at the moment making them incredibly hard to find.

🍀 Lutte RaisonnIJe

6 Ha

Having been called the next Henri Jayer by two of the most eminent wine critics in the world

Leroux has established himself as a masterful winemaker, producing a myriad of tiny batch wines from Gevrey-Chambertin in the north to Chassagne-Montrachet

The quality of what is in the bottle and the price the wines command make these some of the most incredible value for money you can find

🍀 Organic

8 Ha

After working alongside his parents for 5 years, Pierrick Bouley took control of the family domaine in 2014, and quickly received praise from world-renowned wine critics and the media.

He works biodynamically in the vineyards, and works with tressage and higher canopies to obtain the best possible grapes.

The vinification here is based on very gentle extraction, little new oak and produces wines of great finesse and elegance.

🍀 Lutte RaisonnIJe

9 Ha

A producer making artisanal wines in a way that is almost entirely lost in the Cote de Beaune. Careful farming, long elevage in barrel before bottling (2 years)

These are wines that are textbook Meursault: concentrated, textural, leesy and yet with plenty of freshness and cut

They are unsurprisingly the favourite Meursaults of many Burgundian producers

🍀 Organic

7 Ha

Few vignerons are as careful and thoughtful about their craft as SIJbastien Caillat

The wines he produces at his micro-estate in Chassagne have almost instantly become impossible to source and prices have sky-rocketed

He makes wines in the way they were made in the 1970s or before, entirely done by hand, using mechanical presses and giving them at least two years before bottling

🍀 Organic

1.2 Ha

Benoit Moreau worked with his father and brother at the family domain, Bernard Moreau & Fils, in Chassagne-Montrachet since 1990. 

After several years as the vineyard manager, he took over 4.2ha his share of family vines, acquired 1.7ha of Beaujolais Villages, Chiroubles, Morgon and established his own domaine in November 2020. 

2020 is his first vintage and is 100% purchased grapes, while Benoit worked on building his own winery and waiting for the family vineyards to officially come under his ownership. The wines are exceptional lineup of whites, all from organic and/or biodynamically farmed vineyards in around Chassagne. The total production is limited: 9,000 bottles. Given the quality of the first two vintages, it is clear that this will rapidly become one of Burgundy’s top producers.

🍀 Organic

5.9 Ha

Speak of underrated producers, and Jean-Marc Vincent is the perfect ex- ample. Not having been visited by a single international journalist until the Burgundy wine critic of Wine Advocate, William Kelley came along

We were introduced to him by Charles Lachaux of Arnoux Lachaux after he suggested that we try his wines (due to a similarity to Auvenay)

The amount of work that goes into making them is indeed breathtaking (guyot poussard pruning, high trellising, high density plantings, rolled canopy, etc.) and the results speak for themselves

Serve these wines blind next to the most famous in Burgundy, and you’ll be surprised at which you will prefer!

🍀 ORGANIC

6 Ha

One of Burgundy’s greatest producers that most people have never heard of, Vincent Dureuil has been making wines that have completely re-defined what is possible in Rully

Organic farming, Guyot Poussard pruning, old vines and old-fashioned vinification methods make his wines incredibly concentrated, complex and incisive

His whites slowly gain the reputation they deserve being among Burgundy’s finest, and his reds have also hugely progressed in the last few vintages

🍀 Organic

17 Ha

Maxime Cottenceau studied viticulture and oenology in Beaune while working alongside Vincent Dureuil in Rully for three years.

He took over the family estate in 2018 and immediately set about implementing a number of changes in the vineyard and cellar. Located in Buxy, just south of Givry in the Côte Chalonnaise, where his family has been growing vines for generations, he started bottling the wines himself rather than selling them off to nIJgociants.

Cultivation of the soils and organic conversion were immediately started in the vineyard. Hand-harvesting and low intervention winemaking processes followed in the cellar. Maturation is long considering the standards of Montagny, with minimum of 12 months in barrels and 6 months on the lees in tanks. All cellar and vineyards work is done following the lunar cycles in true Biodynamic style.

🍀Organic (conversion)

4 Ha

A domaine on a mission. Aiming to restore the great terroirs of Cruzille that have been abandoned after phylloxera, the Guillot family have been practicing organic farming since decades

Over the years, this estate grew from 1ha to 17ha and has not only re-claimed many of its vineyards back from nature, but also experiments with high density, en foule planting of un-grafted vines

Stylistically, these wines are incredibly concentrated, with plenty of dry extract and a capacity to age that few other producers in the Maconnais manage to achieve

🍀Organic

17 Ha

One of the humblest and yet most decidated vignerons in Chablis is Jean-Claude Bessin. Assisted by his son, they farm organically, limit yields and give the wines around 2 years in barrel before bottling. The result are wines that are rich, layered and are decidedly not the acidic, thin insipid Chablis that puts so many off this potentially great appellation

Unsurprisingly, this estate is seen as a secret that is best kept that way, so as to not have the prices sky-rocket

🍀Organic

12 Ha