Philippe Pacalet was born into a family of winemakers whose tradition in the craft dates back to 1780. He is an oenologist graduate who specialized in natural yeasts, majoring in organic viticulture and natural winemaking. Philippe had no shortage of role models starting out. He was mentored by Jules Chauvet, who is credited with building the basis of natural oenology and wine tasting. Furthermore, Philippe is the nephew of Marcel Lapierre, a legendary natural winemaker in Beaujolais. Following in both his mentor’s and his uncle’s footsteps, he has become one of the leading natural winemakers in Burgundy, producing wines with minimal intervention to ensure that the terroir is as transparent as possible in his selections.

Philippe began making his own wines in 2001 after 10 years of working for a distinguished estate in Côte de Nuits. He does not possess his own vineyards but is cautious to contract with growers who work organically and sustainably, following his own rigid set of beliefs. Philippe is an advocate for organic farming, as it allows for good fertility and high quality wild yeasts as well as the growth of microorganisms in the soil which helps to nourish the vines. He firmly feels that grape variety is also vital and having rootstock with good genetics that stem deeply in the soil makes a difference. Philippe produces wines from some of the most renowned appellations of Côte d’Or. Pommard, Gevrey-Chambertin, Meursault, ChambolleMusigny, Puligny-Montrachet, Vosne-Romanée and Nuits-Saint-Georges include some of the villages where he strategically chose vineyard parcels that parallel with the principles of his work.

Philippe personally supervises farming of these vineyards throughout each phase and ensures harvest is performed manually by his team. Being that terroir is of utmost importance to him, Philippe removes anything from the vinification process that can obscure the purity of the land, allowing each wine’s specific characteristics to shine through. His goal is to keep these factors as constant as possible so that the origin is expressed which he carries out by utilizing wild yeasts (of which one may find 30 different species in a vineyard creating diversity and consequently, complexity) to aid in fermentation and only using sulfur at bottling. All grapes are handpicked and undergo a strict selection while still in the vineyards before being transported to Philippe’s winery in Beaune where they are whole bunch fermented, undergo a lengthy maceration and the traditional foot stomping, which is known as pigeage in France. Aging always takes place on fine lees in used oak. Philippe’s overall philosophy is “Authenticity, Non-Interventionism and Cultural Experience.” All of his care and attention to detail results in unrivaled top quality wines of stunning clarity.

Terroir: From vines in the commune of Boncourt le Bois planted with Aligoté (80%) and Pinot Noir (20%) on a soil rich in stones with a southeast exposure.

Grape Variety: Aligoté (colors slightly at the end of maturation) and Pinot Noir

Average Age of the Vines: 40 years old

Viticulture: Environmentally friendly and sustainable.

Vinification: Pressing of whole bunches with a light debourbage, after which all is placed in barrels immediately. Alcoholic fermentation with indigenous yeasts and malolactic in barrels.

Aging: On the lees, so-called “reduction” aging in barrels without racking. Riddling without SO2 for 5 months. “Prise de mousse” or foam creation from February 2019 on slats in bottles (traditional method).

Tasting Notes: Fleshy, fruity, mineral, and iodized. This wine has great freshness and a beautiful minerality.

Exposition: South / Southeast

Soil: Thick brown soils, rich in limestone and clay.

Grape Variety: 100% Chardonnay

Average Age of the Vines: 40 years old

Vinification: For the white wines, the act of treading grapes makes pressing easier. It also increases the extraction of phenolic compounds coming from the skin and the stems of whole bunches. This operation triggers the development of microorganisms (yeasts) by releasing juice from the grapes. Pacalet uses mechanical plate presses which are very interesting for yeast development, as they produce musts that are richer in nutrients. Pressing time was quite long – 6 hours on average. Juice settling lasted 12 hours maximum without temperature control in order to avoid selecting wild yeasts, which are so important to translate the richness of each terroir.

Tasting Notes: One of the kings of the white Burgundies, Bâtard Montrachet is a limpid and brilliant wine with a light-yellow color with green shades, tending to yellow gold with aging. Its complex nose shows toasted notes in its youth, associated with citrus and dried fruit aromas. On the palate, it is a powerful, rich wine – at the same time dense, tasty, generous, and lively, with an extremely fine and elegant finish.

Soil & Climate: Clay and limestone, Kimmeridgian limestone made up of limestone and clay scree.  South-facing vineyard.

Grape Variety: Chardonnay, qualitative rootstock.

Average Age of the Vines: 40 years old

Plant Density: 10,000 vines/ha

Yield: 35 hl/ha

Viticulture: Environmentally friendly and sustainable.

Vinification: Pressing of whole grapes with a light settling followed by immediate separation.  Alcoholic fermentation with indigenous yeasts and malolactic in barrel.

Aging: On lees, so-called “reduction” aging without racking, with riddling (and without SO2) for 13 months.

Tasting Notes: Solar, fresh, and mineral.  It presents notes of ripe fruits such as pineapple and citrus, but also peaches and iodine notes from its soil rich in fossil shells.

Soil & Climate: Clay and limestone, placed on alluvium made up mainly of limestone and a little clay. The neighboring coast is in the shape of a semicircle which, despite the south-east orientation of the plots, brings a certain heat. The two climates are: 70% “Les Sentiers” and 30% “Les Feusselotes”.

Grape Variety: Pinot Noir fine type, qualitative rootstock 161-49.

Average Age of the Vines: 50 years old

Plant Density: 10,000 vines/ha

Yield: 35 hl/ha

Viticulture: Environmentally friendly and sustainable.

Vinification: Sorted in whole grape bunches.  No SO2 with twice-daily punching down for 2.5 weeks.  Alcoholic fermentation with indigenous yeasts without artificial thermoregulation.  Malolactic fermentation in barrels.

Aging: On lees, so-called “reduction” aging without racking, with riddling (without SO2) for 16 months.

Tasting Notes: Sleek and charming.  It is a wine with delicate scents of flowers: roses, violets, notes of tea, sandalwood, and fur.  It is rich, complex, with structure on the finish.

Soil: Clay-limestone, resting on alluvial deposits consisting mainly of limestone and a little clay.

Plot: Situated within the Bonnes Mares climat.

Grape Variety: Pinot noir, qualitative rootstock 161-49.

Average Age of the Vines: 55 years old

Plant Density: 10,000 vines/ha

Yield: 30 hl/ha

Viticulture: Sustainable and environmentally friendly cultivation

Vinification: Sorted in whole grape bunches.  No SO2 with twice-daily punching down for 3 weeks.  Alcoholic fermentation with indigenous yeasts without artificial thermoregulation.  Malolactic fermentation in barrels.

Aging: On the lees for 16 months, reductive aging without racking or use of sulfur, with riddling.

Tasting Notes: Charming and sensual with a pleasant minerality. On the nose there is a bouquet of floral (hawthorn, rose, orchid) and fruity (raspberry) notes.

Soil & Climate: Clay and limestone. The plot is located in the Clos, on the Vosne-Romanée side; it stretches from the bottom of the wall to the “Les Maupertuis” climate. Three types of soil compose it: first clay, then a mixture of fossils and earth and then pebbles mixed with earth.

Grape Variety: Pinot Noir fine type, qualitative rootstock 161-49.

Average Age of the Vines: 50 years old

Plant Density: 10,000 vines/ha

Yield: 35 hl/ha

Viticulture: Environmentally friendly and sustainable.

Vinification: Sorted in whole grape bunches.  No SO2 with twice-daily punching down for 3 weeks.  Alcoholic fermentation with indigenous yeasts without artificial thermoregulation.  Malolactic fermentation in barrels.

Aging: On lees, so-called “reduction” aging without racking, with riddling (without SO2) for 17 months.

Tasting Notes: Rich and structured; it is powerful, round and fresh. Its fruity notes (cherry, raspberry), licorice and sandalwood give it great depth and breadth.

Soil & Climate: Clay and limestone; the plot, facing south-east, occupies 0.8 ha halfway up the slope.

Grape Variety: Pinot Noir fine type, qualitative rootstock 161-49.

Average Age of the Vines: 65 years old

Plant Density: 12,000 vines/ha

Yield: 32 hl/ha

Viticulture: Environmentally friendly and sustainable.

Average Age of the Vines: 65 years old

Plant Density: 10,000 vines/ha

Yield: 35 hl/ha

Viticulture: Environmentally friendly and sustainable.

Vinification: Whole grapes sorted without SO2 with twice-daily punching down for 3 weeks.  Alcoholic fermentation with indigenous yeasts without artificial thermoregulation.  Malolactic fermentation in barrels.

Aging: On lees, so-called “reduction” aging without racking, with riddling (without SO2) for 16 months in barrels.

Tasting Notes: Corton Bressandes Grand Cru offers a velvety substance (vine peach, red fruits) with ample charm, punctuated by smoky notes and sandalwood and enlivened by a fine minerality that stretches the finish. It is a combination of power and delicacy in a dense frame on notes of black fruits. Airy and aromatic, it draws its richness from a first-rate clay-limestone substrate. It is a wine of great finesse and beautiful structure.

Soil & Climate: Clay-limestone, majority limestone.  Exposition to the southwest, steep slope.

Grape Variety: Chardonnay, qualitative rootstock.

Average Age of the Vines: 60 years old

Plant Density: 11,000 vines/ha

Yield: 35 hl/ha

Viticulture: Environmentally friendly and sustainable.

Vinification: The grape are pressed in bunches.  A light débourbage, after which all is placed in barrel immediately.  Alcoholic fermentation with indigenous yeasts and malolactic fermentation in barrel.

Aging: On lees, so-called “reduction” aging without racking, with riddling without SO2 for 14 months.

Tasting Notes: This wine which evolves slowly over time is ideal for cellaring.  It has great precision and great vitality, with aromas of chamomile, gentian, anise, and cardamom to give it great complexity.  Good length on the finish.

Soil & Climate: Clay and limestone; soil with a sandy and ferric quality.  It is a sunny and airy microclimate, exposed to the southeast, close to “Clos St Denis”.

Grape Variety: Pinot noir, qualitative rootstock 161-49.

Average Age of the Vines: 45 years old

Plant Density: 10,000 vines/ha

Yield: 33 hl/ha

Viticulture: Environmentally friendly and sustainable.

Vinification: Whole grapes sorted without SO2 with twice-daily punching down for 3 weeks.  Alcoholic fermentation with indigenous yeasts without artificial thermoregulation.  Malolactic fermentation in barrel.

Aging: On lees, so-called “reduction” aging without racking, with riddling without SO2 for 17 months.

Tasting Notes: A silk glove with an iron grip: this powerful and refined wine has energy!  Its fruity (blackberry, raspberry) and flowery aromas (wild rose, iris), as well as notes of mignonette and sandalwood give it a deep complexity.

Soil & Climate: Clay and limestone; alluvial deposits made up of clay and pebbles on limestone rock.  Southeast orientation, cool and sunny microclimate.  Climates constituting the cuvée: “En Champs”, “Meix Bas”, “Seuvrées”, “Créots”, “La Platière”, and “Charreux”.

Grape Variety: Pinot noir, qualitative rootstock 161-49.

Average Age of the Vines: 50 years old

Plant Density: 10,000 vines/ha

Yield: 33 hl/ha

Viticulture: Environmentally friendly and sustainable.

Vinification: Whole grapes sorted without SO2 with twice-daily punching down for 3 weeks.  Alcoholic fermentation with indigenous yeasts without artificial thermoregulation.  Malolactic fermentation in barrel.

Aging: On lees, so-called “reduction” aging without racking, with riddling without SO2 for 13 months and then 3 months in foudre, or large wooden oak vat.

Tasting Notes: Round and structured, it is balanced and sensual.  It is fruity with a beautiful tannic and mineral structure which gives it a fleshy and complex shape.

Terroir: The climat “Toppe d’Avignon” is situated on a gentle slop oriented towards the south. The clay soil rests on calcareous rocks called “Comblanchien”.

Grape Variety: Chardonnay, qualitative rootstock 161-49.

Average Age of the Vines: 30 years old

Plant Density: 10,000 vines/ha

Yield: 40 hl/ha

Viticulture: Environmentally friendly and sustainable.

Vinification: The grape are pressed in bunches. A light débourbage, after which all is placed in barrel immediately. Alcoholic fermentation with indigenous yeasts and malolactic fermentation in barrels.

Aging: Aging in barrels on the lies for 12 months, in reduction without racking, with riddling but without SO2.

Tasting Notes: Gourmet and fresh, its notes of grilled pears and flowers give way to a full, clear, and mineral palate.

Soil & Climate: The “Champs Pussuet” climate is located on a gently sloping slope facing southeast.  The ground is covered with limestone scree from the top of the Côte, red silt deposited in ice ages and rocks resulting from the alteration of the underlying geological layers.

Grape Variety: Pinot noir, qualitative rootstock 161-49.

Average Age of the Vines: 50 years old

Plant Density: 10,000 vines/ha

Yield: 40 hl/ha

Viticulture: Environmentally friendly and sustainable.

Vinification: Whole grapes sorted without SO2 with twice-daily punching down for 3 weeks.  Alcoholic fermentation with indigenous yeasts without artificial thermoregulation.  Malolactic fermentation in barrel.

Aging: On lees, so-called “reduction” aging without racking, with riddling without SO2 for 12 months and then 3 months in a foudre, or large wooden oak vat.

Tasting Notes: Its color is brilliant garnet with purplish reflections.  Fruity notes (raspberries, cherries), elderberry, iris and spices (cloves).  On the palate it is delicious, with a round and structured shape.

Terroir: Mid-slope on Corton Hill. Les Joyeuses translates to the “singing girls”. This plot is one of the best in Ladoix and is close to the border of Grand Cru Corton.

Soil: Small pebbles are found in red ferrous soil with some clay on a layer of hard limestone rock.

Average Age of the Vines: 55 years old

Plant Density: 10,000 vines/ha

Vinification: Spontaneously fermented with the entire stem structure, without temperature control. Malolactic fermentation in barrel.

Aging: In oak casks on the lees (in reduction) without racking for 16 months.

Tasting Notes: This 1er Cu is a refined representative of its terroir with floral notes and a tart fruitiness. Rich and full on the palate.

Soil & Climate: Clay and limestone. Three climates make up this cuvée: “Les Vireuils du Dessus”, southeastern exposure with majority limestone soil; “Limozin”, under the Meursault Charmes; and “Les Grands Charrons”, a stony and hot place, southern exposure.

Grape Variety: Chardonnay, qualitative rootstock.

Average Age of the Vines: 45 years old

Plant Density: 10,000 vines/ha

Yield: 38 hl/ha

Viticulture: Environmentally friendly and sustainable.

Vinification: Pressing of whole grapes with a light settling followed by immediate separation.  Alcoholic fermentation with indigenous yeasts and malolactic in barrel.

Aging: On lees, so-called “reduction” aging without racking, with riddling without SO2 for 13 months.

Tasting Notes: Rich and mineral, it has all the characteristics to refine with aging.  Nice reduction on the nose (toasted hazelnuts) with notes of peppermint, verbena, and citron.  Beautiful depth.

Overview: This wine is produced from 3 plots enclosed in the Meursault 1er Cru “Genevrières” sector.  It was decided to keep the Meursault Limozin apart from the regular Meursault blend due to its high-quality profile that stands on its own.  It is a rich, complex, tasty wine that already presents an outstanding evolution potential in its early stages.

First Vintage: 2021

Exposition: Southwest

Grape Variety: 100% Chardonnay

Average Age of the Vines: 40 years old

Vinification: For the white wines, the act of treading grapes makes pressing easier. It also increases the extraction of phenolic compounds coming from the skin and the stems of whole bunches. This operation triggers the development of microorganisms (yeasts) by releasing juice from the grapes. Pacalet uses mechanical plate presses which are very interesting for yeast development, as they produce musts that are richer in nutrients. Pressing time was quite long – 6 hours on average. Juice settling lasted 12 hours maximum without temperature control in order to avoid selecting wild yeasts, which are so important to translate the richness of each terroir.

Aging: On lees, so-called “reduction” aging without racking, with riddling without SO2 for 13 months.

Soil & Climate: Manganese granite, eroded on the surface in the form of pink sands and forming a granite arena called “gorrha”.  Southeast orientation; the plots are located in the climates “Les Roches”, “La Delatte”, “Vierre Manin”, “Les Amandilliers”, & “La Grande Charrière”.

Grape Variety: Gamay Noir with white juice

Average Age of the Vines: 55 years old

Plant Density: 10,000 vines/ha

Yield: 38 hl/ha

Viticulture: Environmentally friendly and sustainable.

Vinification: Whole grapes sorted without SO2 with daily punching down for 3 weeks.  Alcoholic fermentation with indigenous yeasts without artificial thermoregulation.  Malolactic fermentation in foudres.

Aging: On lees, so-called “reduction” aging without racking, with riddling without SO2 for 16 months.

Tasting Notes: Beautiful dark red color.  It is floral (violets, roses) and fruity (raspberry) with hints of licorice.  It is a fleshy and powerful wine with a mineral tension due to manganese; it is elegant, charming, and structured.  Appreciable now but best for cellaring.

Soil & Climate: Clay and limestone; on the surface a layer of pebbles and clay on limestone rock.  Orientation is to the east, with a cool and sunny microclimate.  his cuvée is made up of the “Bas de Combes”, “Les Fleurières”, and “Aux Lavières” climates.

Grape Variety: Pinot noir, qualitative rootstock 161-49.

Average Age of the Vines: 50 years old

Plant Density: 10,000 vines/ha

Yield: 35 hl/ha

Viticulture: Environmentally friendly and sustainable.

Vinification: Whole grapes sorted without SO2 with twice-daily punching down for 3 weeks.  Alcoholic fermentation with indigenous yeasts without artificial thermoregulation.  Malolactic fermentation in barrel.

Aging: On lees, so-called “reduction” aging in barrel without racking, riddling without SO2 for 16 months followed by aging in foudres for 2 months.

Tasting Notes: Structured, mineral, and rich wine.  Its aromatic palette is both forthright and fruity: musky and spicy notes of red and black berries.  On the palate, it is fleshy and tasty with a mineral touch that gives it nice body and depth.

Terroir: Clay-limestone, on the surface a layer of pebbles and clay on limestone rock. Southeast orientation, cool and sunny microclimate.

Grape Variety: Pinot Noir, qualitative rootstock 161-49.

Average Age of the Vines: 60 years old

Plant Density: 12,000 vines/ha

Yield: 35 hl/ha

Viticulture: Environmentally friendly and sustainable.

Vinification: Whole grapes sorted without SO2 with punching down twice a day for 3 weeks.  Alcoholic fermentation with indigenous yeasts without artificial thermoregulation.  Malolactic fermentation in barrels.

Aging: On lees, so-called “reduction” aging without racking, with riddling without SO2 for 17 months.

Tasting Notes: Refined and mineral wine; it is precise, profound, and saline.  The aromas are clear with fruity notes of red and black berries, sandalwood, rosewood, and wild flowers topped with a spicy touch.

Location: Aux Chaignots is situated on the Vosne side of the village.

Grape Variety: Pinot Noir

Vinification: 100% whole clusters are fermented with ambient yeasts in wooden vats.

Aging: 2 years in used oak barrels.  Bottled by hand without fining or filtration.

Alcohol: 13.5%

Soil & Climate: Clay and limestone, on the surface, a mixture of pebbles and clay on limestone rock.  Sloping vineyards facing south, warm and sunny microclimate.  The climates are: “Vauxmuriens”, “La Vache”, and “Rugiens” village.

Grape Variety: Pinot noir, qualitative rootstock 161-49.

Average Age of the Vines: 50 years old

Plant Density: 10,000 vines/ha

Yield: 35 hl/ha

Viticulture: Environmentally friendly and sustainable.

Vinification: Whole grapes sorted without SO2 with twice-daily punching down for 3 weeks.  Alcoholic fermentation with indigenous yeasts without artificial thermoregulation.  Malolactic fermentation in barrel.

Aging: On lees, so-called “reduction” aging in barrel without racking, riddling without SO2 for 16 months followed by aging in foudres for 2 months.

Tasting Notes: Refined and fleshy wine.  It is spicy, with notes of musk fruits (wild, ripe strawberries) and cedar wood.  It is a seductive and complex wine.

Location: Just under 2 kilometers south of Beaune is the famous Pommard appellation, named after the place of the same name. It is in the northern part of the Côte de Beaune, and the middle part of the Côte d’Or. This region is known for some of the strongest wines in Burgundy.

Soil: Granite, sand

Climate: Semi-continental with a maritime influence

Grape Variety: 100% Pinot Noir

Vinification: For red wines, their seed lignification was very good, presenting a potential maturity around 12.5%. Tannins become ripe with maturation, but it is how grapes are handled in the winery that, above all, determines their quality. The grapes are vatted manually as soon as they arrive in the winery to preserve their integrity. Fermentations started after 5 days of whole bunch maceration and lasted 14 days on average. One daily “pigeage” led to a natural and soft maceration without thermoregulation, with temperatures going from 17°C to 29°C. This procedure allowed natural yeasts to work in the best conditions. Nice colors, beautiful scents and elegant, gourmand wines already qualify this vintage.

Tasting Notes: Aromas of ripe cherries framed by blackberries and black currants beguile the senses. The fine acidity and the lingering finish do the rest.

Serving Temperature: 16-18°C

Alcohol: 13%

Soil & Climate: Clay and limestone, fairly clayey.  Southeast orientation, cool microclimate.  Climates “Les Noyers Brets”, “Le Trezin”, and “Les Petits Noizerots”.

Grape Variety: Chardonnay, qualitative rootstock.

Average Age of the Vines: 45 years old

Plant Density: 10,000 vines/ha

Yield: 35 hl/ha

Viticulture: Environmentally friendly and sustainable.

Vinification: Pressing of whole grapes with a light settling followed by immediate separation.  Alcoholic fermentation with indigenous yeasts and malolactic in barrel.

Aging: On lees, so-called “reduction” aging without racking, with riddling without SO2 for 13 months.  Bottling by hand.

Tasting Notes: Elegant and mineral, this wine is charming and precise in its youth.  With notes of peach, citron, acacia flowers, and hawthorn, it stretches and takes shape over time.

Location: Above the Rhône on a stony granite plateau in the “le Tinal” plot

Exposition: South

Soil: Granite

Climate: Semi-continental climate with oceanic influence

Altitude: 150 – 400 meters above sea level

Average Age of the Vines: 35 years old

Grape Variety: Viognier

Yield: 30 hl/ha

Viticulture: Sustainable

Vinification: Whole grape pressing, spontaneously fermented without temperature control and malolactic fermentation in the barrel.

Aging: 12 months on the fine lees in used barrels.  Minimal sulfurization just before bottling.

Tasting Notes: Lush, captivating, exotic nose with aromas of vineyard peach, ripe apricots, herbs, and sweet pears.  Robust minerality on the palate.

Serving Suggestion: Drink at 14-16 °C

Cellaring: 10-15 years

Soil & Climate: Granite, eroded on the surface in the form of sands.  South / southeast orientation; the plots are located in the “Saint Pierre” and “Mazard” climates.

Altitude: 380 m

Grape Variety: Syrah Noire Petite Serine (a clone of Syrah)

Average Age of the Vines: 40 years old

Plant Density: 7,500 vines/ha

Yield: 31 hl/ha

Viticulture: Environmentally friendly and sustainable.

Vinification: Whole grapes sorted without SO2 with twice-daily punching down for 3 weeks.  Alcoholic fermentation with indigenous yeasts without artificial thermoregulation.  Malolactic fermentation in barrel.

Aging: On lees, so-called “reduction” aging in barrel without racking, riddling without SO2 for 16 months.

Tasting Notes: Elegant, rich, and mineral wine with a beautiful plum color.  It is slightly spicy and fruity (peaches) with floral notes of violet and licorice.  It is velvety, tannic, and tasty.

Beginning in 1890, the Naigeon family estate has been situated in Gevrey-Chambertin in the prestigious region of Côte de Nuits for more than 150 years. Initially farmers and coopers, the Naigeon family bought some acres of vines and started to produce a few barrels of red wine.  The wine production only brought in a very small income however, so the cooperage and the farm were continued, together with a small wine merchant activity.

Jeanne and Pierre Naigeon, grandparents of Pierre, added some prestigious Grands Crus to the Domaine from the Côte de Nuits, Charmes Chambertin, and Bonnes Mares. Their youngest son, Jean-Pierre, took over the family business in 1955, after studying hotel management.  Jean-Pierre went on to marry Wera that same year with whom he would have four boys.  One of the four, Pierre, joined his father in 1980, making him the 5^th generation of the Naigeon family to be in the wine business.

When Jean-Pierre passed away in 1996, the Domaine was still quite small.  In 2003 and 2005, Pierre increased the Domaine to its present day size of 11.5 hectares (29 acres).

Pierre Naigeon uses green agriculture, and continually researches methods to elicit the perfect expression of each grape varietal in order to produce wines full of fragrance, both delicate and powerful, which reveal the best of the terroirs.  He also only makes single-vineyard wines (more than 25 different lieu-dit) that are vinified and bottled separately, without fining or filtration, to guard the pure expression of each terroir.

For more than 2,000 years, the hills of Burgundy have been planted with vineyards.  At Domaine Pierre Naigeon, the winemakers take absolute care of this very precious inheritance. The goal is to pass on this terroir in good shape to the future generations and also to minimize the environmental footprint of the estate.

For this reason, the winemakers take extreme care of the vineyards, using traditional cultural techniques inherited from their ancestors.  Work in the vineyard is mostly done by hand, including pruning (simple Guyot method), harvesting and sorting.  All of this is supported by the most current scientific knowledge about the vines and disease prevention.

Respecting the plant cycle throughout the seasons, cultivation of the soil, and the use of only organic fertilizer reinforces the natural defenses of the vines against any disease.

Certified organic in 2019 and committed to not using any herbicides whatsoever, Pierre Naigeon is able to shape the purest expression of the terroirs in the resulting wines, a natural alchemy between the complex soils of Burgundy and the unique micro-climates of each vineyard.

Domaine Pierre Naigeon is planted with both Pinot Noir and Chardonnay vines that are situated on more than 45 plots within the Côte de Nuits.  The average age of the vines is remarkably high, most of them being over 50 years old. This ensures deep roots which nourish the vines from many different layers of the soil, producing more complex wines. This also reduces the natural level of cropping, providing more concentrated wines.

The philosophy of the Domaine is to produce high quality fruit using natural methods and minimal human intervention to create exceptional wines.

Since 2008 Roland Masse, renowned winemaker of the Hospices de Beaune, has been collaborating with the Domaine and sharing his extensive knowledge of Burgundy, Pierre Naigeon improves even more his workmanship of the agriculture and the winemaking.

The philosophy of Domaine Pierre Naigeon is to work the earth using clean agriculture to produce grapes of exceptional quality.  This method is employed in the vineyard among the vines to promote the growth of the grapes, resulting in a harvest that is healthy and fully ripened, with a reduced yields adapted to each varietal and terroir.

The harvest is manually done, followed by an extremely thorough sorting before the grapes are put into tanks, without use of a pump, by the bunch at optimal maturity.  All that is left to do is to let nature takes its course and for the terroir to express itself.  Using natural yeasts, fermentation begins after several days.  Except for several pigeages during the maceration process, human intervention is limited to the bare minimum.  At the devatting, after fermentation, the wine is siphoned by gravity (without pumps) into oak barrels.  The wine is left to age in the cellar for 12 months; due to the natural climate of the cave, a temperature control system is not required.

Each barrel is observed individually, and sampled from regularly once a week (ouillage).  In order to preserve the aromatic qualities of the wine, a single racking is done without using pumps so that the wine is not disturbed too much.  This racking takes place several weeks before the wine is bottled, which is done without filtration or fining (except for the white wines which may require a gentle fining).  The wine is bottled by hand for the more special cuvées.

Throughout the entirety of the operation, the winemakers take into consideration the cycles of the moon and the sun, which may affect the resulting wines.

Location: The area of Bonnes Mares is spread out over the two towns of Morey-Saint-Denis to the north and Chambolle Musigny to the south.  It is on the northern section that the two parcels of Domaine Pierre Naigeon are located, covering an area close to half a hectare.

The Soil: The highly reputed southern part of the appellation rests on a soil of red clay (due to the presence of iron), and produces rich and powerful wines.  The northern portion of the appellation, at the heart of the hill, lies on a bed of clay, limestone, and white marl.  This terroir produces refined and superbly aromatic wines.

The Vines: Replanted in 1993 by Pierre’s father, these vines are pruned using the Cordon du Royat method, as is used with all of the Grands Crus of the Domaine, to reduce the yield and augment the quality of the grapes.

Aging: Maturation for 12 months in oak barrels, exclusively in new wood barrels

Annual Production: 1,200 bottles

Tasting Notes: The bouquet is complex with notes of dark fruit and dried flowers.  The wine is generous on the palate, with subtle aromas of blueberry, wild strawberries, spices and exotic wood

Food Pairings: Venison, osso-buco, aged cheese

Serving Temperature: 16-18° C

Cellaring Potential: 5-20 years, longer for special vintages

Location: The vines are planted along the Gevrey Chambertin Appellation Controlée area

Average Age of the Vines: More than 51 years old

Harvest: Hand-picked

Vinification: The grapes are hand-sorted, followed by a traditional vinification using indigenous yeasts.

Aging: 9 months in French oak barrels in the vineyard cellar. Bottled using gravity. No fining or filtration in order to preserve all the natural qualities of the wine. No added sulfites.

Production: 2,000-3,000 bottles

Alcohol: 13.5%

Food Pairings: Poultry, seafood

Location: This vintage comes from two plots of vines in the Domaine. The first is located barely 100 meters from Clos de Vougeot Grand Cru, and was planted in the first half of the 20th century. The second plot is from the appellation Gevrey-Chambertin, which has a rich and deep soil. The assembly of wines from these two terroirs produce generous and deep wines, fine examples of Pinot Noir

Annual Production: Nearly 4,000 bottles

Tasting Notes: Nose of licorice, spices, and wild strawberries.  Structured mouth with aromas of cherries, violet, and sandalwood.

Food Pairing: Chorizo​​, Parma ham, meat and game in sauce, Saint Marcellin, Abondance, Coulommiers

Serving Temperature: 16-18 °C

Cellaring Potential: 3-9 years

Location: Ideally situated at the foot of the great Vosne- Romanée vineyards, a stone’s throw from the prestigious Clos de Vougeot Grand Cru!  About 270 meters above sea level, these two plots stretch along a small hillside facing south.  The grapes produced here are of superb quality; the bunches are small with tiny grapes, and result in a powerful and complex wine.

Production Area: Two small parcels of vines about 0.32 ha total

First Planting: 1960s

Plant Density: 10,000 vines/hectare

Soil: Limestones mixed with dark red clay marls.

Harvest: Hand-picked

Vinification: The grapes are hand-sorted, followed by traditional vinification with the use of indigenous yeasts.

Aging: Aged on the fine lies for 9 months in French oak barrels in the cellar.  Bottled by gravity.  No fining or filtration to preserve all the natural qualities of the wine.  No added sulfites.

Annual Production: 1,200-1,800 bottles

Location: This wine is produced from a vineyard more than 57 years old, located along the Chambolle Musigny Appellation Contrôlée area.

Harvest: Handpicked and hand sorted.

Vinification: Traditional vinification with the use of indigenous yeasts.

Aging: Aged on fine lies for 9 months in French oak barrels (15% new wood). Bottled by gravity. No fining or filtration to preserve all the natural qualities of the wine. No added sulfites.

Annual Production: 2,000-3,000 bottles

Location: Situated in the region of Côte de Nuits on the upper part of the Grand Cru Clos de Bèze appellation

The Soil: Alluvial brown soil on a bed of hard limestone rocks

The Vines: Single vineyard, planted more than 45 years ago

Harvest & Vinification: The Pinot Noir grapes are handpicked, sorted, and vinified traditionally with indigenous yeasts.

Aging: 12 months in French oak barrels in the 17th century cellar.  Bottled by gravity without fining or filtration to preserve all the natural qualities of the wine.

Tasting Notes: Black cherry color; aromas of gooseberry, strawberry, licorice, and sweet spices.  Full-bodied and elegant with velvety tannins on the palate.

Food Pairings: Feathered game in wine sauce, roast lamb, poultry, rib steak, soft-ripened cheeses

Cellaring Potential: At least 10 years

Serving Temperature: 14-16°C

Location: One of the smallest vineyard areas of Burgundy, with only two Grands Crus and a handful of Premiers Crus.  This exceptional terroir produces highly refined, elegant, and some even say feminine wines.

Location: Produced from 2 small plots of older vines planted in the southern part of the appellation. It is located beneath the Chambertin Grand Cru.

Soil: The plot is situated on a limestone soil of Dijon-Corton. The intensely fractured subsoil is composed of limestone and marl strata, similar to the many layers of a mille-feuille pastry!

Average Age of the Vines: 74+ years old

Harvest: Handpicked

Vinification: Hand sorting followed by traditional vinification with indigenous yeasts

Aging: On the fine lies for a year in French oak barrels. Bottled by gravity without fining or filtration to preserve all the natural qualities of the wine.

Annual Production: 300-600 bottles per year

Chassagne-Montrachet 1er Cru Les Embrazees

Terroir: Produced from a single vineyard, Les Embrazees, in the southernmost part of Chassagne-Montrachet, on the border with Santenay and just below Les Baudines.

Soil: Poorer than Les Baudines, shallow with a reddish color and quite stony due to the Bajocian limestone under the surface.

Average Age of the Vines: 55+ years old

Grape Variety: Chardonnay

Harvest: Handpicked

Vinification: The grapes are hand sorted, followed by traditional vinification in French oak barrels with the use of indigenous yeasts.

Aging: 1 year in French oak barrels. Gently bottled by gravity to preserve all the natural qualities of the wine.

Production: 500 bottles

Location: 0.4 ha plot situated several kilometers below the prestigious terroir of Nuits-Saint-Georges, and planted in a western direction at the top of a hill

The Soil: Gravelly limestone

The Climate: The Hautes-Côtes, with a climate generally rougher (for higher altitude) than its neighbors in the Côte de Nuits, have a prime exposure for optimal ripeness every year.

Grape Varietal: 100% Chardonnay

Average Age of the Vines: 20 years old

Harvest & Vinification: Manual harvest and strict sorting in the winery before vinification using native yeasts

Aging: Matured in oak barrels for 12 months, just like the best cuvées

Tasting Notes: Brilliant golden color; the nose has woodsy and vanilla notes with a touch of white flowers and honey. Lovely freshness on the palate. Aromas of acacia, reseda, almond, and violet.

Food Pairing: Mixed salads, grilled fish, charcuterie

Annual Production: 2,000 bottles

Serving Temperature: 13-17 °C

Cellaring Potential: 2-7 years

Location: Situated to the south of Côte de Nuits and on the edge of the Côte de Beaune, within the township of Corgoloin.  The plot “Les Chazots” faces to the east, and lies on a gentle slope with an altitude of 270 meters above sea level.

Production Area: 88 hectares

Soil: The soil is composed of silt mixed with limestone

Annual Production: 1,000-1,400 bottles

History: In the 18th century, the wines of Fixin had a great reputation for quality.  Napoleon particularly liked their marked character, their tannins, and their youthful enthusiasm.

Location: Situated at the northern entrance of the village of Fixin, in the middle of the hillside, ideally exposed to the east and just under the Premier Crus of this appellation.

Average Age of the Vines: more than 70 years old

Harvest: Manual, with thorough sorting of the grapes on the sorting table.

Vinification: Traditional, using indigenous yeasts.

Aging: 11 months in French oak barrels (25% new wood).  Bottled by gravity.  No filtration or fining to preserve the natural qualities of the wine.  No added sulfites.

Annual Production: About 1200 bottles

Tasting Notes: A concentrated and powerful wine.  Complex nose of raspberry, currant, wildflowers, and beeswax.  Balanced and elegant on the palate.

Food Pairings: Poultry, foie gras, pork loin, veal, fine cheeses.

Serving Temperature: 16-18 °C

Cellaring: 4 to 15 years

Location: Located in the middle of the most prestigious slope of Gevrey-Chambertin Premier Cru, this plot of only 395 square meters was replanted in 1943.  Exposed to the southeast at the foot of the “Combe Lavaux” which brings lovely fresh breezes in the summer to the Pinot Noir vines.

The Soil: White clay and limestone soil

Annual Production: Approximately 500 bottles

Tasting Notes: Sumptuously racy, with exquisite perfumes.  Complex nose and full mouth: red and black fruits, vanilla, spices, truffle, dark chocolate.  Superb length.

Food Pairing: Chateaubriand with green pepper, roasted duck with chanterelles

Serving Temperature: 16-18 °C

Cellaring Potential: 4-20 years, sometimes longer for the special years

2015 Reviews: “This full and ripe wine with black cherry and plum flavors is firm and rich. Its tannins promise much for the future, while the fruit is already generous and attractive. The wine has a sumptuous character, ripe and with great fruit. Drink from 2025.”-94pts (Cellar Selection), Wine Enthusiast

Gevrey-Chambertin 1er Cru Les Cherbaudes

Location: This plot takes its name from an old term meaning “little spring” (from the Latin word “Fontanile”).  In the 19th century, this spring, now lost, caused significant flooding in Gevrey Chambertin.  This plot has the oldest vines in the Domaine, having been replanted just after phylloxera epidemic in the 1910s!  This small, northeast facing plot of 850 square meters is located at the foot of the hill, between the Premiers Crus Champonnets and Grands Crus Ruchottes Chambertin, and is well protected from the harsh winds of the climat.

The Soil: Clay and limestone with stony subsoil; produces rich and complex wines

Aging: Aged for 12 months in exclusively new oak barrels

Annual Production: 800 bottles in a good year

Tasting Notes: Deep dark color; powerful bouquet and palate.  Notes of cherry, rosemary, Virginia tobacco, hollyhock, and cassis.

Food Pairings: Pork cutlets, moelleux au Maroilles, Moussaka beef, aged Gouda, Munster

Serving Temperature: 16-18 ° C

Cellaring Potential: 8-20 years, sometimes more than 30 years for special vintages

Location: This wine is produced from the single vineyard “Creux Brouillard”, which translates to “Foggy Hollow”. It is situated at the bottom of the slope.

Soil: Deep limestone and clay soil

Grape Varieties: 100% Pinot Noir

Harvest: Manual, with thorough sorting of the grapes on the sorting table.

Vinification: Traditional, using indigenous yeasts.

Aging: 12 months in French oak barrels. Bottled by gravity without fining or filtration to preserve all the natural qualities of the wine.

Alcohol: 13%

Tasting Notes: An elegant and aromatic Gevrey-Chambertin. Fresh, floral notes of violet and cherry.

Food Pairings: Red meat and aged cheeses

Location: En Pallud is a small vineyard directly south of the village, adjacent to Premier Cru Les Corbeaux and a stone’s throw from Grand Cru Mazys Chambertin.

Grape Varieties: 100% Pinot Noir

Harvest: Manual, with thorough sorting of the grapes on the sorting table.

Vinification: Traditional, using indigenous yeasts.

Aging: Aged on the fine lies for 10 months in French oak barrels.  Bottled by gravity.  No fining or filtration to preserve all the natural qualities of the wine.  No added sulfites.

Tasting Notes: “Ripe cherry fruits give this wine a soft character. The tannins are there but cushioned by the generous fruit. It is a juicy, fruity wine that is developing quickly.” – Wine Enthusiast

Food Pairings: Beef, veal, game (deer, venison), poultry

Alcohol: 13.5%

Location: These two small plots of vines covering only 13 ares lie to the north of Gevrey-Chambertin, at the heart of the hillside and close to the medieval castle.  This terroir produces powerful and fleshy wines, combining elegance and robustness.

The Vines: Very old vines planted in 1945, oriented due east

The Soil: Clay and limestone, very dark in color (significant presence of iron) and very stony

Harvest & Vinification: Handpicked as throughout the Domaine, followed by rigorous sorting on a sorting table in the winery before traditional vinification with indigenous yeasts

Aging: In oak barrels (50-100% new barrels depending on the year)

Annual Production: Ranging from 300 to 850 bottles according to the whims of the seasons

Tasting Notes: Nose of black fruit and roasted meats.  Fat and volume on the palate with aromas of licorice, cherry, and violet.

Food Pairing: Jambonnette de volaille with foie gras and chestnuts, lapin au crottin de Chavignol

Serving Temperature: 16-18 °C.

Cellaring Potential: 4-14 years; this wine is excellent for aging

Gevrey-Chambertin Les Corvées

Gevrey-Chambertin En Sylvie

Production Area: Very small plot, no more than 500 meters squared

Location: Situated south-east of the appellation on a gentle slope facing south.

Soil: The soil is quite rocky (limestone)

Climate: This plot is unfortunately very vulnerable to the spring frosts, and for many years the harvest was destroyed by morning frost.

Annual Production: About 300 bottles per year

Location: In the most southerly part of Marsannay, in the territory of the municipality of Couchey, this plot of “Genelières” should also be classified as Premier Cru in the very near future!  Situated at the top of the hill, at an altitude of 320-340 meters.

Soil: Thin and shallow soil, composed of a very stony marly limestone which is ideal for Chardonnay.

Annual Production: 1,200 bottles

Location: Situated in Morey-Saint-Denis, this small plot of vines is ideally located between the Premier Cru Clos des Ormes and Chenevery.

The Vines: Planted in 1965, pruned using the Guyot method

The Soil: An exceptional terroir: complex soil and subsoil, consisting of alluvium deposited over centuries as well as hard limestone.

Aging: 12 months in oak barrels (33% new oak)

Annual Production: About 900 bottles

Tasting Notes: The bouquet has notes of blackcurrant, red currant, wild strawberry, and sour cherry.  On the palate, there is a beautiful harmony between delicacy and roundness.

Food Pairing: Cajun chicken with lemon, lamb with coconut milk, goat and sheep cheeses.

Serving Temperature: 16-18 °C

Cellaring Potential: 4-12 years, sometimes more for the special years.

Overview: This wine is produced from a single vineyard, with vines aged more than 61 years old

Climate: Continental

Soil: Clay and limestone

Grape Varieties: 100% Pinot Noir

Harvest: The grapes are harvested manually into 6 kg cases.  Hand sorting.

Vinification: Traditional vinification with the use of indigenous yeasts; cold maceration for 4 days.

Aging: Aged on the lies for 9 months in ceramic tanks.  Bottling with the use of gravity – no fining or filtration to preserve all the natural qualities of the wines.  No added sulfites.

Production: 279 bottles

Alcohol: 13%

Tasting Notes: Notes of ripe, red berries on the nose, complemented by delicate spices. On the palate, this wine is powerful, with savors of truffle, fragrant herbs, and juicy berries. Silky tannins and a long, lingering finish.

Location: Exposed to the east, the plot of Maizières Basses is located within the appellation of Vosne-Romanée in the Côte de Nuits region

The Soil: Limestone and clayey marl

Grape Varietal: Pinot Noir

The Vines: This wine is produced from a single vineyard aged more than 52 years

Harvest & Vinification: The Pinot Noir grapes were handpicked and sorted, followed by traditional vinification with indigenous yeasts.

Aging: 12 months in French oak barrels (50% new oak).  Bottled by gravity without fining or filtration to preserve the natural qualities of the wine.

Tasting Notes: Rich ruby color with a crimson rim.  The bouquet has notes of cassis, red cherry, bourbon vanilla, white truffle, limestone and iris.  Lively acidity, velvety tannins, and well-balanced minerality on the palate.  Refined savors of redcurrant, strawberry, oak, porcini mushroom, crushed rock, and violet linger in the mouth.

Food Pairings: Poultry, lamb, feathered game, beef, spicy dishes, strong cheeses such as Époisses

Annual Production: 816 bottles

The Soil: Limestone and clayey marl

Grape Varietal: Pinot Noir

The Vines: This wine is produced from a single vineyard aged more than 52 years

Harvest & Vinification: The Pinot Noir grapes were handpicked and sorted, followed by traditional vinification with indigenous yeasts.

Aging: 12 months in French oak barrels.  Bottled by gravity without fining or filtration to preserve the natural qualities of the wine.

Tasting Notes: Black currant, dark chocolate, blueberry, roasted coffee

Food Pairings: Poultry, lamb, feathered game, beef, spicy dishes, strong cheeses such as Époisses

Plot: Single vineyard, Les Chaumes, just below La Tache and on the Nuits-St-Georges side of the village.

Average Age of the Vines: 60+ years old

Grape Variety: Pinot Noir

Harvest: Handpicked

Vinification: Hand sorted followed by traditional vinification with indigenous yeasts.

Aging: Aged on the lies for a year in French oak barrels. Bottled by gravity without fining or filtration to preserve all the natural qualities of the wine.

This is one of the most ancient estates, in one of the oldest terroirs, in Chablis.  This location was where, 1,000 years ago, monks from Pontigny originally made their selection to create the Chablis appellation.

For 4 centuries, Domaine Roy-Prevostat has been making wine, passing their methods from father to son.  The current owner perpetuates the secular and familial traditions on these great monastic appellations.  The working of the vines remains traditional because he believes a clean and healthy vineyard renders good quality grapes and wines.

Named for the proprietor’s two grandmothers, the domain is 28 hectares, and is planted with Chardonnay vines on Kimmeridgian soil (Jurassic period clay-limestone strata with fossilized seashells).  It is situated on a hill with high slopes, exposed to the southeast.  This is beneficial for Chablis wines, as it protects the vines from the chill that comes in the spring, and exposes them to early morning sunlight.

Harvest at optimum maturity; machine harvest is preferred by Defaix in order to maintain skin contact on the juice.  Sorting is done to eliminate all green/rotten grapes.

Slow pressing for 3 hours and separation of the cuvées, keeping only the “Tetes de Cuvées.”  3 weeks of alcoholic fermentation in natural environment, using natural yeasts, at low temperatures (18°C) to preserve the natural glycerol from the grapes and their floral aspect.  Malolactic fermentation is systematic in order to avoid all risks of fermentation in bottle.  The bâtonnage on fine lees is done each month for a period of 18 months, without sulphites–only with the carbonic gas kept from the malolactic fermentation.  This autolysis of the lees enriches the wine with good aromas from the terroir.  Filtration and fining are not systematic, and the bottling is accomplished under nitrogen.

The wines are preserved for 6-12 months before being sold.  At this point, the Chablis is 2 years old and the Premiers Crus are between 5-8 years old.

Location: Situated in northern Burgundy, Auxerre. 180 kilometers (110 miles) south of Paris.

Soil: Kimmeridgian Marl

Exposition: South, southeast, and southwest

Climate: Semi-continental climate, slightly influenced by the Atlantic Ocean. Winter is long and cold, spring has much precipitation, and summer is very hot with strong sun exposure. The vines need to be strong enough to withstand hail and spring frost damage.

Grape Variety: 100% Chardonnay

Vinification: Grapes are pressed, followed by alcoholic fermentation using natural yeasts at a temperature of 18°C for 3 weeks.  Malolactic fermentation is 100% achieved. Stirring of fine lees each month for 1 year.

Tasting Notes: The almost insolent richness of this Chablis makes it an ideal wine for an aperitif, as well as an excellent companion to fish pâtés, oysters, and other seafood.  Also does well with with roasted andouillette or snails of Burgundy with Chablis and butter persillade.  Explosive mix of seashore minerality and honeyed orchard fruit; notes of lemon meringue, peanut shell, and créme brulée.

Location: Les Lys, or “the Lilies”, is a Premier Cru that was once owned by the French monarchy.  It is situated at the northeast end of the Vaillons Premier Cru, southwest of the town of Chablis, on the side of a hill.

Production Area: 4.0 ha

Soil: Chalky clay and limestone-especially high proportion of clay and limestone compared to other vineyards in the area; Kimmeridgian subsoil

Exposition: Southeast

Climate: Cool, continental climate; the sunlight over Les Lys is less intense than in other climats, giving the vines that are planted there a longer, slower growing season

Grape Variety: 100% Chardonnay

Vinification: Grapes are pressed, followed by alcoholic fermentation using natural yeasts at a temperature of 18°C for 3 weeks. Malolactic fermentation is 100% achieved. Stirring of fine lees each month for 18 months in order to concentrate the aromas, giving the wine fullness and enzymic qualities for a long aging.

Tasting Notes: As a young wine, it has the potential to grow and thrive.  Its noble heritage is revealed through its purity and harmony of flavors and fragrances.  It should be appreciated with simple steamed fish and delicate sauces.

Location: Vaillons is a Premier Cru vineyard in Chablis, one of the largest in fact (110 ha).  Situated on the western side of the Serein River on a southeast facing hill, quite close to the prestigious Montmains Premier Cru

Production Area: 4.0 ha

Soil: Kimmeridgian subsoil

Exposition: Southeast

Climate: Cool, continental climate; the sunlight exposure over Vaillons is intense in the morning and less so in the afternoons

Grape Variety: 100% Chardonnay

Vinification: Grapes are pressed, followed by alcoholic fermentation using natural yeasts at a temperature of 18°C for 3 weeks. Malolactic fermentation is 100% achieved. Stirring of fine lees each month for 18 months in order to concentrate the aromas, giving the wine fullness and enzymic qualities for a long aging.

Tasting Notes:  It opens with fragrant aromas of pear, brioche, beeswax, honey, and sweet spice.  On the palate, this wine is ample and elegant, with a lovely minerality.  When young, it is the perfect accompaniment to summer cooking. Excellent cellaring potential-patience obtains an exceptional wine.

Terroir: This is a magnificent historical terroir that goes back to the origins of Chablis.  Just north of the village of Milly, it has very steep slopes which often preserve the vines from the spring frosts and allow the fruit to ripen early.  Exposition is to the southeast.

Production Area: 4.0 ha

Vinification: Long and slow fermentation using indigenous yeasts.  After malolactic fermentation is 100% realized, the wines are racked and then kept on the fine lees with batonnage over 2 years.  A second racking follows, after which the wine is left to rest in the cellar.

Tasting Notes: Lovely complexity between the minerality and the ripe white fruit, which evolves with age to notes of forest floor and flinty stone.

Food Pairings: Goes well with chicken in a cream mushroom sauce, with truffle risotto, and with aged, raw milk cheeses.

Production Area: 0.15 ha

Grape Variety: 100% Chardonnay

Harvest: Harvesting is done at optimum maturity; the grapes that are too young or that have dry rot are eliminated.

Vinification: Slow pressing for 3 hours, separating the cuvees and only retaining the best of the lot.  18 hours of static racking, done naturally and carefully.  3 weeks of alcoholic fermentation with the use of indigenous yeasts.  This is done at low temperatures (18 °C) in order to preserve the natural sugars and floral qualities of the grapes.  Malolactic fermentation is systematic in order to avoid all risk of re-fermentation in the bottle.

Aging: The stirring of the fine lees with the wine is carried out every month for 18 months, without added sulfur, only with the carbon dioxide preserved and resulting from the malolactic fermentation.  The self-destruction of yeasts, called “autolysis”, enriches the wine with aromas specific to its original terroir.  Over time, the wine develops a greater fullness as well as tertiary and fresh fruit aromas.  Its structure also lends itself to cellaring, which results in strong aromatic persistence and its potential of retro-olfaction.  Filtrations and collages are not systematic (they do not remove what they have waited for so long …) and bottling is carried out under nitrogen.  The wines are preserved for 6-12 months in bottle before releasing to the market.  At that time,the Chablis are about 2 years old and the Premiers Crus about 5-8 years old.

Tasting Notes: Aromas of white flower, linden tree, and broom shrub on the nose.  On the palate it is silky and seductive, with notes of honey, freshly churned butter, and a flinty finish.

Food Pairings: Lighter seafood such as white fish and scallops.

Location: The pearl of Chablis!  The Grand Cru “Grenouilles” is the most rare of plots in Chablis.  It has the best exposition at the top of the appellation, taunting the real grenouilles (frogs) in the valley- these vines reign supreme in the vineyard.

Grape Variety: 100% Chardonnay

First Planting: 1960

Production Area: 0.30 ha

Harvest: Harvesting is done at optimum maturity; the grapes that are too young or that have dry rot are eliminated.

Vinification: Slow pressing for 3 hours, separating the cuvees and only retaining the best of the lot.  18 hours of static racking, done naturally and carefully.  3 weeks of alcoholic fermentation with the use of indigenous yeasts.  This is done at low temperatures (18 °C) in order to preserve the natural sugars and floral qualities of the grapes.  Malolactic fermentation is systematic in order to avoid all risk of re-fermentation in the bottle.

Aging: The stirring of the fine lees with the wine is carried out every month for 18 months, without added sulfur, only with the carbon dioxide preserved and resulting from the malolactic fermentation.  The self-destruction of yeasts, called “autolysis”, enriches the wine with aromas specific to its original terroir.  Over time, the wine develops a greater fullness as well as tertiary and fresh fruit aromas.  Its structure also lends itself to cellaring, which results in strong aromatic persistence and its potential of retro-olfaction.  Filtrations and collages are not systematic (they do not remove what they have waited for so long …) and bottling is carried out under nitrogen.  The wines are preserved for 6-12 months in bottle before releasing to the market.  At that time,the Chablis are about 2 years old and the Premiers Crus about 5-8 years old.

Tasting Notes: This is an almost mythical wine with exceptional sensuality.  Bold and round with a delicate bouquet and silky mouth feel.

Food Pairings: Only the best for this Chablis – pair it with Ossetra caviar or serve simply as an aperitif.