Sebastien Giroux is exactly the type of winemaker we love to work with. He farms a tiny 6-hectare estate in southern Burgundy’s Maconnais region essentially by himself. Some of his wines come in allocations with single-digit case quantities; his rooms for vinification, bottle stockage, labeling, and tasting, are all… the same room.
Regular readers will know Gautier Desvignes, the humble, friendly, thirtysomething winemaker who has transformed his modest family domaine into a top name in the region. William Kelley writes that Desvignes is “one of the leading lights in the Côte Chalonnaise,” and we wholeheartedly agree.
Winemaker Frederic Michot is as brisk and energetic as his wines: pure Sauvignon blanc, no oak, clean and crisp. Michot’s side of the river may be less famous than his neighbor Sancerre, but he isn’t willing to concede it any advantage. His wines are terrific Sauvignon blancs, full of energy, focus, clean dry fruit, and beautiful tension.
The 2022 red Burgundies are quickly becoming one our favorite vintages. From the warmest, driest year in recent memory, winemakers managed to craft vibrant and beautifully balanced wines, sporting low alcohol and classic Burgundian finesse. They’re modern in their sunny polish, but traditional in their middleweight, elegant textures. If this is the future of Burgundy, sign us up.
The Domaine Dupré-Goujon is quietly becoming a leading domaine in the Beaujolais. Winemaker Sebastien Dupré and Guillaume Goujon are crafting outstanding wines that elevate the potential of the gamay grape. We’ve gotten emails from customers with comments like “had no idea Beaujolais could be that good,” and “best Gamay I’ve ever had, by a lot.” We agree, and often find ourselves reaching for these vibrant organic wines.
Weeknight Burgundy is not an oxymoron. Yes, pricing for the famous names in Burgundy has gone a bit nuts of late – and while the wines have never been better, many cuvées now occupy the “special occasion” tier for most consumers. But we’re happy to report that with legwork and a bit of patience, there’s still value to be found.
There’s no more exciting corner of Burgundy today than the Beaujolais. Long derided as a source for inexpensive plonk, the wines made here today are as dynamic and delicious as anything in the Côte d’Or – and at a fraction of the price. Wine writer Stuart Piggott calls Beaujolais “the best value reds in the world,” and it’s easy to see why.
Romain Collet is a mad scientist in the cellar. He’s matched each of his Chablis terroirs with a specific recipe of elevage vessels – a combination of stainless steel tank, concrete egg, clay amphora, and wooden barrels of various ages. Each is designed to bring out the unique character of every plot of vines.
Several readers are already hooked on our newest Champagne producer, RH Coutier. Coutier has been a favorite of Vinous founder Antonio Galloni “for years;” he calls their wines “gorgeous… showing the natural richness of Ambonnay.” The Coutier style is open and accessible – the non-vintage “Traditionnel” is expressive, captivating wine at an exceptional price – today we’re introducing their finest cuvée.
Organic viticulture is the future of winemaking — the majority of our winemakers are organic or in conversion. But at some domaines, it’s also the past. The Domaine du Joncuas in Gigondas turns 100 years old next year, and they’ve practiced organic winemaking, as they put it, “depuis toujours” (“since forever”).
Much like their hometown of Morey-St-Denis, the Amiot family flies a bit below the radar. From their tiny domaine on the town’s main street, they craft delicious quantities of remarkable Burgundy. They make cellar-worthy, magnificent cuvées from premier crus like Ruchots and Combottes, and Grand Crus like Clos de la Roche and Charmes-Chambertin. But they also extend their considerable winemaking talent to their petits vins.
In recent years the profile of Chablis has changed a bit. Most cuvées still show the terroir’s classic stony, mineral intensity; but warm summers have added a bit of extra flesh to the wines. Our favorites still taste like Chablis, but are often a bit easier to approach young or on their own.
We’re delighted to welcome Christian Clerget back into the Ansonia portfolio. Thirtysomething Justine Clerget (Christian’s daughter) is now in charge, and has brought renewed energy, refined techniques, and a passion for organic viticulture. The Clerget wines were always classical, terroir-transparent, old school red Burgundy; Justine has maintained this spirit but added polish and class.
We first met Arnaud Baillot where many great relationships have started – at a bar. This spring, as we enjoyed a terrific meal at La Superbe, a delicious new restaurant in Beaune, we struck up a conversation with the young couple a few seats down the counter. They explained they were local winemakers, we told them about our import business, and by the end of the night we had exchanged Instagram follows, with promises to remain in touch.
Gigondas continues to produce some of the best value southern reds around. At their best they match the complexity and depth of Châteauneuf-du-Pape, but at a noticeable discount. Our producer here, the Clos du Joncuas, is described by Josh Raynolds of Vinous as an “insiders’ producer…true, old-school renditions of Gigondas.”