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 turned 100 years old a few years ago, and they’ve practiced organic winemaking, as they put it, “depuis toujours” (“since forever”). Writer Jon Bonné cites them as a…
No winemaker we work with has captured more readers’ attention in the last few years than Pierre Vessigaud. We get emails with comments like “the wines are so alive,” and “as good as Meursault but half the price.” We’re not surprised – we find ourselves reaching for Vessigaud’s wines more often every month.
Many of the winemakers we work with farm on a small scale, particularly in Burgundy. But strictly by the numbers, our smallest winemaker might be Dumien-Serrette in Cornas. Located at the southern end of the Northern Rhône Valley, Cornas is home to just 50 winemakers across 145 hectares (compare to 3000+ in Chateauneuf-du-Pape).
If Côte d’Or Pinot Noir is a sophisticated, well-dressed gentleman with a long resume, Gamay from Beaujolais is a free-spirited artist: unruly, unpredictable, and often way more fun. Nearly all reds from Burgundy are unblended – all classy Pinot, or all untamed Gamay.
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.
We have worked with the Vessigaud family for just a few vintages, but there’s no producer we’re more excited to have in our portfolio. Vessigaud’s Demeter certified (the highest Biodynamic level) winemaking is clear, consistent and outstanding. White Burgundies from the Maconnais are gaining attention for their quality and value these days – all you need to understand why is…
The Boursot family has grown grapes in Chambolle-Musigny since 1550. With a viticultural history older than most countries, the Boursots know their terroir inside and out. The current generation, brothers Romaric and Romault Boursot, are only the second to bottle their own wine instead of selling to a local negociant.
Credit for the discovery of sparkling wine is a matter of dispute. The monks of Limoux in the South of France claim 1531 as the date of genesis; the Champenois, with their stories of widows and Benedictine monks, have certainly won the publicity war; and even the Brits, who invented glass thick enough to contain the pressure, stake a claim.
Last year we introduced Nicolas Ragot’s terrific Givrys to our portfolio, and they’ve been a real hit. Ragot is a thoughtful winemaker with a real innovative streak – he’s constantly refining his techniques, experimenting with amphoras, whole clusters, and even lighter weight bottles. He’s part of an exciting wave of winemakers pushing the limits on what’s possible from once humble…
Arnaud Baillot is a bit of an anomaly in Burgundy – he has no family connection to wine or the region, and has only been making wine for six years. His wife Laure is of a storied Burgundian family (Hudelot-Noëllat), but they have short winemaking experience and few critical reviews. Having tasted several vintages now, however, we’re more certain of…
We thought it might not be possible for Cyril Gautheron to follow his extraordinary 2022s with anything similar – but his 2023s are every bit as good, and in some cases even better. He remains a steadfast defender of classical Chablis, even amid the headwinds of market tastes and a warming climate.
The red wines of the Loire Valley always play second fiddle to the region’s whites. But it’s a mistake to ignore them – they’re well balanced, low-alcohol, usually organic, and often exceptional values. Our favorites these days are the unblended, unoaked Cabernet Francs from the central Loire.
Thomas Morey makes the most precise, elegant, understated white Burgundies in our cellar. His style is one of restraint and precision. We think of them as “minimalist” white wines — what’s not there (oak, butter, heaviness) is as important as what is there.
Champagne is one of the most dynamic winegrowing regions in France today. Interest has moved away from the unvarying products from the big houses, and towards small grower producers who follow terroir and vintage variations to craft wines of character and complexity. Prices have also risen less steeply than in Burgundy and Bordeaux, and Champagnes today often provide exceptional value.
The 2023 Burgundies continue to delight. It’s a terrific vintage in both colors – the reds are characterful and intense with tremendous freshness and lovely fruit; the whites are vibrant and delicious, clear and compelling representations of their terroir.