A lively ruby color. In the youth, its bouquet consists of small red berries (strawberry, raspberry). It then evolves into the ripe and spicy fruit. The wine hides the lace and silk, his tannins remain affectionate. The real lesson of seduction. WINEMAKER  Olivier Guyot APPELLATION  Chambolle Musigny 1er Cru GRAPE VARIETAL  100% Pinot Noir TERROIR  Clay and limestone CULTURE & VINIFICATION  After a manual harvest, fermentation for 3-4 weeks in concrete vats. Aged for 14-18 months in 100% 1-year-old oak barrels. FOOD PAIRING  A powerful and feminine wine, delicious with flavorful and sophisticated meats like game birds, capon of Bresse, roasted lamb and veal. …

Aromas of Morello cherries with leather notes and light wood. Well-balanced, this wine possesses a magnificent structure, with notes of red berries and licorice. WINEMAKER  Olivier Guyot APPELLATION  Morey Saint Denis 1er Cru GRAPE VARIETAL  100% Pinot Noir TERROIR  Clay and limestone CULTURE & VINIFICATION  Manual harvest then fermented for 3-4 weeks in concrete vats. Aged for 14-18 months in oak barrels: 30% new and 70% one-year-old. FOOD PAIRING  Accompanies red meats, small games, and classic fine cheeses. ALCOHOL CONTENT  13% Technical Sheet PDF

 An aromatic expression evoking blackberries and violet at the start, and a nose of licorice and leather with age. WINEMAKER  Olivier Guyot APPELLATION  Gevrey-Chambertin GRAPE VARIETAL  100% Pinot Noir TERROIR  Clay and limestone WINEMAKING  Manual harvest with 3-4 weeks of fermentation in concrete vats after. Aged for 14-18 months in oak barrels: 50% new and 50% one-year-old. FOOD PAIRING  Accompanies red meats like roasted lamb and prime rib. Delicious with cow cheese. ALCOHOL CONTENT  13% Technical Sheet PDF

Aromas of red berries (Morello cherry and strawberries) and blackberries (black currant and blueberries). 91 pts by Wine Enthusiast. WINEMAKER  Olivier Guyot APPELLATION  Marsannay Les Favières GRAPE VARIETAL  100% Pinot Noir TERROIR  Clay and limestone WINEMAKING  Manually harvested on September 17th, then fermented for 3-4 weeks in concrete vats. Aged for 14-18 months in Troncet’s forest oak barrels: 50% new and 50% 3-year-old. FOOD PAIRING  Prime rib and river fish: pike, pikeperch, and stuffed carp. ALCOHOL CONTENT  13% Technical Sheet PDF

A clear and brilliant ruby. Notes of fresh strawberry, currant, and blackberry. Firm and round texture, with balanced acidity.  WINEMAKER  Olivier Guyot APPELLATION  Bourgogne Pinot Noir GRAPE VARIETAL  100% Pinot Noir TERROIR  Clay and limestone CULTURE & VINIFICATION  Direct pressuring after manual harvest. Aged on for 12-18 months in oak barrels: 40% new, 60% 3-year-old. FOOD PAIRING  Accompanies well delicatessen, vegetables in salads, pies, grilled meats, poultry, roasted veal, and red fruit tarts. ALCOHOL CONTENT  12.5% Technical Sheet PDF

On the palate, the blackberry characters are complemented with notes of black olives, “garrigue,” and a touch of spices. A very fresh finish: soft, fruity, with a subtle and delicate tannin structure. WINEMAKER Basile & Nicolas Ricome APPELLATION  AOP Costières de Nîmes GRAPE VARIETIES  70% Syrah – 30% Grenache TERROIR  Vines age an average of 42 years. The vineyard is currently going through the organic viticulture certification process. CULTURE & VINIFICATION  The harvest was on August 27th, 2016 and the wines were aged for ten months in cement tanks. ALCOHOL  14% Technical Sheet PDF

Intense aromas of red berries, cherries, strawberries, and blackberries. A supple and soft mouth where red berry notes reappear along with a hint of licorice.  WINEMAKER  Sébastien Millet APPELLATION  Sancerre GRAPE VARIETIES  100% Pinot Noir TERROIR  “La Caillote,” a pebbly terrain composed of clay, limestone, and white soil; and “Terre Rouge”, a red soil particular to Crézancy in Sancerre, very rich in iron. WINEMAKING  Pressed, then a 2-3 cold maceration. Malolactic fermentation begins after the alcoholic fermentation. AGING  Enameled and stainless steel tanks for 5-6 months. ALCOHOL CONTENT  12.5% Technical Sheet PDF

An elegant and fruity wine with intense aromas of raspberry, strawberry and a touch of violet. The tannins are velvety and mouth is round, fleshy and full of character.  WINEMAKER  Tristan Larsen APPELLATION  Fleurie GRAPE VARIETAL  100% Gamay Noir TERROIR  East exposure. Vines 45 years old and older. Sandy soil, based on a saprolite and a pink granite with large crystals. WINEMAKING Hand-harvested. A grilled fermentation in tanks with 80% destemmed grapes. Fermentation for 15-18 days with gentle pumping over. AGING  9 months on the fine lees (stainless steel tanks). ALCOHOL CONTENT  13% Technical Sheet PDF

Elegant aromas of strawberry, cherry, and blackcurrant. The palate is round with soft tannins for perfect freshness.  REGION  Burgundy, France GRAPE VARIETAL  Pinot Noir TERROIR  Limestone soils mixed with some clays and marls CULTURE & VINIFICATION  Grapes were harvest in September followed by traditional vinification with cap punching and pumping over. AGING  France 6 months with 30% new oak, 30% old oak, and 40% in stainless steel tanks FOOD PAIRING  Perfect with red meats, either grilled or roasted, game, and soft cheeses. ALCOHOL CONTENT  13% Technical Sheet PDF