Wine of the Week: Jolie-Laide 2013 Trousseau Gris

The new vintages of Jolie-Laide Trousseau Gris and Pinot Gris are in. Buy now from our online shop.

Where to begin… wines like this one are the reason I started a wine business. This particular wine has preternaturally brought me both new friends and tons of website traffic (“Jolie-Laide Trousseau Gris” is the #2 search term that brings people here, second only to “Winelandia”). The ache I feel deep in my soul when enjoying a glass of this beautiful wine is not one of pain, but one of longing – for things to come, for the evolution of wine in California, for the joyfulness of new and exciting experiences, for the hope of new wines that might move me in the way that this one has. At it’s root, wine is happiness, and I struggle with the enormity of the bliss I feel when I savor this wine.

The first time I had the Jolie-Laide Trousseau Gris, it was the 2011 vintage, and I was sitting at the bar of the now defunct Punchdown wine bar in Oakland with Colleen. At the time, we were a little confused by this Trousseau Gris that spent some time on the skins, and weren’t quite sure what to make of it. I’d only had Trousseau Gris as a varietal wine a few times before, from Wind Gap, whose rendition was an inexpensive, simple, quaffable, bright, and fresh summertime wine. I went on to find the 2012 Jolie-Laide Trousseau Gris a year later, which had less color but still had tons of spice and texture. I was floored by it, so taken by it’s beauty and grace that I wrote this blog post about it.


So what is Trousseau Gris? It’s a “gris” or grey grape, a mutation from the red Trousseau variety originally from the mountainous regions in France. Pinot Noir can mutate in the same way, creating Pinot Gris. It’s not uncommon for wine grapes to mutate into different colors, although some varieties are more prone than others. Anyhow, when Trousseau Gris is picked and pressed immediately after harvest, it produces a light straw-colored, bright, fresh, and fruity wine. Jolie-Laide’s version sees 5 days of skin contact during a pre-fermentation “cold soak”, where it extracts color, texture, phenols, spice, and loads of complexity.

Jolie-Laide is a one-man operation based in a Sebastopol winery. The winemaker, Scott Schultz, is an assistant winemaker at Wind Gap, and makes only 500 cases of wine a year under his own label. Jolie-Laide translates literally to “Pretty-Ugly”, a French term of endearment to describe something that is unconventionally beautiful. Scott’s wines are very true to their name, though there is nothing ugly about them.

I picked up a couple of cases of the latest vintage, the Jolie-Laide 2013 Trousseau Gris. Wines like this don’t come around every day, so get some before it’s gone.


Winemaker: Scott Schultz
Bio: Instead of a bio, I’ll tell you the story of how I came to know Scott. It was about 2 years ago, and I was up at the old Wind Gap tasting room with some friends. Scott, assistant winemaker at Wind Gap, also made his own wine in the same facility, and he was the one pouring the Wind Gap wines that day. We chatted a bit about wine-making and the business, and afterwards it seemed like I’d run into him every time I was at an industry event. It turns out Scott makes some of the most unique and highly sought-after wines in California, in minuscule quantities of course. This is his fourth vintage, and one we are very excited to offer to our customers.
Region: United States>California>Sonoma County>Russian River Valley
Vineyard: Fanucchi-Wood Road Vineyard
Blend: 100% Trousseau Gris
Aging: Neutral French oak puncheon & barrel
Production: A five day whole cluster cold soak on the skins gives this wine a beautiful peach-colored hue, texture, spice and weight. The wine underwent a spontaneous two week fermentation at cool temperatures, which preserved the intense aroma of the wine. Aged in neutral wood, no malo, and bottled in early March.
Tasting Notes: Sweet summer peach and honeysuckle intertwine with plushness and spice on the palate to produce an entirely unique wine, completely different from the last vintage, while still being true to the Trousseau Gris. An adventure in a glass.
Food Pairing: The only thing this wine needs is a big tulip shaped glass, abundant sunshine, and you.

Wine of the Week: Domaine Belluard NV Ayse Brut

The wines of Domaine Belluard are some of the most intriguing we’ve encountered in a while. In particular, I’ve taken a shine to the $24 Ayse Brut, an affordable sparkling wine made from 100% Gringet – a nearly extinct grape from the Savoie. Belluard’s estate is located in the French alpine village of Ayse, near the border of Switzerland. The grapes are from the lower slopes of Belluard’s Biodynamic vineyards, planted in chalky, stony slopes, with Mont Blanc towering in the background. Gringet makes an exciting and unusual varietal wine, while still being approachable, versatile, and delicious.

These unique, rare vineyards produce a wine that’s mineral-dominant, with notes of yellow citrus and floral alpine air. Belluard only uses concrete eggs to raise his wines, which are neutral vessels that don’t impart any flavors into the wine. What you get with this exuberant bubbly is pure terroir – a beautiful, unadulterated expression of the grape, soil, and alpine air.

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(If you’re in our wine club, you’ll be receiving a bottle of this with your next wine club shipment)


Winemaker: Dominique Belluard
Bio: Deep in the eastern French Alps, near the Swiss border, the Belluard family has been making wine in the village of Ayse since 1947.  They started with vineyards of Gringet (a rare grape variety endemic to the region) and fruit orchards. They now own 12 of the 22 remaining hectares of this nearly extinct grape, and are doing their best to preserve it. Their vineyards are certified Biodynamic, and all of their wines are fermented and aged in concrete eggs instead of wood or stainless steel. Great care is taken in the production of these wines, utilizing only native yeasts, and even aging their own sparkling wines in the bottle (most producers outsource this).
Region: France>Savoie>Haute-Savoie
Vineyard: Biodynamically farmed. Southern exposure, chalky scree soils in the Chablais Alps. Soils of clay & limestone. 55hl/ha.
Blend: 100% Gringet
Aging: Concrete eggs
Production Notes: Native yeast fermentation. Methode traditionelle. Bottled with minimum SO2.
Tasting Notes: This is a sparkling wine for serious wine lovers. Initial aromas of crushed rocks make way for citrus and white flowers. Medium-straw in color, it’s rich and electric on the palate. Assertive, linear, and bright – this wine will change the way you think about bubbles.
Food Pairing: Oysters, smoked fish, mountain cheeses, asparagus

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Wine of the Week: La Clarine Farm “Josephine+Mariposa” Red Blend

If you’ve been following Winelandia for any length of time, you probably know that we are La Clarine Farm’s #1 fan. We love the holistic approach that winemaker Hank Beckmeyer has in his vineyards and winemaking methods. Hank consistently makes wines that we love; they have texture, minerality, character, longevity, and soul.

The La Clarine Farm 2012 “Josephine+Mariposa” red blend is no exception. This is a versatile and robust red wine that will satisfy the palate of any red wine lover. A blend of Grenache and Mourvèdre, the grapes are grown in yellow slate and gravelly loam (a soil type called the Josephine/Mariposa Complex). It has fresh and pure high toned fruit aromas, herbal qualities, and loads of minerality. On the palate, it’s rich and bold with balanced acidity and fine grained tannins.



Winemaker:  Hank Beckmeyer
Bio: Run by Hank Beckmeyer, La Clarine Farm is a principled stand out in California winemaking. A follower of Masanobu Fukuoka’s “Do Nothing Farming” methods, Beckmeyer has created a holistic vineyard and winery experience, trying to leave the grapes alone to, in a sense, make the wine themselves. Beckmeyer sees himself as a guide for the transformation of grapes into wine. Beckmeyer understands that terroir is constantly changing, and everything he is doing to the vines, the grapes, and the land, is changing the terroir  – he is trying to keep it as pure and unadulterated as possible.
Beckmeyer has been quietly making wines in the Sierras since 2001, and has a diverse lineup, comprised largely of Rhone wines, both white and red. Hank’s laid­-back winemaking approach produces wines with texture and tons of interest -­ he simply lets each wine, each vintage, become whatever it might.
Region: US>California>Sierra Foothills
Vineyard: Josephine+Mariposa complex. Gravelly loam and yellow slate. Head-trained vines.
Blend: 72% Grenache, 28% Mourvèdre
Aging: 15 months in stainless steel and 600L puncheons
Production Notes: Foot-stomped grapes. Native yeast fermentation. Grenache & mourvèdre fermented separately. Pressed into puncheons after 8 or 9 days. Beckmeyer aimed to capture the essence of the vineyard by creating this vineyard-specific blend.
Tasting Notes: Bouquet of high toned tropical fruit & dried herbs. Mouthwatering acidity, stony minerality, and fine-grained tannins.  Well-structured and full-bodied without being heavy. Give this wine plenty of air, and experience it’s transformation in your glass.
Food Pairings: Cassoulet, braised meat, roasted lamb, grilled sausages

Wine of the Week: Two Shepherds Grenache Gris Rosé

This wine is SOLD OUT. Thanks for the interest!

There’s no question about it – two of the things I love most in life are rosé wine and weird grapes. Make a rosé wine out of a weird grape and chances are I will love it. This week’s Wine of the Week is a rosé from one of our favorite producers, Two Shepherds. Not only is it a fantastic wine, but it’s made from the noteworthy weird grape Grenache Gris – a grape that is genetically identical to Grenache Noir, but mutated so that the skins of the grapes are pinkish-gray.

This is a true old-vine wine, as the grapes are produced by 100 year old grapevines up in Mendocino County. It’s a very special and historic vineyard called Gibson Ranch, where these very old vines are dry-farmed (not irrigated) and head trained. The grapes were harvested in mid-September of 2013 and left to soak on the skins for 7 days prior to fermentation. This process allowed the wine to extract a ton of texture and complexity, which produced a rosé wine that is not just thirst-quenching and delicious, but also rich and nuanced.

There were only 33 cases of this delicious rosé produced, so she’s a rare bird indeed. Quantities are extremely limited, so get yours before it’s gone!

Two Shepherds 2013 Grenache Gris Rosé

Winemaker: William Allen

Bio: With a name like Two Shepherds, you’re probably surprised to find out that William Allen is a one-­man show. Allen is a longtime wine industry professional, and garagiste (home winemaker,) who decided to start a professional winery with an emphasis on Rhone varietals. His first release was only in 2010, but he’s called on many of the great low­intervention winemakers in California for advice, and it shows in his wine. He works out of a small winery in Santa Rosa, shared with two other wineries.

Allen only works with Rhone grapes, and even planted his own vineyard of Grenache recently. His wines are balanced, with both texture and acid, and really shine with food.

Region: California>Mendocino County

Vineyard: Gibson Ranch, a historical section of McDowell Valley Vineyard. 100+ year old, dry farmed, head-trained vines.

Blend: 100% Grenache Gris, a mutation of Grenache Noir – the skins are orangey-gray in color.

Aging: 5 months in stainless steel, 4 of which were sur-lie.

Production Notes: Harvested in mid-September at 21.5 Brix. Grapes were crushed and left on the skins to cold soak for 7 days, then pressed into neutral French oak and fermented with indigenous yeasts. After 2 weeks, the wine (which was not finished fermenting) was transferred to stainless steel tanks, where it spent the next 4 months fermenting at a temperature of 56F. The wine wanted to start malolactic fermentation, so it was allowed to do so and was then bottled unfined and unfiltered. 33 cases made.

Tasting Notes: Expressive aromas of citrus rind, tomato vine, and white peach. On the palate, it has balanced texture and weight, with a wonderful savory element from the extended skin contact, delivering tangy citrus, red grapefruit, and peach, with a lingering finish. Serve at a proper temperature of 52-56F, not directly from the refrigerator.

Food Pairings: Grilled or roasted vegetables, poached salmon with seared morels, arugula salad with bacon-shallot vinaigrette.


Wine of the Week: François Pinon Vouvray Non-Dosé

This wine is SOLD OUT. Thanks for your interest!

Do you love Champagne? Of course you do. Have you ever tried a sparkling Vouvray? No? Well, let me introduce you two. Vouvray is made from the Chenin Blanc grape in a wide variety of styles. It can be still, bubbly, dry, sweet, or somewhere in between. Vouvray can age for decades, or be enjoyed while young and fresh. Sparkling Vouvray has all the opulence of a real Champagne, without the hefty price tag. What’s not to love?

We’ve curated this affordable, delicious bubbly from Vouvray producer François Pinon to share with you. I love Vouvray for it’s affordability – some of the finest examples can be acquired for less than $40. This one in particular, François Pinon NV Vouvray Non-Dosé, is a gorgeous, elegant, minerally, rich, bone-dry example of sparkling Vouvray. Non-dosé means there was no dosage – the sugar that gets added to some sparkling wines after disgorging. Expect notes of brioche, citrus, and crushed rocks. On the palate, it’s lively and pure, with loads of fine bubbles. Not only is it delicious, but it’s made with certified organic grapes and a light hand. It’s hard to find Vouvray of this quality at such a great price.


Winemaker: François Pinon
Bio: François Pinon is a retired child psychologist, making some of the best wines in Vouvray since 1987. He aims to maintain typicity of the region in his wines.
Region: France>Loire Valley>Vouvray
Vineyard: Certified Organic, estate-grown. Clay and silica soil on a base of tuffeau (limestone) and silex (flint). Average vine age is 25 years. Vineyards are plowed & hand-harvested, and chemical fertilizers and pesticides are never used.
Blend: 100% Chenin Blanc
Aging: 12 months sur lie
Production Notes: Only certified Organic estate fruit is used in the production of this wine, and the care taken in the vineyard really shines through. Aging occurs in a combination of stainless steel tanks and foudres (old, large-format oak casks) to maintain balance and freshness. Non-Dosé means there was no sugar added during disgorgement, so this wine is very dry. The finished wine is then sterile-filtered instead of heavily dosed with SO2 to provide stability.
Tasting Notes: Have you ever had a sparkling Vouvray? It’s like drinking real Champagne without the deep regret of emptying your bank account. Chenin Blanc lends itself to this Loire Valley specialty, producing a nuanced and delicious sparkling wine. Fresh, savory, bubbly, Chenin Blanc goodness. It’s our favorite sparkling wine from Vouvray.
Food Pairings: Oysters, shellfish, goat cheese, trout, brunch foods, asparagus, salads.

Wine of the Week: 2010 Radikon S Pinot Grigio

Radikon is the benchmark for “orange” wine production in the natural wine world. What’s orange wine, you ask? Generally, it’s made from “white” grapes, like Pinot gris – a variety which isn’t actually white, it’s more of grayish-blue in color (hence the “gris”). In Italy, Pinot Gris is referred to as Pinot Grigio. Pinot Grigio makes a white wine when sent directly to the press, or a copper-colored wine when left on the skins for some time. This is how orange wine is made – grapes traditionally used for white wine are macerated on the skins like a red wine, instead of going directly to the press after harvest. Not all of them are orange in color, but Pinot Gris/Pinot Grigio is.

Colleen and I were fortunate enough to get to meet one of the proprietors of Radikon last week at a trade tasting – Saša Radikon. He has huge hands, which I noticed were rough and calloused when I shook one – he is a farmer, after all. We tasted through Radikon’s entire lineup, all of which were orange wines. The first few were the “S” line – vinified by Saša – which spend the least amount of time on the skins (2-3 weeks) and the shortest duration aging in barrels (12 months). The 2010 S Pinot Grigio, our featured Wine of the Week, was our hands-down favorite, so we picked up a case of it to share with you.

It’s important to think of orange wine more like a red wine – it’s rich, viscous, tannic, and complex – although it does retain a lot of it’s freshness from acidity, like a white wine. These wines show best when paired with food, so be sure to cook up something delicious to enjoy with it. This is a very special bottle that is incredibly hard to find outside of a handful of natural wine shops, and we are very excited to offer it to you.

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Winemaker: Stanko and Saša Radikon
Bio: The Radikon family includes several generations of winemakers and grape growers. Stanko took a cue from his grandfather’s winemaking style in the 1930’s and when he took over the family business, started to produce skin-fermented, so-called “orange wines.”
Region: Italy>Friuli-Venezia Giulia>Isonzo>Oslavia
Vineyard: After a devastating mudslide in 1994, the vineyards were replanted starting in 1997. The soil is heavy clay with shale. All grapes are estate grown, and hand-harvested. The Radikons use horse manure for fertilizer, as well as small amounts of copper and sulfur to treat pests and diseases. They’re also experimenting with propolis, a bee-based resinous product that they find to be effective against mildew. They use no synthetic chemicals in the vineyard or the winery.
Blend: 100% Pinot Grigio
Aging: 12 months in neutral barrel
Production Notes: Saša Radikon is the maker of the “S” line at Radikon. Saša and his father have not certified their vineyard or winery as organic or biodynamic, in part because they don’t feel it reflects their commitment to the land and the product – the certifications are too easy to get. All Radikon grapes are de-stemmed. Sasa’s Pinot Grigio, among other white grapes they work with, is fermented on the skins for 2-3 weeks. Aged in barrique for one year, bottled with a small dose of SO2, aged in bottle for 2 years, and then released.
Tasting Notes: Let’s start with the end. The finish on this wine is among the most outstanding we have ever experienced – long, and utterly fascinating. The color is a beautiful shimmering apricot, a treat to admire in the glass. When you see this wine, you can finally see the “gris” in Pinot Gris – the coppery color on the skins translates directly to the glass here. The wine is bright with acid and a bit tense, full of strawberry, resin (think pine trees, or IPAs), and honey flavors. It has a surprising amount of tannin, and a ton of complexity, but don’t be afraid! It’s totally rewarding. A thinker’s wine.
Food Pairings: Anything with mushrooms – a mushroom toast, or mushroom pizza. Vegetable dishes such as roasted vegetables, or dishes with herbs like a veggie quiche with thyme.

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Wine of the Week: Forlorn Hope “Mil Amores”

This delicious wine is SOLD OUT. Check out Forlorn Hope’s Ghanima Napa Valley Merlot in the shop if you want to try one of Matthew Rorick’s fantastic wines. Thanks for the interest!

What delicious rare creatures lurk in the deep recesses of Winelandia? Here’s one from Matthew Rorick – an old school red field blend (a menagerie of different grapes grown in the same vineyard, picked at the same time, and fermented together) from the DeWitt Vineyard in Amador County, near the Sierra Foothills of California. The decomposed granite soils of this unique vineyard are perfect for grape-growing, and some of the most interesting wines we’ve had lately have come from this soil type.

“Mil Amores” (Portuguese for “a thousand loves”)  is a blend of Touriga Nacional, Tinto Roriz, and Trincadeira – all grapes with Portuguese heritage. It’s lush, sexy, supple, highly aromatic, fresh, pure… everything we look for in both wine and a lover. This is a beautiful and unusual wine with it’s high-toned blue and black fruit aromas, peppered with earth and spice. We know you’ll love it as much as we do – it’s weird enough to satiate our inner wine geek, while being approachable enough for anyone to enjoy. Only 427 cases made, and Forlorn Hope is quickly becoming a household name – it won’t be around for long!


Winemaker: Matthew Rorick
Bio: Matthew Rorick is a surfer and Gulf war veteran. After the war, he returned to southern California where his grandfather encouraged him to study enology. Forlorn Hope was started in the mid-2000′s. His focus is lost and forgotten varieties, age-worthy white wines, and easy drinking reds. Rorick employs minimalist winemaking methods; he ferments with indigenous yeasts, leaves the grape clusters whole, and only uses small additions of SO2. He was the SF Chronicle’s 2013 Winemaker to Watch, and yes, we are watching!
Region: US>California>Sierra Foothills>Amador County
Vineyard: DeWitt Vineyard. Sustainably farmed. Decomposed granite & quartz soils. 1300′ elevation.
Blend: Touriga Nacional, Tinto Roriz, Trincadeira
Aging: 12 months neutral oak.
Production Notes: A blend of Portugese grape varieties planted in a single block. The grapes were all picked at the same time and co-fermented. Indigenous yeast fermentation took 3 days to get going and lasted for about 2 weeks. Pressed at dryness into used oak barrels and completed malolactic fermentation in the barrel. 427 cases made.
Tasting Notes: A beautiful, complex wine at an unbeatable price. Loaded with black and blue fruit, with earthy and spicy undertones. Medium acidity, medium bodied, with unmatched suppleness and intrigue.
Food Pairings: Duck breast with sour cherry sauce, char-siu glazed pork, grilled beef

Wine of the Week: Matthiasson 2014 Rosé

We just got the new 2014 vintage of Matthiasson Rosé back in stock! Click here to purchase.

It’s that time of year – 2014’s rosé wines are hitting the local wine shops and we were lucky enough to get our hands on some of the best pink juice around. Steve Matthiasson makes a great rosé (amongst other things), and he’s also the SF Chronicle’s Winemaker of the Year.

This rosé is one of the most graceful examples we’ve seen come out of California. A blend of Syrah, Grenache, Mourvèdre, and Counoise – all Rhône grape varieties – it’s super aromatic, bright, juicy, and begs for food or a sunny spring day. It’s the best rosé we’ve had all year, so you might want to get your hands on some while it’s still around.


Winemaker:  Steve Matthiasson
Bio: The SF Chronicle’s 2013 Winemaker of the Year and nominated for a James Beard award in 2014, Steve Matthiasson is one of Napa Valley’s top viticultural consultants. With over 20 years of experience, he is certainly no newcomer. He is known for championing Italian grape varieties in California, producing wines from grapes like tocai-friulano, refosco, and ribolla gialla. A Whittier college graduate and former San Francisco bike messenger, Steve now lives on his 5 acre Napa Valley farm with his wife and children.
Region: US>California
Vineyard: Windmill Vineyard (Yolo County) & Kahn Vineyard (Napa Valley)
Blend: 36% Grenache, 28% Syrah, 26% Mouvèdre, and 10% Counoise
Aging: Stainless steel, sur lie
Production Notes: Whole cluster direct-to-press (vin gris). Settled in tank for 24 hours, then fermented and aged sur lie in stainless steel barrels. No racking, fining, or cold stabilization. Wine was sterile filtered prior to bottling to prevent malolactic fermentation. 11.6% alcohol. 1000 cases produced.
Tasting Notes: Barely pink in color, gauzy aromas of grapefruit and white peach waft from the glass. On the palate, it is light-bodied and graceful with delicate acidity. This is one of the more elegant and refined rosés we’ve had from California – it’s perfect for a bright and sunny spring day.
Food Pairings: Light salads, fava beans, poached salmon, charcuterie, rabbit

Wine of the Week: Clos Siguier 2011 Cahors

This wine is now SOLD OUT. Thanks for your interest!

The story of this wine is a serendipitous one. One evening, I went to my favorite watering hole, Terroir, with the intent of enjoying a glass of wine while using their wifi to get some work done, as I often do. After all, they have an excellent selection of natural wines, great tunes, zippy wifi, and a comfortable atmosphere. I sat down at the bar next to a gentleman who also happens to be a wine rep (a person who sells wine wholesale) that I work with. He had been pouring samples for another one of his clients, and so he poured some for me, too.

One of those samples was this wine from Clos Siguier, a 2011 vintage Cahors. A blend of 95% Côt (Malbec) and 5% Tannat. It was in a price bracket I don’t normally explore, as I find that many wines in that range don’t quite meet my requirements to be featured on Winelandia. However, this one was different – it had lovely flavors, body without being heavy, balanced acidity, brightness, lots of aromatics, and freshness – these are all of the elements I seek when choosing wines for our shop. This is fairly atypical for Cahors, which usually prides itself on black, savory, age-worthy wines. This wine is still black in color, but it had enough fruit and and freshness to make me smile. A superb wine for the price – just $16 retail – perfect for a weeknight dinner. It is even on the wine list at Chez Panisse, a local foodie mecca.

I picked up just a case of this wine to offer in Winelandia’s online shop, because I feel it would be an excellent addition to your arsenal of wines suitable for a casual dinner at home or at a friend’s house. It’s versatile enough to enjoy on it’s own or with your favorite meal. We hope you like it as much as we do.


Winemaker:  Gilles Bley
Bio: Gilles Bley is a 4th generation winemaker in Cahors. He has a profound understanding of the region and a strong perspective on how Cahors should be made.
Region: France>Southwest France>Cahors
Vineyard: Organically farmed. Estate fruit. 60 year old vines. Red clay & limestone soil.
Blend: 95% Côt (Malbec), 5% Tannat
Aging: Neutral oak
Production Notes: Hand-harvested fruit, native yeast fermentation. 5-6 week maceration.
Tasting Notes: Bright and youthful. Fruit-forward and friendly without being over-extracted. Enticing aromas of black & red fruits, black tea, and crushed rock emerge from the glass. Medium bodied, medium acidity, fine tannins. Excellent wine for the value, and very food-friendly. This wine is featured on the bottle list at Chez Panisse!
Food Pairings: Aged raw cow’s milk cheeses, blue cheese, duck confit, cassoulet, lamb

Try it with our Lamb Chops with Herbes de Provence recipe.

Wine of the Week: Guillot-Broux 2012 Macon-Villages

This wine is SOLD OUT. Thanks for your interest!

A delicious and affordable young white Burgundy that you can drink any day of the week. This wine is incredibly versatile and food-friendly. It’s also great as an aperitif, with a cheese plate, or all by itself on a sunny day.


Winemaker:  Emmanuel Guillot-Broux
Bio: Emmanuel and his two brothers make some of the finest wine in all of Burgundy. The vineyards have been organic since the 1950s but were only recognized as Certified Organic in 1991. They grow Pinot Noir, Gamay, and Chardonnay across three villages in Macôn. Following the traditions of their grandparents, they are shepherds of the land, growing their grapes responsibly and producing wines with as little manipulation as possible. They believe that good wine is made by the vines, not in the winery.
Region: France>Burgundy>Macôn-Villages
Vineyard: Certified organic. Densely planted 10-80 year old vines. Blue clay and limestone soil.
Blend: 100% Chardonnay
Aging: 6 mos neutral oak, 5 months enamel-lined vats.
Production Notes: A blend of chardonnay grapes from three different villages within Macôn. Hand-harvested and sorted. Native yeast fermentation, malolactic fermentation in oak. 1700 cases produced.
Tasting Notes: Exotic tropical fruit and brioche aromas. The palate is elegant and rich with white fruit and creamy notes of mineralty framed by a note of oak and vibrant acidity.
Food Pairings: Excellent as an aperitif, or enjoy with hearty salads, fish, or roasted chicken.

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Try it with these recipes:
Wild Mushroom Risotto with a Poached Egg
Roasted Little Birds with Garlic-Herb Butter
Pan-seared duck breast with parsnip puree & arugula salad