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Brut Rosé 1er Cru: • Aged minimum 42 months on the lees before disgorgement • Completes malolactic fermentation • Chardonnay, Pinot Meunier, and all but 6% of Pinot Noir is direct press • Current disgorgement: November 2018 • Vintages in the current disgorgement: 2014, 2015 • Dosage: 9g/L More info

The grapes for this rosé of Pinot Noir come from the South of France, home to the finest rosés in the world. More info

Sancerre Blanc “Côte des Embouffants”: • There is no actual “clos,” or parcel enclosed by a wall, in the Embouffants vineyard • An extremely steep slope (40-50%) with full south exposure • Altitude of 240-290 m • Very light, stony soil, only 20-25 cm deep • Limestone bedrock with over 40% active limestone • Single Guyot training • Planting density of 7000 vines per hectare • Vinified and raised in temperature-controlled tanks • Juice transferred from press to tank with gravity • The must is left to settle for 24-36 hours after the gentle pressing with a pneumatic press • After pressing, juice cold soaks for 24 to 36 hours • Fermentation lasts 15 to 20 days in stainless steel tanks • Wine aged for 3 months before first racking, aged for 8 to 12 months in total More info

It is at the foot of the vineyards of the old Chateau Clos de Citeaux that takes place this Domaine, in the heart of the village of Meursault. Philippe Bouzereau Jr. More info

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Historically the négociant has played an important role in Burgundy. More info

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From vines directly above Grand Cru Les Clos 35+ year old vines Eastern exposure Very rocky Portlandian limestone terroir Indigenous yeast Fermented and aged in tank More info

A single vineyard planted in 1903 by the grand-father of the former owner. More info

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This vintage comes from century-old vines, planted in 1920, below of the Côte du Py, on soils composed of clay, blue stones and alluvium. Matured, tasted, and watched over for 12 months in old oak casks. More info

Francois Labet has been at the helm since 1984 and the vineyards are organically farmed. More info

Vineyard sits on site of a former quarry, very stony any rocky terroir 60+ year old vines 40% hand-cut whole cluster Indigenous yeast Aged 17 months in barrel (50% new) Unfined and unfiltered More info

Pale yellow with amber hues, very fine bubbles. More info