Bourgogne, Bourgogne,Pommard premier cru,Volnay,Saint-Aubin,Meursault,Bourgogne aligoté,Puligny-Montrachet 1er Cru
Take the lead in a Burgundy estate at less than thirty years old? That was Romaric's bet...
Bourgogne, Petit Chablis,Chablis,Chablis premier cru Montmains,Chablis Premier Cru,Chablis Premier Cru Fourchaume,Chablis Grand Cru Bougros,0
Known as an expert on his terroir, Jean-Marc Brocard has been convinced since his beginnings in...
Château de Premeaux
Bourgogne, Bourgogne Hautes Côtes de Nuits,Nuits-Saint-Georges,Nuits-Saint-Georges Premier Cru,Morey-Saint-Denis,Bourgogne,Bourgogne aligoté,Côte de nuits villages,Côte de Beaune,0,Pommard premier cru,Gevrey Chambertin
Arnaud Pelletier, before taking over the family winery, lived a completely different life...
Domaine Laboureau Pascal...
Bourgogne, Volnay,Pernand Vergelesses,chorey les beaune,Bourgogne,Corton Charlemagne,Volnay 1er cru Les Lurets,Bourgogne aligoté
Jacques Bavard is a neo-breeder from Burgundy, in the commune of Puligny Montrachet. We took over the family estate's house in 2003 and completely restored and renovated it. The last one...Lire plus Learn more
Jacques Bavard is a neo-breeder from Burgundy, in the commune of Puligny Montrachet. We took over the family estate's house in 2003 and completely restored and renovated it. The last harvest took place in 1976. Today we are entering our 12th vintage. The wines are produced from plots cultivated using rational or organic methods. We select and buy the grapes, following strict specifications and proceed to the grape harvest, vinification, maturing and bottling at the estate. Indigenous yeasts, no stirring, no filtration. For 30 years, I was a restaurateur in Paris, at the Bourguignon du Marais in 75004 Paris, essentially oriented towards Burgundy, where I bought, kept, served and tasted everything that Burgundy can produce directly in the field. 2 years of study in 1990/1991 at the Lycée Viticole de Beaune, and 5 years of work in biodynamics on the Puligny family estate. Today, a suite of hosts welcomes you to the estate, as well as a tasting table if you visit us.
Through my professional and personal background, I have learned a lot during my tastings and as a restaurateur/sommelier during my visits to the various estates for 30 years. Today, I transcribe the fruit of this approach into the quality of the wines I produce. If I am not involved in vine growing, I have chosen to surround myself with loyal winegrowers who understand my expectations, my specifications and my philosophy. It goes beyond buying the grapes that I transform into wines. I am in a deep approach, close to my terroirs and the people who produce this precious raw material and to whom I owe myself the best possible success on the wines to thank them for their work.
Human beings are impatient by nature. To make a good wine is to be patient. Time must be allowed to run its course. At Domaine des Closeaux, it's between 18 and 20 months of breeding!