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Production of both our red and white wines begins
with picking and hand-sorting individual bunches of flawless
fruit. From then on, every aspect of winemaking conforms to the
finest Burgundian winemaking methods, even to the aging of our wines in
100 percent French oak barrels coopered by Claude Gillet and Louis
Latour.
We strive to make our Pinot
Noir in the style and flavors of a great Echézeaux from
Vosne-Romanée or a Bonnes Mares from Chambolle-Musigny. Deep,
rich, long lasting wines with cigar overtones, brimming with earthiness
and a distinctive terroir that is so much the soul of the superior wines
of Burgundy.
For our Chardonnay,
we have an equally high goal. Rich, full, luscious chardonnays,
much in the style of Montrachet and Batard-Montrachet. These wines
are aged in heavily toasted, small oak Burgundian cooperage - at times
for as much as 24 months - enabling the development of luscious nuances
for years to come. |
