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Lafarge holds one hectare in the Clos des Aigrots, planted one-quarter to Chardonnay at the upper section of the parcel — the highest elevation ground, closest to Clos des Mouches — and three-quarters to Pinot Noir below. The red clay soils here differ from the limestone-dominant ground of the white wine appellations further south, giving Chardonnay a richer, more textured character than it typically shows in Puligny or Chassagne. White Beaune is a rarity; this is one of a small number of serious examples from the appellation.\u003c\/p\u003e\u003ch3\u003eThe Wine\u003c\/h3\u003e\u003cp\u003e100% Chardonnay from vines more than 70 years old at the upper end of the Clos des Aigrots parcel. Grapes are pressed as whole clusters and fermented with their full lees in cask — the only Lafarge white that receives new oak, used here to match the weight and richness of the site. The result is fuller and more textured than the appellation's Pinot Noirs: toasted hazelnut, ripe pear, lemon curd, and beeswax, with a creamy mid-palate and a saline, mineral finish. The 2023 vintage was Burgundy's warmest on record; the altitude of the upper parcel and the old vine age helped maintain natural balance in a year that demanded it from every grower.\u003c\/p\u003e\u003ch3\u003eThe People\u003c\/h3\u003e\u003cp\u003eThe Beaune Blanc is one of the more unusual wines in the Lafarge range — the only white premier cru the estate produces, from a single quarter-hectare of Chardonnay planted into an appellation known almost entirely for red wine. Michel Lafarge planted it to demonstrate that the upper Clos des Aigrots, with its higher elevation and clay soils, could produce serious white wine. He was right. The estate is now run by Frédéric Lafarge and his daughter Clothilde, farming biodynamically under both Demeter and Ecocert certification, with the same ambient-yeast, minimal-intervention approach across the entire range. Imported in the US by Becky Wasserman.\u003c\/p\u003e\u003ch3\u003eFood Pairing\u003c\/h3\u003e\u003cp\u003eSautéed Dover sole with brown butter and capers, roast pork tenderloin with mustard cream sauce, a gratin of leeks and gruyère, or fresh pasta with truffle butter and parmesan. The wine's richness and textured weight pair well with dishes that have fat or cream to meet them; the acidity keeps everything from going heavy. 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The slope channels good drainage and consistent sun exposure, and the limestone content is high enough to give the wines the taut, nervy character that Polaner Selections has long cited as a house signature for this site. It's not a widely celebrated lieu-dit outside serious Burgundy circles, but among those who follow the domaine, Les Vergers consistently stands out for its directness and clarity. The name suggests fruit and ease; the wine delivers something more precise and structural than the name implies.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Chardonnay, gently pressed, fermented with native yeasts in oak, aged on lees for 12 to 18 months with approximately one-third new oak. Les Vergers is typically tighter and leaner than the village wine in most years. Its limestone-driven mineral and saline quality benefits from a year or two of time. The 2024 vintage was cool, and Les Vergers responds with particular clarity: crisp pear, lemon curd, fresh almond, and a persistent saline-mineral finish that lingers and lengthens. This is a wine that shows more freshness and lift than the site delivers in warmer vintages, and 2024 is one of the best years for white Burgundy in recent memory. Give it two to three years and it will be at its peak. Small quantity produced.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDomaine Fontaine-Gagnard traces its origin to 1982, when Richard Fontaine married Laurence Gagnard, eldest daughter of the legendary Jacques Gagnard. The holdings from that union became the foundation of a 12-hectare estate covering three grand crus and twelve premier crus in Chassagne-Montrachet, including a small parcel of Le Montrachet, placing the family among just 16 producers in the world who own a piece of that vineyard. Since 2007, the domaine has been led by Céline Fontaine, a winemaker of sharp instincts and genuine humility who talks more readily about her vineyards than herself. Her partner Fred Robert spent 11 years at Domaine Armand Rousseau in Gevrey-Chambertin before joining Céline in 2017. The approach is consistent: native yeasts, restrained new oak, and a preference for letting terroir speak.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe clean, focused mineral character of Les Vergers works best with seafood prepared simply: oysters on the half shell with classic mignonette, steamed clams with white wine and garlic, grilled langoustines with lemon and butter, or a whole roasted sea bass with fennel and olive oil. The saline quality of the wine makes it a natural companion for anything from the sea.\u003c\/p\u003e","brand":"Anvil","offers":[{"title":"Default Title","offer_id":50485331656927,"sku":null,"price":156.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6240469.jpg?v=1782412732"},{"product_id":"domaine-fontaine-gagnard-chassagne-montrachet-1er-cru-la-maltroie-2024","title":"Domaine Fontaine Gagnard Chassagne-Montrachet 1er Cru La Maltroie 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLa Maltroie occupies a mid-slope position in Chassagne-Montrachet at roughly 240 to 255 meters, with a south-easterly exposure that gives it one of the more consistent ripening records in the commune. The soils are stony clay over limestone, denser with gravel and stones than the deeper clay of Boudriotte to the south, which keeps drainage sharp and contributes a mineral, slightly earthy quality to the wine. The climat covers just under 3 hectares in total. Its wines tend to sit in the middle of the Chassagne premier cru stylistic range: more forward and fruit-expressive than the stark precision of Caillerets, less textural than the clay weight of Boudriotte. It's a versatile, food-friendly cru that's often among the first of the premier crus ready to drink, and in a cool year like 2024, that readiness is even more pronounced.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Chardonnay, gently pressed, fermented with native yeasts in oak, aged on lees for 12 to 18 months with approximately one-third new oak. The 2024 vintage was cool, and Maltroie's forward character is enhanced by the freshness and lift the vintage provides. This opens with ripe pear and white peach, a touch of toasted almond from lees contact, and a clean, chalky mineral finish. The fruit comes through clearly without the density of warmer years, giving the wine a pretty, precise quality. Drink in its first five to eight years. Part of what makes Fontaine-Gagnard's 2024s so compelling across the board is the combination of Céline Fontaine's precision in the cellar and a vintage that rewarded exactly that kind of winemaking. Small quantity produced.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDomaine Fontaine-Gagnard traces its origin to 1982, when Richard Fontaine married Laurence Gagnard, eldest daughter of the legendary Jacques Gagnard. The holdings from that union became the foundation of a 12-hectare estate covering three grand crus and twelve premier crus in Chassagne-Montrachet, including a small parcel of Le Montrachet, placing the family among just 16 producers in the world who own a piece of that vineyard. Since 2007, the domaine has been led by Céline Fontaine, a winemaker of sharp instincts and genuine humility who talks more readily about her vineyards than herself. Her partner Fred Robert spent 11 years at Domaine Armand Rousseau in Gevrey-Chambertin before joining Céline in 2017. The approach is consistent: native yeasts, restrained new oak, and a preference for letting terroir speak.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLa Maltroie's balance makes it one of the most versatile wines at the table: pan-seared salmon with herbs and lemon, chicken piccata, grilled branzino with olive oil and capers, or roasted pork tenderloin with a mustard cream sauce. A premier cru that earns its place on a weeknight.\u003c\/p\u003e","brand":"Anvil","offers":[{"title":"Default Title","offer_id":50485335752927,"sku":null,"price":156.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6240468.jpg?v=1782412706"},{"product_id":"domaine-fontaine-gagnard-chassagne-montrachet-1er-cru-la-boudriotte-2024","title":"Domaine Fontaine Gagnard Chassagne-Montrachet 1er Cru La Boudriotte 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLa Boudriotte lies in the southern sector of Chassagne-Montrachet, downslope from the chalky, bone-dry limestone of the upper crus and on soils that carry more depth and clay than most of the commune. The clay-over-limestone structure here gives the wines a textural fullness that distinguishes them from the more mineral, linear crus to the north. This is a climat that produces both white and red wine with equal success, a rarity in Chassagne, and the fuller-bodied character of the soil comes through regardless of which variety occupies the parcel. At roughly 250 to 270 meters, with a southeast-facing slope that captures morning sun, Boudriotte builds ripeness evenly and slowly. In cool years, the clay's natural tendency toward richness and texture is balanced by freshness from the season, making for a particularly compelling combination.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Chardonnay, gently pressed, fermented in oak with native yeasts, aged on lees for 12 to 18 months with approximately one-third new oak. In warmer vintages, Boudriotte can be the richest and most textural premier cru in the Fontaine-Gagnard lineup. In the cool 2024, the clay-driven weight is still present, but it's cut by the freshness and lift the vintage brings. Ripe white peach and nectarine on the nose, creamy mid-palate, and a cleaner, more citrus-driven finish than you'd find in a 2022 or 2023. The wine shows more lift than we have seen from this site in a while. A stellar vintage for whites across Chassagne, and this cru is no exception. Small quantity produced in 2024.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDomaine Fontaine-Gagnard traces its origin to 1982, when Richard Fontaine married Laurence Gagnard, eldest daughter of the legendary Jacques Gagnard. The holdings from that union became the foundation of a 12-hectare estate covering three grand crus and twelve premier crus in Chassagne-Montrachet, including a small parcel of Le Montrachet, placing the family among just 16 producers in the world who own a piece of that vineyard. Since 2007, the domaine has been led by Céline Fontaine, a winemaker of sharp instincts and genuine humility who talks more readily about her vineyards than herself. Her partner Fred Robert spent 11 years at Domaine Armand Rousseau in Gevrey-Chambertin before joining Céline in 2017. The approach is consistent: native yeasts, restrained new oak, and a preference for letting terroir speak.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe texture of La Boudriotte calls for preparations with some weight and richness: roasted halibut with brown butter and capers, poached lobster with tarragon cream, pan-seared veal with a white wine and mushroom reduction, or a creamy crab risotto. The 2024 freshness keeps everything from going too heavy.\u003c\/p\u003e","brand":"Anvil","offers":[{"title":"Default Title","offer_id":50485342535903,"sku":null,"price":176.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6240467.jpg?v=1782412667"},{"product_id":"domaine-fontaine-gagnard-chassagne-montrachet-1er-cru-la-caillerets-2024","title":"Domaine Fontaine Gagnard Chassagne-Montrachet 1er Cru Les Caillerets 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLes Caillerets takes its name from the Old French word for stones, which is an entirely accurate description of what lies underfoot. The vineyard sits on the upper slopes of Chassagne-Montrachet at 250 to 350 meters, on soils dominated by crinoidal limestone dense with marine fossils and very little topsoil to buffer what the rock contributes to the wine. The aspect runs southeast to south-southwest, giving the vines long hours of direct sun while the altitude keeps temperatures in check. Among the many premier crus of Chassagne, Caillerets is consistently the most architecturally precise: the stony poverty of the soil forces the vine to work hard, and the result is a wine with more structure and longer aging potential than most of its neighbors on the slope. It's the longest-lived premier cru in the Fontaine-Gagnard lineup, and in a lineup this strong, that's saying something.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Chardonnay from Fontaine-Gagnard's Les Caillerets holdings. Gently pressed, fermented in oak with native yeasts, aged on lees for 12 months in barrel, then 5 months in tank before bottling. New oak runs at approximately one-third, consistent with premier cru treatment across the domaine. The 2024 vintage was cool, and Caillerets responds particularly well to cool years: the chalky, taut structure of the site comes into full relief without the warmth that can soften it in riper vintages. This shows lemon pith, crushed limestone, fresh almond, and white flowers on the nose; the palate is precise and angular with a saline, electric finish that pulls through to a long close. This is the best candidate for cellaring in the village premier cru lineup. Give it five to ten years if you can. Small quantity produced in 2024.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDomaine Fontaine-Gagnard traces its origin to 1982, when Richard Fontaine married Laurence Gagnard, eldest daughter of the legendary Jacques Gagnard. The holdings from that union became the foundation of a 12-hectare estate covering three grand crus and twelve premier crus in Chassagne-Montrachet, including a small parcel of Le Montrachet, placing the family among just 16 producers in the world who own a piece of that vineyard. Since 2007, the domaine has been led by Céline Fontaine, a winemaker of sharp instincts and genuine humility who talks more readily about her vineyards than herself. Her partner Fred Robert spent 11 years at Domaine Armand Rousseau in Gevrey-Chambertin before joining Céline in 2017. The approach is consistent: native yeasts, restrained new oak, and a preference for letting terroir speak.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe precision and acid structure of Les Caillerets call for food that can meet its intensity: whole roasted sea bass with herbs and olive oil, seared diver scallops with a light beurre blanc, roasted chicken with morel cream, or a wedge of aged Comté. The chalky minerality also makes it particularly strong with oysters or any simple shellfish preparation.\u003c\/p\u003e","brand":"Anvil","offers":[{"title":"Default Title","offer_id":50485357805791,"sku":null,"price":215.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6240466.jpg?v=1782412646"},{"product_id":"domaine-fontaine-gagnard-le-montrachet-2024","title":"Domaine Fontaine Gagnard Le Montrachet 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLe Montrachet is the most celebrated white wine vineyard on earth, a designation that has stood for more than two centuries of serious evaluation by critics, collectors, and winemakers. The vineyard sits at the Chassagne-Puligny boundary at roughly 250 to 275 meters above sea level, on brown oolitic limestone over white marl, a soil structure that combines depth, drainage, and mineral complexity in a way found nowhere else on the Côte d'Or. The southeast-facing orientation captures morning light precisely without the overexposure of the afternoon. The total plot is just under 8 hectares, divided among 16 owners, making production per domaine extraordinarily small. What Le Montrachet does that other vineyards cannot is balance enormous power with a delicacy of aromatics that disappears if the site is pushed, overcropped, or overworked. That balance — power alongside finesse — is its defining characteristic and the reason it has held its position at the top of white Burgundy for so long.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Chardonnay from Fontaine-Gagnard's small parcel within Le Montrachet. Fermented with native yeasts in oak, aged on lees for 12 months in barrel, then 5 months in tank before bottling. New oak is present and deliberately restrained, enough to support the wine's weight without competing with what the vineyard delivers. The 2024 vintage was cool, and in Le Montrachet this matters more than in most sites. The vineyard's most compelling vintages are those where both the power and the delicate aromatics come through together; warmer years can tip the balance toward density at the expense of fragrance. In 2024, both are present, along with more freshness and lift than we have seen here in a while. This is Le Montrachet in a year that brings out its full character. Cellar 10 to 20 years. Extremely small quantity produced.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDomaine Fontaine-Gagnard traces its origin to 1982, when Richard Fontaine married Laurence Gagnard, eldest daughter of the legendary Jacques Gagnard. The holdings from that union became the foundation of a 12-hectare estate covering three grand crus and twelve premier crus in Chassagne-Montrachet, including a small parcel of Le Montrachet, placing the family among just 16 producers in the world who own a piece of that vineyard. Since 2007, the domaine has been led by Céline Fontaine, a winemaker of sharp instincts and genuine humility who talks more readily about her vineyards than herself. Her partner Fred Robert spent 11 years at Domaine Armand Rousseau in Gevrey-Chambertin before joining Céline in 2017. The approach is consistent: native yeasts, restrained new oak, and a preference for letting terroir speak.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA wine at this level sets its own terms. Traditionally, Le Montrachet is paired with preparations that are neither too simple nor too complex, where the wine remains the focus of the evening. Butter-poached lobster, whole Dover sole with browned butter and capers, a black truffle risotto with aged parmesan, or a piece of Comté aged at least 18 months are the classic pairings. Plan the meal around it.\u003c\/p\u003e","brand":"Anvil","offers":[{"title":"Default Title","offer_id":50485443723487,"sku":null,"price":1250.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6240463.jpg?v=1782412602"},{"product_id":"domaine-fontaine-gagnard-batard-montrachet-2024","title":"Domaine Fontaine Gagnard Batard-Montrachet 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBâtard-Montrachet straddles the boundary of Chassagne and Puligny directly below Le Montrachet on the slope, at roughly 240 to 260 meters elevation. At approximately 11.87 hectares, it is one of the larger Côte d'Or grand crus, though production per producer remains small. The soils in the Chassagne section where Fontaine-Gagnard farms are deep brown limestone, minerally rich, with enough clay content to support the weight and density that define Bâtard's character. This is the most powerful white wine appellation on the Côte de Beaune, built for density, richness, and two decades of aging in top vintages. It sits within a few hundred meters of Le Montrachet on the same hillside; the difference in character between the two vineyards speaks to how precisely Burgundy's geology expresses itself.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Chardonnay from Fontaine-Gagnard's Bâtard holdings. Gently pressed, fermented with native yeasts, aged on lees for 12 months in oak at a higher new oak percentage than the premier crus, then 5 months of integration in tank before bottling. Polaner Selections has consistently described this as one of the raciest and most mineral examples of Bâtard in Chassagne, leaner and more precise than many of its neighbors in Puligny. The 2024 vintage brings more freshness and lift than we have seen from this site in a while. Bâtard's characteristic density is still present, ripe pear, beeswax, toasted hazelnut, and a long mineral finish, but 2024 gives the wine a cleaner acid line and an earlier accessibility than warmer years produce. Still, give it five to eight years at minimum. Very small quantity produced.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDomaine Fontaine-Gagnard traces its origin to 1982, when Richard Fontaine married Laurence Gagnard, eldest daughter of the legendary Jacques Gagnard. The holdings from that union became the foundation of a 12-hectare estate covering three grand crus and twelve premier crus in Chassagne-Montrachet, including a small parcel of Le Montrachet, placing the family among just 16 producers in the world who own a piece of that vineyard. Since 2007, the domaine has been led by Céline Fontaine, a winemaker of sharp instincts and genuine humility who talks more readily about her vineyards than herself. Her partner Fred Robert spent 11 years at Domaine Armand Rousseau in Gevrey-Chambertin before joining Céline in 2017. The approach is consistent: native yeasts, restrained new oak, and a preference for letting terroir speak.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBâtard's density and richness pair best with preparations that can hold their own against it: butter-roasted lobster tail, a whole roasted turbot with hollandaise, slow-roasted chicken with cream and tarragon, or a long-aged Gruyère. The 2024 freshness means it comes to the table earlier than most Bâtard vintages, but its best showing is still alongside something rich and carefully made.\u003c\/p\u003e","brand":"Anvil","offers":[{"title":"Default Title","offer_id":50485446082783,"sku":null,"price":550.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6240462.jpg?v=1782412582"},{"product_id":"domaine-fontaine-gagnard-criots-batard-montrachet-2024","title":"Domaine Fontaine Gagnard Criots-Batard-Montrachet 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCriots-Bâtard-Montrachet is the smallest grand cru on the Côte de Beaune at approximately 1.57 hectares, tiny even by the compact standards of the Côte d'Or. The vineyard sits at the base of the grand cru slope in Chassagne-Montrachet, just below Bâtard-Montrachet, at roughly 240 to 260 meters elevation. The soils carry all the hallmarks of the grand cru belt: deep brown limestone with chalky marl, excellent drainage, and a southeast orientation that captures morning sun while avoiding afternoon heat extremes. Because the plot is so small and ownership is split among fewer than a dozen producers, Criots-Bâtard is genuinely rare, far less widely available than Bâtard or Montrachet, and rarely discussed with the gravity it deserves. Fontaine-Gagnard holds one of the largest individual shares of this tiny appellation. Clive Coates called theirs \"one of the very best sources\" for the cru.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Chardonnay, gently pressed, fermented with native yeasts in oak, aged on lees for 12 months in barrel followed by 5 months in tank for integration. New oak runs higher than the premier crus, consistent with grand cru treatment, but remains restrained by the standards of the appellation. Even in grand cru context, Criots has its own personality: spice, a salty-savory nuance alongside the apple and pear, and chalky minerality that runs through the wine from start to finish. The rich side of grand cru white Burgundy is fully present here. The 2024 vintage brings more freshness and lift than we have seen in a while. The density is there; so is a clean, incisive acid line that keeps everything in motion. Small quantity produced.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDomaine Fontaine-Gagnard traces its origin to 1982, when Richard Fontaine married Laurence Gagnard, eldest daughter of the legendary Jacques Gagnard. The holdings from that union became the foundation of a 12-hectare estate covering three grand crus and twelve premier crus in Chassagne-Montrachet, including a small parcel of Le Montrachet, placing the family among just 16 producers in the world who own a piece of that vineyard. Since 2007, the domaine has been led by Céline Fontaine, a winemaker of sharp instincts and genuine humility who talks more readily about her vineyards than herself. Her partner Fred Robert spent 11 years at Domaine Armand Rousseau in Gevrey-Chambertin before joining Céline in 2017. The approach is consistent: native yeasts, restrained new oak, and a preference for letting terroir speak.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCriots-Bâtard calls for food that respects its weight without overwhelming its complexity: butter-poached Maine lobster, Dover sole meunière, Dungeness crab with drawn butter and a squeeze of lemon, or veal medallions with a light truffle cream sauce. The wine's spicy, saline character is a natural match for anything from the sea.\u003c\/p\u003e","brand":"Anvil","offers":[{"title":"Default Title","offer_id":50485451161823,"sku":null,"price":550.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6240461.jpg?v=1782412567"},{"product_id":"domaine-des-comtes-lafon-meursault-clos-de-la-baronne-2023","title":"Domaine des Comtes Lafon Meursault Clos de la Baronne 2023","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eClos de la Baronne carries only village classification, which is the most misleading thing about it. This is a walled 2.7-hectare parcel in Meursault, in the heart of Burgundy's Cote de Beaune, and Domaine des Comtes Lafon has bottled it under its own name only since 2012. Before that the fruit disappeared into blends. Meursault's fame rests on the premier cru band running from Perrieres through Goutte d'Or, but the commune's deeper advantage is the range of Chardonnay soils layered over its Jurassic limestone. A wall changes how a vineyard behaves: it holds warmth, blunts the wind that runs down the cote, and gives the site a small climate of its own. The vines average roughly 40 years old.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eChardonnay, fermented and raised in barrel in cellars kept cold on purpose so fermentations finish slowly. Pierre Lafon has been moving the domaine toward 500-liter barrels, which slow the exchange between oak and wine. The wine sits on its lees, and batonnage is deliberately rare here, used only when a fermentation stalls or a wine turns reductive, followed by a long elevage before racking and fining. 2023 was hot and large, and picking date settled the vintage. Lafon began in Meursault on August 29 with a crew of 70, a record for the estate, roughly ten days ahead of growers who waited until September 6. \"There was a heatwave at harvest, so we moved very fast,\" Pierre Lafon said. \"There are always compromises and we chose to save acidity.\" Lemon oil, white peach, hazelnut skin, and wet limestone, mid-weight flesh, a dry saline close.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Lafon family has owned vines in Meursault since 1865, and the estate took its modern shape under Comte Jules Lafon, who bought its Montrachet parcel in 1918. Dominique Lafon took over in 1985 and rebuilt the farming: synthetic products banned from the vineyards in 1992, organic conversion begun in 1995, three years of biodynamic trials, and certification as a biodynamic estate in 1998, at a moment when almost no one in the Cote d'Or besides Leflaive and Leroy had gone that far. Dominique retired at the end of 2021. The domaine is now directed by his daughter Lea Lafon and his nephew Pierre Lafon, the fifth generation, across roughly 14 hectares in Meursault, Volnay, Monthelie, and Chassagne-Montrachet, at yields averaging 35 hectoliters per hectare over the past decade.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRoast chicken rubbed with lemon zest and thyme, pan juices poured back over the carved meat, is what this wine was built for: the acidity cuts the fat and the hazelnut character meets the browned skin. Sea scallops seared hard in brown butter work for the same reason, the wine's salinity lifting the sweetness of the shellfish. Comte aged eighteen months or longer matches its weight without smothering it. Simpler still, sole meuniere with capers and parsley. This is a bottle for a table where people are paying attention.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":51228413788383,"sku":null,"price":230.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8190136_bc28a38d-a1e4-4b01-a219-a1f4b9f6d94f.jpg?v=1787200614"},{"product_id":"domaine-des-comtes-lafon-meursault-1er-cru-porusots-2023","title":"Domaine des Comtes Lafon Meursault 1er Cru Porusots 2023","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMeursault's reputation runs south, toward Puligny: Perrieres, Charmes, Genevrieres, with Blagny on the hill above them. Poruzots sits on the other side of that conversation, in the northern band of premier crus alongside Bouchères and Goutte d'Or. The climat lies at midslope facing east, on deep clay over the limestone that runs the length of the cote. The clay is the point. It holds water through a dry summer and builds a broader, more layered wine than the thin, stony ground on the Perrieres side of the village. Domaine des Comtes Lafon owns 96 ares here, inside a domaine of 16.3 hectares, which is the plain reason almost nobody has tasted it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eChardonnay, hand-harvested and sorted, gently pressed, fermented with indigenous yeasts in barrel in a cold cellar, taken through full malolactic, then aged 18 to 22 months on its lees. New oak for the premiers crus runs 25 to 40 percent. Batonnage happens only when a fermentation stalls or a wine turns reductive, never on a schedule. 2023 was the hottest year on record in Burgundy and an enormous one, and the whites split on how much crop you dropped and when you picked. A July 11 hailstorm crossed from Saint-Aubin through Blagny into Meursault, which several growers treated as a free green harvest. Lafon was in the small first wave, with Leflaive, Roulot, Ente and Sauzet, picking in the last week of August, roughly ten days ahead of the village. Hazelnut, white peach, lemon oil and oyster shell, broad through the middle, cut clean by salinity, long and dry at the finish. Alcohols across the vintage mostly landed between 12.5 and 13.5 percent.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Lafons have held vineyards in Meursault since 1865, and Comte Jules Lafon assembled the domaine as it stands, buying its 32-are piece of Montrachet in 1918. Dominique Lafon took over in 1985 and spent eight years pulling every sharecropped parcel back into the family's own hands. He banned synthetic treatments in 1992, began organic conversion in 1995, ran three years of biodynamic trials, and certified the whole estate biodynamic in 1998. Certified, not practicing, and years ahead of everyone in Burgundy except Leflaive and Leroy. Yields have averaged 35 hectoliters per hectare over the past decade. Poruzots and Bouchères arrived in 2011, bought jointly with Domaine Roulot out of the old Domaine Rene Manuel, completing Lafon's set of all six central Meursault premier crus. Dominique retired after the 2021 harvest; his daughter Lea and his nephew Pierre run the domaine now, and the 2023 is theirs.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTurbot or halibut roasted on the bone with brown butter and capers. Butter-poached lobster with nothing clever done to it. A whole chicken roasted with morels and cream, which is the classic Cote de Beaune answer and still the right one. Or a wedge of 24-month Comte at the end of a long meal. Serve it at 55 degrees rather than colder, in a large glass, and open it 30 minutes ahead — at this level it needs air more than chill. This is the wine you open because someone you love finally came to visit.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":51228413821151,"sku":null,"price":550.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8190137_5a589c99-b552-4c1c-a205-608ea2f2ce05.jpg?v=1787200614"},{"product_id":"domaine-les-petits-lieux-bourgogne-aligote-2024","title":"Domaine Les Petits Lieux Bourgogne Aligoté 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAligoté is Burgundy's other white grape, and for most of the last century it was the one you planted where Chardonnay would not ripen: flat ground, cold pockets, the leftover rows. That has changed, and this bottling draws on two of the areas driving the change. The fruit comes from around Meursault in the Côte de Beaune and from the Côte Chalonnaise to the south, both of them limestone country. Meursault's slopes give marl and limestone with genuine depth of soil. The Chalonnaise, a broken continuation of the Côte d'Or scattered across a geological fault, gives similar rock at slightly higher elevation with wider variation in exposure and colder nights. Aligoté planted on limestone keeps its acidity high and its aromatics tight, which is the same reason Chardonnay works here.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOne hundred percent Aligoté. The house method is hand-harvesting, fully destemmed fruit, and aging in traditional 228-liter pièces bourguignonnes, with the whites given a longer élevage than the reds. 2024 was a brutal growing season and a good one for this grape. Burgundy took roughly double its average rainfall, around 1,200 millimeters, with 97 fewer hours of sunshine than normal and downy mildew pressure that had Côte de Beaune growers spraying fifteen times or more. Chardonnay and Aligoté flowered in a better window than Pinot Noir and escaped the worst of it. August turned the vintage, delivering over 300 hours of sun, seventy above average, and harvest ran from roughly September 12 to September 24. The wines came in lean and precise: chalk, green apple, lemon rind and a salty, slightly bitter grip that separates good Aligoté from merely tart Aligoté.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLes Petits Lieux made its first wines in 2023, but the address is not new. Guillaume Rouget and Laure Guilloteau took over Henri Jayer's former cuverie in Vosne-Romanée and restored its original equipment, and these are the first wines vinified in that building in more than two decades. Rouget is Jayer's great-nephew and the son of Emmanuel Rouget, the man who inherited Jayer's vines and his method, and he has been making wine at Domaine Emmanuel Rouget since 2009. Guilloteau is an oenologist. The name comes from a line of Jayer's about the winemaker's duty to stand humble before so much richness concentrated in so small a place. They own no vineyards. This is a deliberate micro-négoce built on buying the best fruit they can find.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAligoté was made by circumstance for exactly this. Gougères, warm from the oven, the Burgundian reflex. Escargots in garlic butter, where the acidity resets your palate between each one. A slab of country pâté with cornichons and sharp mustard. Or the simplest version, a wedge of Époisses or young Comté and a baguette. Keep a bottle in the door of the fridge for the nights when dinner is really just cheese and bread.\u003c\/p\u003e","brand":"Giuliana","offers":[{"title":"Default Title","offer_id":51247712043231,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8220191.jpg?v=1787526007"},{"product_id":"domaine-marquis-d-angerville-meursault-1er-cru-santenots-2024","title":"Domaine Marquis d’Angerville Meursault 1er Cru Santenots 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSantenots is one of the Côte de Beaune's odd legal cases. The vineyard lies inside the commune of Meursault, right on the Volnay border, but by long tradition its red wine is sold as Volnay-Santenots, while its white is labeled Meursault 1er Cru Santenots. Most of the climat is planted to Pinot Noir. D'Angerville is one of the exceptions: the domaine holds 1.05 hectares here that have been planted to Chardonnay since 1905, making this one of the few white wines from a house known almost entirely for Volnay red. The soil is heavily marly, a limestone and clay mix that holds water and gives Chardonnay weight and breadth, a different register from the stonier, leaner premier crus farther south toward Puligny.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Domaine Marquis d'Angerville Meursault 1er Cru Santenots 2024 is 100% Chardonnay, fermented and aged in barrel with only light bâtonnage, so the lees add texture without making the wine heavy. The domaine has used about a quarter new oak for this wine in past vintages, in barrels larger than the standard 228 liters, which softens the oak's imprint. 2024 was brutally wet, with rainfall close to double normal through winter and spring and long mildew pressure, but Chardonnay came through better than Pinot Noir, and the Côte de Beaune whites are taut, saline and precise. Peeled stone fruit and white nectarine, a trace of vanilla and cedar, then a creamy but focused mid-palate, pink grapefruit pith and a long, energetic finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe biodynamic turn at d'Angerville came through friendship. Guillaume d'Angerville began converting the domaine in 2006 on the advice of his close friend, the late Anne-Claude Leflaive, whose Puligny domaine was one of Burgundy's biodynamic pioneers. The work in the vineyards is led by François Duvivier, régisseur since 2005, who oversees farming, vinification and élevage. Guillaume's brother-in-law, the agronomist Renaud de Villette, worked alongside Jacques d'Angerville for more than a decade and helped Guillaume through his first years in charge. Guillaume credits biodynamics with making the vines more resilient to a changing climate and with lower pH in the grapes, which shows up as freshness in a white like Santenots.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSantenots has the body for dishes that would overwhelm a lighter white. Seared scallops with brown butter and a squeeze of lemon match its creamy texture and citrus finish. Roast chicken with morels in a cream sauce is the Burgundian classic for a white Meursault. Lobster with drawn butter, or a lobster risotto, meets the wine's weight head on, and Dover sole meunière shows off its salinity. White Burgundy from a Volnay domaine is a genuine conversation piece, and this is the bottle to pour when the dinner is special enough to make the effort.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":51408274653407,"sku":null,"price":250.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9170332.jpg?v=1789709889"},{"product_id":"domaine-jacques-carillon-puligny-montrachet-2024","title":"Domaine Jacques Carillon Puligny-Montrachet 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePuligny-Montrachet has almost no cellars under it. The water table sits too close to the surface, so the village behind the world's most celebrated white wines ages them above ground or in borrowed cellars. It lies on the Cote de Beaune between Meursault and Chassagne, on a gentle east-facing slope of limestone and marl running roughly 230 to 250 meters in elevation. The limestone here is shallower and stonier than in Meursault, with less clay: Meursault gives breadth, Puligny gives tension and a wet-stone edge that shows up before the fruit does. Carillon's village bottling is assembled from several lieu-dits, each raised separately and blended only at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChardonnay, hand-harvested, raised in barrel for roughly eighteen months, racked into tank before the following harvest and bottled after a full malolactic. The oak frames rather than flavors, so what arrives is orchard fruit over stone, not vanilla and toast. The 2024 vintage in Burgundy was brutal to farm and kind in the glass. Frost hit between April 18 and 23, rainfall ran about 55 percent above normal, and the wet forced a record number of mildew treatments. Irregular flowering brought coulure and millerandage. Yields came in under half a normal crop in many parcels. What survived ripened at classic weight, alcohols in the 12.5 to 13.5 percent range, acidity intact. White peach, lemon pith, hawthorn and crushed rock, then a long chalky finish that dries rather than softens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Carillons have grown grapes in Puligny since at least 1520, when Jehan Carillon is recorded as a vintner, which makes this one of the longest continuous winegrowing lines in Burgundy. Jacques trained at the wine school in Beaune and joined his father Louis at Domaine Louis Carillon et Fils in 1980, when Louis was moving the family off bulk sales into estate bottling. In 2010 Jacques and his brother Francois divided the holdings, and Jacques and his wife Sylvia began working just over five hectares under their own name, mostly in Puligny with small parcels in Chassagne-Montrachet, Saint-Aubin and Mercurey. The farming follows organic principles without certification: no herbicides, soils turned by plow and hand, short pruning and hard debudding. Rosenthal Wine Merchant has imported the family since 1980.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA village Puligny of this cut wants fat and restraint in equal measure. Roast a chicken simply, salt, butter and a lemon in the cavity, and let the pan juices work against the wine's stone. Sole meuniere, floured and browned in butter with parsley and lemon, meets the acidity head-on. Sea scallops seared hard with brown butter and capers give the texture something to push against. Finish with a wedge of two-year Comte, the nuttiness picking up the barrel, the salt lengthening the finish. Given how little 2024 exists, this is a bottle to open for people who will notice, on a Tuesday, rather than save until the occasion outgrows it.\u003c\/p\u003e","brand":"Natural","offers":[{"title":"Default Title","offer_id":51443383238879,"sku":null,"price":149.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9230381.jpg?v=1790224667"},{"product_id":"domaine-roulot-bourgogne-blanc-2024","title":"Domaine Roulot Bourgogne Blanc 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEvery grape in Roulot's Bourgogne Blanc grows inside the commune of Meursault. The label says regional appellation, but the vines sit on the flatter ground below the village, in lieux-dits such as Les Durots, Les Dressoles, Les Malpoiriers, Les Herbeux, Sous le Chemin, and Les Grandes Coutures, a short walk from the village and premier cru slopes. Down here the slope is gentler and the soils deeper than on the hillside, which gives the wine a little more breadth than its upslope siblings. For anyone looking for Chardonnay from Meursault without paying hillside prices, this is the most direct route in, and it carries the domaine's signature cut of acidity rather than the broad, buttery profile many people expect from Bourgogne Blanc.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e100% Chardonnay, hand harvested, pressed in a pneumatic press, and fermented with natural yeasts. Where the skins are clean, Jean-Marc crushes the grapes before pressing, a step he finds gives greener, fresher juice and a better pH with gentler pressing. The Bourgogne gets the same long élevage as the village wines: about 11 months in a mix of barrel and steel, then roughly seven months in tank on its lees, followed by a light casein and bentonite fining and a very light filtration. The 2024 season was cold and wet, with mildew pressure across the Côte de Beaune and hail in late June and early July that cost Meursault an estimated 20 to 30 percent of its crop. The result is low alcohol and taut fruit. Expect green apple, lemon pith, white flowers, and a chalky, saline finish with a cool, just-ripe edge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1976, Guy Roulot's Meursault-Charmes 1973 finished second among the white wines at the Judgment of Paris, behind only Chateau Montelena. In a tasting remembered for California's upset, the highest-placed white Burgundy in the room came from this family. Guy, who married Geneviève Coche of the Coche family, built the domaine's modern reputation before his sudden death in 1982. For several years the cellar was run by others, including Ted Lemon, who went on to found Littorai in California, until Guy's son Jean-Marc returned in 1989. Domaine Roulot Bourgogne Blanc 2024 is the entry point to a house that has set the standard in Meursault for half a century, and it is made with the same care as the crus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe acidity and salinity here make it a natural with simple, clean seafood. Try steamed mussels with shallots, white wine, and a handful of parsley, where the brine of the shellfish meets the wine's saline finish. Gougères straight from the oven, the Comté-laced choux puffs served in Burgundian cellars, are the classic partner. A quiche Lorraine with a crisp, buttery crust works for the same reason: bright acid cuts through egg and bacon fat. Or keep it weeknight-simple with pan-seared trout, brown butter, and capers. This is the Roulot bottle to open on a Tuesday without a second thought.\u003c\/p\u003e\n","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":67987887227103,"sku":null,"price":125.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA170558.jpg?v=1792285079"},{"product_id":"domaine-roulot-meursault-les-clous-2024","title":"Domaine Roulot Meursault Les Clous 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBouchard Père \u0026amp; Fils, a major owner in Les Clous, describes its marl as the same found on the hill of Corton-Charlemagne, separated only by topography and altitude. Les Clous sits on the hillside above Meursault village at 280 to 300 meters, facing east to southeast on a slope of about 15 percent, with calcareous clay over a marl-and-limestone plateau that crumbles easily under the plow. The higher position means cooler air and a slower ripening rhythm than the lower village sites, which pushes the wine toward tension and mineral cut rather than richness. Roulot Meursault Les Clous 2024 is a new name in the lineup, only the second vintage of this lieu-dit to carry the Roulot name.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e100% Chardonnay, made the way every Roulot white is made: pneumatic pressing, often after a light crush for greener juice and a better pH, fermentation with natural yeasts, then about a year in barrel followed by months in steel tank on the lees. New oak for village wines stays at 20 percent or less, and lees stirring is rare, never more than six times and never after malolactic. The 2024 vintage was cold and wet across the Côte de Beaune, with heavy mildew pressure and early summer hail in Meursault. One taster at the domaine noted the 2024 Les Clous still carries a trace of the previous owner's style while moving toward the classic Roulot profile. Expect quince, lime, crushed chalk, a lean, tensile midsection, and a finish that tightens rather than broadens. Give it a few years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGuy Roulot was one of the first in Meursault to bottle village wines under their individual lieu-dit names rather than blending them away. Tillets, Luchets, Tessons, Meix Chavaux: a generation of Burgundy lovers learned the map of Meursault's hillside from his labels. Jean-Marc has carried the idea forward since 1989, buying and trading parcels to sharpen the range. Les Clous arrived through a vineyard exchange among Bouchard Père \u0026amp; Fils, Roulot, and the de Montille family, and joined the lineup with the 2023 vintage. It extends the family's site-by-site reading of Meursault to one more hillside, the kind of slow, deliberate addition that explains why every new Roulot lieu-dit draws so much attention.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLes Clous has the cut for dishes with fat and the minerality for anything from the sea. Scallop crudo with grapefruit segments, good olive oil, and flaky salt plays up its citrus and chalk. Sole meunière with brown butter and lemon is the old-school partner; the acidity slices through the butter. Pork tenderloin roasted with apples and a splash of cider picks up the orchard fruit. Or try a goat cheese and leek tart, where the wine's tension matches the tang of the cheese. A bottle to bring to the dinner where the guests actually care what's in the glass.\u003c\/p\u003e\n","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":67987889651935,"sku":null,"price":325.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA170556.jpg?v=1792285080"},{"product_id":"domaine-roulot-meursault-1er-cru-clos-des-boucheres-2024","title":"Domaine Roulot Meursault 1er Cru “Clos des Bouchères” 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMost premier cru vineyards in Meursault are carved among a dozen or more owners. The Clos des Bouchères is the exception: a walled single parcel of about 1.38 hectares, worked by one domaine, set almost in the middle of the 4.24-hectare Bouchères climat and just upslope from Porusot. The hillside here sits around 260 meters with an east to southeast tilt and a gentle 10 percent grade. Topsoil is thin and stony over oolitic limestone, threaded with marl that carries fossilized clam shells, the same marly limestone band that runs under Genevrières and Gouttes d'Or. That mix of shallow rock and ancient seabed is where the salty, chalky grip of this Meursault premier cru white wine comes from.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Domaine Roulot Meursault 1er Cru Clos des Bouchères 2024 is 100 percent Chardonnay. Healthy fruit is crushed before pneumatic pressing for greener juice and a better pH. Fermentation runs on native yeasts, starting in stainless steel before the still-fermenting juice moves to barrel. Premier crus then spend about a year in barrel and several months in tank. The Clos ripens first of all Roulot's sites and is always the first parcel picked. 2024 brought cold, wet flowering and the heaviest mildew pressure Meursault growers had seen in a decade, and Burgundy's lowest yields since 1981, though Chardonnay held up far better than Pinot Noir. Expect yellow apple, lemon curd, crushed oyster shell, and flint, with a saline, chalky midpalate and a long, mouthwatering finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor more than a century this clos belonged to the Manuel family, whose Domaine René Manuel dates to the late 1870s. In early 2011 a New York group led by sommelier Robert Bohr bought that estate and arranged 18-year leases splitting its vines between two Meursault neighbors, Dominique Lafon of Domaine des Comtes Lafon and Jean-Marc Roulot. Roulot took the whole Clos des Bouchères plus half of the village Clos de la Baronne, trading away his own earlier Bouchères vines to keep the split even. 2011 became the first vintage bottled under the Clos des Bouchères name. Jean-Marc, who has run his family's estate since 1989 and farms organically, has since built it into one of the most sought-after bottles in his lineup. Because no one else farms this ground, it is the clearest single-site statement Roulot makes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Clos has the density to stand up to butter and the acidity to cut straight through it. Poach thick halibut fillets and spoon over a beurre blanc sharpened with shallot and white wine vinegar; the wine's salinity frames the clean white fish. A veal blanquette with button mushrooms and pearl onions matches its creamy texture while the acidity keeps the sauce from feeling heavy. Linguine tossed with sea urchin, a little butter, and lemon zest leans into the oyster-shell side of the wine. Finish with a ripe Saint-Marcellin and a crusty baguette. Save it for the anniversary dinner you cook yourself, then talk about for a week.\u003c\/p\u003e\n","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":67987889684703,"sku":null,"price":650.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA170555.jpg?v=1792285079"},{"product_id":"domaine-roulot-meursault-1er-cru-porusot-2024","title":"Domaine Roulot Meursault 1er Cru Porusot 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePorusot rarely gets mentioned in the same breath as Perrières or Genevrières, yet it sits on the same band of hillside south of Meursault village, just below Bouchères. Vines grow at roughly 250 to 300 meters on Jurassic limestone and calcareous clay, with a south-leaning exposure. The upper section is cracked rock over red clay; the lower part, Porusot Dessous, has deeper soil and gives more weight. Roulot holds about 0.42 hectares and blends fruit from both sections. The upper vines were replanted, so for several recent vintages the cuvée relied mainly on the lower slope while the young vines established. Rocky ground and southern sun give this Chardonnay from Meursault more power and breadth than the domaine's village wines, without losing its cutting edge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Domaine Roulot Meursault 1er Cru Porusot 2024 is all Chardonnay, pressed pneumatically and fermented with native yeasts. Juice starts in steel and finishes fermenting in barrel, where premier crus age about a year before several more months in tank. Lees stirring is rare and never after malolactic; a light casein and bentonite fining and gentle filtration follow. In 2024, cold rain at flowering left loose, uneven bunches, and mildew forced constant work in the rows across Meursault. One visitor tasting Roulot's 2024s found low alcohol and transparent, airy fruit, with phenolics just reaching ripeness. Expect candied lemon, white peach, chalk, and a flinty, struck-match edge, with a salty core, firm acidity, and a long finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJean-Marc Roulot was among the first growers in Meursault to start picking early, chasing tension and freshness when most neighbors were waiting for more sugar. Many have since followed. Picking dates are set by tasting berries in the rows as much as by lab numbers, with damaged fruit dropped in the vineyard and sorted again at the cellar. A few years ago the domaine grew its harvest crew from 35 to 50 pickers so each parcel could come in quickly once the moment arrived. That discipline runs in the family: Jean-Marc's mother, Geneviève, was a granddaughter of Léon Coche, tying the Roulots by blood to the Coche-Dury line. He has run the estate since 1989, and the Porusot is where his early-harvest thinking meets one of the riper sites he farms.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePorusot's extra breadth lets it take on richer cooking. Roast a guinea hen and serve it with chanterelles sautéed in butter and a splash of cream; the wine's body matches the bird while its acidity trims the sauce. Crab cakes with lemon aioli bring sweet shellfish that suits the peach fruit. A morel risotto finished with crème fraîche matches the wine's creamy weight with earthiness. Grilled head-on prawns with garlic, olive oil, and a pinch of smoked paprika play char against the flinty edge. This is the bottle that turns a slow Sunday at home into the meal everyone asks about later.\u003c\/p\u003e\n","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":67987892076767,"sku":null,"price":650.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA170554.jpg?v=1792285080"},{"product_id":"domaine-roulot-meursault-casse-tetes-2024","title":"Domaine Roulot Meursault Casse-Têtes 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCasse-tête is French for a puzzle or a headache, and the name is a warning from the people who first tried to plant here. Les Casse-Têtes sits at the top of Meursault's slope, just south of Les Tessons and above the village's old quarries, facing east. There is very little soil: thin, pebbly, rocky ground over limestone, hard enough that earlier generations struggled to establish vines in it. With so little to hold onto, the vines draw straight from the rock, and the wine picks up a stony, almost flinty intensity rather than the hazelnut-and-butter richness associated with lower Meursault sites. This is Chardonnay from Meursault at its most mineral, shaped more by stone than by soil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e100% Chardonnay. Pneumatic pressing, with a light crush first when the fruit is healthy, then fermentation with natural yeasts and roughly a year in barrel, no more than 20 percent new for village wines, before months in steel tank on the lees. Fining is minimal and filtration very light. Roulot first bottled Casse-Têtes in 2023, and early tasters found it more reductive than the other cuvées, with a flinty edge, pear and citrus peel fruit, and a chalky finish. The 2024 season in Meursault was cold and wet, pressured by mildew and hit by early summer hail, and it produced Roulot whites with low alcohol and cool, just-ripe fruit. Expect white pear, green apple, struck flint, and a linear, saline finish. Roulot Meursault Casse-Têtes 2024 will reward a few years in the cellar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJean-Marc Roulot began stripping back chemical treatments after taking over in 1989 and realized around 2000 that the domaine was effectively farmed organically; certification followed with the 2013 vintage. There are no herbicides, only plowing. When old vines fail, they are replaced by massal selection, using cuttings from the domaine's best old vines, with the Clos du Haut Tesson, A Mon Plaisir, serving as the mother vineyard. That lineage matters here, because Casse-Têtes sits right beside Tesson. The parcel came to Roulot from Bouchard Père \u0026amp; Fils with the 2023 vintage, one of a handful of new sites Jean-Marc has brought in to extend his reading of the hillside.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCasse-Têtes wants food with clean lines that will not bury its minerality. Oysters on the half shell with a shallot mignonette are the most direct match for the wine's salinity. Pan-seared sea bass with lemon, capers, and a drizzle of good olive oil lets the acidity sharpen the fish. Langoustines or large shrimp grilled with olive oil and Espelette pepper put a little smoke against the flint. For something earthier, try a risotto of spring peas and Parmigiano. Open it on a quiet night when there is time to watch the wine change in the glass over the course of dinner.\u003c\/p\u003e\n","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":67987892142303,"sku":null,"price":350.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA170552.jpg?v=1792285080"}],"url":"https:\/\/danverwinemerchant.com\/collections\/collectible-white-burgundy.oembed","provider":"Denver Wine Merchant","version":"1.0","type":"link"}