{"title":"Maison Gautheron d'Anost 2024 Offer","description":"\u003cp\u003eAll wines arrive in store by August 14, 2026. \u003c\/p\u003e","products":[{"product_id":"maison-gautheron-danost-bouzeron-les-loueres-2024","title":"Maison Gautheron d'Anost Bouzeron 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBouzeron is the only village appellation in Burgundy made exclusively from Aligoté. Everywhere else in the region the grape is confined to the regional Bourgogne Aligoté label; here it has its own name on the map, promoted from Bourgogne Aligoté de Bouzeron to full village status in the late 1990s after a campaign three growers started in 1974 and Aubert de Villaine, co-director of Domaine de la Romanée-Conti and a Bouzeron resident since the early 1970s, carried across the line. From 1973 he selected specifically for Aligoté Doré, the older, lower-yielding, golden-berried strain, rather than the more productive green-skinned Aligoté Vert. The appellation covers 62.47 hectares between 270 and 350 meters, facing east and southeast, on white marls from Oxfordian limestone up top and brown marly soils from Bathonian limestone lower down. The slopes are steep, the soils thin, and the Aligoté takes the upper ground.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Aligoté at 12%, from old vines. Gautheron d'Anost works in small volumes, ferments on ambient yeast, uses a fraction of barrel with the rest in stainless, and keeps élevage short. Sulfur goes in at the start of fermentation and then not again until bottling. Lemon zest, apricot, a floral edge, creamy in texture with lively acidity and a saline, persistent finish. On 2024: the Côte Chalonnaise caught the April frost along with the Hautes-Côtes and Chablis, and losses across the region were significant, but southern Burgundy outperformed the north qualitatively in this vintage. The wines came in lower in alcohol and higher in acid than the recent norm, which for Aligoté is not a compromise. It is the target.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBastien Gautheron founded Maison Gautheron d'Anost in 2020, first generation, with no domaine behind him. Anost is a Morvan village west of the Côte d'Or where his mother's family comes from. He began oenology at 15, trained at the Lycée Viticole de Beaune, worked at Olivier Leflaive in Puligny-Montrachet until 2019, and now makes roughly 12,000 bottles a year out of a converted warehouse in Dijon's Arsenal district. About a fifth of production comes from his own vines in Savigny-lès-Beaune and the Hautes Côtes de Beaune, certified organic since 2017; the rest is bought fruit from growers farming organically or effectively so, not all of it certified. This bottle illustrates the strategy well. Rather than fight for allocations in the famous villages, he goes to appellations where the wine is better than the reputation and finds growers with old vines in them.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBouzeron is the Aligoté that can carry a course rather than just the hour before one. Oysters and crustaceans to start, then veal in cream sauce, a mushroom risotto, or a chèvre with some age on it. Gougères, always, if people are standing around the kitchen. Serve at 10 to 11 degrees. If you have never taken Aligoté seriously, this is the appellation that makes the argument, and 62 hectares does not amount to many bottles.\u003c\/p\u003e","brand":"LeDuc Wine Company","offers":[{"title":"Default Title","offer_id":50897708744927,"sku":null,"price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/Gautheron-2_3007864f-ceca-4374-b1c9-54d7f822a7e7.png?v=1785960481"},{"product_id":"maison-gautheron-danost-bourgogne-aligote-bien-urbain-2024","title":"Maison Gautheron d'Anost Bourgogne Aligoté Le Bien Urbain 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLe Bien Urbain is not a lieu-dit, which is worth saying plainly because the name reads like one. It is Bastien Gautheron's own coinage, a pun on his move into central Dijon. The fruit is Aligoté from a high-quality plot in Marsannay that he is in the process of acquiring, sold as regional Bourgogne Aligoté because that is what the appellation rules require. Marsannay is mid-Jurassic clay-limestone running 255 to 390 meters with east to southeast exposure, the northern doorway of the Côte de Nuits. Aligoté itself has spent a century dismissed as thin acid for kir, which ignores its parentage: Gouais Blanc crossed with Pinot, the same cross that produced Chardonnay. The rehabilitation has been running for fifteen years, and Les Aligoteurs, an association founded in 2018 and now some 70 growers strong, campaigns for lower yields and better sites.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Aligoté, 12.5%. One third raised in barrel, two thirds in stainless steel, ambient yeast, short élevage, a small sulfur addition at the start of fermentation and nothing further until bottling. Apricot, nectarine and citrus peel, a creamy texture from the barrel portion, slightly reductive in the useful sense, and the variety's acid running hard down the middle. This is only the second release; the cuvée debuted with the 2023. 2024 was the most difficult Burgundy vintage in a generation: April frost, 38 days of rain across May and June, mildew that pushed spray passes past 17, and a crop more than a third smaller than 2023, though whites came through markedly better than reds. The upside of a cool, wet, low-alcohol year is that it flatters a grape whose entire argument is freshness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBastien Gautheron founded Maison Gautheron d'Anost in 2020 with no family estate behind him, which in Burgundy is close to starting from nothing. Anost is a Morvan village west of the Côte d'Or where his mother's family comes from. He began oenology studies at 15, went through the Lycée Viticole de Beaune, and worked at Olivier Leflaive in Puligny-Montrachet until 2019. About 20% of his production comes from his own vines in Savigny-lès-Beaune and the Hautes Côtes de Beaune, certified organic since 2017; the balance is bought fruit from growers working organically or effectively so, not all of it certified. He is unusually clear about where he stands on natural wine: a little sulfur at the start of fermentation, nothing more until bottling, and no interest in the label. Roughly 12,000 bottles in 2024, made in a converted warehouse in Dijon's Arsenal district.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAligoté exists, more or less, for the Burgundian aperitif hour, and gougères are still the correct answer. Beyond that: oysters, a plate of cold shrimp with mayonnaise and lemon, veal in cream sauce, or a mushroom risotto where the acid keeps the dish from going heavy. Fresh goat cheese with olive oil and cracked pepper is the no-effort version. Serve at 10 degrees. Aligoté is the most useful white in Burgundy and still the cheapest, and that second part will not hold much longer.\u003c\/p\u003e","brand":"LeDuc Wine Company","offers":[{"title":"Default Title","offer_id":50900121485535,"sku":null,"price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/Gautheron-2_c7aa4c09-9cd2-4e68-8f12-1a9454921ab4.png?v=1785960467"},{"product_id":"maison-gautheron-danost-bourgogne-hautes-cotes-de-beaune-2024","title":"Maison Gautheron d'Anost Bourgogne Hautes Côtes de Beaune 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Hautes Côtes de Beaune is the high country behind the famous slope: 29 villages spread through valleys cut into the limestone plateau west of and above the Côte de Beaune, running from 290 to 485 meters, which is 100 to 200 meters above Meursault or Volnay. Soils are Triassic sandstone and clay over Jurassic marl and limestone, and the appellation was created on 4 August 1961. For most of its existence that altitude was a liability and the grapes struggled to ripen. It is not a liability now. Laurent Delaunay has said the future of Burgundy may lie in the Hautes-Côtes, and the BIVB is running a program called Horizon Hautes-Côtes to map planting up to 450 meters specifically in anticipation of a warmer climate. Gautheron's fruit is two thirds bought from La Rochepot, above Saint-Aubin, and one third his own from Savigny-lès-Beaune.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Chardonnay, 12.5%. Whites here are raised partly in 350-liter barrels rather than the standard 228-liter pièce, which keeps the oak well behind the fruit, on ambient yeast and with a short élevage. Sulfur is a small addition at the start of fermentation and then nothing until bottling. Honeysuckle, wax and honey over nectarine and apricot, a saline finish, and the altitude showing up as freshness rather than austerity. 2024 was a hard growing year everywhere in Burgundy, and the Hautes-Côtes caught the April frost along with Chablis and the southern Côte de Beaune, then 38 days of rain across May and June and sustained mildew pressure. August turned it around with more than 300 hours of sunshine. Chardonnay came through the vintage substantially better than Pinot Noir, and the whites are the reason 2024 is worth buying at all.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBastien Gautheron founded Maison Gautheron d'Anost in 2020, first generation, nothing inherited. Anost is a village in the Morvan, the wooded uplands west of the Côte d'Or, where his mother's family comes from. He started oenology at 15, trained at the Lycée Viticole de Beaune, and worked at Olivier Leflaive in Puligny-Montrachet until 2019. Roughly a fifth of what he makes comes off his own vines in Savigny-lès-Beaune and the Hautes Côtes de Beaune, certified organic since 2017; the rest is bought fruit from growers farming organically or effectively so, not all of it certified. Small 15-hectoliter tanks, ambient yeast, gentle extraction on the reds, low new oak, short élevage. He made about 12,000 bottles across 40 barrels in 2024 out of a converted warehouse in Dijon's Arsenal district, and he picks his appellations specifically to avoid the ones everyone else is chasing.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis is the Chardonnay for the meals that do not warrant a Meursault. Salmon cured with dill and cucumber, cod in a beurre blanc, sushi if you are ordering in, or a leek and gruyère quiche. Young chalky chèvre works too. Serve at 11 degrees. Buying the Hautes-Côtes is a bet that the high ground behind the Côte d'Or matters a little more every year, and at this price it is barely a gamble.\u003c\/p\u003e","brand":"LeDuc Wine Company","offers":[{"title":"Default Title","offer_id":50900239483103,"sku":null,"price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/Gautheron-2_ecee4c64-5c4e-4751-91d0-f881a39c8248.png?v=1785960455"},{"product_id":"maison-gautheron-danost-puligny-montrachet-1er-cru-la-garenne-2024","title":"Maison Gautheron d'Anost Puligny-Montrachet 1er Cru La Garenne 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLa Garenne is the cool corner of Puligny-Montrachet. It sits at the top of the slope near the hamlet of Blagny, on the Meursault border, well above and behind the famous mid-slope crus, facing southeast on limestone and scree. Where Les Pucelles and Les Combettes give breadth and richness, La Garenne gives tension, citrus and a chalky bite; fruit ripens later here and holds its acid longer. The name is old French for a walled wood kept by the lord of the manor for hunting small game, which tells you what this ground was before anyone planted it. There is a genuine oddity attached to it: Chardonnay from these parcels is sold as Puligny-Montrachet 1er Cru, but Pinot Noir grown on the identical land is sold as Blagny 1er Cru. Puligny overall runs 230 to 320 meters, 17 premier crus across 95.83 hectares, on brown limestone alternating with marl and limey clay.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Chardonnay. Gautheron d'Anost raises his whites partly in 350-liter barrels rather than the standard 228-liter pièce, which slows the oak's contribution, and keeps élevage short. Ambient yeast. Sulfur is minimal: a small addition at the start of fermentation, then nothing until the wine is prepared for bottling. Expect the taut end of Puligny, citrus and white orchard fruit over a stony spine, oak well in the background, and an acid line built to carry it a decade. 2024 was the hardest white-wine vintage in a generation to farm and one of the better ones to drink. Rainfall from October 2023 through March ran near double average, May and June brought 38 days of rain, mildew pressure was relentless, and coulure and millerandage hit the Puligny premiers crus specifically, harder than Chardonnay elsewhere in the Côte de Beaune. August then delivered over 300 hours of sunshine, roughly 70 more than normal. The wines came in with pH between 3.2 and 3.35 and an acid structure Burgundy has not shown since 2014.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBastien Gautheron founded his house in 2020 with no family domaine behind him. The name comes from Anost, the Morvan village his mother's family is from. He started oenology at 15, trained at the Lycée Viticole de Beaune, and worked at Olivier Leflaive in Puligny-Montrachet until 2019, which is where the instinct for white Burgundy was formed. Around 20% of production comes from his own vines in Savigny-lès-Beaune and the Hautes Côtes de Beaune, certified organic since 2017; the rest is bought fruit from growers farming organically or close to it. He works from a converted warehouse in Dijon's Arsenal district and made roughly 12,000 bottles across 40 barrels in 2024. His stated strategy is to skip the famous names and work appellations nobody is bidding on, which is exactly what makes a Puligny premier cru at this address unusual. The cuvée debuted with the 2023.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLa Garenne's cut wants something with fat to push against. Sole meunière with brown butter and lemon is the classic and it is still right. Otherwise: lobster with drawn butter, scallops seared and set on a corn purée, or a roast chicken finished with tarragon. A wedge of Comté if you are drinking rather than eating. Serve at 11 to 12 degrees and no colder; over-chilling shuts down the aromatics you paid for. This is the Puligny you buy when you want the cool, high, mineral version rather than the rich one.\u003c\/p\u003e","brand":"LeDuc Wine Company","offers":[{"title":"Default Title","offer_id":50900795621599,"sku":null,"price":215.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/Gautheron-2_a16d84cd-3b2e-49a8-b5ba-a6534950e2ba.png?v=1785960149"},{"product_id":"maison-gautheron-danost-marsannay-au-quartier-rouge-2024","title":"Maison Gautheron d'Anost Marsannay Au Quartier Rouge 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMarsannay is the only village appellation in Burgundy that makes wine in all three colors, and the only one on the Côte d'Or still waiting on its premier crus. The dossier went in back in 2011. The INAO decided in June 2026 to open public consultation on the revised parcel boundaries, running 15 July to 15 September 2026 across Chenôve, Marsannay-la-Côte and Couchey. Au Quartier sits in Couchey, in the southern stretch between the village and Fixey, and it is one of five lieux-dits set to be merged into a future premier cru called Champs Perdrix, 34.1 hectares altogether. Mid-Jurassic clay-limestone, east to southeast exposure, 255 to 390 meters across the appellation with the proposed cru sites sitting between 280 and 330.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Pinot Noir, 12.5%. Fermented in small 15-hectoliter stainless tanks on ambient yeast, cooled only during vatting, with two punchdowns at the start and daily pump-overs after that. That is a deliberately gentle extraction, and it suits a vintage this fragile. Under 30% new oak, lightly toasted, and a short élevage. Spiced blackberry, flowers, fresh red and black fruit, fine tannins, an obvious current of freshness running underneath. The 2024 story in Marsannay is specific and worth knowing: this was the commune hit hardest by the April frost, down to minus 5 degrees, damaging 80% of the most exposed parcels, and a hailstorm followed on 20 May in the northern part of the appellation. Au Quartier sits at the southern end in Couchey, out of the worst of that hail. Burgundy's red crop finished more than a third below 2023, and no recent vintage has rewarded careful picking this heavily.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBastien Gautheron founded Maison Gautheron d'Anost in 2020, first generation, no inherited domaine behind him. Anost is a Morvan village west of the Côte d'Or where his mother's family comes from. He started oenology at 15, trained at the Lycée Viticole de Beaune, and spent his twenties at Olivier Leflaive in Puligny-Montrachet before leaving in 2019 to make his own wine. Around a fifth of production comes from his own vines in Savigny-lès-Beaune and the Hautes Côtes de Beaune, certified organic since 2017; everything else is bought fruit from growers working organically or effectively so, not all of it certified. The cellar is a converted warehouse in Dijon's Arsenal district, and 2024 came to roughly 12,000 bottles across 40 barrels. On sulfur he is precise rather than dogmatic: a small addition at the start of fermentation, then nothing until the wine is prepared for bottling.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMarsannay rouge is built for the table rather than the cellar, and 2024 sharpens that further. Roast pork with mustard and cream, a board of good charcuterie with cornichons, coq au vin, or freshwater fish in a red wine sauce, which sounds wrong and is the local answer. Époisses or a ripe Brie if you are ending a meal rather than building one. Serve at 15 degrees. Open it young, drink it with dinner, and stop treating Burgundy as something that requires an occasion.\u003c\/p\u003e","brand":"LeDuc Wine Company","offers":[{"title":"Default Title","offer_id":50905808404703,"sku":null,"price":76.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/Gautheron-2_0050bbb0-4db3-4077-8aaa-ac0b4d6758cd.png?v=1785960498"},{"product_id":"maison-gautheron-danost-pommard-les-vignots-rouge-2024","title":"Maison Gautheron d'Anost Pommard Les Vignots Rouge 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePommard is shorthand for muscle in Burgundy: dense, tannic, built to wait. Les Vignots argues with that. The lieu-dit sits on the western edge of the village at the top of the slope, 330 meters up, above the band of famous premier crus rather than among them. Soils thin out at that height, clay over limestone with more stone and less depth, and the air moves colder. The result is a Pommard with the appellation's frame but noticeably more lift: red fruit rather than black, tension rather than weight. Les Vignots is the strongest case in the appellation that Pommard does not have to be heavy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Pinot Noir. Short maceration, then ambient yeast fermentation in a small stainless steel tank, with two punch-downs a day before fermentation starts and a single daily pump-over once it does. That is a deliberately gentle extraction regime for an appellation usually pushed harder. Aging is in a combination of new and used barrels. Black cherry, cranberry, crushed violet, iron filings, a dusting of clove, fine-grained tannin, and a savory mineral close. 2024 was among the hardest vintages Burgundy has faced in a decade: relentless spring rain, heavy mildew pressure, uneven flowering, and scattered hail through July and August. Cote de Beaune Pinot Noir losses ran as high as 50 percent, and some Pommard parcels came in near 15 hl\/ha. What made it through the sorting table is unusually pure and transparent, lighter in weight and sharper in definition than 2023.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBastien Gautheron trained under Olivier Leflaive before launching Maison Gautheron d'Anost in 2020, working out of Meursault. He operates across a deliberately wide spread of the Cote, from Bouzeron Aligote to Gevrey-Chambertin, and treats each site as its own problem rather than a house style to impose. Farming is organic, though the estate is not certified. The cellar approach is non-interventionist in the practical sense: native yeast, minimal handling, few additions, and just enough new oak to build structure without covering the fruit. Five years in, these are among the more precise young projects working out of Meursault.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePommard at this weight wants meat, but not a wall of it. Roast duck breast with a cherry and black pepper pan sauce is the obvious call and the right one. Braised short rib with root vegetables works, so does mushroom risotto finished with thyme and parmesan, or coq au vin over buttered noodles. The acidity and fine tannin handle fat and browned meat without flattening out, and the earthy, iron-tinged core meets mushrooms and roots halfway. Give it an hour in a decanter if you are opening it now.\u003c\/p\u003e","brand":"LeDuc Wine Company","offers":[{"title":"Default Title","offer_id":51201283064031,"sku":null,"price":112.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8150102_bce56cea-38bd-485e-9413-6d4e39cb1876.jpg?v=1786842590"},{"product_id":"maison-gautheron-danost-savigny-les-beaune-les-goudelettes-2024","title":"Maison Gautheron d'Anost Savigny-lès-Beaune Les Goudelettes 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSavigny-lès-Beaune sits in the mouth of the Rhoin valley, a notch cut into the côte just north of Beaune, and the cross-draft through that combe makes it one of the cooler addresses in the Côte de Beaune. Les Goudelettes is a village-level climat rather than a premier cru, and it sits on the plateau overlooking the village, among the very highest parcels in the commune, near the entrance to the combe at roughly 300 to 350 meters. The soil is stony clay and limestone that drains hard. The exposure is east, so the vines take the morning sun and give it up early. Everything about the site points the same direction: a cool terroir that ripens slowly and yields delicate, high-toned Pinot Noir rather than dense Pinot Noir. In a warm year that is an advantage. In 2024 it made this wine what it is.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOne hundred percent Pinot Noir at 12.5 percent alcohol. Hand-harvested, given a short maceration in a small stainless tank cooled only at vatting, fermented with ambient yeast and worked gently: two punch-downs a day before fermentation starts, then a single pump-over a day once it does. Aging is in a mix of new and used barrels, never more than 30 percent new, and deliberately short. The result is pale and lifted, cranberry and sour cherry with rose petal and wet stone, fine-grained tannin, no weight for weight's sake. 2024 was the hardest Burgundy vintage in years, with record spring rain, relentless downy mildew, and poor Pinot Noir flowering that cut Côte de Beaune red yields to 10 to 25 hectoliters per hectare. A brilliant August saved it, and the Côte de Beaune outperformed the Côte de Nuits. Savigny in particular did well.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBastien Gautheron started his own house in 2020, at an age when most Burgundians are still working for someone else. He began studying oenology at fifteen, went through the Lycée Viticole de Beaune, then spent years at Olivier Leflaive in Puligny-Montrachet until 2019. No domaine was waiting for him. A few family vines came free and he took them, describing the moment as now or never. Estate holdings total 0.75 hectares across Savigny-lès-Beaune and the Hautes Côtes de Beaune, farmed organically, and Goudelettes is the only cuvée made entirely from his own fruit; the rest of the range is négociant work. The name honors Anost, the Morvan village his mother's family comes from. His own summary of his approach: a little sulfur at vatting and nothing more until bottling, pragmatic rather than cosmic.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA cool-site Savigny wants food with more savor than fat. Roast duck breast with cherries or black currants, the fruit echoing the wine directly. Mushroom risotto finished with parmesan, where the wine's earth meets the mushrooms. Coq au vin, the traditional answer and still the right one. Or a plate of charcuterie, rosette and jambon persillé, with a sharp mustard. Serve it at 60 degrees rather than room temperature; it gets clumsy warm. This is the Burgundy for a Wednesday that deserves better than a Wednesday.\u003c\/p\u003e","brand":"LeDuc Wine Company","offers":[{"title":"Default Title","offer_id":51247712829663,"sku":null,"price":76.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8220180.jpg?v=1787526005"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/collections\/Gautheron-2_fbdb4f41-9c29-4c82-8c8c-2cbef8730123.png?v=1785960689","url":"https:\/\/danverwinemerchant.com\/collections\/maison-gautheron-danost-2024-offer.oembed","provider":"Denver Wine Merchant","version":"1.0","type":"link"}