Nouveautés
Nouveautés
Wines
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Mercurey "La Plante Chassey" 2023
Derain Dominique€39.00A Mercurey full of character: sunny nose, generous palate, well-defined tannins. Southern Burgundy at its liveliest.
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Savigny-les-Beaune 1er Cru les Lavières 2022
Chenu Louis & filles€45.00Les Lavières takes its name from the lava in its subsoil, which is covered with very stony brown earth. Very fragrant at first, this premier cru remains so as it ages, which is typical of this appellation. It produces a tender, elegant, and pleasant wine in its youth, due to its finesse. It releases numerous aromas of red fruit and violet very early on. It remains very intense as it ages. With age, it develops a terroir flavor reminiscent of flint or smoke. It can be stored for around fifteen years without any problem.
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Côte de Nuits Village "Les Essards" rouge 2023
Recchione Jérémy€55.00Terroir in the village of Comblanchien, composed of Bathonian limestone. 80% whole-cluster Pinot Noir. Cold pre-fermentation for 3 days, 15-day fermentation in stainless steel tanks, slow pressing and racking into 228-liter barrels. Aged 11 months.
Limité à 2 bouteilles par client
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Marsannay En Clémengeots 2023
Pataille Sylvain€55.00A parcel with a more clayey terroir, which produces a deep wine with ripe black fruit, sweet spices and lovely density. A generous, elegant Marsannay.
Limited to 3 bottles per person
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Marsannay Les Longeroies 2023
Pataille Sylvain€63.00A straight, racy wine with a tauter profile. Lots of energy, notes of cherry, bramble and freshness. A climate that immediately speaks to lovers of finesse.
Limited to 3 bottles per person
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Savigny Lès Beaune 1er Cru "Les Lavières" 2022
Petit Roy - Seiichi Saito€69.00Limited to 3 bottles per customer
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Savigny les Beaune 1er Cru "Les Lavières" 2023
Recchione Jérémy€89.00South/East-facing terroir, on a soil composed of lava (a thin layer of limestone), marl and limestone with entroques. On the same line as Pernands Vergelesses 1 er cru “Les Caradeux”. 75% whole-cluster Pinot Noir. Cold pre-fermentation for 3 days, 15-day fermentation in stainless steel tanks, slow pressing and racking into 228-liter barrels. Aged 11 months.
