2017  La Moussiere

La Moussiere -- In 2013, this historic estate celebrates its 500th anniversary - 19 successive generations of winegrowers in the Mellot family. Today Alphonse Jr. is in total charge, having taken over the reigns from his father Alphonse Sr. fully five years ago. The property, known as La Moussiere, is now at the height of quality for white wines world-wide. All farming is organic and certified biodynamic, with an elite team in the vineyards focused on low yields and ideal ripeness. Their Sauvignons have acquired a rare precision and each parcel is well-defined, perhaps even more so with the reds. This fascination for Pinot Noir has led Alphonse, together with Vincent Geantet (of Geantet-Pansiot in Gevrey-Chambertin), to re-establish a medieval vineyard, known as Les Penitents, on the other side of the Loire River, just south of Pouilly-Fume.

2016  

Very Limited, Organic Production -- Justin's first solo Bojo is as juicy and joyful as it gets! Upon its release, his father and friends were said to consume a few magnums on the back patio overlooking the Clos de la Grand'Cour. It's an easy sipper and an exciting first effort from the next generation. Making papa proud!

2019  

2012  Jardins de Babylone

Jardins de Babylone -- Extremely limited production. This dessert wine was considered by Didier himself to be the finest of all his wines. Made from Petit Manseng grown biodynamically on Silex (clay and flint) soil in a natural amphitheater of vines at the foot of the Pyranees near the village of Aubertin. Barrel fermented and aged mostly in 450 and 600 liter barrels, as well as some of Dagueneau's famous cigar barrels. Designed by the late Didier, these barrels are 350 liters and aggressively elongated. Dagueneau’s approach is to produce wines that bring out the natural minerality of the soil and have balance, harmony and longevity. The relative sweetness of each vintage is secondary to the balance of acidity, texture and richness of fruit and the wines will never be chaptalized.

2014  Jardins de Babylone

Jardins de Babylone -- Extremely limited production. This dessert wine was considered by Didier himself to be the finest of all his wines. Made from Petit Manseng grown biodynamically on Silex (clay and flint) soil in a natural amphitheater of vines at the foot of the Pyranees near the village of Aubertin. Barrel fermented and aged mostly in 450 and 600 liter barrels, as well as some of Dagueneau's famous cigar barrels. Designed by the late Didier, these barrels are 350 liters and aggressively elongated. Dagueneau’s approach is to produce wines that bring out the natural minerality of the soil and have balance, harmony and longevity. The relative sweetness of each vintage is secondary to the balance of acidity, texture and richness of fruit and the wines will never be chaptalized.

2019  

"A very fresh and decidedly peppery nose features pretty notes of red berries and an elegant floral nuance. There is fine intensity and volume to the well-detailed middle weight flavors that deliver very good length on the saline-inflected finish. Good stuff that could be enjoyed young or aged for a few years to good effect." - 91/Outstanding Burghound

2014  

2016  IGP Vin des Allobroges St-Pierre de Soucy

From Domaine des Ardoisieres, it seems Mont Blanc is everywhere. The towering mountain watches over this small estate near the Swiss border from every angle, shaping the wines so expertly grown and made here. The domaine was planted during Roman times, then became overgrown with forest. A passionate group of supporters cleared the vineyard in 1998 and began piecing the steep terraces back together to create Domaine des Ardoisieres. Since 2005, Champagne native Brice Omont has taken over the winemaking and is now considered one of the most exciting producers in France. For the very first time, Brice's wines are being imported to the United States. The domaine's 17 acres of vineyards are planted on steep, rocky slopes high above the town of Freterive. The entire production is sourced from two single vineyard sites: Cevins and St. Pierre de Soucy. The domaine produces five different cuvées (three white, two red) using the area's unique varietals, including Altesse, Jacquère, Mondeuse, Gamay and Persan. The domaine has employed biodynamic principles in the vineyard since the vines were planted. The reds are produced without any de-stemming, and all the wines are fermented with native yeasts. Brice's wines are brilliantly unique, capturing the stony and mineral character of the vineyard terraces, and possessing an amazing crystalline purity. Drinking these wines from the side of Mont Blanc is like tasting freshly squeezed juice running off a glacier. -- Schist and ardoise (a type of hard, black schist native to the region), mixed with clay. Average yield 40 hl/ha. Vines planted on west facing slopes. Guyot and Cordon Royal training. Only indegenious yeasts are used. The grapes (Gamay & Persan) are macerated for 12 days, and vinified 100% in tanks. The wine is further aged in tanks for 8 months then bottled after light filtration.

2020  

Full and rich, while simultaneously displaying lively acidity and minerality, this is a beautiful "drink or hold" Sancerre.

2012  

2015  Terrasses du Larzac Les Gravettes

Terrasses du Larzac Les Gravettes - Syrah, Cinsault, and Grenache

2018  Vin de France

An extraordinary blend of several sites this wine is simultaneously accessible, racy & elegant. Gorgeous citrus notes and sparkling minerality.