Wines

Organic

Pure elegance in the glass, displaying a transparent strawberry hue. While shy at first, with some time open the wine unveils itself like a flower in the morning sunlight. Lively acidity gives structure and lift making this a lovely accompaniment to food. Bravo.

This delicate expression of Pinot Noir embodies what Burgundy is all about, subtlety and sense of place. This red kept giving more and more as I kept going back to it over several days. This is a beautiful Pinot Noir to enjoy now or to lay down for future consumption.

David Trousselle is a tiny producer in the Hautes Cotes de Beaune. While this appellation is quite vast, his vineyards are extremely well located, nestled in a valley between St Aubin and St Romain. His vinification is quite simple. Grapes are hand harvested, and brought to the cellar where they are sorted prior to fermentation. Reds are de-stemmed, and then given a very gentle maceration/fermentation of 15-20 days and raised in barrel (minimal new wood is used,10-20% max).

Trouselle’s wines are not only beautifully rendered and amazing values, but they are also a glimpse into the future of Burgundy where overachieving producers can shine making wine in under-appreciated regions.

This delicate expression of Pinot Noir embodies what Burgundy is all about, subtlety and sense of place. This red kept giving more and more as I kept going back to it over several days. This is a beautiful Pinot Noir to enjoy now or to lay down for future consumption.

Organic

This is 100% Pinot Noir with a touch of oak barrel aging to add roundness to the palate. The color is so vibrant red it seems electric. The nose is fresh and slightly spiced. In the mouth red fruits such as sour cherries and strawberries dominate. Harmonious and round, it reveals a long fresh finish with a touch of spice. This is beautifully done!

Nicolas Millerioux is a young French vigneron who took over the family estate in 2008. Located in the hamlet of Amigny, just west of the village of Sancerre and south of Chavignol, the Milleriouxs have worked the land here for three generations, eventually expanding to the 15ha they farm today. Amigny is known for its chalky soils, and 95% of the Millerioux's holdings come from a mix of the classic limestone terroirs of the region: "Caillotes" (a hard, shallow limestone full of stones) and "Terres Blanches" (a softer Kimmeridgian marl).

In 2008 Nicolas brought organic farming to the family estate. Today, the work in the vineyards is completely organic (with certification coming) and the soils are worked manually. In the cellar, all of the wines are allowed to ferment naturally and extended lees-aging is used to enrich the wines, which allows for minimal sulfur additions only at racking and bottling. Nicolas’ goal is to define how Sancerre might have tasted earlier in the 20th century, before modern vine-clone monotony and industrial practices in the vineyards and cellar, and if his early work is any indication, he will surely be leading the charge as part of Sancerre’s new generation.