Think Pinot and Chardonnay but with such a diverse range of styles from North to South, it's hard to know where to start. If you’re eating something rustic like a Boeuf Bourguignon or a delicate creamy sauce on some shellfish, then you’ve come to the right place.
Of late, producers are finding their yields getting lower and the seasons are getting tougher. It’s challenging to find the real ethereal examples in each vintage, but when we do, man are they good. Our focus is on producers that are small, hands off, and really showing us what Burgundy has to offer.