Welcome to Discovery Wines in NYC!

Bruno principally produces three red wines: "La Luna", "La Pascole" and "L'Anodine". All three are made with co-planted Grenache Noir/Gris/Blanc with a splash of Carignan. "La Luna" comes from parcels where the grass grows free; some are Bruno's, others are purchased fruit from friends working organically. "La Pascole" is a single vineyard partially plowed by hand. Finally, "L'Anodine" represents the oldest vines in areas that are impossible to work mechanically, and where the soil work has to be done 100% by hand (except for a tiny plot where a horse has room to till and plow). The latter is only released in magnum. 

-Louis/Dressner Selections

This is one of Duchene’s classic wines, and it’s beloved for a reason. The grapes are a combination of Grenache and Carignan, so it’s delicious when chilled down or at cellar temp. It’s perfumed and aromatic, elegant and ripe, with just a hint of fruit - what more could you ask for?

-Discovery

In Pantescan dialect, "Terra Forte" refers to soils that do not contain pumice, but rather very fine red sand, a breakdown of basalt and obsidian. This type of terroir is quite rare on Pantelleria. Only 1000 bottles are produced annually. 

Terra Forte is a blend of two contradas of very old vines. Bonsulton was planted in 1930 and also produces Tanca Nica's passito in the best vintages. Scirafi was planted in 1948.

Nicoletta hand paints "Terra Forte" on each bottle.

Each of the two parcels is vinified individually. The grapes are harvested in the end of August and completely destemmed. The juice ferments on the skins for about ten days and ages in steel, fiberglass and chestnut barrels. S02 is added only during bottling (about 20 mg/L) which takes place in spring on a waning moon.

At a whopping 1000 bottles, the second largest production is a cuvée called "Terra Forte". Produced from two tancas of very old vines, here the Zibibbo grows on "terra forte" soils composed of sandy clay from degraded basalt and obsidian. The result is a much more powerful, structured expression of Zibibbo that, while keeping the grapes' trademark aromatic qualities, is more serious and age-worthy. 

-Louis/Dressner Selections

"Saravá is an afro-brazilian word used as a mantra to invoke the force that moves nature, but is also remains a greeting similar to "Hail!" - Like a wish of good luck.

We want SARAVÁ wine to show what nature is giving to its grapes. We have chosen this word also to bring our history to the wine. I´ve worked in a lot of different places and met my wife in Brazil while I was a winemaker there. We moved around together and before coming to Portugal and starting Saravá we lived for three years in Mozambique."

Winemaking:36 hours of maceration of destemmed bunches before fermentation, pressed in vertical manual press, stainless steel fermentation with no temperature control. Aged 50% in stainless steel, 25% in oak (chestnut barrels), 25% tinaja. Bottled unfiltered with one gram of S02 per hectoliter at bottling. 

-Louis/Dressner Selections

This 100% Loureiro gets a mere 12 hours of skin contact before moving on to fermentation resulting in a crisp white wine with a whisper of orange. While the skin contact gives the wine a little bit of savoriness, notes of chamomile and peach shine through!

-Discovery

A collaborative wine made with Zsolt’s friend Peter Šroner. ‘Richard’ is made from Chardonnay that is biodynamically farmed on clay-loam and loess soil in a neighboring village. The wine is directly pressed and aged in a mix of old and new barrels. This is a truly impressive wine, with crisp acidity and elegance from precise barrel aging - the wine drinks like a natural medium-bodied Maconnais Chardonnay.

Cantina Giardino is a joint venture between six friends with the goal to preserve old vineyards and native grape varieties in and around Irpinia, a mountainous town in the heart of Campania Headed by Antonio and Daniela di Gruttola, the project sources fruit from 16 distinct and often quite distant parcels

 In total, this represents about six hectares and includes a 2.5 ha plot that the couple recently purchased. From the beginning, the aim has been to source older vines (50+) from contadini who have been working traditionally for generations but were at risk of having to abandon or uproot their land.

-Louis/Dressner Selections

In 2005 Stéphane identified 40 vines of a rare chardonnay rose in one of his parcels (an aromatic chardonnay with pink skins) and decided to plant a selection massale across different parcels; .85ha in total.

They are planted in his very best vineyards: Curon & Les Graviers (Bajocien limestone), La Mailloche (marl from Lias) & Les Bruyères (marl from Trias).

This cuvée highlights the specificity of chardonnay rose on the diverse soils of the Jura. The first vintage released was 2015.

The Arbois region is about 60% clay (gives acidity while highlighting bitterness) & 40% limestone (gives a salty/mineral profile) The wine exhibits beautiful acidity from the influence of the local clay soils, and a rich & distinct aromatic and floral quality.

-Camille Riviere Selections

One of our personal favorites! The second press of Franz’s Pinot Blanc blended with Chardonnay that is pressed with the skins of the Pinot Blanc. It’s a medium to full-bodied white with tons of stone fruit, a salty breeze, and a citrus forward finish. It reminds us of Andreas Tscheppe’s Salamander Chardonnay.

Winemaker’s note: “The name says it all: up to 60 year old vines that make the stuff Christian’s dreams are made of. In detail the composition varies each year, at it’s core though the idea of the best-of principle always remains the same: Densely planted Grüner Veltliner rooting on pure, hard limestone – a demanding soil type that Christian and his friends carefully work by horse. Vintage 2022 spreads its wings over a very old Sauvignon Blanc garden: straight forward fruit, precise mineral and delicate like a juicy, freshly picked peach. A classic.” 

Age of Vines: Up to 60 years

Grapes: Grüner Veltliner and Sauvignon Blanc

Vineyard: Limestone

Making of: Grapes are hand harvested and crushed by foot. The juice ferments in large barrels with indigenous yeast and no racking. It spends 1 year aging in 500 to 1500-liter barrels and is bottled without fining or filtering and no addition of sulfur.

Personality: Like biting into a juicy, freshly-picked peach on a seaside picnic. Precise mineral, delicate and bright stonefruit. 

-Jenny and Francois Selections

Michael on this wine: “Black Betty is back! After we ripped out the original Domina vineyard, we found a worthy replacement for this cuvée at the Eherieder Berg, in a plot connected to other vineyards we farm already. The wine is named after the first lamb that was born in our Domina vineyard: Betty. Who was – as most of the Ouessant sheep – black.”

Grapes: the current 2022 blend is 48% Domina, 39% Regent, 13% Spätburgunder  

2020 blend is 57% Domina, 42% Regent, 1% Pinot Meunier

Vineyard: Shell limestone. The grapes come from 2NK’s own biodynamic vineyards in Kitzingen (Domina), Sulzfeld (Regent), and Volkach (Spätburgunder)

Making of: 2022: Regent bunches pressed directly and poured over the Domina bunches, which are picked shortly after for a touch of color and tannin extraction before pressing 3 days later. Aged in big oak barrels before they get racked the following summer and blended directly with carbonic Spätburgunder that was aged in stainless steel. Bottled the following October. Unfined, unfiltered, zero sulfur added. 

2020: Foot-crushed Domina grapes, skin-contact for 1h, fermentation and aging in a big old oak barrel blended with directly pressed Regent fermented and aged in stainless steel. Bottled the following August. Unfined, unfiltered, zero sulfur added.  

Personality: super fresh, dry, fruit-driven rosé with a herbal touch, cuddly and irresistible like the sheep on its cover. Juicy, glou-glou goodness. 

-Jenny and Francois Selections

Black Betty, named for the first sheep born on the 2Naturkinder estate, is the product of a combination of Domina, Regent, and Spätburgunder grapes. Like many of their wines, it’s difficult to strictly categorize, as it’s a little bit light red and a little bit dark rose. Regardless of formal categorizations, we love the juicy, ultra-drinkable qualities of this wine. It’s fruit-driven and slightly tannic with refreshing herbal notes!

-Discovery

Age of vines: 50 years old

Exposure: Mixed

Fining/Filtration:Unfined/Unfiltered

Fun facts:The wine is a blend of three parcels and named after Tom's wife Natalie's grandmother. 

Appellation: Vin de France

Winemaking:Whole-cluster maceration. The grapes are co-fermented in concrete. The wine is then racked to 2500L foudres to age on the lees.

A lovely dry muscat. Christian macerates half of the grapes for eight months, and direct presses the remaining half - bringing a textural complexity to this aromatic and mineral-rich, orange hued wine.

Winemaker’s Note: “2020 and 21 were climatically opposite and extreme vintages! I chose to blend these two vintages to achieve the balance and quality that thrill me.”  2020 was a warm, solar year for Alsace, while 21 was wet and challenging, with lower yields yet appealing acidity. Christian, therefore, decided to blend them together in this flavorsome cuvée!

Grapes: Muscat

Vineyard: Old Vines established on Loess, with limestone silt of Aeolian origin. Farmed organically, while practicing biodynamics and phytotherapy, as well as permaculture and regenerative agriculture.

Making of: The grapes are hand-harvested and manually sorted in the vineyard. Half of the bunches then undergo 8 months of maceration, before aging on the lees in century-old oak barrels in Christian’s bioclimatic cellar. Blended and bottled unfined and unfiltered, with no added sulfur.

-Jenny and Francois Selections

Winemakers’ note: “The Vater & Sohn (German for ‘father and son’) is our white wine blend. Müller-Thurgau — a crossing of Riesling and Madeleine Royale — is the main act here. The name is a memory of, an homage to the time when Michael and his dad still worked on blends together.”

Grapes: 2023 is 77% Müller-Thurgau, 14% Silvaner, 9% Riesling 

2022 is 10% Bacchus, 59% Müller-Thurgau, 18% Silvaner, 13% Riesling 

Vineyard: Kitzingen (Müller-Thurgau, Riesling), Theilheim (Müller-Thurgau), Volkach (Silvaner). Shell limestone.

Making of: the grapes are hard-harvested and processed separately. Both the Müller-Thurgau and Silvaner are food trodded and pressed shortly after. Fermentation and aging happens partly in stainless steel, while the Riesling and Müller-Thurgau from one of the vineyards is aged in large oak barrels. The wine rests on the lees until the following summer, then is blended with a splash of Riesling and bottled after harvest, unfined, unfiltered, zero sulfur added. 

Personality: salty, herbal flavors from the Silvaner compliment Riesling’s acidity – a beautiful easy-drinking white.

-Jenny and Francois Selections

This wine is made from the same grapes as Fledermaus Weiss but with large proportions of Müller-Thurgau. As a result, it is slightly saltier and more herbal but has the same distinct fruitiness from the Riesling.

-Discovery

"Saravá is an afro-brazilian word used as a mantra to invoke the force that moves nature, but is also remains a greeting similar to "Hail!" - Like a wish of good luck.

We want SARAVÁ wine to show what nature is giving to its grapes. We have chosen this word also to bring our history to the wine. I´ve worked in a lot of different places and met my wife in Brazil while I was a winemaker there. We moved around together and before coming to Portugal and starting Saravá we lived for three years in Mozambique."

Destemmed and fermented in open tanks before pressing and then 3 months on stainless steel.

-Louis/Dressner Selections

The Sauvignon Blanc and Semillon vineyards used to produce this wine sit on rocky hills in North Yuba where the soil is mixed with volcanic rock. Using equal parts of each grape, the resulting wine is refreshingly mineral and herbaceous while retaining slight notes of apricot and lemon.

-Discovery

Avanti Popolo! is made from a varied blend of grapes - 50% Grenache with Syrah, Alicante, Merlot, Cabernet - that grow in part throughout additional hectares of vineyards that Axel acquired in 2020. With just the tiniest hint of effervescence, this wine is peppery, juicy, and dark-fruited making it the perfect late summer red!

-Discovery

The vines, aged 30 to 80 years, are from a steep, cool-sited vineyard on the slopes above Aze with well drained, limestone rich soils. High-trained, farmed sustainably, and the westerly aspect and soil contribute to the wines freshness and tension.

Grapes are crushed and left for several hours on skin contact before a long pressing. Chilled overnight and racked to large format barrels for a native fermentation with plentiful grape solids for texture. Left undisturbed for 12 months and then racked to steel tanks on their lies for another six months to brighten. Bottled unfined with a very light filtration.

-Andrew and Emma Nielsen

This wine is not your typical Macon! It’s medium-light bodied and complex but balanced. Tart notes of apple, pear, and lemon cut through fresh minerality, and a faintly rich finish rounds it all out.

-Discovery

István on this wine: “The name comes from Greek ‘autokhthon’ which means aboriginal or native. That is why we made this blend exclusively from native varieties of the Carpathian Basin, most of them from our precious ’Templomdombi’ plot.”

Varieties: Furmint, Hárslevelű, Kéknyelű, Rószakö

Vineyard: Furmint, Hárslevelű and Kéknyelű come from Templomdombi (planted 2015), Rózsakő from Másfél (planted 2014). Dense basalt with some tuff, sandstone, brown forest soil and clay. All estate-owned and biodynamically farmed by István himself (Demeter-certified)

Making of: hand harvest, each grape at optimum maturity. 95% of the grapes underwent gentle whole-cluster direct press in a pneumatic press, fermentation and ageing in stoneware vessels for 14 months. 5% whole-cluster fermentation with some juice with daily remontages, for 10 days. For Hárslevelű, 60% was aged in 1500L Slavonian oak and 8% in a small barrel, the rest in different types and sizes of stoneware vessels. The blend was bottled in August of the following year without filtration, fining or added sulfites.

Personality: citrus, pear, salt. Easy-drinking yet entertaining and complex white with distinct freshness.

-Jenny and Francois Selections

Michael on this wine: “Black Betty is back! After we ripped out the original Domina vineyard, we found a worthy replacement for this cuvée at the Eherieder Berg, in a plot connected to other vineyards we farm already. The wine is named after the first lamb that was born in our Domina vineyard: Betty. Who was – as most of the Ouessant sheep – black.”

Grapes: the current 2022 blend is 48% Domina, 39% Regent, 13% Spätburgunder  

2020 blend is 57% Domina, 42% Regent, 1% Pinot Meunier

Vineyard: Shell limestone. The grapes come from 2NK’s own biodynamic vineyards in Kitzingen (Domina), Sulzfeld (Regent), and Volkach (Spätburgunder)

Making of: 2022: Regent bunches pressed directly and poured over the Domina bunches, which are picked shortly after for a touch of color and tannin extraction before pressing 3 days later. Aged in big oak barrels before they get racked the following summer and blended directly with carbonic Spätburgunder that was aged in stainless steel. Bottled the following October. Unfined, unfiltered, zero sulfur added. 

2020: Foot-crushed Domina grapes, skin-contact for 1h, fermentation and aging in a big old oak barrel blended with directly pressed Regent fermented and aged in stainless steel. Bottled the following August. Unfined, unfiltered, zero sulfur added.  

Personality: super fresh, dry, fruit-driven rosé with a herbal touch, cuddly and irresistible like the sheep on its cover. Juicy, glou-glou goodness. 

-Jenny and Francois Selections

Black Betty, named for the first sheep born on the 2Naturkinder estate, is the product of a combination of Domina, Regent, and Spätburgunder grapes. Like many of their wines, it’s difficult to strictly categorize, as it’s a little bit light red and a little bit dark rose. Regardless of formal categorizations, we love the juicy, ultra-drinkable qualities of this wine. It’s fruit-driven and slightly tannic with refreshing herbal notes!

-Discovery

Age of Vines: 6 years

Soil: Clay Loam

Varieties: Blauer Portugieser

Vinification Method: Grapes are hand-harvested and destemmed. The juice is fermented in open casks for about 15 days, punched down by hand. The wine is aged in 220-liter barrels for about 3 months. The wine is bottled unfined and unfiltered under crown cap, with zero addition of sulfur.

-Jenny and Francois Selections

This 2014 back-vintage Gewurztraminer was lost in the warehouse for almost nine years! Deep, lush, and spiced - it's dry by Gewurztraminer standards while delivering balanced richness.

-Discovery

Avanti Popolo! is made from a varied blend of grapes - 50% Grenache with Syrah, Alicante, Merlot, Cabernet - that grow in part throughout additional hectares of vineyards that Axel acquired in 2020. With just the tiniest hint of effervescence, this wine is peppery, juicy, and dark-fruited making it the perfect late summer red!

-Discovery

A single vineyard blend of Macabeu, Muscat Petit Grains, and Muscat d'Alexandria that Tom acquired in 2013. The wine spends two weeks macerating on the skins, lending Tom’s signature rocky texture and minerality to this floral orange wine with notes of dried apricot and garrigue.

István on this wine: “Our entry-level, fruity, easy-going Pinot Noir from the bottom part of the vineyard called Rókalyuki. The soil here is mainly clay, sand, and sandstone, with much less basalt than in the upper parts of the vineyard. Over hundreds of years, the basalt dust from erosion made its way to the bottom part of the plot, enriching it with some volcanic spicy touch.”

Vineyard: Rókalyuki. Clay, sand, sandstone with some eroded basalt lying on limestone-chalk subsoil. Planted in 1999. Estate-owned and biodynamically farmed by István himself (Demeter-certified). 

Making of: hand harvest. The destemmed berries fermented in 1000L open tanks, with remontages and a gentle pigeage twice a day. Fermentation on the skin for 10 days. Aging in Burgundy-size small barrels (49% 5th-load, 32% 1st-load), 12% stoneware vessels, 7% stainless steel until next June. Bottled without fining or filtration, zero sulfur added.

Personality: easy-drinking yet still sophisticated Pinot Noir – a lovely lighter-style red for any moment.

-Jenny and Francois Selections

With its powerful ruby hue, Bencze delivers a Pinot Noir complete with a fruity, spicy palate and a slightly elevated tannin level. The nose includes all of the classic Pinot Noir notes - cherry, raspberry, black pepper, and mint. It is a delicious red to enjoy slightly chilled this summer!

-Discovery

Our idea for Le Grappin is to work with underappreciated plots of vines across Burgundy, that tell interesting stories.

From small parcels of Chardonnay vines on the cool slopes high above the village of Savigny-les-Beaune. Hand-harvested, pressed slowly, to enhance elegance, the juice was settled overnight before being racked along with fine lies to oak barrels for a native fermentation. Unfined, lightly filtered, after an elevage of 12 months.

-Andrew and Emma Nielsen

Single parcel of Grenache Blanc tilled by horse and by caterpillar. Only 600 bottles are produced each vintage.

-Louis/Dressner Selections

A delicious, crunchy blend of Grenache and Cinsault that drinks perfectly with a light chill. Chock full of tart berry fruit with a savory olive brine edge.

Muscat d'Alexandria with three months of skin maceration and aging in stainless steel tanks. A beautiful, textural, and aromatic orange wine with notes of dried apricot, yellow flowers, and stoney minerality.

Grapes: Cabernet Franc

Making of: Grapes are hand harvested and crushed by foot. The juice ferments in large barrels with indigenous yeast and no racking. It spends about a year aging in 500 and 1200-liter barrels and is bottled without fining or filtering and no addition of sulfur.

-Jenny and Francois selections

Birdscape is made with what Christian calls “Pink Maceration,” a very light extraction with just a small amount of contact with the skins, to result in a very dark rosé, or perhaps a very light red wine. Label art by Erró.

Age of Vines: 40 years

Grapes: Blaufrankisch, Pinot Noir, and some white varieties

Making of: Grapes are hand harvested and crushed by foot. The juice ferments in large barrels with indigenous yeast and no racking. Christian made just one 3000 liter barrel of this wine. It is bottled without sulfur. 

-Jenny and Francois Selections

The first vintage to combine not one, but two Veltliner vineyards, in order to express the complex limestone of an old vineyard with the schist soil of another. “The temptation to bottle such wines separately was huge, but combined the two seem to expand their aromatic dimension many times over, adding layers and length on the palate. The calculation clearly goes 1+1=3,” says Christian. 

Age of Vines: 40 years

Grapes: Grüner Veltliner

Vineyard: Two Veltliner vineyards

Making of: Grapes are hand-harvested and crushed by foot. The juices ferment separately in large barrels with indigenous yeast and no racking. Some barrels remain in contact with the skins for a short amount of time. They spend 1 year aging in barrel and are combined before being bottled without fining, filtering, or any addition of sulfur.

-Jenny and Francois Selections

Christian Tschida’s rosé is a bright, acid-driven Cabernet Franc blend from some of his highest elevation vineyards in Austria’s Burgenland. The wine ferments and ages in large oak barrels before being bottled unfined, unfiltered and without added sulfur. This is a gastronomic rose that showcases tart, lip-smacking berry fruit with nuanced herbal tones.

Christian picks the grapes over 5 different harvest days in order to show off “the whole aromatic spectrum” of his highest, coolest vineyards. 

Grapes: Blaufrankisch

Vineyard: Limestone soil

Making of: Grapes are hand harvested and crushed by foot. The juice ferments in large barrels with indigenous yeast and no racking. It spends 1 year aging in 500 to 1500-liter barrels and is bottled without fining or filtering and no addition of sulfur.

-Jenny and Francois Selections

Winemaker’s note: “The name says it all: up to 60 year old vines that make the stuff Christian’s dreams are made of. In detail the composition varies each year, at it’s core though the idea of the best-of principle always remains the same: Densely planted Grüner Veltliner rooting on pure, hard limestone – a demanding soil type that Christian and his friends carefully work by horse. Vintage 2022 spreads its wings over a very old Sauvignon Blanc garden: straight forward fruit, precise mineral and delicate like a juicy, freshly picked peach. A classic.” 

Age of Vines: Up to 60 years

Grapes: Grüner Veltliner and Sauvignon Blanc

Vineyard: Limestone

Making of: Grapes are hand harvested and crushed by foot. The juice ferments in large barrels with indigenous yeast and no racking. It spends 1 year aging in 500 to 1500-liter barrels and is bottled without fining or filtering and no addition of sulfur.

Personality: Like biting into a juicy, freshly-picked peach on a seaside picnic. Precise mineral, delicate and bright stonefruit. 

-Jenny and Francois Selections

**These magnums were recently bottled at the estate, we recommend cellaring in proper conditions until Fall 2025/Spring 2026 

 Gold Foil Label

These magnums were recently bottled at the estate, we recommend cellaring in proper conditions until Fall 2025/Spring 2026 

One of our personal favorites! The second press of Franz’s Pinot Blanc blended with Chardonnay that is pressed with the skins of the Pinot Blanc. It’s a medium to full-bodied white with tons of stone fruit, a salty breeze, and a citrus forward finish. It reminds us of Andreas Tscheppe’s Salamander Chardonnay.

Our idea for Le Grappin is to work with underappreciated plots of vines across Burgundy that tell interesting stories.

From two contiguous parcels of old vine Pinot Noir in the vineyard of "Boucherottes" known for wines of elegance and purity. Harvested by hand, the grapes were placed into a wooden vat for a native fermentation. Basket pressed to preserve tannin finesse and then matured in oak for texture and complexity. Bottled unfined and unfiltered.

-Andrew and Emma Nielsen

This release of Grappin Aligoté 2022 is a longer élévage cuvée than the last 2022 Aligoté. It spent 6 months more in tank than the earlier release.

The vines, aged 30 to 80 years, are from a steep, cool-sited vineyard on the slopes above Aze with well drained, limestone rich soils. High-trained, farmed sustainably, and the westerly aspect and soil contribute to the wines freshness and tension.

Grapes are crushed and left for several hours on skin contact before a long pressing. Chilled overnight and racked to large format barrels for a native fermentation with plentiful grape solids for texture. Left undisturbed for 12 months and then racked to steel tanks on their lies for another six months to brighten. Bottled unfined with a very light filtration.

-Andrew and Emma Nielsen

This wine is not your typical Macon! It’s medium-light bodied and complex but balanced. Tart notes of apple, pear, and lemon cut through fresh minerality, and a faintly rich finish rounds it all out.

-Discovery

From the vineyard of "Les Raisses" in Lancie, a gentle slope of decomposed granite and schist, next to the celebrated vines of Fleurie. The 50-year-old Gamay Noir Vines, trained in the traditional gobelet fashion, are farmed with respect, without any synthetic treatments, herbicides, or pesticides. Harvested by hand, fermented as whole bunches, by indigenous yeast, in concrete. Aged for six months in a large oak vat.

Bottled unfined and unfiltered with minimal sulphur. We use CO2 for preservation so give it a shake, or decant, before serving and store below 15 degrees celcius.

-Andrew and Emma Nielsen

From old bush-trained vines in the lieu-dit of "Le Conroy" a gently-sloping parcel at the base of the southwestern flank of Mont Brouilly. The shallow, sandy soil there is a mix of decomposed granite and diorite washed down from Mont Brouilly, over a deep granite bedrock. The vineyard is not cultivated with wildflowers allowed to self-seed for a season-long tapestry of color; a veritable pollinators paradise.

Inspired by Jules Chauvet's fermentation notes from 1972, the hand picked clusters were placed in a concrete vat for two weeks with no crushing, pumping or plunging, the grapes undergoing what Chauvet called a fermentation aromantique, Pressed after two weeks, the wine finished fermentation in a Flexcube and a steel tank, with further eight months on lies. Bottled unfined and unfiltered

-Andrew and Emma Nielsen

In contrast to Grappin's out-of-the-ordinary Macon, this single variety wine is a classic Gamay, and it’s absolutely beautiful! It’s lightly tannic and chalky with abundant notes of cherry and red berries and a balanced touch of acid.

-Discovery

Old vines, from Les Seurrets, on the plain below Pommard. Dolomitic, alluvial marl over a coarse-grained limestone bed, which results in structured wines with body. Hand harvested. Native ferment as whole cluster in a concrete tank. A very delicate extraction to highlight the aromatics, while keeping the tannins fine. Basket pressed after 13 days and then aged for 12 months a in large oak vat. Bottled unfined and unfiltered.

-Andrew and Emma Nielsen

Made from 100% Pinot Noir, the grapes grow in Les Seurrets soil atop coarse limestone which results in an incredibly smooth and structured wine. It’s got a little bit of acid, lots of fruit, and delicate tannins - the ideal red for fall!

-Discovery

From a parcel of Cinsault vines near the town of Nyons in the upper reaches of the Southern Rhone. Planted in stony gravel of schist and limestone carved by ancient glaciers, sheltered by Mount Ventoux and the Prealps. The location enables good acidity from cool night-time temperatures, moderate altitude, and fresh mountain winds.

Harvested by hand and placed in small stainless steel vats for for a two-week carbonic fermentation that heightens the bright fruit flavour of Cinsault. Pressed and aged in stainless steel for seven months and bottles unfined and unfiltered.

Red-fruited, perfumed, and juicy. The wine begs to be slightly chilled, brightening the acidity even further.

-Andrew and Emma Nielsen

Our idea for Le Grappin is to work with underappreciated plots of vines across Burgundy, that tell interesting stories.

From small parcels of Chardonnay vines on the cool slopes high above the village of Savigny-les-Beaune. Hand-harvested, pressed slowly, to enhance elegance, the juice was settled overnight before being racked along with fine lies to oak barrels for a native fermentation. Unfined, lightly filtered, after an elevage of 12 months.

-Andrew and Emma Nielsen

Emma and Andrew Nielson are an Anglo-Australian couple based in Burgundy’s Hautes-Côtes-de-Beaune, where they make a range of negociant wines from the Côte d’Or, Mâconnais, and Beaujolais. Their project focuses on producing pure, terroir driven wines with the seldom use of oak, native yeast fermentation and minimal sulfur additions. We have been enamored with their wine’s vivaciousness and soulfulness since the get-go - characteristics that can only be indicative of masterful and thoughtful winemaking. Their Fleurie Poncie shows deep complexity and concentration, with dark cherry fruit and vibrant acidity. This is Cru Beaujolais at its finest, and with great aging potential to boot.

From old goblet trained vines at the top of Ponice, along the ridge high above the village, and one of the celebrated vineyards of Fleurie.

Inspired by Jules Chauvet's fermentation notes from 1972, the hand-picked clusters were placed in concrete vats for three weeks without crushing, pumping, or plunging. The grapes undergoing what Chauvet called a fermentation aromantique Pressed after 21 days, the wine finished fermentation, with indigenous yeasts, in a concrete tank before 14 months in steel to preserve freshness. Bottled unfined and unfiltered.

-Andrew and Emma Nielsen

Our idea for Le Grappin is to work with underappreciated plots of vines across Burgundy, that tell interesting stories.

A 55-year-old parcel of vines with small-berries clusters, selected to ripen early. The vineyard is on a gentle slope below the village with clay-limestone marl of 50-70cm depth over gravelly limestone bedrock. The clay giving the wine its depth and creaminess, the limestone gravel its freshness and frisson. Unfined, lightly filtered after an elevage of 18 months.

-Andrew and Emma Nielsen

Mineral-driven, cooler climate Chardonnay. A great Chablis alternative.

35-year-old Chardonnay vines from the vineyard of Merlutte, in Kimmeridgian soil, an iodine-rich mix of grey marl and limestone, associated with mineral-driven wines. Along with a sunny aspect, and moderate altitude, the resulting wine is rich in fruit, weight and with a zippy finish; a signature Vezelay profile.

The juice was fermented naturally, one-third in a large oak foudre, highlighting weight, depth, aromatics and texture, and two thirds in a concrete egg, which focused the mineral zip, length, and salinity. Aged on full lies for 12 months and bottled after a very light filtration.

-Andrew and Emma Nielsen

Our idea for Le Grappin is to work with underappreciated plots of vines across Burgundy that tell interesting stories.

From two contiguous parcels of old vine Pinot Noir in the vineyard of "Boucherottes" known for wines of elegance and purity. Harvested by hand, the grapes were placed into a wooden vat for a native fermentation. Basket pressed to preserve tannin finesse and then matured in oak for texture and complexity. Bottled unfined and unfiltered.

-Andrew and Emma Nielsen

A broader white Burgundy, with depth and complexity that is balanced by fresh acidity.

From 40-year-old, south-east facing vines in the parcel of Derriere Baubigny, below the village of Orches. Limestone soil, rich in mica, and studded with fossils.

Mica gives the palate weight, while the alkaline soil keeps the wine tense with great acidity. Native fermentation in a large oak foudre, and several large, old barrels, ages on gross lies for 12 months. Bottled unfined and unfiltered.

-Andrew and Emma Nielsen