On Saturday, May 17th, we’ll be pouring four wines from O2Y, the project of Olivier Guala, based in Poligny, Jura. Originally a collaborative effort, O2Y is now run solely by Guala, who sources organically grown fruit from Alsace, southern Beaujolais, and other nearby regions.

Fermentations are spontaneous, no fining or filtration is used, and sulfur is added only when necessary. The results are understated but precise—wines with clarity, balance, and a focus on texture and acidity.

Wines to be poured:

• Fidji 2022 – Gewürztraminer from Alsace. Two-week skin maceration, aged in stainless steel. Aromatically detailed, with citrus, dried flowers, and fine tannins.
• Catimini 2022 – Aligoté from Meursault. Half direct press, half macerated. Structured and saline, with firm acidity and a mineral finish.
• Pourquoi Non 2022 – Pinot Noir and Pinot Gris from Alsace, co-fermented after two weeks of carbonic maceration. Lively and taut, with red berries, gentle tannin, and a clean, dry finish.
• Vinum Bibo 2021 – Gamay from southern Beaujolais. Semi-carbonic maceration. Light-bodied and focused, with bright acidity, subtle spice, and very fine tannin.

See you there!