1970s parcel on deeper clay-and-gravel soils rich in iron — a site Michel calls “a flattering terroir, almost showy,” producing wines that are instantly charming. The fruit is fully destemmed, with maceration and fermentation carried out in steel tanks before pressing and élevage in large foudres. The 2023 is bright, juicy, and approachable from release, with red fruit, gentle spice, and a fresh mineral lift. As Michel likes to say, “It’s our little Côte de Nuits — fresh, mineral, very immediate.” It will drink beautifully young but also age 6–10 years.

1970s parcel on deeper clay-and-gravel soils rich in iron — a site Michel calls “a flattering terroir, almost showy,” producing wines that are instantly charming. The fruit is fully destemmed, with maceration and fermentation carried out in steel tanks before pressing and élevage in large foudres. As Michel likes to say, “It’s our little Côte de Nuits — fresh, mineral, very immediate.” It will drink beautifully young but also age 6–10 years.

The vineyard was planted in 1981 in deeper, mixed marls that give one of the most structured expressions of Trousseau at the domaine. The vines are farmed without herbicides. The grapes are fully destemmed, with the entire maceration and fermentation in steel tanks before pressing and élevage in large foudres, where the wine gains its finesse. It is the most complex and ageworth of his reds. It is delicious young but built to evolve, offering 8–12 years of ageing potential.

1970s parcel on deeper clay-and-gravel soils rich in iron — a site Michel calls “a flattering terroir, almost showy,” producing wines that are instantly charming. The fruit is fully destemmed, with maceration and fermentation carried out in steel tanks before pressing and élevage in large foudres. “It’s our little Côte de Nuits — fresh, mineral, very immediate.” It will drink beautifully young but also age 6–10 years.

The vineyard was planted in 1981 in deeper, mixed marls that give one of the most structured expressions of Trousseau at the domaine. The vines are farmed without herbicides. The grapes are fully destemmed, with the entire maceration and fermentation in steel tanks before pressing and élevage in large foudres, where the wine gains its finesse. It is the most complex and ageworth of his reds. It is delicious young but built to evolve, offering 8–12 years of ageing potential.

This Crémant du Jura is made from Chardonnay, specifically the local mutation Melon à Queue Rouge, grown on gravel and limestone soils in Cramans. Produced using the traditional method, the wine spends twenty-four months on the lees and is bottled without dosage. Almond cream, saline citrus, and limestone minerality combine to create a structured yet elegant sparkling wine.