Wine

Lentum is Latin for slowly: 42 months in 1000 liter fuders; 100% from steep-sloped Reiler Mullay-Hofberg.
Steely/salty minerality, high-toned fruit/floral notes w/lower tones from time in oak. Long ferment shows in glycerol, ethereal texture. Biodynamic

1st vintage collab between Rajat Parr & Marco Pelletier. Single-vyd, old vines planted on pure chalk in Les Hautes Mottes, adjacent to Les Chétillons. Fermented in barrels from Jean-Marc Roulot for 12 mos; 60 months on lees; disgorged 3/21; no dosage.

90% Cabernet Franc, 10% Grolleau, hand-harvested, the 2nd fermentation is in the bottle, then the wine rests on the lees for 16 months or more before being disgorged. Subtle notes of peach, black plum, and raspberry, with a lightly spicy finish.

Leesy, nutty, & lively vintage Vouvray brut delivers. Bright minerality up front leads to apples & pears mid-palate, then winds together nicely with a long, toasted-honeyed-almond finish.

Organic Vernaccia macerated on the skins in glass-lined concrete vats. Golden-hued, rich & dry, honey, almonds, herbs, and a little bit of tannins on the finish.

Village level Chablis from 70+ year old vines on a parcel situated between two great Premier Cru sites: Montmais & Vaillons.