Pinot Nero

Maisons Brûlées

Maison Brûlées 'Burnt Houses' is named so because of a fire that destroyed several houses in the village. It's infamous vineyard and winery has recently passed hands from longtime vigneron Michel Augé to Paul and Corine Gillet who have been making wine there since 2013. Michel was head of one of the first biodynamic coops in France and still hold meetings in Maison Brûlées where members gather to make their biodynamic preparations together (the estate officially certified Biodynamic in 1994).


Where to begin with the legend behind Escoda-Sanahuja? Unapologetically big personality, unapologetically awesome wines. Vigneron Joan Ramon began making his magical wines in 1997, caring for his vineyards without chemicals from the start. This evolved over time to Biodynamic practices which have been the standard since 2003. In 2007 Joan called it off with additional SO2 and he hasn't looked back ever since. The land spreads over 10ha near Montblanc in Catalunya, which along with the vines is used for olives, almonds, vegetables and animals.

Domaine St Nicolas

Once a region covered in vines, Domaine St Nicolas is now one of the few remaining winemakers in the lesser known Region of Brem, situated south of the city of Nantes and nestled under the Fief Vendéens appellation. Vigneron Thierry Michon starting working biodynamically in 1993 and hasn’t looked back. He describes his approach to biodynamics as going far beyond the absence of chemicals in the vineyard, but more creating a deeper connection with the soil leading to an amplified expression of terroir.


Pierre and Sophie Lamarndier are without a doubt, true kings of Chardonnay in Champagne. For them, choosing to farm their vines biodynamically wasn't a reaction to a trend, rather an absolutely necessary step to communicating the extraordinary terroir of their parcels into the glass. Their 15ha vineyard falls in the 1er Cru area of Vertus and the Grand Cru appelations of Cramant, Chouilly and Avize. Naturally, the harvest is done by hand and no yeast is added, another rare practice in Champagne. The grapes are pressed extremely gently and each Cru is vinified individually.

Sebastien Riffault

Seb Riffault makes some of the tastiest, purest and most exhilerating expressions of Sauvignon Blanc we've ever had the pleasure to taste. Whilst he was working in Paris selling wines in a shop, he was faced with a difficult choice. Stay in Paris and let his father's domain be sold, or come back now and take over at the age of just 21. His father had worked for many years and it was time for him to take a step back. He was tired and he couldn't wait any longer. At the time, the vines were still treated with chemicals and the wine still made conventional Sancerre way.

Renaud Boyer

The story is that Renaud Boyer, originally from Mersault trained to be an engineer before switching careers and becoming a vigneron of land in Saint Romain, previously belonging to uncle Thierry Guyot, an organics enthusiast who had been working the vines free of chemicals since the 1980's. Renaud's wines are seen as strong competition to some of the famous names in the region. The vines are divided over Beaune, Puligny-Montrachet and Saint Romain.

Le Pélut

Enigmatic and wild. Words for the person as well as the wines Pierre Rousse makes in Western Languedoc! With his 5 ha of vines, Pierre plants seemingly standard varieties Merlot, Pinot Noir, Cabernet Franc, Cabernet Sauvignon and Chardonnay although the results are anything but standard. Pierre also produces a cidre 'Babiole' from local apple varieties. Truly bonkers juice from a truly bonkers man.

Pierre Frick

Pierre Frick is a man before his time. Having already converted his vines to organic in the 1970's, he acheived biodyamic status in 1981, several decades before the 'movement' began. Pierre and his wife Chantal grow Riesling, Gerwurtztramminer, Pinot Gris and a small planting of Pinot Noir. Several biodynamic preparations are made in accordance to the lunar calendar and the duo take care to apply less than 1kg of copper per ha each year. They the majority of the wines we carry contain no added SO2.

Marc Tempé

Marc Tempé used to live in a cave set into the Vosges mountains. He began his journey into winamaking as a lab technician for a company that controls appelations in France (INAO). He later moved further into the vineyard, responsible for selecting lieu-dits and potential grand-crus. The job gave him a good insight who was getting things right and who was getting things wrong in the region. In 1993 Marc and his wife Anne-Marie established their own domaine, formed of plots formerly belonging to their parents.

Clos du Tue-Boeuf

Thierry and Jean-Marie Puzelat enjoy making wine, which is a good thing as they produce a lot of them, sometimes close to 30 different wines a year. They feel so many of their parcels offer something unique worth exploring in its own right. Many of their cuvées are made often out of rare local varieties on the verge of extinction such as Romarantin, Grosleau and Menu Pineau- a natural mutation of Chenin Blanc). These wines made from these grapes rarely gain AOC recognition and so are labelled Vin De France, one of the biggest disappointments of modern winemaking laws.