Fresh Off The Vine

Leathery & Silky

The Baud estate dates back to 1742, today the 9th generation manages the winery. Siblings Clementine and Bastien, both under 30, are making some of the best-value wines in the area. Jura is that narrow valley in the remote hills between Burgundy and Switzerland, which millions of years ago was covered by an Ocean and today still bares many of the fossils from that time. If you kick a stone in a Jura vineyard, it will probably be a fossil!

A delicious blend of 70% Trousseau and 30% Pinot Noir, this cuvée is named “Ancestral” because it is made from Baud's oldest plots of red grapes planted by Clementine and Bastien's grandfather.

This light and whimsical red wine has aromas of leather and concentrated notes of morello cherry and wild strawberries. The tannins are soft, silky, and elegant. Extra sensation with a light chill. 

Enjoy it on its own, or serve with red meats such as game and venison.

Peter Sichel (of the Bordeaux négociant family) first discovered the valley of Cucugnan on a road trip with a friend in the 1960s. He was so spellbound by the place that he bought a house there and, in 1988, planted a vineyard. The project grew, albeit slowly, but the arrival of Peter’s thoughtful and environmentally inspired grandson, Alexander Sichel, has turned the Domaine Peter Sichel project completely around.

Montanha is made from Grenache . The vines are cultivated between 300 and 400 meters above sea level on clay-limestone mountain slopes. After a short infusion of 2.5 days, the must is pressed and the wine finishes its fermentation in concrete vats .

Montanha, meaning "Mountain" in Occitan, is a refreshing infusion crafted from fresh mountain fruits. The wine presents a clear ruby hue, accompanied by a clean and expressive nose featuring notes of red fruits and wild strawberries. Its profile reveals a fine and elegant structure, making it a delightful experience for the senses.

Earthy & Silky

The Baud estate dates back to 1742, today the 9th generation manages the winery. Siblings Clementine and Bastien, both under 30, are making some of the best value wines in the area. Jura is that narrow valley in the remote hills between Burgundy and Switzerland, which millions of years ago was covered by an Ocean and today still bares many of the fossils from that time. If you kick a stone in a Jura vineyard, it will probably be a fossil.

Trousseau is by far the rarest grape variety in the Jura, planted in less than 8% of the total Jura vineyard, it has a biological relationship with the white grape Savagnin, being originally from this magical region. The vineyards are planted on rich red marl and gravel soils, along the Cotes du Jura appellation. On the nose, it has aromas of red fruits and leather, with a hint of sub-bois. Tannins are soft and silky, and the palate is very well-balanced.

Enjoy it on its own, or pair it with red meats such as game and venison.

Soft & Peppery

Stéphane Aviron can be considered a pioneer in his approach to winemaking in Beaujolais, however he would just tell you that he’s simply returning to the traditional practices that have always made fantastic Gamay wines. Sustainable viticulture, extremely old vines and classic Burgundian techniques.

The Morgon Côte du Py is Stéphane Aviron’s most structured, earthy wine, that is drinkable now and can age wonderfully for as much as ten years. The grapes are sourced from the slopes of an 1150-foot inactive volcano that is regarded as one of the top terroirs in all of Beaujolais. Vines face due south on a well-pitched hillside of volcanic soils with schist and blue stone.

The nose is refined and captivating, offering aromas of ripe berries layered with earthy and mineral undertones. On the palate, the wine is full-bodied and balanced, showcasing vibrant crushed berry flavors that lead into a firm, well-defined finish. It pairs beautifully with red meats, hearty stews, French onion soup, soft cheeses, and dark chocolate.

Rich & Tannic

Stéphane Aviron can be considered a pioneer in his approach to winemaking in Beaujolais, however he would just tell you that he’s simply returning to the traditional practices that have always made fantastic Gamay wines. Sustainable viticulture, extremely old vines and classic Burgundian techniques.

Fleurie is one of the top crus in Beaujolais producing wines of deep fruit and great structure. Stéphane Aviron’s Fleurie is sourced from a family owned hillside vineyard on the western side of the appellation, “La Mandone.” This famed vineyard features very steep slopes with granite soils that requires all work and harvesting to be done by hand. The vines here are very old, between 55 and 90 years in age. 

A true Burgundy in many ways. This Fleurie shows very similar characteristics to a fine Moulin à Vent with abundant ripe almost macerated fruit and rich, structured tannins. This is a truly age-worthy Beaujolais.