We have been working with Pierre Naigeon since 2006, and were the first to present his wines in the US.  We've watched as his tiny production has increased in volume and his wine making has become prodigious.

Today he produces only single-parcel wines, his generic appellation 'bourgognes' included.  And his dedication to quality is rivaled only by the greatest of the great (and I do not hesitate to mention DRC).

2018 marks a major turning point in his career.  Pierre has been producing natural wines for years, and has been a pioneer in Burgundy of many practices now in current use. And with the 2018 vintage, his entire production was not only organically farmed, but naturally fermented.  And the results are mind-blowing.