Notes from Becky Wasserman & Co.:

"Agnès Paquet is not your average Burgundian vigneronne. Although her family has owned vineyards near Beaune since the 1950s, she is the first generation to produce wine from their fruit. The story begins with her grandparents, who first purchased vines and immediately rented them out to local winemakers. Her parents followed suit, and in her early years, Agnès thought to eventually do the same. However, three years into business school, an internship at a California barrel cooperage coupled with her growing interest in wine caused her to question her life’s trajectory.

Agnès eschewed the use of herbicides in 2004 and has been farming organically for several years. At first, Agnes did not believe that certification was necessary but she has since changed her mind, for the sake of transparency and quelling any doubts. She applied for certification in 2017, and 2021 will mark the first official organic certification for all 13 hectares of Agnès’ vineyards.

Agnès has implemented other changes, most notably her style of pruning. She now uses Guyot Poussard, a technique that encourages a bilateral movement of sap within the vines. Milk and whey trials are also underway, with hopes of reducing the amount of sulfur in the vineyards. Sheep have been introduced to the property, and certain parcels are worked mostly by horse. She has increased the height of her canopy and is not hedging some parcels."

About the cuvee:

"Indigenous yeast fermentation. Aged for 12 months in 350-liter barrels (30% new oak) followed by an additional 4 months in stainless steel tank."