Precise & categorical
Winemaker Seth Morgen Long makes these wines using traditional Burgundian methods.
Grapes are picked ripe but not overripe, the musts are allowed to brown or blacken before judicious sulfuring, then they're fermented in stainless steel for 10-20 days. Then it's on to French oak for at least two winters with little to no lees stirring.
We view oak merely as a frame, to set fruit and mineral flavors in bold relief in the glass.
Ripe, not overripe
Harvested at the edge of ripeness, where acidity is still the structure of the wine rather than a memory of it.
Allowed to brown
Musts are allowed to brown or blacken before judicious sulfuring — a deliberate oxidative step that buys stability later.
Stainless, 10–20 days
Fermented in stainless steel, so the shape of the wine is set by the fruit rather than by the vessel.
Two winters in French oak
At least two winters in French oak with little to no lees stirring. Oak is a frame, set to hold fruit and mineral in relief.
Sold directly, by mailing list
The 2024 vintage is offered as futures, bottled in spring 2026 and shipped to members in fall 2026. Offers are sent each autumn. Joining carries no obligation.