{"title":"Domaine Marquis d’Angerville","description":null,"products":[{"product_id":"domaine-marquis-d-angerville-volnay-1er-cru-champans-2022","title":"Domaine Marquis d’Angerville Volnay 1er Cru Champans 2022","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChampans is d'Angerville's biggest vineyard by a wide margin: 3.98 hectares of a climat of about 11, more than a third of the entire premier cru. It lies mid-slope at roughly 280 to 300 meters, facing south-south-east, with 40 to 60 centimeters of calcareous clay over Bathonian limestone. That clay, tinged red with iron, is the difference. It holds water through a hot summer and gives Champans more body and firmer tannin than the stonier sites nearby, which is why it reads as Volnay's structural counterpart to perfumed Caillerets. The d'Angerville vines average 40 to 45 years old, deep-rooted enough to ride out a dry year like 2022.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Domaine Marquis d'Angerville Volnay 1er Cru Champans 2022 is 100% Pinot Noir, fully destemmed, fermented with pump-overs rather than punch-downs, and aged through two winters in barrel with about a fifth to a quarter new oak. 2022 was hot and early: May set a fifty-year record, June storms soaked the Côte de Beaune, and August heat peaks brought the domaine's harvest forward to August 23. Guillaume d'Angerville still describes it as a classic vintage with no heat in the wines. When Bill Nanson tasted the Champans in barrel it was reductive, as young d'Angerville often is, but he called its shape superb and its potential great. Expect dark cherry, a firm grip and a long finish, and decant it if you open it before 2028.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGuillaume d'Angerville did not plan to make wine. He built a career in investment banking in London, New York and Paris, and came home to Volnay only when his father Jacques died unexpectedly in the summer of 2003. He inherited a domaine already at the top of the village and chose to change the farming rather than the style: conversion to biodynamics began in 2006 and was complete by 2009. In 2005 he put François Duvivier in charge of the vines and cellar, and the two have worked together since, including on Domaine du Pélican, their project in the Jura. His brother-in-law Renaud de Villette, who had worked beside Jacques for years, kept the handover steady.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChampans has the tannin for red meat. Grill a ribeye over charcoal, slice it thin, and top it with a shallot and red wine butter; the wine's grip cuts through the fat. Coq au vin, braised slowly with lardons, mushrooms and pearl onions, is the regional match. Roast pork loin with prunes and a splash of Armagnac picks up the darker fruit, and a plate of aged Mimolette works after dinner. This is the d'Angerville premier cru to choose when you want real structure without the long wait the Clos des Ducs asks for.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":46558249091295,"sku":null,"price":256.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PC040013.jpg?v=1733420564"},{"product_id":"domaine-marquis-d-angerville-clos-des-ducs-1er-cru-volnay-2022","title":"Domaine Marquis d’Angerville Volnay 1er Cru Clos des Ducs 2022","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eClos des Ducs is one of the few Volnay premier crus with a single owner, and it sits directly behind the d'Angerville family house at the top of the village. The walls enclose 2.15 hectares, the same 52 ouvrées recorded in 1507, when the land belonged to the Dukes of Burgundy. The slope is steep and well drained, facing south-east, with thin, stony limestone and white marl that keeps the vines lean and the berries small. That poverty is the point. Volnay's lower premier crus build breadth from deeper clay; Clos des Ducs gives a narrower, more mineral Pinot Noir that shows little in its first years and a great deal after ten.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Domaine Marquis d'Angerville Volnay 1er Cru Clos des Ducs 2022 is 100% Pinot Noir from vines averaging 40 to 45 years old. The fruit is fully destemmed, fermented warm with pump-overs instead of punch-downs, and aged through two winters in barrel with about a fifth to a quarter new oak. 2022 moved fast: May was the hottest in fifty years, June storms dropped heavy rain around Beaune, and August heat brought the domaine's harvest forward to August 23. Guillaume d'Angerville still calls it an easy, classic year with no heat showing in the wines. In barrel, Bill Nanson of Burgundy Report found this pure and airy, with very fine, nearly grainless tannin and a velvety finish. Plan on eight to ten years before it opens fully.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJacques d'Angerville ran this domaine for half a century. He joined his father in 1945 at 18 with no formal wine schooling, had charge of all the winemaking by 1952, and did as much as anyone to raise the standing of Volnay. He was known for his rectitude: he once told a visiting journalist that he had used barrels with too heavy a toast on his 1988 Clos des Ducs and would never do it again. He died in July 2003, and his son Guillaume left a finance career to take over. The farming has changed since, with biodynamic conversion begun in 2006 and finished in 2009, but the cellar still works the way Jacques taught it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYoung Clos des Ducs wants protein with some fat and very little sweetness. Roast a rack of lamb with a Dijon and herb crust, serve it pink with flageolet beans, and let the tannin grip the fat while the herbs echo the wine's savory side. Pheasant roasted with bacon laid over the breast and a chestnut stuffing suits its fine-grained texture. For beef, skip the heavy braise and sear a bavette rare with shallots and a red wine pan sauce. Finish with a slice of aged Comté. Buy it to put away, then open it on a night you plan to spend with one bottle.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":46558258200799,"sku":"","price":450.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PC040012.jpg?v=1733420523"},{"product_id":"copy-domaine-marquis-d-angerville-1er-cru-clos-de-ducs-1-5l-2022","title":"Domaine Marquis d’Angerville Volnay 1er Cru Clos des Ducs 2022 1.5L","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eClos des Ducs is one of the few Volnay premier crus with a single owner, and it sits directly behind the d'Angerville family house at the top of the village. The walls enclose 2.15 hectares, the same 52 ouvrées recorded in 1507, when the land belonged to the Dukes of Burgundy. The slope is steep and well drained, facing south-east, with thin, stony limestone and white marl that keeps the vines lean and the berries small. That poverty is the point. Volnay's lower premier crus build breadth from deeper clay; Clos des Ducs gives a narrower, more mineral Pinot Noir that shows little in its first years and a great deal after ten.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Domaine Marquis d'Angerville Volnay 1er Cru Clos des Ducs 2022 is 100% Pinot Noir from vines averaging 40 to 45 years old. The fruit is fully destemmed, fermented warm with pump-overs instead of punch-downs, and aged through two winters in barrel with about a fifth to a quarter new oak. 2022 moved fast: May was the hottest in fifty years, June storms dropped heavy rain around Beaune, and August heat brought the domaine's harvest forward to August 23. Guillaume d'Angerville still calls it an easy, classic year with no heat showing in the wines. In barrel, Bill Nanson of Burgundy Report found this pure and airy, with very fine, nearly grainless tannin and a velvety finish. In magnum, plan on ten years or more before it opens fully.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJacques d'Angerville ran this domaine for half a century. He joined his father in 1945 at 18 with no formal wine schooling, had charge of all the winemaking by 1952, and did as much as anyone to raise the standing of Volnay. He was known for his rectitude: he once told a visiting journalist that he had used barrels with too heavy a toast on his 1988 Clos des Ducs and would never do it again. He died in July 2003, and his son Guillaume left a finance career to take over. The farming has changed since, with biodynamic conversion begun in 2006 and finished in 2009, but the cellar still works the way Jacques taught it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYoung Clos des Ducs wants protein with some fat and very little sweetness. Roast a rack of lamb with a Dijon and herb crust, serve it pink with flageolet beans, and let the tannin grip the fat while the herbs echo the wine's savory side. Pheasant roasted with bacon laid over the breast and a chestnut stuffing suits its fine-grained texture. For beef, skip the heavy braise and sear a bavette rare with shallots and a red wine pan sauce. Finish with a slice of aged Comté. This is the magnum, which ages more slowly still: lay it down for a milestone dinner a decade out, stand it up the day before, and pour it for eight.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":46558278189279,"sku":null,"price":995.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PC040010.jpg?v=1733420418"},{"product_id":"domaine-marquis-d-angerville-volnay-1er-cru-clos-de-ducs-2023-1-5l","title":"Domaine Marquis d’Angerville Volnay 1er Cru Clos des Ducs 2023 1.5L","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Dukes of Burgundy held this hillside before the d'Angervilles did, which is where Clos des Ducs gets its name. Records of the clos go back to 1507, and its walls still enclose exactly what they did then: 2.15 hectares, owned outright by one family as a monopole. It is the domaine's highest Volnay vineyard, directly behind the family house, on a steep south-east pitch of thin limestone and white marl. Poor, quick-draining soil holds back vigor and keeps the berries small, which matters in a warm, abundant year like 2023. Where clay-rich Champans builds breadth, this site gives a firmer, more mineral Volnay red wine that asks for patience.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Domaine Marquis d'Angerville Volnay 1er Cru Clos des Ducs 2023 is 100% Pinot Noir from 40- to 45-year-old vines. 2023 was a large, warm crop in the Côte de Beaune. The domaine started picking on September 5, sorted out only a few dried berries, did no green harvesting and still averaged about 40 hl\/ha, with alcohol between 13.5 and 14%. The grapes were fully destemmed and spent 16 to 18 days in vat, mostly wooden, with pump-overs only, then went to barrel with roughly a fifth new oak. Of the domaine's 2023s, this is the most concentrated: dark cherry, cassis, orange rind and spice, a full, velvety middle and the firm frame the site always delivers. Start opening it around 2028.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe estate began with a civil servant. In 1804 Baron du Mesnil, newly posted as sub-prefect of Autun, bought a 15-hectare domaine in Volnay, a manor house on the north side of the village and the Clos des Ducs. A century later, in 1906, Sem, Marquis d'Angerville, bought the whole property on the death of a du Mesnil uncle and replanted it with his own small-berried selection of Pinot Noir, a strain the BIVB later propagated for growers across Burgundy. Through the late 1920s and early 1930s Sem bottled his own wine alongside Henri Gouges and Armand Rousseau. His grandson Guillaume runs the domaine today, and the clos remains its flagship.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis vintage carries more flesh than usual, which widens the menu. Braise short ribs in red wine with carrots and pearl onions and serve them over soft polenta; the wine's velvet texture meets the meat and its acidity cuts the sauce. Roast a duck with cherries and a splash of kirsch to pick up the dark fruit. A wild mushroom risotto finished with parmesan and thyme plays to its savory side, and a wedge of Époisses makes the Burgundian finish. This is the magnum, which slows the wine's development: set it aside for a table of eight a decade from now, and stand it up the day before you pour.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":47560622538975,"sku":null,"price":1000.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PB080180.jpg?v=1762809052"},{"product_id":"domaine-marquis-d-angerville-bourgogne-aligote-2023-1-5l","title":"Domaine Marquis d’Angerville Bourgogne Aligoté 2023 1.5L","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe most famous name in Volnay makes its least expensive white from the flattest ground in the commune. D'Angerville's Aligoté comes from about 0.4 hectares in the lieu-dit Monpoulain, two plots on the eastern side of Volnay, out on the level land below the hillside where the premier crus sit. Aligoté is a naturally high-acid grape, so this flatter, richer ground gives it some body without taking away its bite. That is the logic of the wine: a sharp grape on a site that fills it out just enough. The plot gets the same biodynamic farming as the Clos des Ducs, which is unusual care for an appellation-level white.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Domaine Marquis d'Angerville Bourgogne Aligoté 2023 is 100% Aligoté, bottled early in the summer after harvest to keep its snap. 2023 was a warm, abundant vintage in the Côte de Beaune, and the domaine brought in a full crop with only light sorting and no green harvesting. The house style is pale and bright: citrus and orchard fruit, the slightly bitter grip of Aligoté skins, a metallic, stony minerality and salinity through a broad, mouth-filling middle. The warm year gives a little more body than usual without dulling the acidity. Drink it over the next two to three years, cold, while it still has its edge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrançois Duvivier is the reason d'Angerville's smallest wines get the same attention as its greatest. Guillaume d'Angerville put him in charge of the vines and cellar in 2005, two years after taking over the domaine, and he has led the farming through the biodynamic conversion that began in 2006 and the run of hail, drought and frost that followed. In 2023 he and Guillaume picked only in the mornings to keep the fruit cool, and that goes for the Aligoté as much as the premier crus. The two also built Domaine du Pélican in the Jura together, which says something about how far that partnership has gone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA magnum of Aligoté is a party wine, and it wants party food. Steam mussels in white wine, shallots and parsley and set the pot in the middle of the table. A board of jambon persillé, cornichons and crusty bread is what Burgundians would serve. Fried chicken with lemon and flaky salt shows how well its acidity cuts fat, and a croque monsieur with Gruyère is the brunch answer. Chill the magnum for two hours, put it in a bucket of ice, and pour it for twelve.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":47560628797663,"sku":null,"price":158.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PB170238.jpg?v=1763514281"},{"product_id":"domaine-marquis-d-angerville-volnay-1er-cru-clos-des-ducs-2023","title":"Domaine Marquis d’Angerville Meursault 1er Cru Santenots 2023","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a Meursault from a Volnay house, from a vineyard most of its owners plant to red. Santenots lies inside the commune of Meursault on the Volnay border; by long tradition its Pinot Noir is sold as Volnay-Santenots and its Chardonnay as Meursault 1er Cru Santenots. D'Angerville farms 1.05 hectares here, its only white above regional level, with vines averaging 20 to 25 years old. The soil is limestone with plenty of marl and clay, which gives Chardonnay weight and a broad, layered texture rather than the stony cut of the premier crus farther south toward Puligny. The vineyard has its hard years too: frost took the entire 2016 crop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Domaine Marquis d'Angerville Meursault 1er Cru Santenots 2023 is 100% Chardonnay, fermented and aged in barrel. 2023 was a warm, high-yielding year across the Côte de Beaune, the kind of season that tests whether a white can keep its tension. The domaine farms biodynamically and brought in a full crop without green harvesting. In recent vintages this wine has shown complex citrus and a faint spice in the aromatics, then a broad, textured palate with real volume and a long, saline finish. Expect the same shape here, with the warm year adding a little more ripe pear and stone fruit. It drinks well young and will keep for eight to ten years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe domaine is moving toward its next generation. Guillaume d'Angerville's daughter Margot has joined the estate and is training to take it on in time, working alongside her father and François Duvivier, who has run the vines and cellar since 2005. She inherits a house that has never treated white wine as an afterthought despite its red reputation: the Santenots gets the same biodynamic farming and the same attention as the Clos des Ducs. Guillaume himself came to the domaine from investment banking after his father Jacques died in 2003, and the handover to Margot is being built slowly and deliberately, the way the family handled the last one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSantenots has the body for richer dishes. Roast a thick halibut fillet and serve it with beurre blanc and leeks; the wine's broad texture and citrus finish match the sauce. Crab cakes with a lemon aioli play to its salinity. Butternut squash ravioli in brown butter with sage meets its weight and spice. Pork tenderloin with an apple cider cream sauce is the cold-weather version. A white Meursault from a Volnay domaine is a real conversation piece, and this is the bottle to bring to a dinner with people who know Burgundy.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":47560633483487,"sku":null,"price":240.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PB080179.jpg?v=1762808994"},{"product_id":"domaine-marquis-d-angerville-volnay-2023","title":"Domaine Marquis d’Angerville Volnay 2023","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eD'Angerville's village Volnay comes from older vines than most of its premier crus. The domaine owns just 0.49 hectares of village land, split between two parcels, Pluchots and Grand Champs, and those vines average 60 to 65 years old. Only Clos des Angles among the premier cru holdings is as old. Volnay itself sits between Pommard and Meursault on the Côte de Beaune, a limestone hillside known for the most fragrant, finely built Pinot Noir in the southern Côte d'Or. Old vines in village sites root deep and crop small on their own, so this bottling carries more concentration than its appellation suggests. It is the domaine's style at the most reachable price.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Domaine Marquis d'Angerville Volnay 2023 is 100% Pinot Noir, made exactly like the premier crus: fully destemmed, fermented for 16 to 18 days with pump-overs only, then raised in barrel. 2023 was a warm, abundant year in the Côte de Beaune. D'Angerville began its harvest on September 5, did no green harvesting, sorted only lightly for dried berries and still averaged about 40 hl\/ha. Bottling came earlier than usual to hold onto freshness. The wine shows ripe black cherry fruit, spice in the aromatics and a lively, juicy finish, ripe but never heavy. Drink it from now through about 2030, and give it half an hour of air.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSem, Marquis d'Angerville, was bottling his own Volnay at the domaine when most Burgundy still left the village in a négociant's barrel. Alongside Henri Gouges and Armand Rousseau, he led the move to domaine bottling through the hard years of the late 1920s and early 1930s, and he looked abroad for customers, starting with the United States. His grandson Guillaume now runs the domaine, with François Duvivier in charge of vines and cellar since 2005 and biodynamic farming across every parcel, this village wine included.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVillage Volnay is the most versatile wine d'Angerville makes. Sear duck breast skin-side down until crisp and serve it with a cherry pan sauce; the black cherry fruit matches. Mushroom pizza with fontina and thyme suits its earthy side on a weeknight. Grilled salmon with a mustard glaze shows how well Volnay handles fish with some fat. A roast pork shoulder with fennel and garlic covers the Sunday dinner. This is the bottle to pour when friends ask what Burgundy tastes like and you want to show them the real thing.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":47560642429151,"sku":null,"price":136.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PB080178.jpg?v=1762808962"},{"product_id":"domaine-marquis-d-angerville-volnay-1er-taillepieds-2023","title":"Domaine Marquis d’Angerville Volnay 1er Cru Taillepieds 2023","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePart of d'Angerville's Taillepieds is young again. The domaine has replanted much of its 1.07-hectare parcel in recent years, though the vines still average 30 to 35 years, and the parcel has belonged to the estate since the original 1804 purchase. Taillepieds sits on Volnay's steep middle slope, uphill from Champans, with thin, whitish, rock-strewn topsoil over limestone and marl. The ground is poor and hard to work, which caps vigor and keeps yields modest without any help from the grower. That is why Taillepieds is the firm, mineral premier cru of the village, and why it held its tension in a warm year like 2023 when riper sites leaned soft.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Domaine Marquis d'Angerville Volnay 1er Cru Taillepieds 2023 is 100% Pinot Noir. The domaine began picking on September 5, sorted only lightly, skipped green harvesting and averaged about 40 hl\/ha, with alcohol of 13.5 to 14% and pH between 3.5 and 3.7. Everything was destemmed and fermented for 16 to 18 days, mostly in wooden vats, with pump-overs only, then pressed off to finish malolactic in tank before going to barrel with a modest share of new oak. Tasting the whole range for World of Fine Wine, the reviewer named this her favorite of the domaine's 2023s: blackberry and red currant, a streak of fresh herbs and a tight, concentrated, fresher palate than the Caillerets.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhen Jacques d'Angerville died in 2003, continuity at the domaine came from inside the family. His son-in-law Renaud de Villette, an agronomist who had worked alongside Jacques for some fifteen years, stayed on to help Guillaume through his first vintages, and the farming knowledge Jacques had built did not leave with him. Two years later Guillaume put François Duvivier in charge of vines and cellar, and in 2006 the domaine began converting to biodynamics, finishing in 2009. The replanting in Taillepieds belongs to that same long view: young vines set in place now so the parcel can keep producing premier cru Volnay for the next generation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTaillepieds wants food with some grip and herbs. Grill lamb chops and spoon a parsley and caper salsa verde over them; the herbal streak in the wine meets the sauce. A lentil and wild mushroom ragout with a poached egg suits its earthy, mineral side. Pork chops seared in cast iron with a Dijon cream sauce let its acidity work against the richness. Finish with a slice of Saint-Nectaire. Decant it for an hour if you open it before 2027, then watch it tighten and open over the evening.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":47560648556767,"sku":null,"price":273.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PB080177.jpg?v=1762808920"},{"product_id":"domaine-marquis-d-angerville-volnay-1er-cru-les-caillerets-2024","title":"Domaine Marquis d’Angerville Volnay 1er Cru Les Caillerets 2023","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCaillerets is the smallest of d'Angerville's single-vineyard Volnays: 0.45 hectares, so little that in frost-hit 2021 the whole cuvée fit in one barrel. The climat lies on the stony middle slope beside Champans, facing east to south-east, with clay-limestone soil full of rock. Less clay than Champans means less weight and more lift, which is why Caillerets is the perfumed side of Volnay, the village's answer to the question of how delicate great Pinot Noir can be. D'Angerville's vines here average 30 to 35 years old. The domaine picked Caillerets right after Fremiets and Mitans in 2023, among the first of its premier crus to come in.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Domaine Marquis d'Angerville Volnay 1er Cru Les Caillerets 2023 is 100% Pinot Noir. Harvest began September 5 in a warm, abundant year for the Côte de Beaune, with only a light sort for dried berries, no green harvesting and yields around 40 hl\/ha. The grapes were fully destemmed and spent 16 to 18 days in vat, mostly wooden, with pump-overs only. Then came an unusual call: the domaine bottled this wine before Christmas 2024, earlier than usual, to keep its freshness. The result is ripe red fruit and wild strawberry, a light, soft frame and a pretty, lingering finish. This is d'Angerville you can drink now and through about 2032.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe vines in Caillerets carry the family's own Pinot Noir. When Sem, Marquis d'Angerville, took over the estate in 1906, he replanted it with a selection of his own, a small-berried strain with a high ratio of skin to juice that gives color and natural tannin without forcing extraction. Other growers planted it, locals came to call it the d'Angerville clone, and the BIVB, Burgundy's wine board, later propagated it for growers across the region. Guillaume d'Angerville, Sem's grandson, still farms it biodynamically, and Caillerets, the most delicate site the domaine owns, is where the strain shows its finest side.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is the d'Angerville wine for lighter cooking. Roast a chicken with lemon, garlic and thyme and serve it with the pan juices; the wine's red fruit and soft frame fit the bird exactly. Seared salmon with beurre rouge and sautéed chanterelles meets its perfume. Pork tenderloin roasted with red grapes and shallots echoes the strawberry fruit, and a mushroom toast with melted Gruyère suits its earthy undertone. Open it on a weeknight when you want great Volnay now rather than in 2035.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":47560678375647,"sku":null,"price":272.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PB080176.jpg?v=1762808867"},{"product_id":"domaine-marquis-d-angerville-volnay-1er-cru-clos-de-ducs-2023","title":"Domaine Marquis d’Angerville Volnay 1er Cru Clos des Ducs 2023","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Dukes of Burgundy held this hillside before the d'Angervilles did, which is where Clos des Ducs gets its name. Records of the clos go back to 1507, and its walls still enclose exactly what they did then: 2.15 hectares, owned outright by one family as a monopole. It is the domaine's highest Volnay vineyard, directly behind the family house, on a steep south-east pitch of thin limestone and white marl. Poor, quick-draining soil holds back vigor and keeps the berries small, which matters in a warm, abundant year like 2023. Where clay-rich Champans builds breadth, this site gives a firmer, more mineral Volnay red wine that asks for patience.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Domaine Marquis d'Angerville Volnay 1er Cru Clos des Ducs 2023 is 100% Pinot Noir from 40- to 45-year-old vines. 2023 was a large, warm crop in the Côte de Beaune. The domaine started picking on September 5, sorted out only a few dried berries, did no green harvesting and still averaged about 40 hl\/ha, with alcohol between 13.5 and 14%. The grapes were fully destemmed and spent 16 to 18 days in vat, mostly wooden, with pump-overs only, then went to barrel with roughly a fifth new oak. Of the domaine's 2023s, this is the most concentrated: dark cherry, cassis, orange rind and spice, a full, velvety middle and the firm frame the site always delivers. Start opening it around 2028.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe estate began with a civil servant. In 1804 Baron du Mesnil, newly posted as sub-prefect of Autun, bought a 15-hectare domaine in Volnay, a manor house on the north side of the village and the Clos des Ducs. A century later, in 1906, Sem, Marquis d'Angerville, bought the whole property on the death of a du Mesnil uncle and replanted it with his own small-berried selection of Pinot Noir, a strain the BIVB later propagated for growers across Burgundy. Through the late 1920s and early 1930s Sem bottled his own wine alongside Henri Gouges and Armand Rousseau. His grandson Guillaume runs the domaine today, and the clos remains its flagship.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis vintage carries more flesh than usual, which widens the menu. Braise short ribs in red wine with carrots and pearl onions and serve them over soft polenta; the wine's velvet texture meets the meat and its acidity cuts the sauce. Roast a duck with cherries and a splash of kirsch to pick up the dark fruit. A wild mushroom risotto finished with parmesan and thyme plays to its savory side, and a wedge of Époisses makes the Burgundian finish. Decant it for an hour if you open it before 2028, and give it a dinner worth a monopole from Volnay.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":47560685682911,"sku":null,"price":457.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PB080175.jpg?v=1762808794"},{"product_id":"domaine-marquis-d-angerville-meursault-1er-cru-santenots-2023-1-5l","title":"Domaine Marquis d’Angerville Meursault 1er Cru Santenots 2023 1.5L","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a Meursault from a Volnay house, from a vineyard most of its owners plant to red. Santenots lies inside the commune of Meursault on the Volnay border; by long tradition its Pinot Noir is sold as Volnay-Santenots and its Chardonnay as Meursault 1er Cru Santenots. D'Angerville farms 1.05 hectares here, its only white above regional level, with vines averaging 20 to 25 years old. The soil is limestone with plenty of marl and clay, which gives Chardonnay weight and a broad, layered texture rather than the stony cut of the premier crus farther south toward Puligny. The vineyard has its hard years too: frost took the entire 2016 crop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Domaine Marquis d'Angerville Meursault 1er Cru Santenots 2023 is 100% Chardonnay, fermented and aged in barrel. 2023 was a warm, high-yielding year across the Côte de Beaune, the kind of season that tests whether a white can keep its tension. The domaine farms biodynamically and brought in a full crop without green harvesting. In recent vintages this wine has shown complex citrus and a faint spice in the aromatics, then a broad, textured palate with real volume and a long, saline finish. Expect the same shape here, with the warm year adding a little more ripe pear and stone fruit. It drinks well young and will keep for eight to ten years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe domaine is moving toward its next generation. Guillaume d'Angerville's daughter Margot has joined the estate and is training to take it on in time, working alongside her father and François Duvivier, who has run the vines and cellar since 2005. She inherits a house that has never treated white wine as an afterthought despite its red reputation: the Santenots gets the same biodynamic farming and the same attention as the Clos des Ducs. Guillaume himself came to the domaine from investment banking after his father Jacques died in 2003, and the handover to Margot is being built slowly and deliberately, the way the family handled the last one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSantenots has the body for richer dishes. Roast a thick halibut fillet and serve it with beurre blanc and leeks; the wine's broad texture and citrus finish match the sauce. Crab cakes with a lemon aioli play to its salinity. Butternut squash ravioli in brown butter with sage meets its weight and spice. Pork tenderloin with an apple cider cream sauce is the cold-weather version. This is the magnum, which slows the wine's development and makes it a centerpiece: chill it for two hours and pour it for a table of eight.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":47617070301407,"sku":null,"price":490.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PB250308.jpg?v=1764137212"},{"product_id":"domaine-marquis-d-angerville-bourgogne-aligote-2024","title":"Domaine Marquis d’Angerville Bourgogne Aligoté 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAligoté is Burgundy's other white grape, grown here for centuries alongside Chardonnay and long treated as the base for kir. That reputation undersells it. Planted in the right place and farmed seriously, it makes a sharper, more saline white than Chardonnay, and a growing number of top domaines now bottle it with real care. D'Angerville's Aligoté comes from a single plot in the commune of Volnay, on the flat eastern side of the village rather than on the premier cru slope. Its lower position produces a wine built on acidity and freshness instead of weight, which is exactly the point of Aligoté. The same family that farms Volnay's premier crus farms this plot, with the same biodynamic approach.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Domaine Marquis d'Angerville Bourgogne Aligoté 2024 is 100% Aligoté, bottled early, in the summer after harvest, to hold onto its snap. The house style is orchard fruit and lime, waxy lemon pith, a streak of metallic, stony minerality, then salinity and bright energy through a clean, cutting finish. 2024 was a very wet year across Burgundy, with rainfall near double normal through winter and spring, a difficult flowering and months of mildew pressure, and Guillaume d'Angerville counts it among the hardest seasons in the estate's history. White grapes fared better than red, and the Côte de Beaune whites came in taut and mineral, a style that suits Aligoté from Burgundy very well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDomaine Marquis d'Angerville is now in the hands of its next generation as well as its current one. Guillaume d'Angerville, who took over in 2003 after the death of his father Jacques, has been joined by his daughter Margot, who came to the domaine in 2023 and is training to lead it in time. Guillaume has also looked beyond Volnay. In 2012 he and régisseur François Duvivier founded Domaine du Pélican in the Jura, near Arbois, working Savagnin, Chardonnay, Trousseau, Poulsard and Pinot Noir, and in 2015 the vineyards of the retiring Jacques Puffeney, one of the Jura's most admired growers, were entrusted to them. The same attention to detail runs from the Clos des Ducs all the way down to a humble Aligoté.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a white built for food with some salt and fat in it. A dozen oysters on the half shell with mignonette is the obvious and correct choice. Gougères, warm from the oven and heavy on the Gruyère, are what Burgundians serve with Aligoté. Fish tacos with cabbage slaw and lime crema love its acidity, and a goat cheese salad with walnuts and a mustard vinaigrette plays to its sharp, citrus side. Add a splash of crème de cassis for a proper kir if you like. Keep a bottle cold for the nights when dinner is quick but you still want the wine to be good.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":51408274620639,"sku":null,"price":74.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9170331.jpg?v=1789709889"},{"product_id":"domaine-marquis-d-angerville-meursault-1er-cru-santenots-2024","title":"Domaine Marquis d’Angerville Meursault 1er Cru Santenots 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSantenots is one of the Côte de Beaune's odd legal cases. The vineyard lies inside the commune of Meursault, right on the Volnay border, but by long tradition its red wine is sold as Volnay-Santenots, while its white is labeled Meursault 1er Cru Santenots. Most of the climat is planted to Pinot Noir. D'Angerville is one of the exceptions: the domaine holds 1.05 hectares here that have been planted to Chardonnay since 1905, making this one of the few white wines from a house known almost entirely for Volnay red. The soil is heavily marly, a limestone and clay mix that holds water and gives Chardonnay weight and breadth, a different register from the stonier, leaner premier crus farther south toward Puligny.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Domaine Marquis d'Angerville Meursault 1er Cru Santenots 2024 is 100% Chardonnay, fermented and aged in barrel with only light bâtonnage, so the lees add texture without making the wine heavy. The domaine has used about a quarter new oak for this wine in past vintages, in barrels larger than the standard 228 liters, which softens the oak's imprint. 2024 was brutally wet, with rainfall close to double normal through winter and spring and long mildew pressure, but Chardonnay came through better than Pinot Noir, and the Côte de Beaune whites are taut, saline and precise. Peeled stone fruit and white nectarine, a trace of vanilla and cedar, then a creamy but focused mid-palate, pink grapefruit pith and a long, energetic finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe biodynamic turn at d'Angerville came through friendship. Guillaume d'Angerville began converting the domaine in 2006 on the advice of his close friend, the late Anne-Claude Leflaive, whose Puligny domaine was one of Burgundy's biodynamic pioneers. The work in the vineyards is led by François Duvivier, régisseur since 2005, who oversees farming, vinification and élevage. Guillaume's brother-in-law, the agronomist Renaud de Villette, worked alongside Jacques d'Angerville for more than a decade and helped Guillaume through his first years in charge. Guillaume credits biodynamics with making the vines more resilient to a changing climate and with lower pH in the grapes, which shows up as freshness in a white like Santenots.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSantenots has the body for dishes that would overwhelm a lighter white. Seared scallops with brown butter and a squeeze of lemon match its creamy texture and citrus finish. Roast chicken with morels in a cream sauce is the Burgundian classic for a white Meursault. Lobster with drawn butter, or a lobster risotto, meets the wine's weight head on, and Dover sole meunière shows off its salinity. White Burgundy from a Volnay domaine is a genuine conversation piece, and this is the bottle to pour when the dinner is special enough to make the effort.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":51408274653407,"sku":null,"price":250.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9170332.jpg?v=1789709889"},{"product_id":"domaine-marquis-d-angerville-bourgogne-passetoutgrain-2024","title":"Domaine Marquis d’Angerville Bourgogne Passetoutgrain 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBourgogne Passetoutgrains is one of Burgundy's oldest styles and one of its most overlooked. The name means roughly \"pass all the grapes,\" a nod to the days when Pinot Noir and Gamay grew side by side and went into the vat together. The rules require at least 30% Pinot Noir and 15% Gamay, and traditionally the wine came from flatter, clay-rich ground below the famous slopes, the vineyards that fed the growers' own tables. It sat at the bottom of Burgundy's quality pyramid for decades. A handful of serious domaines kept making it anyway, because a light, juicy red from their own vines was exactly what they wanted to drink on a Tuesday. D'Angerville is one of them.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Domaine Marquis d'Angerville Bourgogne Passetoutgrain 2024 is a roughly even split of Gamay and Pinot Noir, raised with no new oak so the fruit carries the wine. 2024 was a very wet year across Burgundy, with rainfall near double normal through winter and spring, poor flowering for the red grapes and months of mildew pressure. Guillaume d'Angerville has called it the worst growing season he has seen. The upside of a cool, damp year for a wine like this is freshness: bright acidity and clear, unforced fruit. Cherries up front, a flinty edge and a touch of spice, then a crisp, clean, focused finish. Gamay from Burgundy brings the lift and energy, and Pinot Noir brings the frame and perfume.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGuillaume d'Angerville did not plan to run a wine estate. He built a career in investment banking, including senior roles at J.P. Morgan in France, before taking over the family domaine in Volnay when his father Jacques died suddenly in 2003. He has since made more than twenty vintages, converted the vineyards to biodynamic farming beginning in 2006, and moved away from chaptalization, which he says he has not used in two decades. He also serves as president of the association for Burgundy's Climats, the vineyard sites recognized by UNESCO. The Passetoutgrain shows his lighter side. He calls it \"a wine for thirst,\" and says Gamay \"brings the joy, the liveliness, to the seriousness of Pinot Noir.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTreat this like the table wine it was meant to be, with a slight chill, about 20 minutes in the fridge. A charcuterie board with saucisson sec, rillettes and cornichons is the classic Burgundian match, the acidity cutting straight through the fat. Roast chicken with garlic and thyme works every time. Grilled Toulouse sausages over lentils give the Gamay's cherry fruit something smoky to push against, and a croque monsieur with a green salad is lunch sorted. This is the red to keep a few of on hand for pizza night, a picnic in Washington Park, or the evening you want a glass of real Burgundy without a reason.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":51408274686175,"sku":null,"price":74.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9170333.jpg?v=1789709889"},{"product_id":"domaine-marquis-d-angerville-volnay-1er-cru-2024","title":"Domaine Marquis d’Angerville Volnay 1er Cru 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVolnay sits between Pommard and Meursault in the Côte de Beaune, and its reds have long been prized as the most perfumed of the Côte. This unnamed premier cru is not a blend of leftovers. It normally comes from two specific premier cru sites that the domaine has always bottled together: Les Mitans, 0.65 hectare, and Les Pitures, 0.31 hectare. The two sit at different elevations on the slope, one higher and one lower, on different soils, and the domaine treats them as complements: one brings fruit and depth, the other lift and structure. Together they add up to a truer picture of Volnay than either would alone, and the cuvée has been part of the d'Angerville lineup for generations.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Domaine Marquis d'Angerville Volnay 1er Cru 2024 is 100% Pinot Noir, fully destemmed and fermented with regular pump-overs, then aged in barrel with a modest share of new oak. 2024 is an unusual edition. The growing season was brutally wet, with rainfall near double normal, poor flowering in the reds and relentless mildew, and Guillaume d'Angerville has described it as the worst he has experienced. In this difficult year the domaine folded fruit from additional premier cru sites into this cuvée, so the 2024 draws on four premier cru parcels instead of the usual two. That makes this bottling a rare look at more of the domaine's Volnay holdings in one glass. Expect summer roses and bright, precise raspberry, a light frame and fine tannin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJacques d'Angerville took over the domaine in 1952, after the death of his father Sem, and made 52 vintages before his own sudden death in 2003. He became one of the defining figures of Côte de Beaune winemaking and served as a leading voice for Burgundy's growers. Much of the house style traces to him: fully destemmed fruit, restrained extraction and used barrels rather than new oak, all in service of perfume and clarity over power. With his father he developed the Pinot d'Angerville, the domaine's own selection of Pinot Noir, propagated from its own vines. For many Burgundy drinkers, Jacques's wines defined what Volnay is supposed to taste like.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is the d'Angerville for the table right now. Roast pork tenderloin with a crust of Dijon and herbs, with the wine's bright acidity keeping the meat lively. Mushroom risotto finished with parmesan and a little fresh thyme gives its floral side something earthy. Grilled quail with a fig and balsamic glaze plays off the raspberry fruit, and a plate of jambon persillé with cornichons and good bread is the Burgundian move. It is the bottle to open on a Friday night when you want real Volnay premier cru without waiting ten years for it.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":51408274718943,"sku":null,"price":162.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9170334.jpg?v=1789709889"},{"product_id":"domaine-marquis-d-angerville-volnay-1er-cru-clos-des-ducs-2024","title":"Domaine Marquis d’Angerville Volnay 1er Cru Clos des Ducs 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMost of Volnay's premier crus are shared among a dozen or more owners. The Clos des Ducs is not. It is a true clos of 2.15 hectares, walled on every side, and the entire vineyard belongs to Domaine Marquis d'Angerville as a monopole. It sits on a steep, east to southeast facing slope, high on the Volnay hillside. The soil is poor, stony limestone, with enough depth and clay in places to carry the vines through dry spells. That combination of altitude, rock and morning sun produces a lifted, perfumed style of Pinot Noir. The walls also mean every bottle of Clos des Ducs comes from one farmer's decisions, a rarity in Burgundy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Domaine Marquis d'Angerville Volnay 1er Cru Clos des Ducs 2024 is 100% Pinot Noir, fully destemmed and fermented with regular pump-overs, then aged in barrel with a minority of new oak. 2024 was the hardest growing season Guillaume d'Angerville has seen, and he has called it possibly the worst in the estate's history. Rainfall ran close to double normal through winter and spring, flowering was poor for the reds, and mildew pressure lasted for months, leaving Pinot Noir yields well below normal across the Côte de Beaune. What survived, though, is pure. Volnay was one of the Côte de Beaune's successes, with cool, damp conditions favoring finesse. The wine shows tangerine, rhubarb and dark raspberry on the nose, then a light, precise frame of red berries and very fine tannin. This is the domaine's signature wine, and one of the reference points for Volnay red wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Clos des Ducs has a longer paper trail than most Burgundy estates. It appears in records dating to 1507 and takes its name from its early association with the Dukes of Burgundy. In 1804 Baron du Mesnil acquired the clos along with surrounding Volnay parcels, and the estate later passed by inheritance to Sem d'Angerville, whose family has held it since. Sem replanted after phylloxera using his own selection of Pinot Noir, which became known as the Pinot d'Angerville. Today Guillaume d'Angerville, who took over in 2003, runs the estate with his daughter Margot, the next generation, and has farmed the clos biodynamically since beginning the domaine's conversion in 2006.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eClos des Ducs rewards dishes that let its perfume through. Roast a chicken with tarragon butter under the skin and serve it with pan juices and new potatoes. Seared duck breast with a cherry and port sauce picks up the wine's red fruit and citrus lift. A mushroom and gruyère tart with thyme plays to its savory side, and seared salmon with lentils du Puy and a little bacon shows how well a light-framed red handles richer fish. Lay a bottle or two down for a decade, or open one now with a quiet dinner at home and pay attention as it changes in the glass over an evening.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":51408274751711,"sku":null,"price":470.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9170335.jpg?v=1789709889"},{"product_id":"domaine-marquis-d-angerville-volnay-1er-cru-taillepieds-2023-1-5l","title":"Domaine Marquis d’Angerville Volnay 1er Cru Taillepieds 2023 1.5L","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTaillepieds translates roughly as \"cut feet,\" a name tied to the sharp, stony ground that made this one of the harder premier cru slopes in Volnay to work by hand. The whole climat covers about 7 hectares, mid-slope with a southeast tilt, sitting uphill from Champans and alongside Caillerets and Clos des Chênes. Topsoil is thin, whitish and full of rock over limestone and marl, with a band of clay underneath that holds just enough water through a dry summer. The d'Angerville parcel is steep and poor, the kind of site that caps vigor and keeps berries small. Where Champans below gives Volnay red wine its breadth, Taillepieds gives it spine: more structure, more mineral drive, and a firmer frame than most of the village's premier crus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Domaine Marquis d'Angerville Volnay 1er Cru Taillepieds 2023 is 100% Pinot Noir, fully destemmed and fermented in the domaine's traditional, low-intervention style with regular pump-overs, then raised in barrel with only a modest share of new oak so the site stays in front. 2023 was a warm, abundant year in the Côte de Beaune. D'Angerville began picking on September 5, did no green harvesting and still brought in about 40 hl\/ha. In a vintage where many Volnays leaned ripe and dark, Taillepieds kept its tension: blackberry and red currant, a streak of fresh herbs, then tight, energetic structure and a long, focused finish. This bottling is the magnum, and the larger format slows its development in the cellar, which suits a premier cru built for the long haul.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe d'Angerville name is bound up with the fight for honest Burgundy. In the early twentieth century, when much Burgundy was blended and relabeled by the négociant trade, Sem, Marquis d'Angerville pushed back against those practices and began bottling his own wine at the domaine, one of the first in the region to do so, alongside his friend Henri Gouges. That campaign fed directly into the creation of the Burgundy appellation contrôlée system in the 1930s, and Sem is widely credited as one of its architects. The principle he fought for, that a bottle should say exactly where its wine came from, still defines the house. Taillepieds is a direct expression of it: one named slope, bottled by the family that farms it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTaillepieds has the structure for a real centerpiece. Roast a whole duck with orange zest and thyme, and let the wine's acidity and firm tannin cut through the rendered fat. Venison loin seared rare with a juniper and red wine reduction matches its dark berry fruit and herbal edge. Coq au vin, braised slowly with lardons, mushrooms and pearl onions, meets its earthier side. Or keep it simple with an aged Comté or a wedge of Époisses after dinner. A magnum of Volnay premier cru is a bottle to put on the table at a holiday dinner or a milestone birthday, open an hour ahead, and pour for eight.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":51408274784479,"sku":null,"price":590.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9170336.jpg?v=1789709889"}],"url":"https:\/\/denverwinemerchant.com\/collections\/domaine-marquis-d-angerville.oembed","provider":"Denver Wine Merchant","version":"1.0","type":"link"}