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Sébastien started as the 9th generation of the family to grow grapes in this village and officially took over in 2008, though his first vintage was 2009. He was interested in farming organically, in using biodynamic treatments and indigenous fermentations from the beginning. Fermentations are now done pied de cuve – collecting a small preharvest, fermenting that small amount of wine naturally, as a “starter” for inoculating the different tanks with the indigenous yeast. Sébastien preharvests 20 berries from each vine for this; the thinking goes that the individual yeast strains will recognize each other in each parcel.
- Winemaker / Chef du Cave: Sébastien Mouzon
- Farming: Biodynamic, Dry farmed
- Varieties: Equal parts Pinot Noir, Arbane, Chardonnay, Petit Meslier, Pinot Blanc, Pinot Gris, Pinot Meunier
- Terroir: Verzy Grand Cru. Silex, with Chalk and Clay. All seven indigenous varieties planted in the center valley where chalk is a meter deep. This is the sector where Sébastien launched his vitiforestry experiments. Chardonnay plantings are 70 years old, Pinot Noir plantings are 35 years old, and remaining varieties were all planted in 2013-2014.
- Vinification: Hand harvested, Indigenous yeast fermentation, 100% malolactic fermentation. Aged 8 months in used Cadus barrels
- Aging: 48 months sur lattes, 1 gr/l dosage.
- Disgorged: Disgorged April 2024
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Accolades:
- 92 POINTS, VINOUS
- 92 POINTS, VINOUS
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Land Acknowledgement
We acknowledge that we are on the unceded ancestral homelands of the Ramaytush Ohlone (the original inhabitants of the San Francisco Peninsula) and the Wappo & Miwok (the original inhabitants of Napa County).