Enclosed within an ancient stone wall, the esteemed Premier Cru ‘Clos du Cellier Aux Moines' was originally tended by Cistercian monks in 1130AD. In 2004, the Pascal family began the process of restoring and innovating the neglected property and now steward the land organically and biodynamically. Their Pinot noir is hand-harvested and whole bunches are gravity fed into oak vats where they are macerated at low temperatures before spontaneous fermentation. The wine is aged in oak casks (⅓ new) for 16 to 18 months and bottled without filtration. Enticing aromas of cassis, tart-cherry, and sous-bois lead to a vibrant, medium-bodied palate with velvety tannins and crisp acidity, showcasing notes of juicy cherries and currant, leather and cinnamon. Pair with salmon steaks in a spiced Chraimeh sauce or a beet carpaccio topped with truffles.

— Producer

Gnarly Vines