La Combe Grisard came from a dream of two California based winemakers, Eric Railsback (of Railsback Freres), and Matt Murphy (of Presqu’ile), who long envision making wine in Burgundy. With the help of Jeremy Seysses of Domaine Dujac in the cellar (Yes, you read it correctly!) and his connections, they’ve been able to source fruit from some of the best terroir in Gevrey.  This wine does not exhibit the plump extracted quality of some 18s, there are notes of baking spice embracing the perfectly ripe red fruited aromas, with a nice back bones of acidity, clocking in at a lovely 13% abv. 

Grape: Pinot Noir

Soil: Limstone & Clay

Viticulture: Organic & Biodynamic 

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