at Home Sessions Recordings

00:00 - 04:15: Current situation in the vineyard (3/28)
04:15 - 05:30: 2019 vintage
05:30 - 09:50: Overview of the domaine and next generation
09:50 - 10:45: What are you cooking tonight?
10:45 - 12:32: Clos du Château des Ducs
12:32 - 13:50: Clos des Chênes
13:50 - 15:58: Volnay 2017
15:58 - 17:47: Volnay, a feminine wine?
17:47 - 19:19: Clos des Chênes 2011
19:19 - 19:50: 2017 drinking window
19:50 - 21:30: 2016 vintage
21:30 - 23:11: Ideal vintage to drink now
23:11 - 25:00: Wine evolution (peak, going down and going up)
25:00 - 27:40: Wine shutting down
27:40 - 29:27: Decanting Premier Crus
29:27 - 33:33: Ageing wine 2017 or drink now
33:33 - 37:05: Uniqueness of Lafarge wine
37:05 - 49:10: Michel Troisgros
49:10 - 52:14: Lafarge - Troisgros relationship
52:14 - 56:50: Michel’s simple dish recommendation
56:50 - 59:14: Troisgros’s changes in the last 30 years

00:00 - 13:45: Overview of the domaine
13:45 - 20:22: Biodynamic farming
20:22 - 24:41: What’s happening in the vineyard now
24:41 - 30:00: Clos des Ducs
30:00 - 31:37: Are the people working in the vineyard from Volnay?
31:37- 36:08: Fremiets and Clos des Angles parcels? Filtration?
36:08 - 36:31: Do you use finning agents?
36:31 - 40:48: What is the best time to drink D’Angerville? How long to keep the bottles?
40:48 - 42:42: Climate change
42:42 - 48:42: Daniel Boulud
48:42 - 53:50: Why there are no Grand Cru in Volnay?
53:50 - 55:19: Climats de Bourgogne

00:00 - 06:11: Overview of the estate
06:11 - 12:09: Different grapes varieties
12:09 - 20:06: Krug ID
20:06 - 24:54: Krug & music
24:54 -28:59 : Krug Rosé
28:59 - 31:30: What vintage resembles the 2019 blending?
31:30 - 41:40: Arnaud Lallement
41:40 - 44:57: Potential for other single vineyard releases?
44:57 - 47:03: Malolactique fermentation?
47:03 - 51:15: Challenge of global warming?
51:15 - 55:25: Tasting notes on 168th Edition?
55:25 - 57:06: Schedule of current releases?

00:00 - 04:48: Dominique Lafon beginning at Domaine des Comtes Lafon
04:48 - 11:00: Vinification of red vs white wine
11:00 - 12:49: Work in the vineyard vs in the cellar
12:49 - 17:41: Héritiers des Comtes Lafon in Mâcon
17:41 - 20:50 : New generations at Comtes Lafon
20:50 - 25:00: Dominique Lafon label
25:00 - 27:00: Beaune appellation
27:00 - 34:17: Andrew Carmellini
34:17 - 35:35: Favorite Premier Cru in Meursault?
35:35 - 37:35: Tasting notes on Beaune Grêves 2017
37:35 - 41:00: What do you have in your cellar that is not Burgundy?
41:00 - 43:19: Younger Meursault producers?
43:19 - 44:19: Meursault Perrières 2000
44:19 - 47:19: Why Beaune Premier Crus are underappreciated? How do they compare to Volnay and Pommard? When do you drink it?
49:17 - 54:26: Favorite wine pairing?

00:03 - 04:16: Adjustment to take over the domain
04:16 - 05:39: Correlation between the talent of actor and the talent of winemaker
05:39 - 11:21: How to achieve precision in the wine?
11:21 - 13:54: Reduction in the wines
13:54 - 16:49: Longer elevage for all the wines
16:49 - 20:26: Can a vintage highlight a terroir more?
20:26 - 22:43: 2017 vintage
22:43 - 24:37: Auxey-Duresses plot
24:37 - 27:52: Bourgogne Blanc
27:52 - 31:00: Comparison of 2017, 2018 and 2019
31:00 - 33:06: Low yields
33:06 - 36:22: Jean-Marc’s new project in Argentina
36:22 - 41:40: Surprise chef arrives Ryan Hardy
41:40 - 43:30: Anti-frost measures in Burgundy
43:30 - 45:08: Aligoté
45:08 - 46:48: Clos des Bouchères 2010
46:48 - 48:28: Bourgogne Blanc 2016
48:28 - 50:28: Jean-Marc’s spirits
50:28 - 51:23: Vintage when Premier Crus are declassified
51:23 - 53:16: When do the 2017 will hit their peek?

3:32: Experience with wine while growing up
4:58: What wines were you tasting growing up?
7:19: How do you manage such high quality with 80 hectares of vineyard?
9:04: When did you switch to biodynamic farming
11:02: Did it take a few years to see a difference after the switch?
12:20: Were you able to buy organic grapes for the negociant part?
14:21: How are the responsibilities shared with Véronique’s brothers
16:30: Are you hoping for rain right now?
18:50: Candles again the frost
19:45: Small vineyards in Burgundy
21:21: Vintage you are more proud of?
22:09: Favorite wine or area?
24:33: How did you meet Henri Jayer?
27:25: Clos des Mouches vineyard
32:40: Is it more challenging to make red or white wine?
33:37: Drouhin style
37:28: Did your understanding of the climat evolved?
39:15: Which vineyards go to Chambolle-Musigny 1er Cru?
40:30: Do you use similar winemaking technique in Oregon and Burgundy?
43:33: Surprise chef
45:33: What appellations excelled in the recent years?
49:59: Can the wines of Oregon achieve the same heights as wines of Burgundy?
52: 22: What do you know about making wine that you didn’t know when you started? Some advices for your daughter?
54:16: What other regions do you like to drink?
55:34: Old press
58:29: Plans to make wine somewhere else?

2:50: Introduction of Mathieu and Cristian
6:04: Salon and Chardonnay
11:31: Philosophy close to Burgundy
11:52: Concept of time in Champagne
13:32: Difference between aging on the lees and aging once it’s released?
15:45: What happened when Salon doesn’t release a vintage?
18:55: Do you think with weather change there will be more releases for Salon?
20:21: Does global warming affect your philosophy on aging?
22:11: Decanting Champagne?
24:15: No oak at all?
24:31: 2008 release
27:02: 1996 vintage
29:45: Oldest vintage you had?
31:10: Favorite vintage of Salon?
32:33: Salon and Maxim’s restaurant
34:54: Vinicultural practices and practices?
37:13: Harvest earlier or later than your neighbors?
38:02: What are some vintages currently on lees?
39:13: Surprise chef
43:35: Food to avoid with Blanc de Blanc Champagne?
46:06: Experiments in the cellar for Salon?
49:36: Is Salon open to visit?
51:03: Would you like to expand the vineyard?
52:30: How do you decide to hold back some wine for late release?
54:17: American market
55:50: When you decide Salon is going to release a vintage, do you sometimes go back?
56:48: Does Michel, chef de cave, oversee both Salon and Delamotte?
57:26: Favorite vintage of Delamotte?
58:18: What kind of press do you use?

00:20 – 01:12: Rain in Burgundy
01:12 – 01:39: Are you bottling the 2018?
01:39 – 04:30: Lucie’s beginning at the domain
04:30 – 06:21: Any changes that might be useful?
06:21 – 07:51: How do you manage to do have vineyards in spread in the Côte de Nuits
07:51 – 11:05: Where is the vineyard for the Bourgogne?
11:05 – 13:16: Clos Vougeot
13:16 – 15:05: What makes Clos Vougeot of different producers so different?
15:05 – 16:49: Do you think it’s important where you are located in Clos Vougeot?
16:49 – 19:53: Is there one vineyard that is always better than your expectation?
19:53 – 21:48: New oak and old oak barrels
21:48 – 22:54: When there is a smaller harvest, how does it work with the barrels?
22:54 – 26:20: Sélection massale
20:26 – 30:00: End of sharecropping
30:00 – 30:48: 2014 vintage
30:48 – 35:08: Destemming
35:08 – 41:40: Ruchottes-Chambertin
41:40 – 42:47: Any plans of making Chardonnay?
42:47 – 47:32: Any plans to expand the domain?
47:32 – 48:30: Frost in Ruchottes Chambertin in 2016
48:30 – 48:53: What is the wine you make the most of?
48:53 – 50:18: Mugneret-Gibourd Label
50:18 – 52:03 Clos Vougeot climat
52:03 – 55:19: 1999 vintage

02:05: Different vineyards of Leflaive
06:27: Are you replanting Chevalier-Montrachet
07:10: Burgundy weather
10:13: Why there is no vineyard behind you?
10:49: Terroir of Chevalier-Montrachet
13:49: Percentage limestone/clay in Chevalier
14:22: History of Domaine Leflaive
19:20: Special labels in 2017
21:45: Transition when Eric Rémi joined
25:46: Project of making red Burgundy?
26:39: 2016 vintage
32:40: Does the new négoce differ from Leflaive & Associé?
34:43: Pouilly-Fuissé – Domaines Leflaive
37:16: Did you bring yeast from Puligny in the Maconnais?
38:09: Biodynamic and yeast
39:45: Advantages of biodynamic opposed to organic in the cellar
41:30: Bienvenue-Batard disease
45:23: Diam closure
50:44: First year using Diam?
51:20: Is the COVID pandemic causing any internal conversions about changing the way you get wines into customer’s hands around the world?
54:13: Less reduction in recent vintage, change of winemaking?
57:16: Authentication of the bottles
59:05: How many different labels?
01:02:09: Meursault Sous le Dos d’Ane holding

01:55: How old were you when you decided to be a winemaker?
05:45: Louis-Michel’s ancestors
07:25: Someone who inspired you?
10:43: Henri Jayer
12:55: New era of winemaking in Burgundy in the 80’s
17:27: Improvement of the quality of wine
19:24: Best advice to a young winemaker
23:11: Limit of acres of the estate
27:10: Map of the vineyard
38:53: Clos Vougeot
39:22: High density vineyard
41:44: La Romanée vineyard
44:05: How has the Pandemic affected the wine world in Burgundy and for him specifically?
47:05: Clos des Grands Vignes 2017
48:08: La Colombière 2008 & 2016
51:00: Are you happy where your whites are now?
54:56: how farming the en foule vines differs from farming a more conventional vineyard. Or is it too soon to know?
57: 54: Favorite vintage you made?

01:45: Overview of the domaine
04:25: Shared responsibilities between Adèle and Elsa
07:15: Tour of the vineyard
10:25: Low yields
14:45: 2019 vintage
16:50: Production of red wine
18:12: Blagny – white and red
20:00: Ripening patterns in higher vs lower parcels
23:35: Indigenous yeast
25:33: Quintessence
29:26: Longer ageing
31:15: Maranges parcel
33:50: Mentors, peers?
38: 32: On the question of not using any new wood - is that for whites only and why do you take the no new oak approach?
40:55: What do you drink besides Burgundy?
44:21: Meursault rouge
46:26: 2014 vintage
49:00: Importation
50:47: Sweet wine
52:22: Surprise

00:20 - 10:34 : Diana’s experiences in Burgundy (Domaine Dujac) and California (Snowden Vineyards)
10:34 - 11-57: Indigeneous yeast
11:57 - 19:15 : Cabernet Sauvignon in California
19:15 - 20:26 : Diana’s schedule at her different wineries
20:26 - 24:21: Diana’s responsibilities in California and Burgundy
24:21 - 29:44 : Diana's working experience with Jacques Seysses
29:44 - 30:47 : Diana’s thoughts on “wine is made in the vineyard”
30:37 - 32:26 : Merlot in California
32:26 - 34:00 : Ashes and Diamond Project
34:00 - 34:53: Rosé at Dujac
34:53 - 36:15 : Different challenges between Burgundy and California
36:15 - 37:51 : Dujac’s Morey-Saint-Denis Monts Luisants
37:51 - 40:52 : Domaine Trienne Project
40:52 - 42:37 : Organic viticulture
42:37 - 44:47 : Cabernet Sauvignon and whole cluster
44:47 - 45:57 : Project of sparkling wine
45:47 - 47:35: 2013 vintage
47:35 - 50:14 : Brothers vineyard cuvée at Snowden Vineyards
50:14 - 52:05 : White varieties
52:05 - 53:33 : Foot stamping
53:33 - 56:50 : Difference in planting in Napa Valley and Burgundy
56:50 - 57:55 : Sauvignon blanc and warmer weather
57:55 - 01:01:26 : Future of Napa Valley

00:03 - 05:11: Family, management and history at Billecart-Salmon
05:11 - 09:21: Brut Rosé and reserve wines
09:21 - 14:00 : Location of the vineyards
14:00 - 19:54 : Winemaking at Billecart-Salmon
19:54 - 22:27: 1959 vintage
22:27 - 24:08: Harvest pick-up dates
24:08 - 29:56: Cuvée Elizabeth
29:56 - 31:08: Brut Rosé ageing
31:08 - 33:11: Shape of the bottles
33:11 - 36:59: Elizabeth Salmon and Nicolas François Billecart release years
36:59 - 38:16: Questioning at Billecart-Salmon
38:16 - 41:05 : Clos Saint Hilaire
41:05 - 42:52: DIAM cork
42:52 - 45:23: Demi-sec
45:23 - 47:36: Wine releases
47:36 - 59:33: Sterling Caviar and Billecart-Salmon pairing
59:33 - 01:02:47: Extra Brut and Brut Nature

00:00 - 01:30: Introduction
01:30 - 06:18: Jay’s beginning as an author
06:18 - 08:35: Epiphany wine
08:35 - 10:00: Châteauneuf of Jaboulet
10:00 - 22:16: Chablis
22:16 - 28:30: Bright lights, big city book
28:30 - 31:20: La Paulée de Meursault
31:20 - 32:00: La Paulée de New York 2020
32:00 - 38:57: Meeting winemakers
38:57 - 41:20: Winemakers personalities
41:20 - 44:00: Chocolate and wine pairing
44:00 - 46:35: Novel about the wine world?
46:35 - 51:03: Sommeliers
51:03 - 55:23: Jay’s creative process
55:23 - 59:32: Jay’s inspiration

00:00 - 02:00: Introduction
02:00 - 03:10: 2020 harvest
03:10 - 08:05: Henri Jayer
08:05 - 11:39: History of the domaine and US market
11:39 - 18:36: Use of new oak
18:36 - 23:43: Use of wax
23:43 - 26:38: Amphora
26:38 - 30:50: De-stemming
30:50 - 35:52: Domaine Fourrier vs. Jean-Marie Fourrier labels
35:52 - 41:07: Use of sulfur
41:07 - 44:13: Vosne-Romanée Aux Réas 2017
46:03 - 48:00: Green harvesting
48:00 - 53:22: Pushing downs vs. pumping over
53:22 - : Differences between Gevrey-Chambertin Grands Crus
57:29 - 59:50: Most under appreciated wine
59:50 - 1:03:00 : Chambolle-Musigny vineyards

00:00 - 03:00 : First music piece
03:00 - 04:22: Reaction to the music piece
04:22 - 06:40: Emotions to a wine
06:40 - 11:12: Daniel and David meeting
11:12 - 14:50: Musique et Vins
14:50 - 20:33: Music and wine elitist aspects
20:33 - 25:00: Second music piece
25:00 - 28:27: First suggested wine: Jean-Marc Pavelot, Savigny-lès-Beaune 1er Cru Dominode 2017
28:27 - 32:47: Artistic sensibility
32:47 - 33:45: Interest in other music genre
33:45 - 37:37: Third music piece
37:37 - 42:36: David as conductor
42:36 - 46:44: Favorite music piece
46:44 - 50:54: Wine before a performance
50:54 - 01:00:00: Fourth music piece and second suggested wine: Domaine Marquis d'Angerville, Volnay 1er Cru Fremiet 2017

00:00 - 02:04: Similarity between winemaking and cooking
02:04 - 03:13: 2004 vintage
03:13 - 04:36: 2003 vintage
04:36 - 10:36: Beaujolais as a part of Burgundy
10:36 - 11:38: Location of the parcels and negociant part
11:38 - 20:54: Organic viticulture
20:54 - 29:40: Carbonic maceration
29:40 - 31:27: Use of wax
31:27 - 36:00: Georges Duboeuf
36:00 - 39:04: Old beaujolais
39:04 - 39:26: First vintage
39:26 - 47:30: Sulfur vs. no sulfur
47:30 - 50:29: Sharing responsibilities between Mathieu and Camille
50:29 - 51:42: 2020 harvest
51:42 - 56:20: Different cuvées of the domaine
56:20 - 58:29: Shape of the half bottle
58:29 - 01:01:00: Burgundy barrels

01:24 - 04:27: Champagne Drappier, Brut Nature Zéro Dosage Sans Ajout de Soufre NV
04:27 - 05:35: Ageing and base wine
05:35 - 13:56: Why is Pinot Noir the dominant grape in the Aube region?
13:56 - 16:51: Drappier history
16:51 - 17:24: Quantity produced before and now
17:24 - 20:00: Michel’s children
20:00 - 25:55: Champagne Grande Sendrée
25:55 - 30:47: Champagne from other varieties
30:47 - 35:45: Confusion between “no sulfur” and “contain sulfites”
35:45 - 39:30: Charles de Gaulle cuvée
39:30 - 43:12: Rosé de saignée
43:12 - 48:35: Ideal format to age Champagne
48:35 - 50:12:Michel’s first Fête du Champagne
50:12 - 55:00: Old vintages at Drappier
55:00 - 56:40: Special device for large format
56:40 - 59:03: Relationship Côte des Bars with the rest of Champagne
59:03 - 01:01:00: Melchizedec

00:00 - 04:52 :The Band & Rock&Roll
04:52 - 07:29 :Current situation in France
07:29 - 12:18: Vintages that resemble 2020
12:18 -14:50: Sorting table use in Burgundy
14:50 - 19:08: Remoissenet history
19:08 - 20:26: Le Montrachet
20:26 - 27:57: Remoissenet Gevrey-Chambertin Poissenot 2017
27:57 - 31:22: Clos Vougeot
31:22 - 39:59: Pierre’s career in wine
39:59 - 45:45: Wine appreciation today
45:45 - 49:49: Favorite wine from the Loire
49:49 - 51:32: Tasting different grape varieties
51:32 - 54:50 : Old vintages at Remoissenet
54:50 - 01:00:00: Coravin

03:00 - 04:15: Connections between the law and wine
04:15 - 08:24: Domaine de Montille history
08:24 - 10:00: Relationship between winemakers today and in the past
10:00 - 18:45: Etienne new projects in California and Japan
18:45 - 22:20: Etienne’s winemaking style
22:20 - 24:30: Volnay 1er Cru Les Brouillards 2015
24:30 - : What do you drink with other winemakers
27:22 - 29:50: Effects of global warming on farming
29:50 - 31:25: Biodynamic farming
31:25 - : Mondovino impact on Domaine de Montille
33:04 - : Two Malconsort cuvées
37:05 - 38:55: Botrytis
38:55 - 40:55: Red and white vintages
40:55 - 43:30: One climat that define the domaine
43:30 - 45:05: Dream job beside winemaker
45:05 - : Beaune Les Sizies
48:00 - 51:00: Introduction of Jean-Laurent Vacheron
51:00 - 55:27: Dominique Lafon

00:00 - 03:24: Introduction
03:24 - 09:14: Mannie’s career as a wine importeur
09:14 - 18:45: Madeira
18:45 - 26:33: Young vs. old Nebiollo
26:33 - 27:23: Decanting wine
27:23 - 30:30: Glassware
30:30 - : Traditionalist vs. modernist in Italy on blending
38:00 - 40:40: Map
40:40 - : Emerging region of Italy
47:18 - : Burlotto
49:39 - 53:54: Alcohol level
53:54 - 56:58: Northern Rhône
56:38 - 01:01:44: Education on Barolo
01:01:44 - 01:06:30: New producers in Barolo

01:37 - 06-16: Alain Graillot, Maxime’s father career
06:16 - 09:09: Whole cluster fermentation vs. destemming
09:09 - : Trend: whole cluster vs. destemming
15:29 - 19:23: Different expressions of Syrah in Croze-Hermitage
19:23 - 21:58: Lieux-dits in Croze-Hermitage?
21:58 - 22:35: La Guiraude cuvée
22:35 - 26:23: Barrel selection
26:23 - 27:39: Old barrels
27:39 - 29:38: La Guiraude in old barrel vs. new barrel
29:38 - 31:31: Tronchonique shape barrel
31:31 - 33:35: Best soils for syrah
33:35 - 34:18: Syrah in Burgundy?
34:18 - 37:55: New project for 2020 harvest
37:55 - : Winemaking vs. viticulturist approach
39:23 - 42:35: Domaine des Lises
42:35 - 44:00: Domaine de Fa
44:00 - 45:00: Favorite producer of Beaujolais
45:00 - 46:56: Organic farming
46:56 - 50:25: Whole cluster at Domaine de Fa
50:25 - 54:44: Raymond Trollat
54:44 - 01:00:00: Maroccan project - Syrocco

01:00 - 04:15 : 2020 harvest
04:15 - 07:10: Jean-Hervé winemaking evolution
07:10 - 11:48: Press in Champagne
11:48 - 13:44: Malolactic fermentation
13:44 - 16:08: Retrousse of the press
16:08 - 18:08: Dosage and global warming correlation
18:08 - 19:21: Chaptalisation
19:21 - 22:58: Harvest 2020 with COVID-19 and oïdium
22:58 - 24:44: Botrytis
24:44 - 26:20: Sorting method
26:20 - 31:40: Meaning of the number (700) on the bottles
31:40 - 32:44: Different grape varieties used in Champagne
32:44 - 36:35: Single vineyards cuvées and current vintages
36:35 - 38:15: Terres Rouges cuvée
38:15 - 41:34: Rosé at Jacqueson
41:34 - 44:36: Pinot Meunier
44:36 - 46:44: Traditional sorting method in Champagne
46:44 - 48:35: Grass in the vineyards
48:35 - 51:00: COVID-19 impact on the sales
51:00 - 53:12: Viticulture in response to climate change
53:12 - 01:00:00: Astrea Caviar
01:00:00 - 01:02:10: Organic farming
01:02:10 - 01:03:10: Organic caviar
01:03:10 - : Champagne and caviar pairing
01:04:45 - 01:05:46: Sales affected by the potential taxes
01:05:46 - 01:06:40: Favorite cuvée from 728 to 742
01:06:40 - 01:09:00: Late disgorgement cuvée and caviar pairing
01:09:00 - 01:10:10: Upcoming cuvée 743

00:00 - 03:30: Wines enjoyable young and old
03:30 - 13:15: Ted’s career in wine (Dujac, Roulot)
13:15 - 16:15: Western Sonoma County
16:15 - 18:50: Young industry
18:50 - 21:06: Knowledge from others and nature
21:06 - 22:48: Biodynamic farming
22:48 - 26:30: Parallel between Burgundy and Sonoma
27:25 - 29:48: Effects of global warming in California
29:48 - 34:20: Domaine Roulot
34:20 - 35:54: View of the vineyard - The Pivot Vineyard
35:54 - 37:30: Disease pressure
37:30 - 38:00: Long term effects from the forest fires
38:00 - 40:00: Sonoma Coast 2015
40:00 - 41:25: The Haven 2017
41:25 - 47:36: Sonoma Coast vineyards
47:36 - 50:30: Burn Cottage
50:30 - 53:12: Diamond Mountain & Cabernet Sauvignon
53:12 - 56:15: Whole cluster
56:15 - : Anderson Valley
01:00:00 - 01:01:00: Ageability between Anderson Valley and Sonoma Coast
01:01:00 - 01:07:00: Listing ingredients on the label

00:00 - 04:14: Birth of the domaine
04:14 - 05:00: Are there any vineyards further west?
05:00 - 07:00: Why so close to the ocean?
07:00 - 08:43: Grape varieties
08:43 - 10:45: Jasmine’s father work in the 80’s and 90’s
10:45 - 13:20: Wine made in the vineyard
13:20 - 15:00: Do nothing as a decision
15:00 - 20:20: Hirsch different vineyards
20:20 - 21:50: Changing landscape
21:50 - 23:49: Selling fruits to other wineries
23:49 - 26:35: Mentioning where the grapes are from when buying fruits
26:35 - 31:06: Jasmine’s involvement in the farming
31:06 - 32:33: 2020 veraison
32:33 - 40:50: Destemming vs. whole cluster
40:50 - 43:10: 2012 Bohan Dillon Pinot
43:10 - 44:25: San Andreas
44:25 - 45:40: Dream job other than winemaker
45:40 - 49:15: Biodynamic environment
49:15 - 50:35: Top soil
50:35 - 53:25: Surprises when taking over winemaking
53:25 - 55:55: Teachings by other winemakers
55:55 - 01:00:00: 2020 vintage