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This wine has a per person limit. We do this as the wine is hard to find, very rare and/or incredibly sought after.

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We kindly ask that you do not abuse this limit by placing multiple orders. In the event that you place multiple orders - they will be canceled and subject to a 5% cancellation fee.

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2019 Les Horees, Bourgogne Aligote, En Couzelain

CellarTracker

91
Regular price $200
/

2019 Les Horees, Bourgogne Aligote, En Couzelain

CellarTracker

91
Regular price $200
/
2 - 750ML Limit

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These wines are currently on the way to Thatcher’s Wine. We have sourced them from some of our clients' private cellars, our friends in Europe, direct from the domaine or through our other trusted networks. On each product you will note an estimated time of arrival. Understand that these are only estimates, and to ensure that your wine arrives safely it may be longer. Utilizing this method allows us to offer some amazing wines and gives you the opportunity to secure them earlier. Upon arrival at TWC you will receive a notification and we will ship the wines to you.

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Catharina Sadde is a trained chef who experimented with a harvest in the Nahe, only to be completely taken by the entire experience. Her studies took her through stints at D'Angerville, DRC, Tremblay...just a few luminaries. Today, the she and her husband Guilhem create a tiny yet stunning set of wines that have captured the zeitgeist- a biodynamic, energetic and effortlessly delicious range of bottlings that are pure and as true to their terroir as any other in Burgundy.

Les Horees

Following her first harvest in the Nahe, Catharina shipped off to Montpelier and then Geisenheim to pursue her wine studies. She was lucky enough following this to have internships at Comte Armand & DRC, harvest jobs at Drouhin and Vogüe, and extended stints at both Cecile Tremblay and Marquis d'Angerville where her focus was much more vineyard-centric. As one would expect form these vast and impressive experiences, when she set out with her husband to start a winery of their own, "making" wine in the vineyard was the first and foremost thought. 

Biodynamics can be hotly debated or contested, but in essence it is a methodology that allows the interweaving of the impact of the producer, the flora, fauna, and the earth's rhythms. Many of the smartest farmers, even those who don't attach a label to it, will affirm that doing things with great intent, as biodynamics encourage, will net a far superior harvest. 

The couple's first harvests were vinified in a small cellar in Pommard, starting their range with a plot from Beaune called Prevolles in the 2018 vintage. Acting as micro-negociants, Les Horées has now grown to also own 1.56 hectares combined, spanning both the Cote de Beaune & Cote de Nuits. Winemaking is done with minimal-intervention, skin contact with the aligotes and usually a large portion (around 80%) of stems included for the reds to add texture and balance the ph. The results stunning - the rare combination of both deep complexity and brightness. 

Meet the Producer

Les Horees

Catharina Sadde is a trained chef who experimented with a harvest in the Nahe, only to be completely taken by the entire experience. Her studies took her through stints at D'Angerville, DRC, Tremblay...just a few luminaries. Today, the she and her husband Guilhem create a tiny yet stunning set of wines that have captured the zeitgeist- a biodynamic, energetic and effortlessly delicious range of bottlings that are pure and as true to their terroir as any other in Burgundy.

Following her first harvest in the Nahe, Catharina shipped off to Montpelier and then Geisenheim to pursue her wine studies. She was lucky enough following this to have internships at Comte Armand & DRC, harvest jobs at Drouhin and Vogüe, and extended stints at both Cecile Tremblay and Marquis d'Angerville where her focus was much more vineyard-centric. As one would expect form these vast and impressive experiences, when she set out with her husband to start a winery of their own, "making" wine in the vineyard was the first and foremost thought. 

Biodynamics can be hotly debated or contested, but in essence it is a methodology that allows the interweaving of the impact of the producer, the flora, fauna, and the earth's rhythms. Many of the smartest farmers, even those who don't attach a label to it, will affirm that doing things with great intent, as biodynamics encourage, will net a far superior harvest. 

The couple's first harvests were vinified in a small cellar in Pommard, starting their range with a plot from Beaune called Prevolles in the 2018 vintage. Acting as micro-negociants, Les Horées has now grown to also own 1.56 hectares combined, spanning both the Cote de Beaune & Cote de Nuits. Winemaking is done with minimal-intervention, skin contact with the aligotes and usually a large portion (around 80%) of stems included for the reds to add texture and balance the ph. The results stunning - the rare combination of both deep complexity and brightness. 

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