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Les Horees

2020 Les Horees, Gevrey-Chambertin, Reniard

France Burgundy Gevrey-Chambertin Reniard 750ML

CellarTracker

91
/
Les Horees

2020 Les Horees, Gevrey-Chambertin, Reniard

France Burgundy Gevrey-Chambertin Reniard 750ML

CellarTracker

91
/

From a parcel on the Southern side of Gevrey, utilizing purchased grapes. 25% of the clusters are retained, fermented in stainless steel with ambient yeasts. Aged 12 months in used barrels, with limited sulfur throughout.

1 - 750ML Limit

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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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