Maylis Marcenat does not fit the stereotype for a Bordeaux producer. Lively, down-to-earth and humble, she’s as unstuffy as they come. She is the fourth generation of her family to run Clos de Sarpe – a small Grand Cru Classé Saint-Emilion estate that has long gone under the radar.  The history of Clos de Sarpe  The Clos de Sarpe name first appeared in 1897, given by a Monsieur A. Ducarpe to his property on the Sarpe plateau. Baron Henri du Foussat de Bogeron bought the vineyard in 1905, merging it with the vines of nearby Badette to create Ch. Haut-Sarpe. Jean Beyney bought Clos de Sarpe in 1923 and revived the original name. His son, Yvan Beyney, took over in 1952, who in turn passed the property to his son Jean-Guy Beyney in 1986. Jean-Guy still owns the estate today but retired in 2021, handing it over to Marcenat, who is his niece. (Jean-Guy has a son, Charles, who gives his name to the property’s second wine and will inherit Clos de Sarpe eventually but isn’t interested in running it day to day.)  The style of the Clos de Sarpe wines through the ages  The style and winemaking have evolved over time – with each generation putting their own stamp on the wines. In the early days, the wine was all whole-bunch fermented, with long macerations (40 to 50 days) and spent several years in concrete tank before bottling. Indeed, under Yvan, this continued. He only sold wine to those who could store the wine properly, and as such some wines spent extended periods of time in tank – the 1966 was in concrete for 10 years, for example. Yvan looked for purity of fruit, picking comparatively late (he was always proud to say he picked at the same time as Figeac, Marcenat says) and didn’t ever use oak. The wines were hard in their youth, needing time to soften, yet having great stability from their long élevage.  Under Marcenat’s uncle, who arrived in 1986, things started to change – with the late 1990s a pivotal moment. Jean-Guy favours powerful wines and reduced the amount of time the wines spent in tank, introducing de-stemming (gradually, from 1997, at first all done by hand) and oak barrels – with the élevage shifting from all concrete to 100% new oak between 1997 and 1999. He hired Michel Rolland to consult from 1998, and reduced yields – cropping a maximum 25hl/ha.  In 2005, Jean-Guy introduced a mechanical destemmer and densimetric sorting  – both of which contributed to a significant shift in quality, and everything has been destemmed since 2010, to encourage a rounder tannin profile in youth. In 2012, the property was granted Grand Cru Classé status – recognising their efforts. Marcenat joined the team officially in 2014, bringing her own vision, pushing for further change from 2016 and finally taking full control in 2021.  Clos de Sarpe today  The Clos de Sarpe vineyards cover 3.68 hectares, all in one block on the Sarpe plateau and south/southeast facing, just a kilometre from the village of Saint-Emilion itself and close to both TrotteVieille and Troplong Mondot, as well as Sansonnet and Haut-Sarpe.  The topsoil is thin here – with just 20cm in places – and lies over limestone bedrock, which contributes to the very high acidity of the wines (normally with a low pH of 3.2-3.4). Over half of the vineyard is between 60 and 80 years old, with the oldest Cabernet Franc now over 100 years in age, planted by Marcenat’s great-great-uncle in 1923.   The vine age combines with the limestone bedrock to help this site weather hot, dry conditions – a particular boon as the climate shifts. The limestone acts like a sponge, holding water, and the roots reach deep into the bedrock, accessing these reserves. Yields are naturally low given the age of the vines, and recent vintages have seen some tiny yields but Marcenat aims for around 35hl/ha in a good year (more than under her uncle and the Rolland influence).  To preserve the age of the vineyard, Marcenat is gradually starting to replant the site. As part of this project, she has added a little more Cabernet Franc, as well as a tiny portion of Petit Verdot. Previously 85% Merlot and 15% Cabernet Franc, today the vineyard comprises 78% Merlot, 20% Cabernet Franc and 2% Petit Verdot.   The family has always worked organically, with no pesticides or herbicides ever used, but the vineyard has been officially certified since the 2020 vintage – something that is of particular importance to Marcenat. For her, the work is all done in the vineyard rather than the winery and the philosophy very Burgundian, with everything kept as simple as possible.  The team is tiny and Marcenat does almost everything herself, supported by Frank Bartolomucci. Today the fruit is all picked by hand, chilled overnight, destemmed and then density-sorted. Each parcel is vinified separately, with most fermented in the concrete tanks that have been used since the 1950s, however the oldest Cabernet Franc is fermented in a 600-litre new oak barrel. She only uses indigenous yeast so fermentations are slow, at least 10 days generally. Maceration times are long, with the wine normally spending around 40, and up to 50 days on the skins, depending on the vintage, but with very gentle extraction. Malolactic fermentation can be challenging with the low pH, so she routinely has to inoculate to force this through (malolactic is essential for wine stability, particularly for wine intended for long ageing).  The portion of new oak has been toned down, with Marcenat ageing the wine for a year in around 70% new oak, with the rest in second-fill barrels (and occasionally some concrete if required). It is then blended together and aged in concrete for around six months prior to bottling without filtration. The oak is all 228-litre Burgundian barrels (versus Bordeaux’s traditional 225 litres), largely Tronçais oak from the cooper Taransaud. Marcenat feels Burgundian barrels pair better with the wine, liking the thicker staves and longer seasoning (30 months versus the 24 that is the norm for Bordeaux).  The Clos de Sarpe wines today  Clos de Sarpe makes two wines: the eponymous Grand Vin and a second wine, Charles de Sarpe, which was introduced in 1997, named after Charles Beyney – Jean-Guy’s son and Marcenat’s cousin. Up to and including the 2015 vintage, the second wine was a saignée of the Grand Vin, used to increase the concentration of the Grand Vin. Since then, it has only been made in certain vintages when there is enough fruit to make a second wine – such as 2019 and 2023.  While most producers will talk about the freshness in their wines coming from the Cabernet Franc, for Marcenat it is the Merlot that brings the acidity, while the Cabernet Franc provides the wine’s structure.  Tasting Clos de Sarpe back to the 1960s, the site’s freshness shines through consistently, as well as a distinctive earthy minerality. The purity of a wine like the 1966 is extraordinary – and it’s holding up beautifully today. You can still see traces of the immense structure the 1975 and 1988 must have had in their youth – providing a gentle grip today alongside their savoury intensity. While the wines were significantly more powerful in style in the late 1990s and 2000s, that power feels balanced today, the 100% new oak integrated and unobtrusive – and the 2001 a particular standout. The 2010 and 2015 vintages of Charles de Sarpe are beautiful wines, with a softer feel and elegance – juice that would be worthy of many Grands Vins.   These wines might once have been known for their power and punch, but Marcenat has tweaked the style, leaning into the natural freshness of the site. She looks for silky tannins and a purity that makes the wines more approachable in youth. It is, she will tell you, very simply the wine she likes and wants to make. Tasting the wines en primeur since she took over suggests that only good things lie ahead here. With each vintage, Marcenat’s imprint on the wines feels clearer and quality belies the growing season’s conditions, testament to both her talent and the terroir.  A note on the Clos de Sarpe labels  As you can see in the line-up for this tasting (below), the labels have changed over the years. The oldest wines made under Yvan Beyney bear a very traditional label, which changed in 1986 to have a blue border when Jean-Guy (Marcenat’s uncle) took over. When the style of wine shifted in the 1990s, Jean-Guy changed the label again (from the 1998 vintage) to one with a gold foil border. The current label was introduced in 2012 when the property achieved Grand Cru Classé status.   The vertical tasting: Clos de Sarpe 1966-2015  2015 Charles de Sarpe: Maylis Marcenat recalls the 2015 harvest vividly – as it took place around the same time that she gave birth to her twin daughters. It was the last vintage in which the second wine was produced as a saignée of the Grand Vin, echoing its proportions of 85% Merlot and 15% Cabernet Franc, and effectively a less powerful version, aged in 50% new oak and 50% one-year-old oak. The wine is still lithe and vibrant, offering bright red berries on the nose. The palate displays more savoury tones, with macerated red plum and a fine chalky coating of tannins, cut by bright acidity that drives through to a mouthwatering finish. This is in a beautiful spot now.   2015 Clos de Sarpe: The typical blend of 85% Merlot and 15% Cabernet Franc (as with every vintage shown in this vertical), the 2015 Clos de Sarpe was aged in 100% new oak. As you might guess from the élevage and the power of the vintage, this is not a shy and retiring wine – yet Clos de Sarpe’s trademark acidity drives through its core and balances the wine’s intensity. It still feels youthful, packed with dark cherry fruit on the compact nose, that gradually offers sweeter, scented tones with time in the glass. There’s a solidity to the palate – with a mass of rich, concentrated fruit, yet there’s a juiciness here to that makes it mouthwatering, with a sweet plumpness. It’s round and full, with a firm grip of tannin on the finish. Decant to enjoy now, with plenty of air, but this will unfurl over the next decade and beyond.  2010 Charles de Sarpe: The 2010 vintage was the first in which the fruit was all destemmed at Clos de Sarpe. Tasting the second wine with winemaker Maylis Marcenat, she can’t help but wonder why her uncle didn’t put such gorgeous juice into the Grand Vin. It’s a supple, beautiful example of mature Saint-Emilion now – the nose subtle, shifting between sweet fruit, lifted florals and black truffle complexity. The palate is long and balanced, beautifully resolved, seamless and soft, still with mouthwatering freshness and an earthy mineral edge to the long finish. Lovely.  2001 Clos de Sarpe: This was a standout in our vertical – and a wine that holds a special place for Marcenat. As she told us, “For me, it’s better than 2000 – with more freshness, more balance, more everything.” The 100% new oak is integrated, with the nose now showing plenty of tertiary complexity: iron, sousbois and a subtle leafiness mingles with the still fresh, soft strawberry fruit. There’s a transparency here, yet still plenty of concentration – the palate still lithe with soft, plummy red fruit and high juicy acidity that supports the fruit and fills the long finish, complemented by an earthy note. Superb.  1998 Clos de Sarpe: This was one of the first vintages to be aged in oak, seeing 80% new wood for its élevage. It was a great vintage for the Right Bank – as is clear from this wine. The 1998 Clos de Sarpe is beautifully mature, with savoury, leathery aromas and darker bramble fruit versus the more red-fruited 2001 shown alongside. The palate has a savoury iron seam, the tannins still offering a satisfying chewy grip to frame the juicy hedgerow fruit. This blossomed in the glass, revealing further complexity and vibrancy. Long, balanced and very impressive.  1988 Clos de Sarpe: The 1988 vintage offered few challenges and is a fairly classic year. It comes from the era when Clos de Sarpe was all whole-bunch fermented and saw no oak (aged only in concrete) – as with the two vintages below. There was a slight mustiness to this wine at first, but gradually the wine revealed its true character, with sweet, dried fruit and intense, savoury notes – an umami richness reminiscent of marmite. There is still surprising structure and power here, although the wine isn’t quite as concentrated as the 1998, for example. The acidity keeps things fresh, with the scent of truffle and undergrowth lingering on the finish.  1975 Clos de Sarpe: This was recorked in 2020. The 1975 vintage produced some particularly tannic wines – and you can still feel the structure of the year here, with a phenolic grip that frames the palate. The nose is intensely savoury, appealing to lovers of old-school Bordeaux with barnyard and horse leather, gradually revealing a herbal lift – something almost menthol-like. Although this is firmly tertiary in profile, there’s still vibrancy to the palate, with soft waves of fruit and an iron-edged finish.  1966 Clos de Sarpe: Some older vintages of Clos de Sarpe spent extended periods of time in tank before bottling – as is the case with this 1966, which stayed in concrete for almost 10 years. It was recorked in 2019 and is an amazing wine that is singing today. The nose still offers surprising fruit purity – soft, cooked plum and deeper bramble fruit, as well as savoury sousbois and – with time in the glass – liquorice and an almost marmite intensity. It’s ripe and vibrant, with amazing freshness on the palate, the tannins are seamlessly integrated with the sweet fruit. Long, supple and balanced, a beautiful wine to drink now.     Explore all current listings of Clos de Sarpe or read more about Bordeaux 

Few people have heard of Ch. Clos de Sarpe – and even fewer have followed its evolution in recent years. We sat down with Maylis Marcenat – the fourth generation of her family to run the 3.7-hectare estate – to taste through a vertical and explore the site’s identity through the ages 

Exploring the evolution of this tiny Saint-Emilion estate through a six-decade vertical tasting of the wines with winemaker Maylis Marcenat 

Tasting through six decades of Ch. Clos de Sarpe 

Six decades of Clos de Sarpe 

Inspired by a Russian, first made by a Hungarian, who was succeeded by a Frenchman and then a German, the winemaking lineage at Masseto has been decidedly international – until now, that is. Since January 2024, the leading Super Tuscan and Ornellaia’s sibling estate has had its first native at the helm: Marco Balsimelli – born in Arezzo, not far from Siena, took the reins from longtime Production Director Axel Heinz.  Balsimelli comes with his own illustrious pedigree, having long been based in Bordeaux, working at Gruaud Larose and, since 2010, alongside the famous Eric Boissenot as a consultant winemaker to many of the region’s leading estates, but the chance to work at Ornellaia and Masseto – iconic names from his Tuscan homeland – was an opportunity he couldn’t turn down.  It was André Tchelistcheff (the Russian-born Napa winemaker) who first suggested to Lodovico Antinori that a particular hill on the Ornellaia estate would be perfect for Merlot. Tchelistcheff was consulting for Antinori, and recognised the potential of the parcel of blue clay – the same soil that is synonymous with Pétrus. Back then, in the 1980s, Merlot was barely planted in Tuscany and remained an unknown quantity in the region, with only Castello di Ama – based further inland in Chianti Classico – having some vines (today used for its flagship L’Apparita). Nevertheless, the Ornellaia team took a chance and planted most of the seven-hectare swathe of clay in 1984 (additional planting took place in 1995).  The first vintage of Merlot from the site was made in 1987: Masseto was born. The name comes from “masso”, Italian for rock, after the large boulder-like clumps of clay that dot the vineyard’s surface. It didn’t take long for the wine to earn international acclaim, with Wine Spectator giving the 2001 vintage 100 points, and its place was cemented in vinous history.  Although Tchelistcheff consulted until 1989, replaced by Michel Rolland from 1991, Hungarian Tibor Gál was the property’s first winemaker. Gál was succeeded by Thomas Duroux (now of Ch. Palmer), who in 2005 passed the baton to Axel Heinz, the German-born winemaker who preceded Balsimelli. The property has changed hands over the years too, with the Mondavi family taking a share in 1999 before buying it outright from Lodovico Antinori, and selling it onto the Frescobaldi family, who took full ownership of Ornellaia and Masseto from 2005.  Much might have changed, but the terroir hasn’t. “It’s a very special site,” Balsimelli tells me. The all-important clay dominates the topsoil, which is only about a metre deep. When it rains, the clay swells, making it near impossible for the vines’ roots to develop. High sodium levels in the soils only accentuate the problem. “For the roots, it’s a battle every day,” he says. It’s that struggle, he feels, that you can taste in the concentrated, high-acid fruit from the site.  The climate is key too, lying just 10 kilometres from the Tyrrhenian Sea. Fresh marine breezes mean the temperature is around 5°C lower than that in central Tuscany, with a drop of circa 15°C from day to night. Combine this with the light reflected off the sea, and you get a long growing season, preserving aromatics and acidity, yet encouraging phenolic ripeness – wines that combine perfume and power. Surrounded by forest, there is a reason that Masseto is run as an entirely separate project to Ornellaia, with its own unique identity – even if it has always shared a winemaker (and, until 2019, a winery) with its sibling estate.  For Balsimelli, the project has provided a fresh challenge. The shift away from a consultant role – no longer offering advice before moving on to the next project, but sitting with each and every decision – adds a new weight of responsibility. “I spend a lot of time thinking about the technical questions and the consequences,” he tells me. Since most of his work with Boissenot had been based on Bordeaux’s Left Bank, focused on Cabernet-driven blends from larger estates, working with a small property, focused on just one variety and various sub-plots is a different sort of jigsaw puzzle. The approach, for him, is much more Burgundian – all about expressing the purity of the site and its blue clay. “You have to be perfect with only one type of soil and one grape variety,” he explains.  The quest for perfection was started long ago at Masseto and today the vines average between 20 and 30 years in age. They’ve also been moving from cordon-trained to bush vines – first trialled in 2008 and something which they have found helps temper the effects of global warming (coping better in dry conditions and shading the fruit from the heat of the sun). Farmed organically since 2012, there has also been a significant focus on encouraging biodiversity across the site, including using cover crops to reduce soil compaction, increase organic matter and retain humidity in the soils.  Balsimelli’s first vintage was 2024, which won’t be released until 2027. But he’s clearly excited by the site, as well as how he can tweak and improve a wine that is already lauded by critics and consumers. “When you taste old vintages of Masseto, you can feel the legacy, taste the terroir,” he says – and that’s exactly what he wants to do moving forward, channelling the Boissenot philosophy: understanding a piece of land and finding the best solution to express it in the glass. For him, that solution will be all about accentuating the wine’s elegance.  He notes how there was – across the world of wine – a trend towards low yield and high levels of maturity in the early 2000s, but his preferred vintages are those that saw more balance. The 2006, for example, is his favourite at the moment – a year with more rainfall, more vigour, and – he feels – more energy as a result. It’s a vintage that he believes is “the key for the future”.  The site is one that can ripen quickly, and he plans to focus on freshness, maybe picking a little earlier, reducing extraction and lowering temperatures for maceration. The 2022 is the vintage set to be released this September – a wine that Balsimelli notes shows just how good the site is – performing even in tricky conditions such as 2022’s hot growing season. It is, he says, “the magic of Massseto”. Magic it may be, but Balsimelli is set on elevating this special estate even further.   Explore all current listings of Masseto or read more Editorial 

Often considered the Pétrus of Italy, Masseto is a wine like no other. Ahead of the new release, we sat down with Marco Balsimelli – the man at the helm today – to talk about the special site and what lies ahead for the Super Tuscan 

Talking to the Super Tuscan’s new Production Director Marco Balsimelli about Masseto, Ornellaia sibling estate and its unique Merlot wines

The magic of Masseto - Marco Balsimelli

The magic of Masseto

Sitting plum in the middle of the Côte d’Or, the hill of Corton is hard to miss. Its wines, especially the whites, however, are all too often overlooked. We sat down with some of the region’s leading producers to explore the pedigree and potential of this site and its powerful, long-lasting wines

Discover the pedigree and potential of the hill of Corton’s whites – the fine Chardonnay from Corton-Charlemagne, Charlemagne and Corton Blanc 

Exploring Corton-Charlemagne, Charlemagne and Corton Blanc 

Corton-Charlemagne: the Grand Cru of the future?  

After a mild winter with no frost or hail, rain set in from March through June. Mildew and coulure appeared early and never fully left. Some growers doubled their treatments as storms repeatedly washed away protection. By the end of the season, rainfall measured around 1,200 millimetres, almost forty percent higher than normal.

 The toll on yields was severe. Many domaines lost between a quarter and forty percent of their whites and, in some cases, as much as seventy percent of their reds. From July onward the sun returned, bringing a steadier rhythm and healthy fruit for what remained. Most harvested between the second and third week of September, with careful sorting both in the vineyard and in the cellar.

 What has emerged is a cooler, finer, more traditional expression of Burgundy. The wines carry modest alcohol, clear acidity and a sense of restraint that will appeal to those who love the region’s classical line and balance. Charles van Canneyt put it best: “It’s not because we had bad weather that we made bad wine.”

 Our early tastings underline that point. At Paul Pernot the whites show vibrant freshness and deep acidity, with Puligny-Montrachet Les Folatières standing out for its tension and grace. At Alvina Pernot the 2024s carry the freshness of 2017 and the accessibility of 2021, but with greater depth and poise. Louis Jadot, facing heavy losses and a demanding season, spoke of “fighting to keep Burgundy affordable” yet produced precise, harmonious wines — including St Aubin En Remilly, one of our favourite plots and a FINE+RARE exclusive which we are proud to secure each year, bottled only in magnum. At Hudelot-Noëllat and Fourrier, volumes are heartbreakingly small but the wines are clear, fragrant and unmistakably from their place.

 Across the market, demand continues to evolve. In the United States the auction scene remains strong as collectors seek drinking vintages in a post-tariff environment. The United Kingdom continues to lead on diversity and value, supported by one of the most sophisticated import and agency networks anywhere. Central Europe, particularly Italy and Switzerland, is expanding steadily as collectors look beyond the classics while still favouring white Burgundy, red Bordeaux and Champagne. Hong Kong remains the fastest-growing market for white wine, with sustained enthusiasm for fine Chardonnay and mature Champagne.
 
How Burgundy En Primeur will birth itself in this context is both uncertain and certainly unlike Bordeaux En Primeur. The growing dominance of white Burgundy, and the combination of rarity, quality, desirability and still real value in parts, mark an emergence that feels above appellation and above trend. Burgundy continues to evolve on its own terms, shaped more by individual growers and their decisions than by collective rhythm. How far that rhythm will carry depends on relevance in a market where even Michelin now questions its own portfolio brand, Robert Parker, and where independent voices such as Jamie Goode, driven by limitless curiosity and free of editorial constraint, continue to test every assumption.

 With Burgundy 2024, scarcity will define the campaign, but so too will authenticity. The wines are shaped by adversity yet carry grace and purity. This is a year that reminds us why Burgundy remains the most human of fine wine regions. Next week we will share our first producer profiles and early tasting notes from across Burgundy. For now, we raise a glass to the growers who weathered the year and to a vintage made not in abundance, but in spirit. 
Written by Patrick O’Connor (CEO), Craig Norton (Managing Director) and Antoine Ninot (Senior Buyer) at FINE+RARE, following a recent visit to Burgundy. Browse all 2024 Burgundy released so far.

Last week we were in Burgundy for a pre-campaign look at the vintage, meeting some of the most significant and representative voices across the region. The conversations were candid. The mood, reflective. Every grower spoke of a year that tested both patience and resilience.

Our early look at Burgundy’s 2024 vintage reveals a year of challenges and quiet beauty — shaped by resilience, balance and authenticity.

A first look at the Burgundy 2024 vintage

Burgundy 2024: first impressions

If you ever catch the train into Saint-Emilion, you’ll notice that it runs through the heart of the region’s vines. Just behind the station, on the outskirts of the village, lies Ch. Haut-Simard – an unassuming property that just happens to be owned by the Vauthiers – the same family that is behind Ch. Ausone, one of the region’s most famous estates. Over 15 years after the Vauthier family took over the estate, it’s emerging from the shadows – proving just how good a site it is.  Ch. Simard and Haut-Simard – both owned by the Vauthier family today – were once part of the same property, which dates back to the 16th century, named by the Simard family in 1865. When the railway line between Libourne and Bergerac was built in 1870, it ran straight through the vineyards and divided the estate in two. The railway slices across the foot of the slopes of Saint-Emilion, neatly dividing two different terroirs. North of the railway line lies Haut-Simard with more clay and limestone, while the larger Simard lies to the south on sandier soils.   In 1917, the four hectares of the original Haut-Simard were purchased by Leonard and Charlotte Gratadoux. They built a new house and cellar in 1929 – which is still in use today. Claude “Coco” Mazière – Edouard Vauthier’s great-uncle – bought the winery and 10 hectares of vineyard in 1954, the original Haut-Simard and a slice of Simard. Gradually he acquired the rest of the Simard estate and expanded Haut-Simard, with the two estates growing to 50 hectares in total – and, although the two wines were long made separately, from the 1990s Mazière put all the fruit into Ch. Simard.  Great-uncle Coco managed the estates through to his death in 2008. “He passed away almost in his office,” Edouard tells me – emphasising how Mazière worked almost obsessively to the end of his days. When he died, Alain Vauthier – Edouard’s father, who was already responsible for Ch. Ausone, Ch. Moulin Saint-Georges and Ch. de Fonbel – inherited the Simard estate.  “Look at the maps of the soil and look at where Ch. Haut-Simard is, it’s sand, a little bit of clay and a little bit of limestone – it’s a terroir totally suitable for Cabernet Franc,” Edouard explains. “When you dig a little bit, you realise the water table is 10-15 metres below. It’s very deep and very good soil that can produce a great wine.” Indeed, look at the property’s neighbours and you’ll find some illustrious names: Canon-la-Gaffelière, La Gaffelière, Pavie and Larcis-Ducasse are all a stone’s throw away. Haut-Simard may be a mere seven or eight metres above sea-level, but it’s enough to separate it from the flood plain where much of Simard sits.  Realising the potential, Alain decided to separate Simard and Haut-Simard once more (re-introduced from the 2008 vintage) and set about an extensive replanting program for the 10 hectares of Haut-Simard, putting in swathes of high-density (12,600 vines per hectare) Cabernet Franc in 2008, 2009 and 2010. Where the Haut-Simard vines once had around 80-85% Merlot, now 70% of the vineyard is dedicated to Cabernet Franc – focusing on quality rather than quantity.  Little has changed in the winery since it was built in 1929, and the team still uses the original concrete tanks. The fruit is all picked by hand, with density sorting now routinely used, spending around 20 days on skins, with délestage (rack and return) favoured over punch-downs/pump-overs to allow for gentle extraction. Once pressed off, the wine spends around 14 months maturing in around 20-30% one-year-old barrels and the rest in concrete.  As so much of the vineyard was ripped out, volumes were tiny in the Vauthiers’ first few vintages. Fruit from the young vines started being introduced from 2014 and the blend has continued to shift, with the 2022 the first to contain 70% Cabernet Franc. “It changed totally the game,” Edouard says – explaining how they’re finally seeing the fruits of their labours. Even now, only 2,500 cases are produced each year.  For Edouard, the Merlot on sandier parcels brings notes of strawberry, while on limestone it adds liquorice, complementing the Cabernet Franc’s dark fruit and green bell pepper. That dark fruit has built with each vintage as the new plantings come into the blend and vines mature, lending additional texture and structure. The average age in the vineyard is just 15-16 years now, only set to offer more as it matures. This might be a modest wine, but it’s one that has more than enough capacity to age. “I’m sure it will last 15 years with no problem,” says Edouard.   Tasting through a handful of vintages, it’s amazing to see the evolution of the Haut-Simard style -from the more solid 2016 through to the linear, bright, elegant 2022. It’s a wine that has impressed us en primeur for the last couple of years too – punching far above its weight.   Tasting Ch. Haut-Simard  2016 Ch. Haut-Simard: Plummy, sweet and round, this is full-bodied and concentrated, with real density to the fruit on the palate. It’s fresh, with a saline finish, yet there’s a solidity to this, not having the precision, brightness and aromatics of more recent vintages. Blend: 65% Merlot, 35% Cabernet Franc  2018 Ch. Haut-Simard: The nose of the 2018 Haut-Simard is instantly more expressive than the 2016 – combining red fruit and an herbaceous note with a toasty sweetness. It’s more linear on the palate. The intense core of fruit is rich and tightly packed, framed by grainy tannins at this relatively youthful stage. The finish is long and savoury, with a hint of blackcurrant leaf. Blend: 70% Merlot, 30% Cabernet Franc  2019 Ch. Haut-Simard: Floral, lifted and aromatic – the 2019 Haut-Simard is a world away from the previous vintage. Dainty berry fruit – blackcurrants and redcurrants – lead to an elegant, fine-boned palate. It’s precise and juicy, lithe and balanced with fine, chalky tannins. Blend: 60% Cabernet Franc, 40% Merlot  2022 Ch. Haut-Simard: The 2022 is the unashamed star of our mini-vertical of Haut-Simard, and the vintage Edouard Vauthier points to as a fulcrum point for the estate. The nose is sweet and bright, packed with seamless red berry fruit, along with hints of florals and pencil shavings. It is the palate that is so striking, however, driven and long, linear with graphite-etched tannins and mouthwatering acidity. Vibrant, pinpoint and very, very good – especially for the price. Blend: 70% Cabernet Franc, 30% Merlot  2024 Ch. Haut-Simard: The nose is perfumed, with intense cherries and lifted florals. There’s a lush intensity to the palate, with a mineral line that sup ports the fruit and complements the bright acidity. There’s lovely concentration here with fine tannins that provide a fine-boned framework. 12.7% and 3.74pH. Blend: 80% Cabernet Franc, 20% Merlot [tasted en primeur, May 2025]   Explore all current listings of Ch. Haut-Simard or read more about Bordeaux   

The Vauthier family may be most famous for Ch. Ausone, but they own several estates on the Right Bank. Over the last 15 years, Ch. Haut-Simard has seen particular investment. We sat down with Edouard Vauthier to talk about the property’s transformation – one that you can now taste in the glass 

Over the last 15 years, the Vauthier family has invested significantly in Haut-Simard. We sat down with Edouard Vauthier to talk about the evolution underway 

Change at Ch. Haut-Simard – the Vauthier family estate 

Shifting gears at Ch. Haut-Simard   

“Time is necessary,” Paul-Etienne Defaix tells me. He should know – he is the 16th generation of his family to make wine in Chablis – and, at Domaine Daniel-Etienne Defaix, time is everything.  Wine has been made at the Domaine du Vieux Château (the property’s historic name, which still features on the labels today) for eight centuries, and under the Defaix family since 1610. Much has changed in Chablis over the past 400 years, however – and today the estate is a last bastion of the Chablis of yore.   Demand for Chablis was booming by the 1970s, and producers reduced the élevage (the time wine spends in barrel or tank), bottling, releasing and selling the wines earlier. These modern wines, often bottled within six to 12 months, were lean and crisp, but for Paul’s father Daniel-Etienne, they were disappointing – lacking the complexity and ageability of wines that spent longer on their lees (the dead yeast cells). Daniel-Etienne decided to do things differently – to return to making wine the way they had in generations past – and the family hasn’t looked back.  Generally, their approach is to let the wine be – waiting, watching and waiting some more. Fermentation is all with indigenous yeast and notably slow, taking up to six months, with malolactic fermentation left to rumble along on its own timescale, only finishing after up to two years. Their Premier Cru wines then spend up to nine years on their fine lees, while for the Grands Crus it can be up to 15 years, kept at a cool 10-12°C.  During the wines’ extended élevage, autolysis takes place – the enzymatic breakdown of the dead yeast cells, or lees. It’s the same process that takes place in Champagne and other traditional-method sparkling wines aged on their lees, and is the key to the Defaix – and once traditional – style of Chablis, giving the wine a rounder mouth-feel, and lending bready, toasty complexity. It is also, for Paul, “key to revealing terroir”. Although the tiny volumes of Defaix’s Grands Crus and Pinot Noir go into oak, most of the wines are aged exclusively in stainless steel, meaning it is only the site and time that you taste in the bottle. Once deemed ready, the wines are bottled and released into the world.  Ageing its wines in stainless steel tank for not months but years, Defaix creates textural, complex wines that are only released as they reach their drinking window. It is a rebellion, Paul tells me, against “a society of rapid consumption”.  Paul is now in charge of the property’s vineyards and winemaking, although his father is still involved in the business. Paul studied in Beaune, getting experience at a handful of estates – largely focused on Pinot Noir – before returning to the family domaine, working his way from the vines to the cellar. As Daniel-Etienne told him, “You need to learn your soil, your vines, then you can make the wine – and then you try to sell it.”  And, although it’s often the style of winemaking that steals headlines at Defaix, the domaine has some remarkable vineyards. The family farms 28 hectares in total. It has two Grand Cru parcels (0.15 hectares in Blanchot and 0.3 hectares in Grenouilles), but it’s the property’s Premiers Crus that have built its reputation – with four hectares each in Côte de Léchet and Vaillons. From these, they produce three wines: their Côte de Léchet, Les Lys and Vaillon. Importantly, the latter is Vaillon, not plural Les Vaillons – their parcel lying in the historic heart of this Premier Cru, prior to its expansion in 1976. Les Lys is a cooler climat within the larger Vaillons, and is often our favourite of the range, while the Côte de Léchet is drastically steep – with a 45% gradient.  The remaining hectares are largely dedicated to the estate’s village Chablis – their Vieilles Vignes. These vines are all over 45 years old, but some are very old – own-rooted, having survived phylloxera and now 145 years in age. When I ask Paul how this half-hectare has managed to survive ungrafted, he pauses, before saying: “I think God prays for these vines.”. They crop a mere 15hl/ha, but produce beautiful fruit (“For my bank, it’s bad; for my wine, it’s perfect!” Paul jokes) – and are now used for massal selection across the estate.  The final piece of the property is a tiny section of Vaillons planted to Pinot Noir, which is bottled as Bourgogne Rouge (as the land is only classified for Chardonnay production). Comprising less than a hectare, these vines too are ancient, planted in 1900, and still on their own roots.  Their spacious cellars are stocked with back-vintages, carefully maturing – a bank of wine that eases the vagaries of each specific growing season, protecting them from dramatic drops in yield – something that is a constant threat in Chablis. Take 2024, a year that was challenging across much of northern Europe with its wet conditions and high disease pressure, but in Chablis also brought hail that devastated huge swathes of vineyard – including Vaillons.  Global warming might have made it easier to ripen grapes in this marginal region, but it’s also made for more extreme conditions – highs and lows that keep producers on their toes. It’s also, arguably, made Chablis a little less Chablis. With riper fruit, the wines are less steely, taut and lean. Harvest dates are inevitably earlier, Paul notes, to preserve acidity and retain Chablisien backbone, but he also emphasises that the fruit requires not just sugar ripeness, but phenolic ripeness – to give dry extract and allow the wines to age. For him, working with old vines and low yields is key – both to phenolic ripeness and to preserving Chablis’s style.  The 2014 vintage – the first that Paul made – has finally just emerged from the cellar, over a decade after it was produced. It’s been a long wait, but delayed gratification is part of life at Domaine Daniel-Etienne Defaix.   Explore all current listings of Domaine Daniel-Etienne Defaix – including the 2014 Vaillon – or read more about Burgundy. 

In many ways, time stands still at Chablis’s Domaine Daniel-Etienne Defaix. As the latest vintage is released, we caught up with Paul-Etienne Defaix – the 16th generation to take the helm at one of the region’s oldest addresses 

Exploring this traditional Chablis estate and its top Premier and Grand Cru wines with 16th generation winemaker Paul-Etienne Defaix

Worth the wait, Domaine Daniel-Etienne Defaix’s Chablis wine

Worth the wait: the wines of Domaine Daniel-Etienne Defaix   

It’s not every day that you get to taste wines made over half a century ago – but earlier this month I got to trace CVNE’s flagship Imperial Gran Reserva all the way back to the 1947 vintage. Victor Urrutia, the fifth generation of his family to take the helm of this legendary Rioja producer, put together a tasting of what he called “the dirty dozen” – lining up 12 vintages of Imperial. The wines were chosen to show how the wine speaks across a range of vintages – not just the most famous, but the hot, the cold, the mighty and the mediocre.  CVNE has been making wine in Rioja Alta since 1879, so – even going back to 1947 – this tasting offered just a snapshot of its history. Imperial was created in the early 20th century (1917 is the earliest vintage Urrutia himself has tasted), conceived as “super Rioja”, Urrutia explained. The idea was to make the best wine possible, regardless of its commercial potential, at a time when Rioja didn’t have the prestige of today. Around 50,000 bottles are produced, but – importantly – Imperial isn’t made in every vintage, with the quality of the fruit in some years not meeting CVNE’s stringent standards (there was no 2003, 2006 or 2013, for example, and there won’t be a 2023 either).  For Urrutia, the goal with Imperial now is to reflect each vintage, and fine-tune the wine rather than look for revolution. The early vintages are their benchmark and inspiration. Across the vintages, however, Urrutia points to a “churchy” nose – something he finds is distinctly Imperial and reminiscent of the winery.  It’s easy, perhaps, to forget how well Rioja ages – and not just over a decade or two, but over half a century. The oldest vintage in this tasting, the 1947, was undoubtedly the star – a wine that has retained its freshness, with delicate aromatics and a beautifully long, pure, resolved palate. The entire flight impressed – with the quality of Imperial shining through. Some of Rioja’s legendary vintages featured (the 1970 and 1959, which sit alongside the likes of 1982 and 1964 in the history books), but my personal favourites were the aforementioned 1947, the still compact 2004 (named Wine Spectator’s Wine of the Year in 2013), the brooding 2011 and pretty, elegant 2018.   The Imperial vineyards  The fruit for Imperial Gran Reserva comes from CVNE’s best vineyards, all over 40 years in age and almost all bush vines, yielding around 4,000kg/ha (equivalent to circa 25hl/ha or less than 1.5 tons/acre). The parcels all sit close to the Cantabrian mountains, at around 500-600 metres’ altitude, and on poor but cool soils (clay and limestone) – lending the wines great freshness, even in hot and dry years, explains longtime Technical Director María Larrea.  The village of Villalba de Rioja has been the backbone of the wine since its conception. This village was where the Real de Asúa brothers (who founded CVNE) first bought vineyards, four kilometres from Haro. The vineyards are steep and south-facing, exposed to the winds and some of the vines therefore have to be trellised (cordón Royat), but it brings acidity and freshness to the wine – something that is essential for its ageing potential. Parcels in the villages of Briones and Torremontalbo were added later, in the 1960s. Briones has richer soils, gentle slopes and a warmer climate, giving structure and body to the wine, while Torremontalbo has steep, stony slopes with calcareous soils and a significant diurnal shift, adding minerality and finesse to the blend.  The Imperial blend  The blend has shifted over the years, with the wine originally around 40% Garnacha and 40% Tempranillo, with the remaining 20% Graciano and Mazuelo. The old vineyards were field blends, with the varieties interplanted and harvested together, meaning mixed ripeness levels – something that arguably brought balance and complexity to the wines, even if some of the fruit wouldn’t have been ripe. Nowadays, each variety is planted separately at CVNE – allowing them more control and precision, harvesting each grape at the perfect moment and crafting a blend in the winery.  There was a move away from Garnacha in the 1970s, with more and more Tempranillo planted instead. Garnacha was less appreciated, seen as a workhorse, an impression that was only reenforced when lesser, high-yielding clones were planted in the 1980s and 1990s. As Larrea also noted, Garnacha is much more prone to coulure and millerandage (poor flowering and fruit-set), which may have been another factor in its decline. There was also a time, Urrutia explained, when Bordeaux was the reference point for fine wine, and they looked to imitate the region, favouring Tempranillo for its darker colour versus the more thin-skinned and therefore pale Grenache. Today, the blend is dominated by Tempranillo (with the 2017 and 2018 Imperial both 85% Tempranillo), but Grenache is undergoing a revival across Rioja and – provided they can have the right clonal material and/or older vineyards – it may contribute more to the blend in time.  The proportion of Graciano and Mazuelo has been reduced slightly, but Larrea emphasises how important the two grapes are in the face of climate change. Mazuelo (aka Carignan/Cariñena) provides structure and colour, while Graciano contributes acidity and aromatic complexity.  The winemaking  Although she joined CVNE in 1991, María Larrea took over the winemaking for Imperial with the 2005 vintage, following on from Basilio Izquierdo, who had been running things for over 30 years (since 1973). Before Izquierdo came Ezequiel García, known as “El Brujo” (“The Wizard”), winemaker for CVNE for over three decades (he returned briefly in 2014 to recreate their legendary white, Monopole).  Across the three winemakers and almost 70 years, surprisingly little has changed. The winemaking here remains extremely traditional, although technology has allowed the team to monitor the wines more closely, and for better winery hygiene, as in most regions. Fermentation remains indigenous, although it’s no longer spontaneous – the wines have been inoculated with a selected strain of their indigenous yeast since the early 2010s (with some experiments in the 1990s). Traditionally fermentation was in concrete tank, however this moved to oak in the 1990s, with one lone vintage (1994) fermented in stainless steel when the vats hadn’t arrived in time.  The wines used to be stored in barrel and only bottled when they were sold, so some older vintages of Imperial spent over a decade in barrel, while today the wine normally stays in barrel for between two and three years. (The bottling dates for each of the vintages is included below – the 1947 wasn’t bottled until 1960!) Originally the oak was all American, simply because that is what they had access to via their historic trade routes, and the barrels were kept for decades (Larrea remembers using 40-year-old barrels when she arrived in the 1990s). CVNE gradually started introducing French oak in the 1980s, with around 30% French oak used in the 1990s and around 60-70% today, with the remainder American.   The wines: tasting eight decades of CVNE Imperial  A note on the bottles themselves: older vintages are in green glass, however they moved to brown glass around 10-15 years ago.  2018 Imperial Gran Reserva: This was a real highlight of the vertical. It is very youthful still, fruit-forward, yet with amazing finesse and delicacy. The nose is precise with dainty aromatics of spice, graphite and florals alongside the crystalline fruit. The palate is juicy and lithe, pure, silken and fresh with savoury tobacco and dried red berries filling the mouth-watering finish. Beautiful and very open, even now. Fermented in oak, 14% alcohol and bottled July 2021.  2017 Imperial Gran Reserva: Frosts swept across much of Europe in late April in 2017, although the rest of the season was relatively warm, producing a tiny crop of concentrated fruit. It’s a drastically different wine to the 2018, yet still with great freshness and a floral lift alongside ripe, sweet red fruit. The palate is tight, much less approachable than the 2018, with compact tannins, a bite of crunchy acidity and a grip of firm tannins, while smoky tones that fill the finish. Decant to enjoy now, but this will be even better with a couple more years in bottle. Fermented in oak, 14% alcohol and bottled July 2020.  2015 Imperial Gran Reserva: The 2015 Imperial is dark and intense, layered with rich bramble fruit, cedar, tobacco, spice and something meaty – a hint of biltong, perhaps. The palate echoes the concentration of the nose, with chewy tannins and a line of acidity that cuts through its intensity. Powerful, almost stern, with more dried fruit coming out with air, the finish is long and savoury, with a touch of red miso. Fermented in oak, 14.5% alcohol and bottled June 2018.  2011 Imperial Gran Reserva: Another standout in the vertical, the 2011 Imperial offers a dark and pure nose, still surprisingly primary with black cherry and cassis fruit, lifted by sweet spicy perfume. The palate is silken and pure, still so youthful, flowing across the tongue, framed by firm but integrated tannins. It’s concentrated and long, with floral aromatics dancing on the juicy finish. Hard to resist with great balance. Fermented in oak, 13.5% alcohol and bottled July 2014.  2009 Imperial Gran Reserva: This is a very serious Imperial now at a lovely stage of maturity – with savoury undergrowth and spicy notes sitting alongside the vibrant dark berry fruit. The palate is intense yet with a softness to it, despite the chewy framework of tannins. It’s juicy and expressive, with smoky, spicy, tobacco notes playing on the finish, and just the slightest hint of leather starting to appear. Fermented in oak, 13.8% alcohol and bottled January 2013.  2004 Imperial Gran Reserva: From “a textbook vintage” in CVNE CEO Victor Urrutia’s words, the 2004 is shining. Pencil shavings and bacon complement ripe, dark fruit. The palate is tight and compact, yet with a juiciness that elongates the whole thing, with acidity that drives through to the long finish. The tannins are supple and soft, integrated with the fruit, but still offer a grip on the finish. Bright and effortlessly balanced. Fermented in oak, 13.8% alcohol and bottled October 2008.  1994 Imperial Gran Reserva: This is an intriguing vintage of Imperial, the only one ever to have been fermented in stainless steel as they were switching from cement to wood, but the new vats didn’t arrive in time for the vintage. It was also served at the wedding of Spain’s Crown Prince, who later became King Felipe VI. After the 2004, this marks a shift towards wines dominated by tertiary notes, although there’s still plenty of fruit here. The nose is spicy with mushroom and undergrowth alongside incense and leathery tones. The palate is laden with umami – with fresh leather and dried berry fruit – as well as dried strawberries, supple tannins and refreshing acidity. Fermented in stainless steel, 13.16% alcohol and bottled June 1998.  1980 Imperial Gran Reserva: As CEO Victor Urrutia said, 1980 was “a shit vintage” – and has always been in the shadow of 1981 and 1982. Tasting the wine today, that’s probably fair – however it’s still an impressive wine. The nose has a distinctly herbal, menthol edge to the sweet fruit – macerated strawberries, with a balsamic hint. The tannins still offer bite, while the fruit shifts to darker, more bramble tones towards the finish. Fermented in concrete, 13.4% alcohol and bottled May 1985.  1970 Imperial Gran Reserva: The 1970 vintage was hot and produced powerful wines – earning it a reputation as one of Rioja’s finest vintages. After over 50 years, the wine is intensely savoury – combining soy, marmite and barnyard tones with intense, dark fruit. With air, the wine offers layers of spice (almost reminiscent of paprika), bacon frazzles and smoked almonds, complementing the concentrated core of fruit. It’s intense yet balanced, with bright acidity that keeps everything fresh and fills the long finish. Fermented in concrete, 12.97% alcohol and bottled March 1975.  1968 Imperial Gran Reserva: From a more difficult vintage, the 1968 Imperial has a charming nose that seamlessly combines savoury and sweet – with earthy richness that sits alongside incense-inflected berry fruit and a pleasing herbal note. The palate is elegant and vibrant, with plenty of fruit still driving through its core, while more savoury, smoky notes dominate the finish. Fermented in concrete, 12.7% alcohol and bottled April 1974.  1959 Imperial Gran Reserva: The 1959 vintage is another of Rioja’s most lauded, although I suspect this bottle was not showing its best. There’s a plushness and intensity to the palate, with a sharp drive of acidity, while the nose is dominated by leather, black liquorice and barnyard. Fermented in concrete, 13% alcohol and bottled February 1968.  1947 Imperial Gran Reserva: An amazing wine to tasted, the 1947 CVNE Imperial has a reputation – one that this bottle more than lived up to. Coffee and tobacco notes with bright fruit – ripe red cherry and raspberry, as well as florals, incense, black tea and sage, alongside smoky perfume. It’s long and fresh on the palate, seamless and fully resolved but pure and persistent, with a Bovril edge to the finish which is vibrant and long. Gorgeous now – drink it while you have the chance. Fermented in concrete, 12.4% alcohol and bottled August 1960.  Explore all CVNE listings, including a range of back-vintages of Imperial Gran Reserva, or read more Editorial 

Earlier this month, CVNE hosted a once-in-a-lifetime tasting of their Imperial Gran Reserva. Sophie Thorpe explores what makes the wine so special and how it has evolved over eight decades 

Exploring CVNE’s flagship Gran Reserva Rioja, Imperial, back to 1947 at a once-in-a-lifetime tasting with CEO Victor Urrutia 

Tasting CVNE’s Imperial Gran Reserva Rioja 2018-1947 

An icon through the ages: CVNE’s Imperial Gran Reserva 

In March this year, Opus One announced that they’d hired Meghan Zobeck as Director of Winemaking. It’s the first step in the transition as longtime winemaker Michael Silacci looks to step away from the business over the next five years. Silacci has been at Opus since 2001 and is a bonafide legend in the valley today – finding a suitable successor is no small task.  Zobeck wasn’t necessarily the obvious choice. She’s risen rapidly through the ranks of Napa’s winemaking elite – but only moved into the world of wine in 2012. That move was a leap of faith for Zobeck – an unlikely one for someone immersed in the world of NFL.  Zobeck grew up in Greeley, Colorado – “a cowtown” in her words, but one that happened to be where the Denver Broncos held their training camps each year. Throughout high school, she spent her summers working for the team – as many locals did. She went off to college (then pre-med), but kept working for the Broncos, moving to full-time while she studied for her MCATs.  In her senior year of college, she did an internship with the team, working with the scouts and sitting in the “war room” on draft day. “I loved the action, the fast pace of it,” she says. At around the same time, she realised that medicine wasn’t for her – instead she took a role negotiating player contracts for the Broncos, becoming one of only a handful of women in the job, and loved it.   It was a weekend trip to Los Olivos in the Santa Ynez Valley that sparked her interest in wine and – more specifically – winemaking. Back home, she found an ad in a local magazine for a homebrew shop – offering the chance to buy grapes during harvest. Soon she was experimenting, fermenting batches of wine in her basement and having bottling parties with friends. “I just saw how it really brought people together,” she says. She travelled to more wine regions and fell for the way wine combined science, creativity, history and community. The NFL had served her well, but it was time to take that leap and leave the Broncos behind.  She did her first vintage at Clos Apalta in 2012, and didn’t look back – doing harvests in Piedmont, Bordeaux and the Barossa, before zoning in on Napa – first at Stag’s Leap Wine Cellars and Screaming Eagle, then taking a job with star consultant Philippe Melka. Most recently, Zobeck was winemaker at Burgess Cellars – where she had free rein to shape the wines, from the vineyard through to the winery.  Zobeck first met Michael Silacci at Premiere Napa Valley – her first showing barrel samples from Burgess. Silacci came over to taste and then – in a clear display of approval – kept sending others her way. Zobeck was focusing on a fresher style of wine, a return to the Burgess of yesteryear, but was also working towards a regenerative approach in the vineyard – and soon discovered that the Opus One team was doing similar experiments. She and Kimberlee Marinelli – Assistant Winemaker & Viticulturist at Opus One – connected and started discussing everything from pollinators to native ferments. Zobeck was struck by the clear lack of complacency from a property that had no need to prove itself further. Little did she know that Silacci was observing what she was doing with particular interest – and decided she could be the heir to his throne.  “It’s a job you never, in a million years, think is going to become available,” says Zobeck of the moment she was approached about becoming Opus One’s Director of Winemaking. There was no way she was turning down such an opportunity – especially not when she would have the chance to work with Silacci for several years.  Zobeck will take on Silacci’s legacy at Opus One – an estate that has been constantly evolving during his tenure. Organic farming has been the norm at Opus for over two decades, although they only sought certification in 2021. For over a decade, Silacci trialled biodynamics but found the vines became too vigorous. He abandoned the approach before launching into regenerative farming from 2022. The estate now works with permanent cover crop between the vines, helping lower temperatures in the canopies, retain water in the soils and lengthen the ripening period, without increasing sugar levels. Silacci has been experimenting with dry farming since 2007 and reducing irrigation across the estate, although it remains essential for now. The team hopes, however, to be able to dry-farm a new site in Oakville once the vines are established. This work is all reflected in the wines being produced today.  “Opus One is not the stereotypical Napa of the early 2000s,” Zobeck emphasises. “It’s a fresh style, and to keep that we have to farm differently.” Silacci is famous for saying he doesn’t want his footprints in the vineyard or fingerprints on the glass, but Zobeck notes how you can see his influence on Opus One over the years, especially from 2004. From 2019, however, she feels the wine has evolved further – with greater transparency of the site. The 2023 has just been bottled at a modest 13.5% alcohol – indicative of the estate’s current approach, one that she intends to continue.  Silacci plans to stay for at least three years, working alongside Zobeck as Chief Winemaker. A transition period of this length is testament to Opus One’s long-term view – looking not just at the next vintage, but the next decade and beyond. Zobeck’s excitement for the role is clear – as well as her admiration for the existing team. As in the NFL, a good captain is key, but it takes more than one player to win a game – and Zobeck completes an already impressive line-up. It’s one hell of a hand-off.  The 2022 vintage of Opus One is released on 1st September 2025. Browse all current listings of Opus One or read more about California 

Originally a joint venture between Robert Mondavi and Ch. Mouton Rothschild, Opus One is one of Napa’s most famous estates – and it now has a new Director of Winemaking. We sat down with Meghan Zobeck to find out more about the ex-NFL powerhouse taking over from Michael Silacci

Meeting the new woman at the helm of Napa’s Opus One – Meghan Zobeck, who is taking over from Michael Silacci to make some of the valley’s most famous wines 

Opus One’s new Director of Winemaking: Meghan Zobeck 

Draft pick: Opus One’s Meghan Zobeck  

Domaine Marc Colin et Fils

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 an exact date will be available when arranging delivery.
 International deliveries have longer lead-times, please contact us for details.

This item is at FINE+RARE HOME Hong Kong, available for delivery or local pickup. Most Hong Kong deliveries can be made within 3 working days, an exact date will be available when arranging delivery. International deliveries have longer lead-times, please contact us for details.

Wines sold en primeur will be released from the producer after bottling, typically 18 months after the so-called campaign ends. Your wine will then be stored by FINE+RARE in a bonded warehouse until you decide to take delivery.

We will source this item from our network of suppliers and arrange shipment to FINE+RARE.
 The lead-time depends on many variables, but 6-12 weeks is an average estimate.
 Once your order is confirmed, we'll keep you updated on its ETA.
 Every item is checked on arrival by our expert team, with photographs available on request (please note that charges may apply).

Domaine Marc Colin et Fils

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