David Croix quickly made a name for himself as the winemaker for the venerable negociant, Camille Giroud, a position he held from 2002 to 2016. He started at Camille Giroud fresh out of oenology school, at the age of 24, and because of the range of terroirs vinified at Camille Giroud received a one-of-a-kind education on Beaune vineyards...
A blend of four parcels planted in the mid-1950s and 1960s from both an upper slope parcel planted in brown gravel clay soil (grèze litée) and a lower slope parcel planted in well-drained alluvial soils.
100% de-stemmed, indigenous yeast alcoholic fermentation in uncovered wooden vats. 15-20 days total maceration time. Pneumatic press, separation of pressed and free-run juices. 1 year aging in older oak barrels, a few months blended in tank. No fining or filtration.
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