Born in the heart of the Coteaux du Layon in 1961, Domaine de Bergerie has for its whole existence been a family affair, the fourth generation joining the fold with Anne and Marie completing their studies and helping the estate move toward entirely organic farming. Historically a region known solely for its sweet wines, some of the finest examples of the estate have been their dry wines from the terrific old Chenin Blanc vines.

Domaine de la Bergerie (Anne & Marie Guegniard)

Founded by Marie-Scholastique Horeau in 1961, it was her grandson Yves Guégniard who pushed the quality to a new degree. The estate has alwasys had phenomenal plots but has expanded their holdings into Savennieres, Quarts de Chaume and other choice plots throughout the Loire, always choosing to keep yields low and vinify each plot separately. While this went against the tradition of Coteaux du Layon, they didn't stop there, also choosing to craft dry wines from legendary sweet-wine vineyards. The unctuous nature of the fruits of the region still poke through, and with the family's deep well of knowledge of their vines, the craftsmanship is impeccable.

A protege and disciple of the famed Domaine L'Anglore, Romain Le Bars follows a similar path of pursuing deep, complex natural wines from the Rhône. With his small holdings of Grenache and Syrah, Romain's early vintages reveal heaps of promise and are quickly becoming highly sought-after for collectors.

Romain Le Bars

Romain's first solo vintage was in 2018, following a 7-year stint with L'Anglore in Tavel. You could say he was impacted just a bit, as he's carried on the same traditions in his own, small vineyard - all of 1.5 hectares. From this tiny plot of Grenache and Syrah, Romain crafts wines of grace and intensity, his vines impeccably maintained so that he can use as little (or no) sulfur as possible.

Depending on the varietal and vintage, Romain will either direct-press his fruit or utilize carbonic maceration to create the style he thinks the grapes require. It's not color he's after but taste - what might seem red to some, others would call rosé, but they are all full of soul. In comparison to L'Anglore the wines are brighter and filled with a tension and energy that is exciting and rewards patience.

An estate that dates to the 1940s, today the wines of Piero Busso are at their apex, among the absolute finest Barbaresco has to offer. From the highest-elevation vineyards in Barbaresco, the Busso family crafts wines of unparalleled quality and class we usually reserve for the big boys of Barolo.

Piero Busso

With roots both familial and literal dating back to 1948 when Guido Busso planted his first vineyard in Albesani, there is rich history to the Busso name; however, it is since 2010 that the wines have taken their place among the elite, as Guido's grandson Pierguido took over the management of the estate. Following closely in the steps of his vinous idols, Pier's work in the vineyard, further stimulating its vitality, has been key to crafting wines that have caught the attention of critics and collectors the world over.

For an estate that until 50 years ago was still selling the majority of its fruit, perhaps the elevation to the premier tier of Langhe's wine landscape seems fast. The quality of land has always been there, but it is the passion that defines the ascension. Three prime vineyards in the highest elevation parts of Neive may have seemed a fool's errand long ago, but today produce wines of the greatest finesse.

Most of the winemaking will be the same across the Nebbiolo wines - they are allowed to ferment with the natives yeasts in wooden fermenting vessels (with the exception of Mondino, which ferments in stainless steel) before being transferred to 25HL botti. Aging is between 2-3 years before 6-12 months in bottle before bring released.

Vines across the range in Neive are 40-70 years of age. Mondino is positioned 960 feet in altitude facing southwest on soils of limestone, clay and sandy topsoils; the wines from Mondino are generally more supple and airy, able to be drunk earlier in life. Gallina is similarly positioned but with more clay and darker-fruited in aroma and flavor.

Vigna Borgese surrounds the estate and is home to the oldest vines, upwards of 70 years of age. With both clay and limestone soils, the old vines produce deep flavors and silky tannins. In the finest vintages

Pier will craft a "Viti Vecchie" , or old-vine bottling from his oldest vines which will see a longer maceration of the submerged cap, up to 60 days, before aging 3 years in a smaller, 10HL cask - the most profound and rare wine of the house.

San Stunet , the one cru outside of Neive, is located in Treiso. These are slightly younger (25 years) plantings on a steep slope, a southeast-facing, 1200-foot elevation plot of thin soils before reaching the limestone bedrock. Beautifully lifted and bright, generally the most taut and energetic of the range.

The Langhe Nebbiolo comes from the younger (10-25 years of age) vines of the Neive plots, and will be aged in botti for only one year after fermenting in stainless steel. A beautifully lush, ripe red-fruited wine that would be a top Barbaresco for many houses.