Domaine Huber-Verdereau traces its roots to 1928 when Raoul Verdereau first bottled wines from Volnay, but the modern renaissance came via Thiébault Huber, a former sommelier at Paris hotspots like L’Ambrosie who returned to his wife’s family estate in Meursault in the early 90s. Taking the reins of just 3 hectares, he expanded thoughtfully to 9 hectares across Côte de Beaune gems—Volnay, Pommard, Meursault, Puligny—while converting everything to certified biodynamic farming under Demeter, shunning copper sulfate for volcanic sulfur and lunar-cycle rituals that coax singular energy from the vines. Thiébault’s palate, honed pouring grand crus for Michelin stars, now shapes every parcel: whole-cluster ferments in cement tanks, minimal oak (mostly neutral or foudres), and zero fining for Pinot Noir that pulses with life rather than polish.

His Monthélie “La Combe Danay” comes from a hillside parcel influenced by a small valley (“combe”), a geological feature that channels cooler air and slows ripening. Soils here are classic Côte de Beaune limestone mixed with clay and colluvial debris, contributing both aromatic lift and structural tension. In 2020, a warm but balanced vintage, the wine shows a combination of ripe red and dark fruit with floral and lightly savory notes, supported by fine tannins and fresh acidity. Vinification is consistent with Huber’s style: hand-harvested fruit, partial whole-cluster depending on the year, native yeast fermentation in concrete, gentle extraction, and aging in mostly neutral oak. The result is a precise, site-driven Monthélie that reflects both the vintage and the cooling influence of its terroir.

Why You'll Love It: 

• From a fully biodynamic, Demeter-certified estate with over two decades of commitment to the practice.

• Monthélie sourcing offers Côte de Beaune Pinot character with more accessibility than neighboring Volnay.

• Made by a highly regarded grower with both critical recognition and regional leadership influence.
  

How To Serve It:

• Serve slightly cool, around 58$–62°F\; in\; large\; Burgundy\; stems$

• Pair with Roast chicken with thyme and garlic, duck confit with lentils, cherries, wild mushroom risotto, roast pork with herbs and mustard

• Decant up to 60 minutes. Enjoy Now - 2034+