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 around 2010. 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.

The 2022 Bourgogne Côte d'Or Les Constances sources from high-altitude, iron-rich plots near Volnay's Les Lursets—classified regional but tasting like villages+ with 2022's ripe generosity tempered by cool-site tension. Hand-harvested at low yields, destemmed partially, it ferments naturally then rests 10-12 months in old wood, emerging sappy and soil-driven: wild red cherries, baking spice, and stony earth that builds through a sappy finish. From a domaine producing under 4,000 cases total annually, this cuvée embodies Thiébault's obsession with transparency—pure Côte de Beaune without the velvet trap.

Why You'll Love It

• Pure Volnay echo from biodynamic "Les Constances" plots—sappy red fruits and iron-laced earth that uncork alive now but gain truffle magic by 2028, outpacing many Pommards twice the price.

• Thiébault's sommelier touch shines: no oak bombast, just wild cherry zip and spice that flips the script on heavy 2022 reds, making it your go-to for Burgundy skeptics.

• Scarcity thrill—tiny estate output means US lists snag this before it hits shelves, positioning your cellar as the insider spot.

How to Serve It

• Crack at 60°F in a Burgundy globe after 45 minutes air—unfurl the sappy stem ginger and brambly depth that begs a seared duck breast glazed in cassis.

• Pair with wild mushroom risotto or hanger steak au poivre—the stony sap cuts fat while echoing gamey notes, elevating weeknight cooks to list-worthy moments.

• Cellar half your stash through 2030; pull one annually to track the violet perfume emerging from those iron soils.