The Seasonal Table: Sommelier's Grand Harvest Collection
As the air turns crisp and the leaves begin to fall, our palates turn to the rich, comforting flavors of the harvest season. This six-bottle pack moves with the whole meal: a master sommelier chose it to run from a grower Champagne built for anything from oysters to a mushroom tart, through two whites that shift from crisp and mineral to rich and honeyed, and finish with three reds that build from fruit-forward and light to earthy and structured. Every wine here works more than one way, so each comes with more than one dish it's built to meet.
NV Champagne Lelarge-Pugeot, Premier Cru "Tradition" Extra Brut — Vrigny, France
"The Grower's Meunier-Led Brut"
The Lelarge family has grown and bottled their own Champagne in Vrigny since 1930, farming organically and biodynamically. This Meunier-led cuvée (50% Meunier, 40% Pinot Noir, 10% Chardonnay) ages ten months before a zero-dosage disgorgement, showing apple, pear, brioche, and toasted almond over a chalky, saline finish.
Pair with: Oysters and gougères to open the meal, or pour it through roast chicken, a mushroom tart, or pork with apples. Serve at 46-50°F in tulip Champagne stems.
2023 Domaine des Berthiers, Pouilly-Fumé "Cuvée Saint-Andelain" — Loire Valley, France
"Sancerre's Flinty Neighbor"
The Fournier family farms the Saint-Andelain hill facing Sancerre, on flint bedrock that shows in every glass. This unoaked Sauvignon Blanc is all green apple, citrus zest, and struck flint, with electric acidity and a steely finish.
Pair with: Fresh chèvre and other goat cheeses, grilled or roasted fish, or a green salad with a sharp vinaigrette between courses. Serve at 48-52°F in all-purpose white wine stems.
2023 Domaine Mosnier, Chablis 1er Cru "Beauroy" — Burgundy, France
"Chablis's Old-Vine Premier Cru"
Family-run since 1893 and now guided by Stéphanie Mosnier, this HVE-certified domaine farms Beauroy, one of Chablis's seven Premier Cru climats, from 65-year-old vines on Kimmeridgian limestone. Pale gold, with lime blossom and green apple over a saline mineral core that warms to honey. A recent vintage scored 93 points from James Suckling.
Pair with: Seared scallops in brown butter, roast chicken with tarragon, or a triple-crème cheese course. Serve at 48-52°F in all-purpose white wine stems.
2025 Domaine Besancenot, Beaune "Les Mariages" — Burgundy, France
"Beaune's Wedding-Walk Pinot"
Farmed by the Besancenot family since 1850 to France's highest environmental standard, "Les Mariages" takes its name from the wedding-party tradition of walking this village parcel after the banquet. Clay-limestone soil and ten months in oak give a fruit-forward Pinot Noir, red fruit and warm spice, approachable now.
Pair with: Stuffed quail, roast guinea fowl, or filet mignon in puff pastry. Serve at 61-66°F in Burgundy stems.
2024 Renzo Castella, Langhe Nebbiolo "Madonnina" — Piedmont, Italy
"The Barolo-Border 'Baroleggiano'"
Renzo Castella farms a parcel on the border of Serralunga d'Alba, sharing its limestone with some of Barolo's finest vineyards, earning wines like this one the local nickname "Baroleggiano." Certified organic and aged in large neutral oak, it's pure and perfumed: wild strawberry, rose petal, violet, and a truffled, earthy edge.
Pair with: Braised duck leg, mushroom risotto, or grilled lamb chops. Decant 15 minutes and serve at 60-65°F in Burgundy stems.
2022 Batič, Cabernet Franc — Vipava Valley, Slovenia
"The Biodynamic Cabernet Franc from the Burja Wind"
Domaine Batič has farmed Slovenia's Vipava Valley biodynamically since 1592, its vines shaped by the push and pull of Mediterranean warmth and the Alpine "Burja" wind. Extended maceration and 24 months in Slovenian oak (unfined, unfiltered) produce a wild, savory red: berries, graphite, green peppercorn, and dried paprika.
Pair with: Roasted pork shoulder, venison goulash, or grilled sausages. It's the finishing wine of the pack. Decant 45 minutes and serve at 58-62°F in Bordeaux stems.
