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Michel Rey  

Last time we saw Michel Rey, he was busy turning the reputation of Burgundy’s Mâconnais on its ear. Today, because of Rey’s (and other change-maker vintners) conviction that the limestone-laden Mâcon soil can compete with its pricier neighbors, serious white Burgundy buyers no longer just breeze through this region on their way to the Côte d’Or. Today, they stop and take notice. And well they should. As with many truly great wine regions, Mâcon-Vergisson’s riches rests in its rocks, or more specifically the flinty, limestone soils of the valley nestled between two enormous limestone hills. Producers like Rey believe these soils can create wines that balance explosive freshness with round, mouth-pleasing palate weight. Rey also believes in site-specific planting, heavy pruning, dramatically reducing yields, and small-batch fermentation of tiny vineyard lots. Rey’s a true micro-producer, bottling less than 1,000 cases a year. Total.

Current Offerings From Michel Rey:

6/25/2017 5:15:31 AM
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