Château Le Grand Verdus dates from the 15th Century, and has been in the Le Grix de la Salle family for over one-hundred years. Winegrowing with the intent to estate bottle, however, began in 1973. Today the third generation, Thomas Le Grix de la Salle, works alongside his father Antoine, and his grandfather, Philippe.
The Vineyards cover a broad diversity of soils approximately 80 meters above sea level, where the family farms Merlot, Cabernets Sauvignon and Franc (for the red wines), and Sauvignon Blanc and Muscadelle for the whites.

Goat Cheeses, Crudité, Butter-Laced Seafood Preparations

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Henry II’s marriage to Eleanor of Aquitaine in 1152 began three centuries of English dominion over Bordeaux and its port – through which, since Roman times, wine from the Haut Pays vineyards along the rivers Tarn, Lot, and upper Garonne had been shipped to northern European markets.
By the late 16th century, Holland was the largest importer of wines shipped through Bordeaux. Dutch engineers hired by French aristocrats drained the marshlands north of the city, making possible the rise of the “Great Estates” of the Médoc in the early 18th century.
The triple disasters of oidium, powdery mildew, and phylloxera devastated the region in the 19th century just as demand for the wines among the upper classes was reaching its peak. Today, Bordeaux is one of the world’s most influential regions, where 10,000 growers produce a quarter of France’s total output.

The stalls of Place des Grands Hommes, the famed market named for French literary greats, are crowded with local culinary specialties, all perfect marriages with the renowned regional wines.
Prized Marennes and Arcachon oysters on the half-shell pair deliciously with crisp, vibrant wines like Entre-Deux-Mers or Graves Blanc. The eel-like fish lamprey, served in a vegetable stew or covered with sauce Bordelaise matches well with light red Premières Côtes de Bordeaux.
Bigger wines such as St.-Estephe, St.-Émilion, and Lalande de Pomerol find partners in Palombes, wild doves from Landes; Gigot a la Girondine, Paulliac Lamb; and entrecote aux sarments, rib steaks grilled over dried vine clippings. The heralded sweet wines of Sauternes, Barsac, and Loupiac seamlessly accompany truffle-stuffed eggs, foie gras or pungent Roquefort.

Louis Boillot comes from a long line of Burgundy producers. He grew up at the Domaine Lucien Boillot, finished his viticultural studies in 1978, and worked with his brother at the family domaine until 2002 when he set out on his own.
He is married to Ghislaine Barthod, herself a great producer in Chambolle, and the two work side-by-side in a small winery, producing and bottling their vines separately under two domaine names. The Domaine Louis Boillot has holdings in a number of villages in both the Côtes de Beaune and Côtes de Nuits that total a very small, seven hectares.
The relatively high altitude of the Premier Cru Pruliers which is covered by the AOC Nuits-St.-Georges requires patient farming. Louis has a small holding situated on a south-facing part of the hill. The resulting wines show the elegant side of Nuits-St.-Geroges.

Roasted Well-Farmed Chickens, Game Birds, Beef Roasts, Filet

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Viticulture in Burgundy was well established by the second century AD, and likely predates the arrival of the Romans. By the late Middle Ages, the influence of the monastic orders had organized wine growing in Burgundy as nowhere else in Europe. It was the monks who recognized that certain individual vineyards consistently produced distinctive wine.
Land reform came with the French Revolution, and the Code Napoléon abolished primogeniture, establishing that all inherited property be shared equally among siblings. As a result, the ownership of many of the finest vineyards is fragmented, with some growers owning just a few vines in many different vineyard sites.
Until the 1930s, most fine Burgundy was bottled by négociants, who buy grapes or wine from the growers and market it under their own “brand.” Today, with few exceptions, the finest wines of Burgundy are all estate-bottled: that is, sold by the farmers who grow the grapes.
Gevrey-Chambertin, is the largest source of wine in the Côte d’Or, with nearly 1200 acres under vine. Some of the most famous Grand Cru of Burgundy are located with this town’s boundaries.

Burgundian cuisine is relatively uncomplicated; it relies on the high-quality ingredients that adorn the countryside. These include naturally raised chickens from Bresse, beef from Charolais cattle, and game and fish from nearby forests and streams.
Wine, of course, is used for making sauces a la bourguignon, usually with onion, mushrooms and lardoons (salt pork). Boeuf Bourguignon and Coq a Vin follow this pattern. In contrast, sauces without mushrooms are called Meurette and are flambéed with marc (eau-de-vie made from grape must). Meurette sauces are excellent with fish, eggs, and poultry. Escargots are raised nearly everywhere in Burgundy and usually prepared in a slow braise, then stuffed with garlic and parsley butter.
Other specialties include parsley-flavored ham from the Morvan hills and white-wine-poached fish finished with lardoons. Epoisse, Citeaux and Aisy Cendre are the best-known cow’s milk cheeses and Charolais the best-known goat’s milk cheese.

Louis Boillot comes from a long line of Burgundy producers. He grew up at the Domaine Lucien Boillot, finished his viticultural studies in 1978, and worked with his brother at the family domaine until 2002 when he set out on his own.
He is married to Ghislaine Barthod, herself a great producer in Chambolle, and the two work side-by-side in a small winery, producing and bottling their vines separately under two domaine names. The Domaine Louis Boillot has holdings in a number of villages in both the Côtes de Beaune and Côtes de Nuits that total a very small, seven hectares.

Roasted Well-Farmed Chickens, Game Birds, Beef Roasts, Filet

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Viticulture in Burgundy was well established by the second century AD, and likely predates the arrival of the Romans. By the late Middle Ages, the influence of the monastic orders had organized wine growing in Burgundy as nowhere else in Europe. It was the monks who recognized that certain individual vineyards consistently produced distinctive wine.
Land reform came with the French Revolution, and the Code Napoléon abolished primogeniture, establishing that all inherited property be shared equally among siblings. As a result, the ownership of many of the finest vineyards is fragmented, with some growers owning just a few vines in many different vineyard sites.
Until the 1930s, most fine Burgundy was bottled by négociants, who buy grapes or wine from the growers and market it under their own “brand.” Today, with few exceptions, the finest wines of Burgundy are all estate-bottled: that is, sold by the farmers who grow the grapes.
Volnay is a village near Beaune, and its wines are considered among the most elegant of the Côte d’Or. Historically they alternate in fame with the wines of nearby Pommard, which are known more for power. Over half the vineyards covered by the AOC Volnay have Premier Cru status.

Burgundian cuisine is relatively uncomplicated; it relies on the high-quality ingredients that adorn the countryside. These include naturally raised chickens from Bresse, beef from Charolais cattle, and game and fish from nearby forests and streams.
Wine, of course, is used for making sauces a la bourguignon, usually with onion, mushrooms and lardoons (salt pork). Boeuf Bourguignon and Coq a Vin follow this pattern. In contrast, sauces without mushrooms are called Meurette and are flambéed with marc (eau-de-vie made from grape must). Meurette sauces are excellent with fish, eggs, and poultry. Escargots are raised nearly everywhere in Burgundy and usually prepared in a slow braise, then stuffed with garlic and parsley butter.
Other specialties include parsley-flavored ham from the Morvan hills and white-wine-poached fish finished with lardoons. Epoisse, Citeaux and Aisy Cendre are the best-known cow’s milk cheeses and Charolais the best-known goat’s milk cheese.

Louis Boillot comes from a long line of Burgundy producers. He grew up at the Domaine Lucien Boillot, finished his viticultural studies in 1978, and worked with his brother at the family domaine until 2002 when he set out on his own.
He is married to Ghislaine Barthod, herself a great producer in Chambolle, and the two work side-by-side in a small winery, producing and bottling their vines separately under two domaine names. The Domaine Louis Boillot has holdings in a number of villages in both the Côtes de Beaune and Côtes de Nuits that total a very small, seven hectares.

Roasted Well-Farmed Chickens, Game Birds, Beef Roasts, Filet

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Viticulture in Burgundy was well established by the second century AD, and likely predates the arrival of the Romans. By the late Middle Ages, the influence of the monastic orders had organized wine growing in Burgundy as nowhere else in Europe. It was the monks who recognized that certain individual vineyards consistently produced distinctive wine.
Land reform came with the French Revolution, and the Code Napoléon abolished primogeniture, establishing that all inherited property be shared equally among siblings. As a result, the ownership of many of the finest vineyards is fragmented, with some growers owning just a few vines in many different vineyard sites.
Until the 1930s, most fine Burgundy was bottled by négociants, who buy grapes or wine from the growers and market it under their own “brand.” Today, with few exceptions, the finest wines of Burgundy are all estate-bottled: that is, sold by the farmers who grow the grapes.
Volnay is a village near Beaune, and its wines are considered among the most elegant of the Côte d’Or. Historically they alternate in fame with the wines of nearby Pommard, which are known more for power. Over half the vineyards covered by the AOC Volnay have Premier Cru status.

Burgundian cuisine is relatively uncomplicated; it relies on the high-quality ingredients that adorn the countryside. These include naturally raised chickens from Bresse, beef from Charolais cattle, and game and fish from nearby forests and streams.
Wine, of course, is used for making sauces a la bourguignon, usually with onion, mushrooms and lardoons (salt pork). Boeuf Bourguignon and Coq a Vin follow this pattern. In contrast, sauces without mushrooms are called Meurette and are flambéed with marc (eau-de-vie made from grape must). Meurette sauces are excellent with fish, eggs, and poultry. Escargots are raised nearly everywhere in Burgundy and usually prepared in a slow braise, then stuffed with garlic and parsley butter.
Other specialties include parsley-flavored ham from the Morvan hills and white-wine-poached fish finished with lardoons. Epoisse, Citeaux and Aisy Cendre are the best-known cow’s milk cheeses and Charolais the best-known goat’s milk cheese.

Louis Boillot comes from a long line of Burgundy producers. He grew up at the Domaine Lucien Boillot, finished his viticultural studies in 1978, and worked with his brother at the family domaine until 2002 when he set out on his own.
He is married to Ghislaine Barthod, herself a great producer in Chambolle, and the two work side-by-side in a small winery, producing and bottling their vines separately under two domaine names. The Domaine Louis Boillot has holdings in a number of villages in both the Côtes de Beaune and Côtes de Nuits that total a very small seven hectares.
The vines in Les Caillerets produce classic Volnay. The nose is ripe and pure with hints of of red fruit and earth. The palate is rich and polished, ending with a firm, focused finish.

Roasted Well-Farmed Chickens, Game Birds, Beef Roasts, Filet

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Viticulture in Burgundy was well established by the second century AD, and likely predates the arrival of the Romans. By the late Middle Ages, the influence of the monastic orders had organized wine growing in Burgundy as nowhere else in Europe. It was the monks who recognized that certain individual vineyards consistently produced distinctive wine.
Land reform came with the French Revolution, and the Code Napoléon abolished primogeniture, establishing that all inherited property be shared equally among siblings. As a result, the ownership of many of the finest vineyards is fragmented, with some growers owning just a few vines in many different vineyard sites.
Until the 1930s, most fine Burgundy was bottled by négociants, who buy grapes or wine from the growers and market it under their own “brand.” Today, with few exceptions, the finest wines of Burgundy are all estate-bottled: that is, sold by the farmers who grow the grapes.
Volnay is a village near Beaune, and its wines are considered among the most elegant of the Côte d’Or. Historically they alternate in fame with the wines of nearby Pommard, which are known more for power. Over half the vineyards covered by the AOC Volnay have Premier Cru status.

Burgundian cuisine is relatively uncomplicated; it relies on the high-quality ingredients that adorn the countryside. These include naturally raised chickens from Bresse, beef from Charolais cattle, and game and fish from nearby forests and streams.
Wine, of course, is used for making sauces a la bourguignon, usually with onion, mushrooms and lardoons (salt pork). Boeuf Bourguignon and Coq a Vin follow this pattern. In contrast, sauces without mushrooms are called Meurette and are flambéed with marc (eau-de-vie made from grape must). Meurette sauces are excellent with fish, eggs, and poultry. Escargots are raised nearly everywhere in Burgundy and usually prepared in a slow braise, then stuffed with garlic and parsley butter.
Other specialties include parsley-flavored ham from the Morvan hills and white-wine-poached fish finished with lardoons. Epoisse, Citeaux and Aisy Cendre are the best-known cow’s milk cheeses and Charolais the best-known goat’s milk cheese.