Le Puy de L'Ours, L'Absurde Blanc De Noirs, 2023
The name says it all. L'Absurde, the absurd, is a white Burgundy made from Pinot Noir, a rarely seen direct-press blanc de noirs from one of Savigny-les-Beaune's most promising young domaines. Jean Orsoni and Juliette Puyperoux founded Le Puy de l'Ours in 2020 on family vineyards, farming organically and working with a notably light hand. This cuvee comes from a tiny 0.02-hectare selection within the Clos des Godeaux, from vines planted in 1968 on clay-limestone with white marl. The grapes are pressed whole-cluster, fermented with native yeasts, and aged ten to twelve months on the lees in 228 and 400-liter barrels. The result is something genuinely original: a white of remarkable texture, salinity, and quiet intensity. Tiny production, big imagination.
Original: $77.99
-65%$77.99
$27.30Le Puy de L'Ours, L'Absurde Blanc De Noirs, 2023
The name says it all. L'Absurde, the absurd, is a white Burgundy made from Pinot Noir, a rarely seen direct-press blanc de noirs from one of Savigny-les-Beaune's most promising young domaines. Jean Orsoni and Juliette Puyperoux founded Le Puy de l'Ours in 2020 on family vineyards, farming organically and working with a notably light hand. This cuvee comes from a tiny 0.02-hectare selection within the Clos des Godeaux, from vines planted in 1968 on clay-limestone with white marl. The grapes are pressed whole-cluster, fermented with native yeasts, and aged ten to twelve months on the lees in 228 and 400-liter barrels. The result is something genuinely original: a white of remarkable texture, salinity, and quiet intensity. Tiny production, big imagination.
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The name says it all. L'Absurde, the absurd, is a white Burgundy made from Pinot Noir, a rarely seen direct-press blanc de noirs from one of Savigny-les-Beaune's most promising young domaines. Jean Orsoni and Juliette Puyperoux founded Le Puy de l'Ours in 2020 on family vineyards, farming organically and working with a notably light hand. This cuvee comes from a tiny 0.02-hectare selection within the Clos des Godeaux, from vines planted in 1968 on clay-limestone with white marl. The grapes are pressed whole-cluster, fermented with native yeasts, and aged ten to twelve months on the lees in 228 and 400-liter barrels. The result is something genuinely original: a white of remarkable texture, salinity, and quiet intensity. Tiny production, big imagination.
