Pure Burgundian bliss. The Chardonnay and Pinot Noir were sourced from cooler climate Santa Cruz Mountains. The fruit was fermented whole cluster with a little bit of Pinot Noir juice and left to infuse for four weeks. The wine has some nice volatility and was aged in puncheons for eleven months. Crunchy candy with a chewy interior.
The name “Stagiaire” means “Apprentice,” and that’s what Brent Mayeaux was called when he was apprenticing under local vignerons in the Jura.
He works his vineyards organically at a minimum, actively seeking out thoughtful and regenerative practices instead of farming in a formulaic way.
He vinifies them with little to no intervention in the cellar.