Jeremy is based in Monthélie and spent over a decade as right hand man to Benjamin Leroux. After being entrusted with a small plot, he launched his own project in 2020 with more freedom and even more forward thinking. The wines have gone from strength to strength and are rightly sought after.

Farming is organic, not certified yet, with cover crops, minimal ploughing, goblet pruning and little to no hedging. Everything is done with precision and poise.

In the cellar, grapes are crushed underfoot before heading to a vertical press. The juice is settled, fermented with ambient yeast and aged on lees in barrel, some new. It is racked minimally, with minimal SO2 added only when needed, then bottled by hand. Reds are 100 percent whole bunch with some punch downs.