Caroline worked in wine in Paris and this is where she discovered natural wine, after being told by a sommelier that ‘they all taste the same’ she went to find out for herself and at Vinisat, a wine fair she had a moment with a bottle from Pat Desplats. She never looked back. After studying in a viticultural school in the Jura she went to stage with a few winemakers and spent time with Gregoire Perron in Bugey, which is where she found her inspiration to start in this region.

For her first vintage she only had one parcel of Chardonnay and everything else was negociant, but now she works two hectares of her own vineyards split around South Bugey. She looks for small, isolated parcels of native varieties with good biodiversity, for example fruit trees planned among the vines. Soils are rich in limestone and clay. 

100% Chardonnay from the first parcel she started working in Gevrin in 2018. I work on it sine 2018. The parcel is tiny, just a sith of an acre, seeing the light all day long, quite dry area nicknamed 'Le Petit Nice' referring to the city in the south of France, very hot and dry.


The harvest was beautifully golden and ripe when picked, given 3 weeks whole bunch maceration then aged for nine months in fibreglass tanks. The ripe golden fruit is balanced by the vivacious acidity of the region. Delicious!

50/50 Pinot Gris and Chardonnay from the parcelle of Crapeou, a north-facing parcel which produces wonderfully light and nimble wines. The grapes for this wine Grain Super Plus are from further down in the parcel, next to a forest, with takes more time to ripen. So it's picked later, the grapes are quite big and make beautiful macerations. Caroline gives the grapes 3 weeks maceration whole cluster, then presses and all the juice  is put in barrel for 9 months. Very expressive, with lovely pure fruit, but balanced with nice acidity. 

From the parcel of.Crapeou this is a blend of majority gamay with chardonnay that are planted together in the rows. The chardonnay gives fluidity to the fruitiness aspect of the gamay. Beautiful light colour, this is best lightly chilled, wonderful with or without food. Juice!

A new classic. 
From Musin in a former workers parcel which she used to separate mondeuse from Jacquere from Chardonnay. This year, altogether in the same tank for a short weeks maceration. A lovely roundness given by the chardonnay (more ripe because ready earlier and the grapes are all picked at the same time. Brimming with fruit, wild herbs, minerals and spice. 

From the Aux Cries parcel, the part at the bottom is only Jacquere and Mondeuse with a little Chardonnay, Macerated together, for a week, then put in barrel. So expressive, with depth, strenght, fruit, flower and spice. 

Real, deep expression of gamay from the Leyzieu parcel. Beautiful grapes given a maceration whole cluster like a semi carbo (not a lot of juice), more fruit style. After the maceration, the juice is put in a big fibreglass tank, a specific shape of a big and large bottle of 16 hectoliter. Very specific shape for aging, even more design for whites. The lies stay in contact with the wine all along the elevage giving a roundness and texture. 

A blend of mostly Jacquere, from the Parcel Aux Cries in Leyzieu - one of Caroline's favourites because of the beautiful view of the Grand Colombier mountain (the Jura sits on the other side). In 2023 the Jacquere was beautiful and she pressed the grapes direct and put it in barrel with the juice of the rare Molette from Anglefort. Crystalline, textured and mineral, this is one of our favourite white wines from Caroline. 

80% Gamay 20% Chardonnay co-fermented for 12 days whole bunch. This has the lovely bright red fruit we expect of the region, with lovely acidity, texture and freshness. We like it chilled.