June 2025 Bottle Club Selections
The following wines are a part of our monthly Bottle Club! The following selections are provided to members for the month of May. Please visit the bottle club page if you’d like to find out more and join the club for yourself or chat with us about it the next time you visit us!
Exploring the Beauty of Bourgogne
This month, we’re heading deep into Bourgogne—a region where history, terroir, and tradition shape every drop of wine. From crisp Aligoté to age-worthy Premier Cru Pinot Noir, the June selections highlight the diversity and depth of this legendary French region.
Domaine Stephane Magnien Bourgogne Aligoté “Au Gué” 2023
Morey-Saint-Denis, Côte de Nuits
Aligoté is often overshadowed by Chardonnay in Bourgogne, but this example from Stéphane Magnien shows its potential. Sourced from a plot called Au Gué, this is a vibrant white with lemon zest, white flowers, and a chalky finish.
Food pairing: Try it with seafood—raw oysters, shrimp cocktail, or goat cheese salad.
Fun fact: Magnien is best known for his reds, but his meticulous farming carries over beautifully to this tiny-production white.
Domaine des Genevès Chablis 2022
Chablis, northern Bourgogne
Pure and linear, this unoaked Chardonnay from the cooler Chablis region showcases notes of green apple, wet stone, and citrus. The 2022 vintage brings a touch more ripeness, balancing the typical Chablis minerality with texture.
Food pairing: Excellent with grilled halibut, sushi, or creamy pasta with lemon.
Did you know? Chablis’ Kimmeridgian limestone soils are ancient seabeds, rich in fossilized shells. The briny “ocean breeze” character comes from these soils.
Domaine Lafouge Auxey-Duresses “Les Hautés” 2022
Auxey-Duresses, Côte de Beaune
Tucked just west of Meursault, Auxey-Duresses flies under the radar. This Chardonnay comes from higher-elevation vineyards, giving it bright acidity and orchard fruit notes, with a whisper of hazelnut and spice from gentle oak aging.
Food pairing: Roast chicken, scallops with brown butter, or a creamy risotto.
Bonus: This is a white Bourgogne with great value from a lesser-known village.
Domaine Mathias Coteaux Bourguignons “Prestige” 2023
Chaintré, Mâconnais, southern Bourgogne
This lively red comes from Gamay grown in the clay-limestone soils of the southern Mâconnais. It’s juicy and expressive, with notes of crushed raspberry, ripe cherry, violets, and a touch of white pepper. Light on its feet but full of charm.
Food pairing: Think bistro fare—roast chicken, charcuterie, or even a cheeseburger.
Region insight: Coteaux Bourguignons allows for regional blends, but this is 100% Gamay—bright, fresh, and made for casual drinking.
Domaine Stephane Magnien Coteaux Bourguignons “Pur Pinot Noir” 2023
Morey-Saint-Denis, Côte de Nuits
This is exactly what the name says: pure Pinot Noir, with no blending and no frills. It’s light-bodied, fresh, and bursting with wild strawberries and raspberries. Meant to drink young and can be chilled.
Food pairing: Charcuterie, lentil salad, roast chicken, or a simple picnic.
Cool detail: This wine lets younger vines in Grand Cru soil express themselves without the pressure of being “serious.”
Domaine Sylvain Langoureau Bourgogne Hautes-Côtes de Beaune “Clos Marc” 2023
Saint-Aubin, Hautes-Côtes de Beaune
From vineyards perched above the Côte d’Or escarpment, this Pinot Noir shows brambly red fruit, rose petals, and a touch of earth. There’s good freshness and structure from the higher altitude.
Food pairing: Grilled salmon, duck breast, or herbed mushroom dishes.
Region highlight: The Hautes-Côtes enjoy cooler nights, which preserve acidity and make for lively, food-friendly wines.
Domaine René Leclerc Bourgogne 2022
Gevrey-Chambertin, Côte de Nuits
Old-school Gevrey soul in an everyday Bourgogne. Dark cherry, leather, dried violets, and a whiff of forest floor. Slightly rustic in a charming way.
Food pairing: Burgers with gruyère, mushroom risotto, or sausage pizza.
Legacy: Leclerc’s family has been working in Gevrey since the 1800s—this Bourgogne benefits from the long-standing expertise.
Domaine Sylvain Dussort Bourgogne Côte d’Or Pinot Noir 2022
Meursault, Côte de Beaune
Sourced from vineyards just outside Meursault’s village boundary, this Pinot is silky and refined, with cherry, cranberry, and a gentle mineral backbone.
Food pairing: Roast duck, beet salad, or grilled portobello mushrooms.
Insider tip: The Côte d’Or designation highlights wines from the core of Bourgogne’s golden slope—this one’s a hidden gem.
Domaine Philippe Livera Bourgogne Pinot Noir 2021
Gevrey-Chambertin, Côte de Nuits
From 40+ year-old vines, this is a serious Bourgogne with depth. Notes of blackberry, rose, crushed stones, and baking spices. Elegant tannins and earthy complexity make this feel like a baby Gevrey.
Food pairing: Grilled lamb, cassoulet, or lentil stew.
FYI: Livera’s commitment to minimal intervention winemaking makes each vintage an honest reflection of site and season.
Guy Amiot et Fils Chassagne-Montrachet Vieilles Vignes 2022
Chassagne-Montrachet, Côte de Beaune
Though better known for its whites, Chassagne-Montrachet also produces elegant and structured reds—this Pinot Noir is a prime example. From old vines (vieilles vignes), it shows bright cherry, wild strawberry, crushed herbs, and a subtle smoky edge. Fine-grained tannins and a mineral spine round it out beautifully.
Food pairing: Herb-roasted chicken, duck breast, or grilled pork chops.
Did you know? Just 30% of Chassagne-Montrachet’s production is red, making this a rare gem from a village that’s typically all about white Bourgogne.
Domaine Stéphane Magnien Morey-Saint-Denis 1er Cru “Aux Petites Noix” 2020
Morey-Saint-Denis, Côte de Nuits
This is the crown jewel of the bunch—a structured, perfumed Premier Cru Pinot Noir from vines near the border of Clos de la Roche. Blackberry, dried herbs, underbrush, and crushed rock with a long, silky finish.
Food pairing: Duck confit, porcini mushrooms, or a special steak night.
Fun note: “Aux Petites Noix” is Magnien’s unique 1er Cru cuvée, blending fruit from three plots. It’s both cerebral and delicious.