ANTOINE PETITPREZ, AUXEY DURESSES 1er CRU ROUGE 6 Bottle Case 75cl

To say that Antoine Petitprez is committed to natural wine is putting it mildly. During his education he was responsible for a research program on the moon's effects on wines and vines. He created an association with the likes of Meo Camuzet, Domaine JJ Confuron, Alain Meunier, Liger Bel Air, Bruno Clavelier and Domaine Dujac to repeat experimentations in the vineyards and in the cellar. He’s part of a new generation in Burgundy, taking the best of tradition, soil and winemaking to tell a story of where the wines were made.

The first vintage of Uliz was 2008, which produced 1,200 cases from small lots of old vine fruit, all of which were organically or biodynamically farmed. Before beginning Uliz, he worked first in Chablis, then Domaine Malivoire in Canada, Domaine de L’Arlot in Nuits St Georges in Burgundy, and a vintage at Turley Wine Cellars in California. He sells 85% of his wine in France, of which 50% is sold to 1 & 2 star Michelin restaurants.

The Uliz labels reflect a more modern two-part statement. First, Antoine’s thumb print, which evokes the French saying, “la patte de l’homme….du vinificateur sur le vin,” which means the identity of the person translated in the wine. The second part concentrates on details like parcelle name, vintage, appellation, harvesting, vine age, and winemaking philosophy.

“Bespoke” is a word that has been ruined by overuse, but I’ll use it nevertheless to describe the wines of Antoine Petitprez. Most of what little wine he makes ends up in Michelin-starred restaurants in France, leaving the rest of us to fight over the tiny amount that’s exported. This begs the question: Is it worth the effort? Well, it sure was for me. Uliz is a venture focused first and foremost on sustainable viticulture: Antoine Petitprez consults with organic and biodynamic growers in exchange for fruit from those vineyards for his wines. Impeccably crafted and resolutely natural, his are tiny-production, much-buzzed-about Burgundies—and they live up to the hype!”

- Ian Cauble, Master Sommelier, SOMM Select



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