Maison Pinot Noar is the bold personal project of Arnaud Lopez, a Burgundian winemaker with a deep commitment to natural winemaking. After a decade at the prestigious Domaine Prieuré Roch, Arnaud set out on his own in 2018 with a clear ambition: to craft vibrant, biodynamic wines of remarkable depth and expression.
Based in Nuits-Saint-Georges, Maison Pinot Noar sources its fruit exclusively from organic growers with whom Arnaud Lopez has built close partnerships. Every parcel is organically farmed, with meticulous attention paid to biodiversity and the long-term vitality of the soils.
The approach in the winery is equally restrained. Fermentations rely exclusively on native yeasts, with no inputs and no added sulphur, while ageing takes place in old oak casks to preserve the integrity of the fruit. This uncompromising philosophy allows each wine to express its terroir with remarkable clarity and singularity.
The range is both diverse and surprising, from vibrant Pinot Noirs sourced from the Hautes-Côtes de Nuits, Savigny-lès-Beaune and Pommard to delicate whites, including a skin-contact Pinot Blanc. The wines are defined by their energy, aromatic purity and vibrant texture, qualities that continue to win over lovers of natural wines.

Arnaud Lopez is a local man who first learned the ropes at the elite Domain Prieuré Roch, before creating his own wines from grapes harvested at partner domains run by friends - all using environmentally sound and certified organic farming methods. Despite not growing the vines himself, he does prune the vines and harvests the fruit. He is known for making his wine with the utmost care in the cellar, with a desire to implement low-intervention vinification, whatever the level of the cuvées, only using whole grapes and banning new wood barrels.
The aim is to let the fruit and terroir express their identity. Arnaud Lopez has produced this red Côteaux-Bourguignon from Pinot Noir grapes which thrive on the temperate-oceanic and semi-continental climate, as well as the influence of the soils composed of marl and limestone. This wine will be best enjoyed after 5 to 10 years of cellaring, by which point it will reveal a rather supple attack with velvety tannins. The palate reveals primary notes of red and black fruits and violets and secondary notes of sweet spices, leather and hummus which will pair beautifully with roast poultry or mushrooms.