This small scale-winery was founded in 2016 by two friends, one of whom was Pierre-Olivier Garcia. In 2020, his partner left the venture and Garcia took over its entire running. In the vineyard, his approach is organic winegrowing and is committed to polyculture: several different plant species are grown alongside the vines, fostering a living and diverse environment. This approach reflects a desire to view the vineyard as part of a balanced ecosystem, rather than as monoviticulure.
In the winery, Pierre-Olivier favours a hands-off winemaking approach. Sulphur is used in minimal quantities to preserve the integrity of the fruit and allow the grapes to express their aromas freely. His aim is to create vibrant, precise wines that are deeply rooted in their origins, capable of accurately expressing Burgundy terroir and grape varieties.
Pierre-Olivier has a very distinctive approach to maceration. He creates a ‘millefeuille’ comprising three layers: one-third whole bunches, one-third whole berries (retaining their stems) and one-third destemmed grapes. This method, which he is the only person in the world to practise (at the time of writing), produces wines with an immediately recognisable floral character – rose and peony.

This red wine springs from a plot called Les Herbues, where the clay-limestone soils provide an ideal terroir for the Pinot Noir grape variety. The vines thrive in a favourable microclimate, which ensures optimum grape maturity. After a rigorous selection in the vineyard, the grapes are fermented with native yeasts to preserve the authenticity of the terroir. Maceration is meticulously controlled to extract the desired aromas and structure. The juice is then matured in oak casks, with a percentage of new wood to add complexity and depth, while maintaining the balance of the fruit.
On tasting, Les Herbues is characterised by a complex nose, combining red fruit aromas of cherry and raspberry with floral touches and hints of spice and wood. On the palate, it offers silky tannins and a good acidity, leading to a long, elegant finish. This refined nectar perfectly complements red meat dishes, stews and mature cheeses, reflecting the unique character of the terroir with great finesse.