Domaine Dubreuil-Fontaine was established in 1879; five generations later, it is managed by Christine Gruère-Dubreuil and her husband, Nicolas Gruère. Suberb winemaking tradition and an intense love of their land has enabled the estate to rise to epic status, using the family motto, “Pleasure and passion carry on…” as a guideline for success. This family has spent over a century chasing perfection, and that fact is beautifully evident in each new vintage from this unforgettable estate. 

The P. Dubreuil-Fontaine Père et Fils Savingy-les-Beaune Les Vergelesses Premier Cru is made from 100% Pinot Noir grapes from 35-year-old vines that are 100% destemmed and fermented in stainless steel tanks, then aged for 12-15 months in oak barrels, 15% of which are new. The wine has a deep ruby color with aromas of red and black fruits intermingled with rose petal. On the palate, the wine has soft tannins giving it a silky mouthfeel that displays plenty of flesh and elegance. The finish is luxurious and lingering, inviting you back to the glass for more. Perfect for a roast chicken, five-spiced roasted duck or veal scallopini.

Gutier Seijo Otero, a native of Galicia, gained extensive experience in his former position as winemaker at Dominio do Bibei in Ribeira Sacra, in addition to stints at some of the best wineries all over the globe: France, Italy, Portugal, Spain and South Africa. Gutier is the driving force behind Mixtura: a new, avant-garde project created in 2019 and dedicated to the discovery and revival of historical vineyards and their native varieties along the River Miño and the ancient valleys that form the border between northwestern Spain and Portugal. His goal is to make pure, honest and authentic wines that are true to their origin. His winery is located in the heart of the Ribeiro wine region in a refurbished workshop that was built by master stonemasons in the 1950s. Fermentation takes place in large-format concrete eggs and Stockinger barrels. Gutier approaches the process of fermentation and aging not as just an input, but rather as a process of stabilization so that the wine will last and improve in bottle. To these ends, no chemicals are used in the Mixtura vineyards, and all parcels are handpicked and fermented exclusively with native yeasts, the necessary steps for preserving each plot’s terruño. Sulfur is minimal, only added at bottling, if necessary.

Gutier has crafted a gorgeous blend of indigenous varietals — Treixadura and Albariño — sourced from BOTH sides of the Miño, the river that forms the natural border between Spain and Portugal. The Treixadura comes exclusively from Ribeiro, Spain. Half of the Albariño is grown in a vineyard in Condado do Tea, the southernmost subzone of Rías Baixas, Spain; the other half from old vines (60-90 years old) from Melgaço, Portugal, a sub-zone of the Vinho Verde D.O. The grapes are fermented spontaneously with native yeasts in large format Stockinger foudres, then spends 12 months of aging in the same barrels on the lees with no batonnage. The wine is then racked into ceramic eggs, where it develops for another 12 months, then is bottled unfined and unfiltered, with minimal sulfur at bottling. The Mixtura Blanco pours an enchanting light gold color, emitting soaring aromatics of ripe orchard fruit and white flowers. The palate is round and rewarding with flavors of Golden Delicious apple, citrus zest and sea spray. There is a delightful interplay of granitic, crushed stone minerality and bright acidity on the mid-palate that carries you through to a long, saline-laced, chamomile-tinged finish. This wine is seafood's best friend (try Galician-style octopus), but would also pair well with many chicken or pork dishes.