Domaine Dupasquier

Along with the traditions, know how, name, deep cellar, great terroirs, and old barrels that come along with being a 5th generation winemaker, David Dupasquier works with with his sister Veronique, running the family business. It's a remarkable thing, this continuity of making wine the way generations before him did, something that is being lost in so many parts of the world.

David works these vineyards entirely by hand, as a good percentage of the best sites are too steep to work with a tractor. Plowing is done once per year for every other row and David believes that the biodiversity this leaves in the vineyard is critical for the quality of wines. Harvest is by hand and clusters are hand selected. Fermentation is done spontaneously; they have never had any call to yeast the wines even in the extreme cold. Elevage is one year old foudre. This amount of care in an obscure mountain region of France speaks volumes about how the Dupasquiers make wine.


Domaine Jean-Yves Peron


Jean-Yves Peron is a young artisan patiently reviving ancient, almost forgotten high-altitude vineyards in the French Alps, near Albertville. After studying oenology in Bordeaux, he trained with natural winemakers Thierry Allemand and Jean-Louis Grippt in the Rhone Valley and Bruno Schueller in Alsace. 

Started in 2004, he works with multiple steeply terraced micro-parcels (3ha) of 115-130 year old Jacquere and Mondeuse vines, planted to friable mica-schist soils; his oldest parcels were planted in 1893, and have not seen phylloxera. The vines are high density (10,000/ha), single-staked gobelet, very low to the ground and very low-yielding; their uniform southern exposure gives them the sun's full benefit, as the mica-schist soil warms up in spring and enables to obtain a very good phenolic maturity. Organic farming, indegenous yeasts, non-interventionist winemaking, avoidance of filtering and fining and use of little or no sulphur makes these natural wines of the first rank.

For those French speakers: click here for a YouTube video with Jean-Yves




La Brasserie du Mont-Blanc

In the late 19th century, breweries were established in the heart of the Alps, drawn by the high quality of its water. Today Mont Blanc is brewed by Sylvain and his team in Les Houches adjacent to Champonix high up in the French Alps.

Like all high quality beers, the key to great characteristics is ingrediants, like the water from the Mont Blanc glaciers. Along with purity enhanced from being sourced at a high altitude, a low mineral content makes it ideal for brewing.


  • La Blonde du Mont-Blanc (Kegs available) (Blonde)
  • La Blanche du Mont Blanc        (Wit)
  • La Rousse du Mont-Blanc         (Red)