Caveau

A personally culled collection of the best of Burgundy & Grower Champagne, delivered to your door.

Caveau Selections -  from winemaker-importer Scott Paul Wright. We're specialists in the best of Burgundy and Grower Champagne, delivered to your door. Join our mailing list, sign-up for our Burgundy and Champagne Clubs, and take advantage of our exclusive pre-arrival offers. Start drinking hand-selected wines from the top artisanal producers at direct-import prices!

Greetings from Burgundy!

Greetings from Volnay! I normally would have posted a few entries by now, but the schedule has been jammed since I arrived Monday night and, horror of horrors, the wifi connection at the Volnay house is gone. It’s a weird feeling, being off the grid, but also somewhat freeing. I’ll post as often as I an get online, but it will be far less frequent this time around.

I’m here with my co-producer/co-director David Baker and our cinematographer Truen Pence, for an intense 10 days of filming (and some intense tasting and eating as well, truth be told). We lucked out in that there are still some beautiful golden leaves on the vines up higher on the slopes, so we’ve been able to grab some gorgeous outdoor footage in the vineyards and some nice aerial shots with the drone. We'll post updates on ThreeDaysofGLory.com as we have any new clips to show you...

Shooting the "Golden Slope" in Meursault

Shooting the "Golden Slope" in Meursault

Today we shot great interviews with Burgundy rockstars Dominique Lafon, Véronique Drouhin, and Caroline & Mathias Parent, and got some amazing footage in the Lafon cellars in Meursault and the ancient cellars of the Dukes of Burgundy and Kings of France under the streets of Beaune at Joseph Drouhin. It’s not often we get to see rooms with walls that are 2,000+ years old. A reminder that we are mere specs of dust in the big picture…

In the "secret" cellar at Lafon. '35 Montrachet, anyone?

In the "secret" cellar at Lafon. '35 Montrachet, anyone?

Early tastings of the 2015s are stacking up to be the real deal - it’s a rich, concentrated vintage that should age well for 30-50 years or more at the top levels, and will undoubtedly provoke a feeding frenzy when they’re released next year (stay tuned for some pre-arrival offers on killer 2015s shortly, hint hint…)

Start saving your pennies, folks. Only 150 cases for the world...

Start saving your pennies, folks. Only 150 cases for the world...

The world is descending on Beaune as we speak - by tomorrow one won’t be able to park anywhere as wine lovers from across the globe arrive for the legendary Trois Glorieuses - the annual Three Days of Glory weekend (which consists of the Chevaliers du Tastevin dinner at the Clos de Vougeot, the Hospices de Beaune auction , and the Paulée de Meursault). It’s a rough job, but we’re here to get it all on film and bring you the bottle-by-bottle action direct from the front lines. Did I mention I love my job?…

Now off to Chablis to interview chef Jean-Michel Lorain at the sumptuous Michelin-starred Côte St. Jacques in the town of Joigny. He’ll be cooking an amazing 7-course lunch for Véronique Drouhin’s private Paulée on Monday, where there will be more great bottles of old Burgundy in one room than at an other time or any other place on the planet. A reminder that there’s no such thing as too much of a good thing. Bring it on…


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Our interview with Chef Lorain went really well - he’s an unbelievably mellow and humble guy for being one of the world’s handful of 3-star chefs. He then let us have full access to his kitchen and film him and the team in action during lunch service - we got some great footage from right in the belly of the beast. And then Chef asked us if he could serve us just a quick bite before we left. When a 3-star chef invites you to lunch, the answer is ‘Yes, Chef!”

Five amazing courses (at least they were small!) and two amazing wines later (an ’07 Dauvissat Chablis La Forêt from Magnum and an ’09 Meursault Perrières, producer unknown), they brought us a plate of housemade chocolates and sent us on our way. The finesse, the elegance, the precise and pure flavors - a truly outstanding culinary delight in every measure. Wow. And I get to eat his cooking again Monday at the Paulée. Work, work, work, it’s what I do…

Shooting on a gorgeous, cold day in Chablis...

Shooting on a gorgeous, cold day in Chablis...