Catharina Sadde trained as a chef in Michelin-starred German kitchens before her path bent toward wine. Wine degrees from Geisenheim and Montpellier SupAgro came first, then a résumé that reads like a tour of Burgundy's most singular addresses: Domaine de la Romanée-Conti, Comte Armand, Marquis d'Angerville, Cécile Tremblay, Drouhin, de Vogüé. In 2019, she and her husband Guilhem launched Les Horées from a rented cellar in Pommard, naming the project after the Greek goddesses of the seasons. The domaine now spans 1.5 hectares of biodynamically farmed vines around Beaune, supplemented by parcels she works herself on long-term arrangements with neighbors. Whole clusters are used liberally, sulfur sparingly, and the cellar work follows instinct rather than a fixed playbook.

Les Toussaints is a mid-slope, southeast-facing climat among Beaune's premier crus, planted on shallow calcareous soil over limestone bedrock. The thin topsoil pushes the vines to dig, and the site has a reputation for structured, age-worthy wines with a pronounced mineral edge. Catharina works purchased fruit from this parcel, farmed organically.

The wine sees 50% whole clusters, indigenous yeast fermentation in stainless steel, and eighteen months of aging in 228- and 600-liter barrels with a small portion of new oak. The 2023 vintage in Burgundy gave a generous, expressive crop that stood in stark contrast to what would follow in 2024. Expect notes of blackcurrant, black cherry, graphite, violet, and a savory note of forest floor. The tannins are present but supple and the acidity holds the frame. Cellar through the early 2030s.