Juliette Puyperoux and Jean Orsoni founded Le Puy De L’Ours in 2020, naming it as a playful nod to their surnames—The Hill of the Bear. The two met in Paris when they were young, sharing a dream of making wine. That dream lay dormant for 18 years until Juliette’s grandparents passed down 3.5 hectares of vines in Savigny-Les-Beaune. From those ancestral roots, they have expanded to farm about 7 hectares, carefully adding new vineyard holdings along the way.

Years of drinking and discovering wine together shaped their philosophy. The bottles they loved most were the ones that carried the unmistakable imprint of their origins. Their terroir in Burgundy is both storied and, in places, unexpected—offering them the thrill of exploration. Every decision in their vineyard is intentional, every gesture in the cellar precise. They farm organically, letting their land dictate its needs. In the winery, restraint is their guide: fermentations unfold on ambient yeasts, new oak is used sparingly, and only the smallest necessary amount of sulfur is introduced.

The result? Wines that hum with energy, vibrating with the purity and clarity that only Burgundy can bring to pinot noir and chardonnay.

Les Mosnières comes from a 1.49 hectare plot of chardonnay at the summit of the Montagne de Beaune at 350m on rocky clay and limestone. After a gentle hand harvest, the grapes are pressed slowly whole-clusters, cold settled for 48 hours, then fermented with ambient yeast in temperature-controlled tanks. It is gravity-transferred to used oak barrels where it rests on its lees for 10-12 months. Sulphur is only added after malolactic conversion.