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.

The Coteaux Bourguignons appellation is one of Burgundy's most permissive, and Catharina uses it to bring together two old-vine gamay sources. The majority comes from Fleurie, where she works with a sustainable grower whose parcels she has bought from for years. The smaller share comes from her own farmed parcel in Pommard, Mon Poulain, where the vines date to the 1940s. Gamay in Pommard is unusual on its own; to find it bottled alongside Fleurie under one Burgundian label is rarer still.

Each lot is vinified separately. The Fleurie gamay is direct-pressed for lift and perfume, and the Pommard fruit ferments with whole clusters in stainless steel. Indigenous yeasts throughout, and minimal sulfur. The lots are aged nine to twelve months in used barrels, then blended before bottling. Cherry, pomegranate, crushed violet, and a peppery snap run through a frame that's pure gamay, unmistakably shaped by Burgundian soil. As Catharina has been known to say, this is a wine for breakfast, lunch, or dinner.