The "Zero-Sulfur" Rarity from Burgundy Royalty
2020 Domaine de Montille Monthélie Rouge Nature
You don’t expect a historic, "suit-and-tie" estate like Domaine de Montille to go punk rock, but this bottle is exactly that. Crafted by Brian Sieve—the Indiana-born Chef de Cave who now helms this iconic cellar—this is a rare "Sans Soufre" (no added sulfur) cuvée that strips away the safety net to reveal the raw, unadulterated soul of the Pinot Noir grape. While De Montille is famous for their buttoned-up, age-worthy Volnays and Pommards, this Monthélie is their playground for purity, offering…
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Rare Cuvée: A sulfur-free release from a legendary, traditional estate.
Insider Terroir: Sourced from Monthélie, the "Baby Volnay" neighbor.
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Tasting notes
Aroma
Explosive notes of smashed blackberry, blueberry, violet, and raw cocoa.
Palate
Juicy and supple with ripe dark fruit and a soft, airy texture.
Red Wine Body Profile
Light
Bold
Body Profile
Delicate
37/100 Intensity
Light
Bold
37.0/100
Feather-light
Delicate
Lifted
Structured
Deep
Grapes
100% Pinot Noir
ABV
13.5%
Serving
54–59°F
Window
2025–2034
In Detail
An American winemaker in Burgundy takes the gloves off—literally—with this pure, additive-free experiment
You don’t expect a historic, "suit-and-tie" estate like Domaine de Montille to go punk rock, but this bottle is exactly that. Crafted by Brian Sieve—the Indiana-born Chef de Cave who now helms this iconic cellar—this is a rare "Sans Soufre" (no added sulfur) cuvée that strips away the safety net to reveal the raw, unadulterated soul of the Pinot Noir grape. While De Montille is famous for their buttoned-up, age-worthy Volnays and Pommards, this Monthélie is their playground for purity, offering a drinking experience that is wilder, juicier, and more immediate than their classic lineup.
Sieve and proprietor Etienne de Montille chose Monthélie for this project because of its proximity to Volnay; it shares the same limestone DNA and elegant structure but sells for a fraction of the price. The 2020 vintage provided the key ingredient: heat. The season was so warm and dry that the grapes were harvested in pristine health with absolutely no rot. This allowed Sieve to bottle the wine without a single drop of sulfur—a high-wire act that requires perfect fruit to pull off. The result is a wine that feels alive in the glass, a collision of Old World terroir and New Wave philosophy.
