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Sherry-Lehmann is happy to announce our friend Daniel Johnnes’ initial effort at Burgundian viniculture and his willingness to share a few cases so we may offer them to you.

He was able to source 2 barrels worth of pinot noir juice from Gevrey-Chambertin from the 2007 harvest to make under the guidance of a close friend and great winemaker, Frédéric Mugnier. The wine is moderate in color with pure, floral aromas mixed with hints of red berries. It is delicate and balanced with excellent freshness. This is a wine to drink now and enjoy.
From The New York Times – “The 2007 [Johnnes & Company] Gevrey-Chambertin…was pretty – earthy yet delicate – with a similar freshness.”

Daniel Johnnes is the Wine Director for Daniel Boulud’s Dinex Group, including Restaurant Daniel, DB Bistro, Cafe Boulud and Bar Boulud. He joined chef Boulud after spending 20 years as the Wine Director for Montrachet and the Myriad restaurant group.

Sherry-Lehmann is happy to announce our friend Daniel Johnnes’ initial effort at Burgundian viniculture and his willingness to share a few cases so we may offer them to you.

The “Seven Springs Whole Cluster” is a bit lighter in color and alcohol (12.9%) than the Seven Springs cuvée, and is equally as impressive on the palate. Its aroma soars from the glass with floral, spice and white pepper notes. On the palate it is soft with raspberry/cherry nuances and an energetic refreshing finish.

Daniel Johnnes is the Wine Director for Daniel Boulud’s Dinex Group, including Restaurant Daniel, DB Bistro, Cafe Boulud and Bar Boulud. He joined chef Boulud after spending 20 years as the Wine Director for Montrachet and the Myriad restaurant group.

Sherry-Lehmann is happy to announce our friend Daniel Johnnes’ initial effort at Burgundian/Oregonian winemaking and his willingness to share a few cases so we may offer them to you.

A Pinot Noir from the highly regarded Seven Springs Vineyard in the Eola-Amity Hills district of the Willamette Valley, Oregon. The 2007 is a blend of 20% whole cluster and two 100% de-stemmed cuvées fermented at different temperatures in 40% new oak. At a modest 13% alcohol this wine is vibrant with red and dark fruit aromas, a seamless ripe fruit attack on the palate, soft ripe tannins and fresh balanced acidity.

Daniel Johnnes is the Wine Director for Daniel Boulud’s Dinex Group, including Restaurant Daniel, DB Bistro, Cafe Boulud and Bar Boulud. He joined chef Boulud after spending 20 years as the Wine Director for Montrachet and the Myriad restaurant group.