Littorai: Burgundy Techniques on the Sonoma Coast

Ted Lemon was the first American to serve as winemaker at a Burgundy domaine (Guy Roulot, 1981). When he returned to California and founded Littorai in 1993, he brought Burgundian philosophy: indigenous yeast, whole-cluster fermentation, biodynamic farming. His wines from Hirsch and other extreme sites are among California's most Burgundian.

What to do there

3 things to do

1. 1 Book the Terroir Tasting Wine · Price: high

   Experience California through a Burgundy lens.

   Book at littorai.com - appointments required. Ted Lemon's biodynamic estate in Sebastopol is a working farm. Ask about his time at Domaine Guy Roulot in Meursault - he was the first American to make wine in Burgundy. His philosophy: 'the wine should taste like the place, not the winemaker.'

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2. 2 Compare Multiple Single-Vineyard Pinots Wine · Price: high

   Littorai makes wines from 7+ different sites - see terroir in action.

   Request a comparison of 3+ single-vineyard Pinot Noirs. Littorai sources from sites across Sonoma and Anderson Valley. Each wine expresses its terroir distinctly - this is Burgundy's climat philosophy applied to California.

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3. 3 Walk the Biodynamic Estate Adventure · Free · Optional

   See how biodynamic farming creates living terroir.

   Ask about the estate's biodynamic practices. The farm is certified Demeter biodynamic. You may see compost preparations, cover crops, and animals integrated into the vineyard. This is the Burgundy model: farming as philosophy, not just agriculture.

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Insider tips

• Ted Lemon was the first American to serve as winemaker at a Burgundy domaine (1981)

• The name 'Littorai' comes from Latin for 'the coasts' - reflecting the maritime influence

• Whole-cluster fermentation (Burgundy technique) is used here more than most CA producers

• The estate in Sebastopol is a working biodynamic farm - not just a tasting room