Ted Lemon is a person who tends to shy away from the limelight, which explains why there was so little written about Littorai wines for so many years. It was only after almost two decades since his winery’s inception that Ted officially become a bona fide California wine hero. An unapologetic champion of terroir and elegant winemaking, he is the archetype of the New California — although, frankly, his approach since the beginning has fundamentally been the same.

Having studied in Beaune and worked in Burgundy at Domaine Dujac, Roumier, de Villaine and Bruno Clair, Ted decided to return home to the U.S. in the early 1990s. In spite of his credentials as the first American to helm a Burgundy domaine — Domaine Guy Roulot, no less — he opted to take the requisite time to scour the region for the most optimal microclimates and sites before founding his own winery. Finally, in 1993, Ted and Heidi Lemon established Littorai Wines, to craft vineyard-designated pinot noirs and chardonnays from the western hills of Sonoma County and the Anderson Valley.

Organic farming became par for the course for Ted, and his environmentally conscious approach is a holistic one. Littorai’s winery, set on a 12-hectare biodynamic farm, is housed in an innovative strawbale building with “green” architecture. Moreover, all of the water used in wine production is recycled through eco-sensitive constructed wetlands in which plants naturally treat and recycle the water for reuse as irrigation water on the property. Sustainability is paramount in every aspect of Littorai’s operation.

Not long after beginning to practice organic viticulture, Ted started exploring the precepts of biodynamics and was immediately convinced of the benefits. Today, he is one of the discipline’s fiercest and most vocal proponents. In fact, he is so highly respected as a viticultural thought leader in the global community of terroir-centric winegrowers, that his philosophy of terroir winegrowing was cited in Burgundy’s application to be named a UNESCO World Heritage Site. This man is Legend.

Not unexpectedly, Ted eschews any form of manipulation in the cellar as well. “If one is to claim to make wines which are reflective of a site, then logically the less input in the winery the better,” he says. “Over the years I have become willing to take greater and greater risks in pursuing this passion.”

At Littorai, decisions on whole bunch inclusion tend to be made with pH in mind, and typically Ted uses 0-30%. He uses only naturally-present yeast strains for fermentation, ages the wines in a minor amount of new oak for 14-17 months, and bottles (without filtration) only when he thinks the wine is ready. No shortcuts. No compromises.

Ted’s winegrowing idiom is profoundly French and profoundly Burgundian since he learned from such eminent winemakers as Jacques Seysses, Aubert de Villaine, and Jean Marie Roumier. His years in France inspired him to base his winegrowing on terroir. — Rusty Gaffney, Prince Of Pinot

Long before the press gave Ted much airtime, Littorai had already amassed a fiercely loyal, even religious, following amongst the most discerning wine communities. In fact, it has a wide following in Europe, an unusual feat for an American winery among those for whom finding great Pinot Noir and Chardonnay usually means looking to Burgundy.

Littorai crafts restrained wines that evolve gracefully with time, classics in the truest sense of the word. They are unmistakably Californian, generously expressive yet elegantly succinct, pared down to their essence. They exist both for the dining table as well as for moments of reflection. Every one of Littorai’s wines is pure and authentic in the best possible way.

Nearly thirty years after its founding, Littorai remains an artisanal operation. We celebrate every vintage that Ted releases, fully assured that each wine speaks with the uniquely exquisite voice of the special place from which it comes, having been guided into being by a master craftsman. No ordinary wine has ever come out of this cellar.

The offer prices here are valid until 27 January 2021. Orders will be processed subject to remaining availability and final written confirmation. Due to varying availability across cuvées, orders may be subject to allocation. Full payment is required no later than 7 days after confirmation invoice has been sent to confirm the order. No further discount. All terms and conditions apply.