The Iron Chevsky Wine Blog

This article was co-authored with my friend and wine geek extraordinaire Harumi, who attended and documented the very special Domaine de Montille dinner. Some wines reward patience. Domaine de Montille is one of them. Because of that, d e Montille is a producer whose reputation is easier to understand in a focused dinner context than in a crowded tasting room. Domaine de Montille is one of Burgundy’s most historically important and stylistically consistent producers—particularly in Volnay and Pommard, where the estate has long been associated with some of the most serious expressions of those villages. At its core, the domaine is built around a set of top-tier sites across both the Côte de Beaune and Côte de Nuits: in Volnay, Les Taillepieds , En Champans , and Les Mitans ; in Pommard, Les Rugiens-Bas , known for its iron-rich soils and Grand Cru-level structure; and in the Côte de Nuits, Vosne-Romanée 1er Cru Aux Malconsorts (including the Cuvée Christiane parcel adjacent to La Tâ...

While some friends were heading to the spectacle of the La Paulée 2026 San Francisco Gala Dinner  to cap off a week of Burgundy excess, we conspired to do the opposite. No ballroom. No stage. No trophy magnums flying across tables. Just six bottles we could actually pay attention to — and dinner cooked the way I admire most. Scott’s cooking is very deliberate. He uses excellent ingredients and doesn’t hide them behind complexity. The dishes are minimal in composition — not a long list of components — but every element is placed intentionally. The proteins are cooked exactly right. The sauces are refined but restrained. The seasoning is thoughtful, not loud. It’s gourmet without being fussy. Nothing feels decorative or excessive. That restraint is what makes it work so well with serious wine. The food supports the bottle without competing for attention. Another unforgettable night at Scott & Kate’s. Thank you both for the generosity and friendship — and for continuing to elevat...