The Harvest Table
One week inside Burgundy’s harvest, lived at the pace of the people who bring it in.
Every wine region has a season when it is most itself. In Burgundy that season lasts perhaps three weeks — the vendange, when the year’s work comes down the rows in shallow crates and the whole Côte d’Or smells faintly of pressed fruit. The Harvest Table is our week inside it: one small party, one unhurried region, and a standing place at the tables where the harvest is actually fed.
We build the week around people rather than appointments. You will stand in a Premier Cru row while a winemaker decides — that morning, by taste — whether her Pinot comes in today or waits another forty-eight hours. You will eat the harvest lunch, which is not a tasting menu but a working meal: the casse-croûte at ten, the long table at one, wine drawn from the family’s own cellar and poured without ceremony.
The table in the name is literal. Each day ends at one — a winemaker’s kitchen, a supper among the barrels, a private dining room in Beaune. We sequence the week the way a sommelier sequences a list: the lighter days first, the profound ones later, and one deliberately empty afternoon in the middle that we will defend on your behalf.
Journeys of this shape typically begin around $30,000 per couple for the week, before flights and before our published design fee. We say this plainly because harvest access is finite, and we would rather be clear than coy.
What You’ll Actually Do
A morning picking alongside a harvest crew in a Premier Cru parcel — secateurs in hand, one row at the crew’s pace, finishing with the ten o’clock casse-croûte.
The harvest lunch at a family domaine: one long table, the estate’s wines poured unlabelled, and the people who picked that morning seated beside you.
An afternoon in the press house as whole-cluster Pinot goes into the vats, with the winemaker narrating decisions as they are made — not after.
A supper among the barrels in a Beaune cellar, eating simply and tasting a recent vintage drawn by pipette while it is still in élevage.
A slow walk of the Côte de Nuits climats with a vigneron, understanding with your feet why a few metres of slope changes everything.
One free afternoon we hold empty by design — a walk in Beaune, a nap, a book. Harvest weeks earn it.
“Harvest is the one week when Burgundy has no time to perform for visitors. What you see is simply the truth of the place — which is exactly why it is worth seeing.”
— Anthony Clemenza
Timing, Honestly
Harvest in Burgundy usually falls between the first week of September and early October, but the exact dates are set by the weather, not by us — some years picking is finished by the twentieth of September. You commit to a window of two to three weeks; we confirm the final dates with the domaines roughly a month out. If you need certainty of dates more than you need the harvest itself, this is the wrong journey — and we will tell you so.
A Glimpse
The Other Signature Journeys
Begin The Harvest Table
Every journey begins with a conversation. Tell us what you're looking for and we'll build around it.