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First Edition • Priority Access
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Ships spring 2027
A cluster, dressed.
One mould, two temperaments. Move between them.
Seven holes per handle, pierced by hand while the clay is still wet. Every strand is threaded, graduated, and closed onto its own ring, one at a time.
Ivory glazed porcelain. The glaze pools between the grapes and thins across their crowns, so the light never falls the same way twice. Watertight, inside and out.
Matte volcanic stoneware, unglazed. It absorbs light rather than returning it, and at dusk the whole object reads as silhouette. Glazed interior liner only.
On the Wait
Ban des Vendanges
For centuries across Burgundy, Alsace, and the steep terraces of Savoie, no picker touched a vine until a magistrate said so. The ban des vendanges — the harvest edict — set a single legal date for the first cut, proclaimed from the town hall steps once growers, tasters, and the weather itself had been consulted. Cut early and the sugar isn't there yet. Wait a week too long and an Alpine frost can take the whole slope in a night.
The rule protected one thing only: the moment the fruit is at its heaviest, swollen past what the stem can comfortably hold, and not one day past it. Vendange is cast around that same suspended second — the body caught at its fullest point, before anything is taken away.
0
Approx. berries held in a single cluster — the same overlapping logic the body is built from
TraditionDocumented in Burgundy since the medieval period
Still proclaimedAlsace, Champagne, parts of Burgundy
Decided byLocal council, grower and taster consensus
What it protectsSugar ripeness against Alpine frost risk
On the Form
Reading the cluster, seam to base
Reading the Cluster
Nothing here was turned. A wheel produces one continuous curve; this body is built from spheres pressed against each other until they hold their own weight, the way fruit stacks against fruit inside a real cluster. No two seams close the same way twice.
The seams were never sanded flat. Left alone, they're where the high-temperature glaze pools thickest and where the light stops first — the one part of the surface that photographs differently every time.
On Altitude
Vin des Glaciers
In the Valais, Switzerland's steepest wine canton, vineyards climb past a thousand metres — among the highest continuously cultivated vines in Europe. What comes off those rows is often stored in barrels kept in cellars near the glacier line, topped up rather than fully emptied, so a single cask can carry vintages a century apart inside it.
Elevation
Up to roughly 1,150 m, Visperterminen, Valais
Diurnal swing
Often 15–20°C between day and night during ripening
Aging tradition
Solera-style barrels, some in continuous use for generations
What “fresh” means here
Full ripeness with the acid still intact — the swing does the work, not the cold alone
On Timing
Four Hours, Before the Light Changes
A quality Alpine harvest is cut, not scheduled. Most begin before sunrise and stop the moment the sun clears the ridge, because warm fruit oxidizes fast and loses the acid that made the climb worth it.
04:40
First cut, by headlamp. The fruit is coldest now — sugar and acid both still locked in.
06:15
Fog burns off the lower rows first. Pickers move upslope, chasing the last of the shade.
07:50
Crates close as soon as they're full. No fruit is left waiting once the sun is direct.
09:10
Last basket off the highest row. Any later, and the heat undoes what the night held together.
Vendange — No. 02
A cluster is not a shape. It is the last second before something is picked.
High-temperature glazed stoneware · hand-strung simulated pearl · rhodium-finish rings · Ivory glazed porcelain or Matte volcanic charcoal · First Edition of 100.