From hand-worked hillside plots yielding just 25 hl/ha, this south-facing Grand Cru site's shallow soils yield concentrated Chardonnay. Hand-harvested grapes undergo pneumatic pressing, light settling, natural fermentation; 50-60% aged 14-15 months in neutral oak (avg. 6 years old) with lees stirring, balance in stainless steel, reaching 13% alcohol through organic conversion (first official year).
Tasting Notes
Pure precise pale green hue with cool citrus, apple, mineral reduction, ocean breeze, and white peach aromas. Powerful yet sleek medium-plus body shows crisp green orchard fruit, white flowers, oyster jus, searing minerality, racy acidity, granular texture, and a pungently mineral, hugely long finish.
Awards and Accolades
John Gilman (View from the Cellar): 97
William Kelley (Wine Advocate): 96
Christy Canterbury MW (Tim Atkin): 96
Allen Meadows (Burghound): 93-95
Jasper Morris MW (Inside Burgundy): 93-95
Serving and Cellaring
Serve at 12-14°C in a Grand Cru glass after 60 minutes decanting; drink 2030-2050+ for peak complexity. Pairs with lobster, langoustine, rich seafood, or foie gras.
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