From four separate top-of-slope parcels in Les Clos—the benchmark Grand Cru requiring 6-8 years minimum aging—this old-vine Chardonnay (avg. 70+ years) undergoes pneumatic pressing, natural fermentation; 40% aged in neutral French oak barrels post-malolactic with lees stirring, balance in stainless steel for 14 months total, bottled at 13% alcohol through organic/HVE3 practices emphasizing climats purity.
Tasting Notes
Complex bouquet of orange zest, peach, oyster shells, white flowers, freshly baked bread, mineral reduction, iodine, and citrus fruit. Full-bodied with dense dry extract, sappy texture, layered white orchard fruit, lemony salinity, racy acidity, chalky structure, and massively long, stony, electric finish.
Awards and Accolades
William Kelley (Wine Advocate): 95
Allen Meadows (Burghound): 93-96
Neal Martin (Vinous): 93-95
Jasper Morris MW (Inside Burgundy): 92-96
Christy Canterbury MW (Tim Atkin): 96
La Revue du Vin de France: 98
Bettane & Desseauve: 97
Serving and Cellaring
Serve at 12-14°C in a Grand Cru glass after 60 minutes decanting; drink 2028-2050+ for full integration. Pairs with lobster, shellfish in cream sauce, foie gras, or rich poultry.
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