Sourced from premier cru and grand cru sites – Avize, Oger, Le Mesnil-sur-Oger and Cramant for the Chardonnay, and Verzenay and Vertus for the Pinot Noir – then vinified by individual plot mostly in 20hl stainless steel tanks. The first fermentation was aged on fine lees for nine months with regular batonnage, and the finished wine was matured for at least eight years in the bottle. Dosage 4g/L. Peter Liem: Dark and ripe on the nose but lifted and harmonious, with a pronounced refinement. The fruit is primary on the palate, bold yet elegantly balanced, and it finishes with tension. Satisfying. Alan Bednarski: Vinous character, aged Pinot Noir. Some oxidation, but delicate and vegetal. I would age this a little longer. Claire Thevenot MS: Restrained nose, refreshing orchard fruit notes. Rhubarb, still very young – the palate is tight, long, with fine texture. Recently disgorged, needs time.