The vines are located below Gevrey in Grands Champs, a deep clay soil. The grapes are pressed, given six hours settling, all fermented in barrel, then handled like the reds, racked after harvestto bottle in November. Pale lemon yellow. A straightforward Chardonnay nose, then rather more zest in the mouth, light citrus, medium to full bodied, well managed oak integration and good persistence. Drink from 2023-2025
JASPER MORRIS, INSIDE BURGUNDY