Hand picked, and slowly pressed over several hours. The juice was chilled and oxidised in tank for 24 hours and then racked to four 400L barrels for a fermentation by indigenous yeasts without SO2, enzymes nor nutrients. Aged on full lies, without stirring or racking, for ten months, five of which were spent sulphur-free, giving the wine a saline edge to balance the big bones of the vintage. Unfined, lightly filtered, and bottled under DIAM 10.
Consistently the finest white wine in Andrew Nielsen’s bijou portfolio, this was picked on August 30th in 2018 but is still quite a rich, creamy expression of the Premier Cru with very understated wood, balancing acidity and the texture, complexity and sheer class of a very classy Côte de Beaune white. (94) Tim Atkin MW
This is rich and ripe with a candied, creamy citrus quality. Rounded, full and dense with a buttery soft minerality. Sarah Marsh MW
An intriguing nose of nuttiness, stones and celery seed, with a rich creamy undertow – really distinctive. Focused and tense, with a wall of stoniness backed-up by fine acidity. Long and minerally. (17) JancisRobinson.com