(2016) Around 10% oak fermented, from the 1er Cru of Vaillons, with a broader hint of toast and butter on the nose, nutty and more open. There’s still a hint of that flinty mineral reduction, but layered into the wine. The palate has a touch more spangle-bright fruitiness than the les Lys, seems like a touch more extract or lees, but the lemons and salt acidity keeps it very fresh again.