(2022) From the marly-clay and limestone soils of this vineyard above the village of Santenay. The wine was whole-cluster pressed and fermented with indigenous yeasts in barrel before aging on fine lees for 16 months (20% new barrels). It has a seriously attractive nose, the almond and crushed oatmeal sheen of high quality oak over taut, lemony and lightly herb-touched fruit. In the mouth it is cool and clear, a running-water clarity to the acidity with touch of salty minerals and citrus, but there is that light toastiness and hint of more ripe stone fruit on the mid-palate. A delightful white Burgundy.