(2016) A selection of vines, a minimum of 30 years old, but some plots are 90 years old. Fermented in steel, then 30% into barrels for 18 months – basically the same vinification used for the Grands Crus. The Nose is subdued, but it has a pleasing apple and a hint of stone fruit. The palate disappoints slightly, just a touch of dilution perhaps, which given the old vine material is surprising, finishing without a really decisive character. It is savoury, and the salts and mineral tension of the finish is good, but I didn’t feel this really distinguished itself.