(2018) Composed of 50% Pinot Noir from Aÿ (parcels: Chaffour, Cheuzelles, Longchamp, Pruche), 50% Chardonnay from Avize, Chouilly, Oiry, this saw oak fermentation and aging using indigenous yeasts, with no filtration or cold stabilisation. Dosage 4 g/l. Jean-Paul says he regrets not using an extra couple of grams of sugar in the dosage for this first batch (see what I mean about honesty), and I agree that this feels somewhat muted on the finish. Perversely (and with the caveat that I did not taste a bottle with the higher dosage), I have a feeling that the lower dosage could be the better bet with regards to age-ability, as it is most exquisitely balanced. On the nose we have a hint of what is to come: ripe exotic fruits, spiced with vanilla complexity. The palate is so tightly wound, although I expect some creamy, oak fuelled fireworks in the medium term. Drink: 2020-2028, with a potential to score 95/100. There are no UK stockists of this wine at time of review, but use the wine-searcher link to find retailers offering worldwide shipping.