(2016) Full bunch pressing, then 50/50 between tank and second year barrels. Aged for two years. Delicious hint of vanilla, of almond and oatmeal, but a fine purity of custard apples and citrus. Plenty of concentrated, pure spice-touched fruit, apples and pastry, but a lovely salty definition, the length and precision matched by natural density. Long and persistent finish. Yield for the Grands Crus is around 45hl/ha, as opposed to 55hl/ha for 1er Cru and 60hl/ha for Chablis.