(2010) From just a few rows on limestone soils, with green harvest to leave one kilogramme per vine. Oxidative winemaking, with no sulphur at fermentation. Around 30% new oak. Nose is less obviously oaky, with some funky, earthy notes and lots of nuttiness. The palate has a dry, very Burgundian complexity, with good freshness and lots of minerality. £14.50, The Wine Society