The Bourgogne Blanc is always sourced from just two parcels: One third from “Les Grands Coutures” in Meursault, and two thirds from “Les Femelottes” in Puligny-Montrachet. After a meticulous hand harvest, the whole-cluster fruit is pressed and then fermented with native yeasts before being racked once into neutral barriques. It ages for 12 months, with very little or often no stirring of the lees, before being bottled with only a very light filtration. The result is a super-precise, exquisitely balanced wine that has both rich texture and mineral zip. The lack of new oak helps this wine drink well shortly after it is released; however, it is generally at its prime two to five years into aging. If you open it young, just give it a good decant to let any smoky reduction blow off (unless you like that!) and serve in a large Burgundy bowl at a cool 50 degrees. And then get ready for White Burgundy brilliance: Meyer lemons, perfectly ripe apples, pear skin, honeysuckle, raw almonds, lemon curd, and white flowers all dance around a core of mineral laden salinity. The pairing options are endless, from some simple Alpine cheeses and nuts, to pan roasted fish, roast chicken, and even veal cutlets.

~SommSelect