An enticingly ripe version, with a mix of black cherry, raspberry and boysenberry coulis notes joining licorice, bramble and singed apple wood accents. The juicy, engaging finish feels full of life. Drink now through 2032. 

Rich and honeyed aromatics are sensual and beguiling, with lemon curd, rich citrus pastry cream, and meringue. The 100% French oak elevage gives this wine a depth that Chablis is rarely associated with. There are notes of fresh baked pastry crust and lemon meringue, as well as toasted almond skin and orange liqueur.

Crisp and mineral with a depth of savoury ocean salinity and a smoky tone of chipped flint and crushed slate that leaps from the glass with a suggestion of lemon rind. This Premier Cru comes from Montmains, a medium-sized mountain that sits lower than the peaks in its immediate surroundings. The soil has ample clay, giving the wines a freshness and core of minerality. An assemblage of yeast selections inoculated this wine, a core of rich lemon fruits offering a creaminess, brightened by piquant crushed stone and sea spray salinity.

Such richness from the Fourchaume Cru with crushed chalk, lemon verbena and lemon sherbert aromatics; only 10% of this wine sees oak fermentation, but the wonderful texture coaxed from the masterful winemaking is broadly evident. The palate delivers rich lemon curd, almond pastry cream, and sweet notes of candied orange.

A light, elegant wine with aromas of tangerines, sage, peaches and Mirabelle plums. Very floral as well. Medium-bodied with a silky, almost oily texture, moderate yet refreshing acidity and a good, polished aftertaste. Drink or hold.