Wines

93 Points! This is very flinty, with white pepper and cantaloup and other melon aromas and flavors. Full-bodied and steely at the same time. It’s very flavorful and focused at the finish. Drink now. - JamesSuckling.com

From 25-50 year-old vines. Fermentation in temperature-controlled stainless steel barrels preceded by a one-day skin maceration; local yeasts; natural static decantation. Aging on lees for at least three months with frequent batonnage.

94 Points! Deep gold hue with a light copper edge. Attractive aromatics of loquat and apricots, with some stones and saffron as well. Very full-bodied and textured on the palate with a bone-dry and nicely tannic center palate that gives this plenty of structure. Firm, dry and appetizing. From organically grown grapes. Drink or hold. - JamesSuckling.com

Size: 0.2 ha (0.5 ac)

Vine Age: Planted in 1983, 1984

Terroir: From the lieu-dit Aux Boutières in Savigny-les-Beaune, on clay-limestone and marl soils.

Viticulture: Farmed by Seiichi, biodynamic (not certified).

Vinification: Directly pressed, lightly decanted (12 hours), indigenous yeast fermentation (usually lasts 2 months) in barrel with no added sulfur. Aged in barrel (no new oak) for about 9 months, then racked with minimal SO2 adjustment. No fining, no filtration, bottled before the next harvest.

0.6 ha (1.48 ac) planted in 1933, two different vineyards with terres blanches soil; En Blanche (Pommard) and Amerot (Volnay), aged in barrel (30% new oak).

From the importer: This is a delicious white wine that is young, stylish, and is a little different. It is pale gold in color and offers a well-balanced taste, and ranges from a fruity bouquet with notes of apple and lemon to a more floral palette. In the mouth, this vibrant wine tickles the taste buds.  It is a perfect match for grilled fish, and its liveliness and citrus notes stand up well to the saltiness of oysters and strong goat cheese. Learn More

96 Points! Gorgeous aromas of persimmons and spices as nutmeg, cinnamon, orange peel, and hints of caramel. Honey and apricot. Full-bodied, dry and layered with dried fruits such as apricots and pears. Botrytis spice. Fine silky phenolic texture and a flavorful finish. Layered and fascinating. Serve at 16 to 18 degrees centigrade. Drink or hold.- JamesSuckling.com