A broad, powerful style, this retains a sense of elegance, displaying lemon cake, peach, honey and spice flavors. Gathers itself on the lingering finish, where a tactile feel emerges. The racy finish shows potential. Drink now through 2030

Appellation: Burgundy

Location: 3 parcels in Chevalier-Montrachet

Cultivation: 100% biodynamic

Size: Total of 1.80 hectares (4.45 acres)Chevalier du bas sud (lower south): 6.5 ouvrées (0.69 acre), planted in 1957 and 1958Chevalier du bas nord (lower north): 16 ouvrées (1.69 acres), planted in 1955, 1964 and 1980Chevalier du haut (upper): 19 ouvrées (2.01 acres), planted in 1974

Soil: Calcareous clay

Fermentation: Long, gentle pneumatic pressing, “débourbage, or “settling of the juice,” over 24 hours; then racking and running the must into cask

Barrel Fermentation: Alcoholic fermentation in oak casks, 25% new (maximum 1/3 Vosges, minimum 2/3 Allier)

Aging: Aged 12 months in cask, 6 months in tank, then prepared for bottling

Filtration: Homeopathic fining and very light filtering at bottling, if necessary