From one of the Mâconnais' most precise growers, this comes from a limestone-rich site whose thin soils sit over hard rock, giving Chardonnay of real tension and mineral drive. Whole-bunch pressed and fermented with indigenous yeasts, it spends around twelve months in oak barrels, with only a small proportion new, so the wood lends texture and gentle breadth rather than overt flavour. Expect white peach, citrus pith and crushed stone, with a saline, chalky finish and a creamy weight that never obscures the acidity. Lovely now with rich fish or poultry, and capable of developing further over five to eight years.