Michael Edwards | A choice lieu-dit of Beauroy. I have followed Pommier's Beauroy since 1990 and think that this 2016 is the best so far. Nearly 20 years ago, it was markedly oaked; now the oak has dropped to 25%, which is much to the wine's benefit. Exciting, racy, very long, enlivened by an elegant spiciness, also breadth and saline minerals. For food—strong enough for tuna and the freshest mackerel. Sui generis. | 92