Michael Edwards | This famous domaine, now in the hands of seventh-generation Louis-Claude and his daughter Claude-Emmanuelle, centers on the finest slopes of Puy, in several parcels of decomposed schist. Made by the classic Beaujolais method of submerging the cap under a grill. Increased length of fermentation is now followed for extraction of deep ruby color and perfect ripeness. Ripe cherries with a hint of invigorating drive and the precision of schist make for great drinking—to 2023. | 90