David Harvey | Bright lemon hue. Peppery, punchy, seductively spicy nose with immediate wow-factor. A rare moment of finesse within the natural genre. Ripe vintage/warm site white Burgundy style. Palate is ready already, with lazy attack, lovely mouthfeel, and super wine-y flavors. Only the tingling acidity says “wait!”—or at least serve some food with me... There is also still some CO2 gas visible, so it has not been overly racked or degassed. Finish is precise and pure. Within Burgundy one might say premier cru Côte de Beaune. Chassagne? Ramonet plus? But this wine is not a copycat but the original. With aeration the palate is stiller, smoother at the end. I would recommend decanting just prior to drinking. Keep 8/12 years and retaste regularly. | 18

Andrew Jefford | Clear and full yellow-gold in color. Heavy, rather lifeless aromas: glue, cardboard, peach, banana. On the palate, the wine is clean and simple with a soft acid balance and a vinous finish. I don’t get any sense of old-vine concentration and it seems a thoroughly unexceptional Arbois, though it is not repulsive, and I’d be happy enough to drink a glass of it. (Indeed I’d prefer it to a grossly oaked, acid-adjusted Chardonnay.) | 12

Isabelle Lageron | Precise, elegant wine with beautiful poise. Nose is slightly floral with acacia blossoms coming through. The palate is restrained, elegant and controlled. Greengage, crunchy apple balanced by moreish texture. The kind of wine that lets the soil and the climate express themselves perfectly, where the Chardonnay is just a carrier for such an expression showing the tremendous potential of the Jura for such a grape. The complexity here is in the detail. Great ageability. | 18.5

Francis Percival | Baked apple and cooked cream. Pristine fruit with a lovely balance between freshness and voluptuous texture. There is no skin contact here, but this is an exquisitely textural wine. Supple, poised and expressive with real depth. | 18.5

David Williams | Clear and with a little prickle of gas, pure, graceful, and, dare I say it, conventional-tasting (maybe I just mean no oxidation or micro-biological flavors?). It’s just so vibrant and lively, with its deliciously fluent acidity. Lingering, with a mineral crackle; full of life. | 17.5

Doug Wregg | Beautifully clear green-gold white, delicate aromas of churned butter, almond-blossom and sun-ripened apricot skins, lively yet contained on first sip with a leesy prickle, proceeding to dance across the palate with real energy and finishing with an apple-and-citrus snap. Freshness, fluidity, vibrancy and delicacy—a wine that is harmonious and completely comfortable with itself. | 19