JancisRobinson.com: “Pale gold. I can't do the nose justice – it's as if someone spun streaming sunlight, salted caramel and the scent of popovers into threads as fine as cotton candy – ethereal. Fresh, focused acidity lightly softened and blended around the edges with no harshness or bite. Long, long finish with a lingering flavour of caramelised sugar and brioche. I wish there was more! Drink now-2030.” 18 points

Winemaker, Clément Préaux, previously worked under Anselme Selosse. A blend of 55% Chardonnay, 30% Pinot Noir, 15% Pinot Meunier fermented in 20% neutral French oak barrels and 80% stainless steel. The base wine was kept on lees for seven months during which 50% of the blend was allowed to undergo malolactic conversion. The wine then spent 78 months sur lattes.