2016 Jura and Savoie

Stéphane’s non-oxidative rendition of the Savagnin grape bears the name Traminer – a common synonym, which flags its relationship to Gewürztraminer (which may have mutated from Traminer/Savagnin).
Complex and powerful, herbal and musky notes are backed up by waves of super-ripe citrus and orchard fruit segueing from nose to palate. Drink now to 2022.
Will Heslop, Burgundy Buying Assistant (spring 2019)

What a delicious, thought-provoking cuvée this is! The grapes hail from a single, 20-year-old parcel of vines on clay soils in the appellation of Arbois. After harvest, they are macerated for four months in 420-litre amphorae. The wine is then transferred to barrel for three months’ maturation prior to bottling without filtration or SO2. The result is a fascinating bouquet – including aromas of marmalade and dried herbs – and a tannic, grippy mouthfeel, more akin to a red wine than a conventional white. Drink now to 2023.
Will Heslop, Burgundy Buying Assistant (winter 2019) 

Typically the ripest, richest of the domaine’s Chardonnays, Les Bruyères is blended from six south-facing parcels of old vines on soils of deep clay. It is aged for two years in barrel (20% new) and lightly filtered before bottling. Expect aromas of stone-fruit and hazelnut as well as citrus on the nose, while there’s a pleasing lick of vanilla on the palate.

With its concentration and complexity, this is a match for many a Premier or even Grand Cru Burgundy, and will develop gracefully in bottle for a decade at least. Drink now to 2035.
Will Heslop, Burgundy Buying Assistant (winter 2019)