Awards/Ratings

Wine Spectator 93; Wine Advocate (William Kelley) 92–94; Vinous (Neal Martin) 90–92; Jasper Morris 94–96; Burghound 92–95. Approx

Tasting Note

Citrus-driven with white peach, mandarin and lemon oil, plus white flowers, toasted brioche and saline minerality. Satiny texture, bright acidity and a long nutmeg/hazelnut finish.

Food Pairing

Western: seared scallops, grilled/roast sea bass, lobster with brown butter, roast chicken, mushroom risotto, soft cheeses. Asian: miso‑glazed cod, tempura prawns, sushi (fatty tuna), creamy coconut or lemongrass fish curries.

Production Method

Hand-harvested fruit; gentle pressing; barrel fermentation and élevage in French oak (≈30% new for premier crus); malolactic fermentation; 12–18 months on fine lees with occasional bâtonnage.

Vineyard Info

Domaine Etienne Sauzet, founded early 1900s in Puligny‑Montrachet; now led by Emilie Riffault and Benoît Riffault. ~15 ha, practicing biodynamic-influenced viticulture since 2009; famed for precise, mineral-driven Chardonnay.