97 points. – Wine Spectator

The 2016 vintage is composed of 70% Pinot Noir and 30% Chardonnay from old vines in Ambonnay. After a difficult growing season marked by frost, rain and disease pressure, warm, dry conditions before harvest delivered fruit with excellent ripeness, acidity and definition. Fermented entirely in oak, the wine spent approximately eight years ageing on its lees before disgorgement in July 2025 and was finished with only 1 gram per litre dosage.

Bright and sculpted, it reveals blood orange, raspberry and orchard fruit alongside verbena, white pepper, ginger, saffron, almond and pastry. The palate is energetic and precise, combining concentrated fruit with mouth-watering acidity, chalky minerality, creamy mousse and a long, saline finish. It pairs beautifully with lobster, roast turbot, scallops, roast duck, truffled poultry, tempura, grilled seafood and mature Comté.

The 2016 is a more taut, mineral and citrus-driven expression than the richer 2015. Produced in very limited quantities, it is compelling but youthful today and possesses the structure and freshness to develop beautifully for another 20 years or more.