This is fresh and chalky with sliced lemon, citrus peel, white flower fragrance and wet stone minerality. Medium-bodied with clean cut acidity and beautiful, polished texture. Vivid fruit and a flavorful finish. Lively and crunchy. Drink now. Screw cap.

En Pierrelet is near the home of Château de Chamirey, located behind the château itself in thin clay soils over solid limestone. This bottling is a selection of the best fruit from one hectare (out of 2.9 hectares in total). The vines delivered a delicious wine with aromas of ripe pear, nectarine, and lemon peel. The texture was supple and surprisingly rich. The grapes were gently pressed and fermented in 400 litre casks (30% new).

There is more depth of flavour in the single-vineyard village Mercury Clos de la Maladière, with forward pomegranate and raspberry fruit aromas with a floral edge. The fruit leads to a lively, tense feel on the palate, with abundant freshness, firm tannins, and relatively light body. The wine has just been bottled, and there is a hint of CO2 that would dissipate with decanting. The grapes come from a single plot purchased by the family seventy years ago; the vines were planted from 1959 – 1979.

There is contained power in the 2018 Graciano, which reveals a restrained 13.47% alcohol with very high acidity, close to seven grams, and a very low pH (3.22), which means lots of freshness and citrus acidity in the wine. It has a lactic touch on the nose that talks about its youth and the need for some more time in bottle. There is a touch of austerity on the palate, combining the abundant tannins and the high acidity that make it a bit harsh. There is a touch of iron and blood, and it's varietal and long. The wine is very powerful anyway and is going to welcome some time in bottle. Nobody said Graciano was easy... 3,300 bottles were filled in June 2021.

The density of fruit is impressive in this new rendition from the village of Labastida. Lots of currants, cherries and orange peel. Crushed-stone and limestone character. Full and chewy with fine tannins. But long and intense and very structured. Needs three to four years to soften. Try after 2026.