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One of the longest-lived white wines in France, the extremely rare M.Chapoutier Ermitage de lOrée is a single varietal Marsanne sourced from a single vineyard Murets plot at the eastern edge of the Hill of Hermitage. Orée means edge in French and is also a reference to the colour of the wine as or in French means gold. Rich, full-bodied and immensely complex, Ermitage de lOrée has the structure and concentration to age often well beyond 50 years.

Château Mouton-Rothschilds dry Bordeaux white is made from a blend of Sauvignon Blanc, Semillon and Muscadelle, all planted within 4.5 hectares of vines. It is one of the few Bordeaux whites that is subject to malolactic fermentation. Ripe, intense, and elegant, stone fruit and citrus dominate the palate of this wine, with a line of racy acidity to add freshness.

The parcels which makes up the Meursault 1er Cru Genevrières lie at the very heart of the villages great 1ers Crus hillside. Here the soil is clay/limestone with a subsoil that varies between fallen rock, volcanic rock and white limestone. The wine is a fine example of the Meursault style with great finesse, mineral notes, opulence and a beautiful finish that never becomes heavy.

Théo Dancer is the ambitious and tallented winemaker now heading up the family Domaine Vincent Dancer winery based in Chassagne-Montrachet. Like his father before him, Théo studied at Lycée Viticole de Beaune while working with his father part-time. He joined the domaine full-time in 2021 and is already making a significant impact. In addition to his work with his father, Théo has also taken on an exciting new project in the Mâconnais (Roc Breïa) as well as starting his own micro-négoce, sourcing fruit from several exciting vineyards across northern France. Dancer now sources his Savagnin from a conscientious farmer in Rotalier, the same town as Gavenat and Julien Labet. The vines sit on chalk clay over Bajocian limestone subsoil. Emphasising purity and terroir rather than flor-aging notes, the winemaking involves direct pressing into large oak barrels, with no racking until the completion of fermentation, followed by a settling period in stainless-steel tanks before bottling.