Luigi Ferrando [8/1]
• 2019 Erbaluce di Caluso “La Torrazza”: rich but zippy, with deeply stony minerality; 100% steel.
• 2018 Erbaluce di Caluso “Cariola”: a selection of their best fruit; aged in both steel and used barrels.
Jean-Marc Pillot [8/1]
• 2018 Bourgogne Blanc “Le Haut des Champs”: from two parcels beneath Chassagne-Montrachet; fresh and citrussy, with characteristic Pillot salinity and drive; aged in steel on its fine lees for 12 months.
Daniel-Etienne Defaix [8/5]
• 2015 Chablis “Vieilles Vignes”: a blend of parcels between 45 and 70 years old; aged 3 years in steel.
Domaine du Nozay [8/5]
• 2018 Sancerre “Clos du Nozay”: magnificent, unique, boundary-pushing Sancerre; aged 12 months in terra-cotta jars with malolactic being completed and sulfur applied only at bottling; certified biodynamic.
Christophe Pueyo [8/5]
• 2018 Tellus Vinea Bordeaux Rouge: pure Merlot aged in steel and cement with minimal added sulfur.
• 2017 La Fleur Garderose Bordeaux Rouge: a selection of Christophe’s best fruit; 70% Merlot, 30% Cabernet Franc; aged in steel and cement; remarkably pure and vibrant; certified organic.
• 2018 Barbera d’Alba “Sori del Drago”: a standout vintage for this complex, vibrant, poised Barbera.
• 2017 Nebbiolo d’Alba: delicate, perfumed, supremely elegant Nebbiolo emphasizing texture over power.
• 2016 Barolo: a downright epic vintage of an always-terrific value from these top-tier traditionalists.
Yves Cuilleron [8/12]
• 2019 Marsanne: classically varietal notes of raw almonds and pit fruits, with typical Cuilleron equilibrium.
• 2019 Roussanne: stonier and with brisker acidity than the Marsanne, but still luscious and concentrated.
• 2019 Viognier: exuberantly aromatic without being over-the-top, and with welcomingly fresh acidity.
• 2019 Syrah “Les Vignes d’à Côté”: textbook Northern Rhône Syrah, both delicious and terroir-driven; like the above whites, this is given a serious élevage in used barrels of varying sizes, plus some steel.
Champagne Roger Coulon [8/12]
• “Rosélie” Rosé de Saignée: 100% Pinot Meunier from the 2017 harvest; spontaneously fermented and vinified in barrels; given a low dosage of 3 grams per liter; ultra-vibrant and scrumptious; practicing organic.
Philippe Foreau [8/12]
• 2016 Vouvray Sec: a landmark vintage for this hallowed grower; Chenin at its most terroir-saturated.
• 2016 Vouvray Demi-Sec: hauntingly well-balanced with incredible clarity; this will easily live for decades.
Jean & Sébastien Dauvissat [8/19]
• 2018 Chablis “Saint Pierre”: a generous vintage of this excellent value; 100% tank.
• 2016 Chablis 1er Cru “Vaillons”: 2016 is a saline and concentrated vintage for Sébastien; aged one year in steel, and a second in well-used barrels.
• 2016 Chablis 1er Cru “Vaillons—Vieilles Vignes”: Sébastien’s oldest vines in Vaillons, aged entirely in used barrels; more powerful and profound than the basic bottling, but no heavier.
• 2016 Chablis Grand Cru “Les Preuses”: a particularly authoritative Preuses, with intense concentration and a rumbling mineral core.