New to the Latour line up. From purchased fruit. Fermented and aged in demi-muids of one an two years. Aged on the fine lees for 12 months without batonnage.

From two parcels, one near Meursault and the other near Puligny-Montrachet. Aged for 12 months in barrel and 7 months in tank before bottling.

100% Chardonnay. Considered by Jean Manciat to be his best site, Franclieu is an east-facing parcel of 30-35-year-old vines on a stony slope featuring clay-limestone soils. As for all Manciat wines, whole clusters are harvested by hand, pressed directly and fermented with natural yeasts. The wine...

A very special and rare white from the Côtes de Nuits. A half a hectare is planted with Chardonnay within the Clos de la Perrière, in the areas with the most limestone. The vines were planted in 1990. Spontaneous fermentation happens in stainless steel and the wine is aged in mostly neutral barrels...

Perhaps no white wine is more esteemed than Montrachet and the entire vineyard totals a mere 7.99 hectares. Domaine Baron Thenard is the second largest vineyard-owner with 1.83 hectares and it's been in Bordeaux-Montrieux's family going back to 1873. It's composed of two different parcels on the...

The grapes for this wine come from two sites that cover nine hectares total. The grapes from the village of Fuissé give the wine elegance and roundness, and the fruit from Solutré give the wine minerality and acidity.  No pesticides or herbicides are used in the vineyards and the grapes are...

100% Chardonnay. From a 0.82-hectare parcel in the Mont du Milieu vineyard (its name references it being a hill on the border of Chablis and Champagne). The parcel is south-facing and steep enough that it has to be worked with a horse rather than a tractor; the mid-section dates to the 1980s and...

100% Chardonnay, sourced from vines over 25 years of age in a vineyard planted on limestone and clay soils in the town of Tonnerre (10 miles from Chablis, but no longer Chablis appellation). All the grapes are hand-harvested, and it is fermented and aged in stainless steel tanks before undergoing...

More limestone in the soil compared to Charmois. Native yeast fermentation in stainless steel. Aged in French oak barrels for 24 months, less than 15% new. 30-45 g/L sulfur added at bottling. Corpulent, lemon curd with zippy acidity.