The Bourgros vineyard is situated at the west of the Grand Cru amphitheater, and the grapes hail from 30-year-old vines with southern exposure. The soils are classically Chablis, filled Kimmeridgian layers of limestone and marl and the vines are farmed sustainably. After harvest, the grapes are pressed and fermented with natural yeast in 50% oak and 50% stainless steel where malolactic fermentation is completed.
Aromatically the wine is expressive with nuances of barely ripe mango, passion fruit, tropical flowers, and fine vanilla. On the palate, the wine is textured and weighty with a creamy midpalate as well as a lingering balance of flowers and snappy minerality.