Notes from François Mikulski:

"We have cultivated our Burgundy Aligoté vineyards as tenant farmers since 1992. They cover an area of 1.5 hectares. The first was planted in 1929 and the second in 1948 by Joseph Boillot, François Mikulski’s grandfather. Their vines are 100% Aligoté. They are cultivated using non-certified organic methods.

Annual production: around 9,000 bottles.

The subsoil consists of fine alluvial river sediment, which is common on the lower part of the slope. The extraction is limited, and the wine is aged in tanks on lees. It is bottled in July to preserve the fruit.

This wine is ideally served chilled, as an aperitif or with seafood or terrine. It should be drunk within a year if fruit aromas are preferred, but it can be stored for longer."

Notes from Raphael GIMENEZ-FAUVETY, société De Corps et d’Esprit à Paris:

Bright and luminous lime juice robe. Very mature nose dominated by citrus fruit and Granny Smith apples, lime, kiwi, star fruit, traces of marmalade and apricot jelly. Fine herbs and quite pronounced aromatic plants – chervil, parsley, Vietnamese coriander, a subtle hint of sage; further aeration brings out quince, Passe Crassane pear that’s almost on the point of turning, flowers with a rubbery component and a delicate sweet smell at the same time; another component, lactic this time, brings milk tea to mind, Argentinian mate (yerba mate).

Easy on the palate, silky mouthfeel and supple body, with plenty of very ripe fruit – a mixture of pears, apples, Reine Claude plums and a touch of quince, mixed with citrus fruits and spices, Outspan orange, bitter orange marmalade with a touch of lime zest; on the contrary, there’s clementine that’s still relatively green, Reinette apple – fruit, seed and skin; grey and white pepper, a hint of Espelette pepper; good balance between alcohol, acidity and fruit.

Tasty finish – the fruit holds up well, accompanied by a nice, intense spicy note; perfectly palatable, with a hint of salt on the finish.

In two years’ time, pair with moules marinière or fried smelt; in four, hake fillet with green sauce and cockles (from the Spanish Basque Country) or skate with beurre noir sauce and capers."