Dense layers of sea salt and stone are tightly coiled around a small drop of lemon.

Soak in the smoky hints of this bottling’s vast perfume, relish those melted tannins, and you just may find yourself asking if Gevrey can get any better than this.

With notes of freshly crushed black cherries and cranberries filtered through stones, this rouge would be sublime alongside roasted chicken or turkey.

Masterfully showcasing the “noble reduction” that winemakers and consumers chase after, starting on an enticing hint of gunflint that gradually opens to hedonistic notes of butter and toast, remaining taut and poised throughout.

From the most prized terroir of Saint-Aubin, classify this blanc along with the great premiers crus of Chassagne, Puligny, and Meursault.

A step up in refinement and opulence, Les Bousselots abounds with pretty red fruit, plums, and minerality. Beware: if you love this, there are seven other premiers crus from Chevillon you might be tempted to explore, and before you know it, you will be looking for space to stock it all!

Larue’s white Burgundies possess purity, energy, and invariable minerality.

The high limestone content gives this Pinot plenty of spice and ripe cherry with great acidity and persistence.

This Gravières has loads of fruit, and it’s also got that unique Burgundy—and, more precisely, Santenay—earthiness to it that can turn the accidental sipper into a full-blown connoisseur.

The premier cru Beauroy is a round, ample expression of Chablis from a south-facing parcel. Silky and suave on the palate, it finishes with a whisper of salinity.