A fifty year old vineyard of Gamay planted over clay and limestone in the heart of the Côte de Nuits is the sort of thing Olivier dreams of and he has certainly done it justice here. The grapes were fermented as whole bunches for three weeks before being pressed to old barrels for a year of rest. Offering a wonderful marriage of grape and place, it pairs the variety’s easygoing charm and perfume with the sort of texture and length one might expect from a great Pinot grown around here.