In vintage 2003: Almost no batonnage and some wines acidified

In vintage 2009: switched closures from natural cork to DIAM; free SO2 targets 40 to 50 ppm

Auxey Duresses (October 2011): not oxidized. [W.L.]

Meursault 1er Cru Boucheres (February 2016): A little ox starting to show. Not as good as what it should be but not as bad as it could be. [J. Shanker]