Patrice Cacheux took over from his father in 1994 and immediately set about revitalising the vineyards with sustainable viticulture, to which they now practice biodynamic agriculture. The grapes are 100% de-stemmed, have a week of cold maceration, and are left alone to start fermentation (no inoculation) and then settled for 10 days after fermentation: Premier and Grand Cru fruit sees 100% new oak and bottled without fining or filtration. Stylistically these wines are meant for aging: their balance and oak management are superb. The wines are airy with fresh tones, and are neither dark fruited nor pale; they sit comfortably in their own skin and have no need to shout.