Which will no doubt blossom with time in the glass or the cellar. Fully destemmed, wild fermented in stainess and raised in predominantly seasoned French oak with a tiny proportion of new barrels.

Welcome to the northernmost latitudes of Burgundy, just west of Chablis: the Côtes d’Auxerre. Historically this region suffered from being, well, way too damn cold to consistently deliver wines of ripeness and complexity. [ENTER: CLIMATE CHANGE.] Hervé Felix is one of the oldest producers in the region, having farmed there for over 400 years. Maybe that has something to do with why this wine is such a freak for value. Adding to the mix? Organic farming, 40-year-old vines, limestone-rich soil, and a perfectly warm, extended growing season in 2018, and you have something to show the old timers who remember when a good bottle of Burgundy cost a song.