One of Burgundy's leading practitioners of biodynamic viticulture, Eric de Suremain began farming organically as long ago as 1996. Today, he and his wife, Dominique, work with just under six hectares in Monthélie and five hectares in Mercurey. Red wines are fermented in wooden tanks, often these days with the retention of some 30% stems, for a very classical maceration; whites are pressed directly and fermented in barrels after a brief settling. Elevage is comparatively protracted, with whites seeing some 15 months and reds seeing 18-20 months. The result is elegant reds that have a charmingly old-fashioned feel and evolve slowly in bottle and pure, precise whites with sneaky depth and persistence. In short, admirers of classically balanced Burgundy will find much to admire at this address, and the wines come warmly recommended. - William Kelley, End of July 2019, The Wine Advocate
This vineyard, down slope from the Clou des Chênes, also is a continuation of the Volnay-Clos des Chênes. This particular wine was raised in foudre (very large oak cask). This is one of the wines that I purchase for myself every year. This 2017 is lovely, showing floral, strawberry aromas as usual with lovely lift and finesse. This wine always has a cool edge about it. In the mouth it's reserved for a split second and then electric - amazingly pure and fine, long and with a lingering sweetness and fragrance. TOP! - Andrew Guard, importer.