Here’s the full tasting note for...

Huber-Verdereau, Monthelie, La Combe Danay, 2020

From vines planted in 1981; and at around 280m. of elevation the plot is quite exposed, so a little cooler and therefore later ripening. This wine may not be for long keeping - the aromas are ripe to the point of being heated; and there's an incipient savoury hint - but it's awfully good already. Redcurrant and raspberry, subtle tannins and plenty of flesh. Now-2027

Thiébault Huber, who trained in the hotel business and worked as a sommelier, inherited some vines from his grandfather and took on others belonging to Marie-France Verdereau, his wife. His first vintage at Domaine Huber-Verdereau was in 1994. He was always driven to look after his vines as naturally as possible and began working organically to achieve certification in 2001. Wanting to go further he began working with the late Pierre Mason, one of the most respected figures in biodynamic agriculture, and by 2005 his whole estate was certified biodynamic, though certification varies a little within his range. He believes organic and biodynamic practice preserves the identity of each plot – and in addition it appears to moderate the effect of recent hot summers, with the wines coming in beautifully ripe but with 12.5% to 13% alcohol levels.

In 2010 Thiébault decided to buy a plot to build a winery in Meursault; his first vintage there was 2016. His estate now covers 32 parcels of vines (many leased) over 9 hectares, from which he makes more than 20 wines. In terms of work in the cellar, Thiébault has a gentle touch, using 350 and 500 litre barrels, minimal sulphur (specially made for him, Lafon and Lafarge) and no lees stirring

We introduced Thiébault Verdereau’s wines to the British market with the 2017 vintage. They were highly praised by Jancis Robinson, who gave him a long article on her site and effectively made him winemaker of the week in her round-up of 2017 Burgundy, applauding in particular the “excellent value” his wines offered. His wines continue to get better and better each vintage and we buy as much as we are allowed.