In the glass, the 2013 Clos de Beaujeu has a medium straw yellow with hints of green on the rim.  The nose is immediately identifiable as Boulay’s “Clos de Beaujeu” bottling—powerful, fresh and expansive showing aromas of crushed seashells, cut stone, kaffir lime, black currant underleaf, orange pith, lemon oil, and honeysuckle. This is a certified “best in class” wine. The palate is full of vivid texture and deep minerality, which all becomes more pronounced and impressive as the wine warms and sees more oxygen. I suggest letting this wine breathe for an hour or so before drinking it at cellar temperature (55-60F) from a large Burgundy stem. The quality and depth—especially at this price point is remarkable. I can’t name more than a few other white wines available at this relatively modest price that deliver this elite quality. It certainly blows away most white Burgundy anywhere close in price. One final note: remember that there are few better ways to begin a special meal than with a chilled bottle of Sancerre from a top producer. I urge you to enjoy this wine with high quality goat cheese (and remember to also let the cheese come to room temperature). For me, Vermont Butter & Cheese’s “Bonne Bouche” is the US' most consistently outstanding soft ripened goat cheese. It is worth tracking down, and will provide the perfect companion to today's memorable wine. To best understand this amazing wine and its ultimate culinary context, I recommend pouring it alongside the cheese with sliced baguette with lightly dressed summer lettuces. Enjoy.