The 2019 Les Clos is sourced from vines planted by her family in the 1960s on the pure Kimmeridgian limestone of the slope. It was fermented with only indigenous yeasts in oak barrels, of which 10% were new, and aged for just under a year in the same mix of barrels. In the glass it is a deepening yellow-gold (indicating its bottle age), and its aromatics are an inviting mix of yellow apple, white peach, salted meyer lemon, lime blossoms, fresh cream, white mushroom, and crushed stones. This is quintessential Les Clos, which has many years ahead of it. If drinking now, decant it for at least 2 hours and allow it to come up to cellar temperature before serving in Burgundy stems. This will showcase its aromatics and allow the palate to broaden. It will make a perfect partner for some pan-fried seafood of the type in the attached recipe. It will also continue to deliver the goods for many years to come; if you’re able, set a few of these aside in your cellar and re-visit them in 5-7 years. You will look back with smug satisfaction at how little you paid for such a memorable, blue-chip collectible. Cheers!