At de Montille’s cellar in Meursault, winemaker Brian Sieve led us through a tasting of the domaine’s top cuvées.

The quality of the wines and Brian’s animated and eloquent explanation of the vintage and vineyard factors that influence their character are essentials components of any trip to the region and this visit was no exception. He used fewer whole bunches and extracted 25% less during fermentation than 2015, as wanted to ensure the wines remained supple rather than angular, comparing the vintage stylistically to 2002 “with its ripe but crunchy fruit, pure but juicy tannins and bright acidity”.