The Boisson-Vadot wines are the best bottles of Burgundy that you've never heard of. They are largely consumed by a dedicated following in France. What is exported to the US overwhelmingly ends up on wine lists at The French Laundry and Eleven Madison Park. However, weekly hang out sessions with Bernard Boisson after I would finish classes at the University of Dijon in early 2012 put these wines on my radar, and it was my mission upon opening shop to hunt them down.

Bernard, his son Pierre, and daughter Anne, are the best kept secret in Burgundy's Côte de Beaune. The family's friendship with Domaine Coche-Dury has clearly had an impact on the style of wine here, one with a magical touch of reduction that so many try to emulate with very few finding similar success. Here that reduction is executed brilliantly, offering a flinty and saturating mineral quality matched with deep texture and outrageous concentration and length. 

The wines from this family may bear different names on the label, but they are all made in the same cellar, following identical principles. New oak is limited to 30% at most. The wines see long aging with no battonage, and family farmed lands have been free of pesticides and herbicides for generations

Much like the Bourgogne Blanc from Coche-Dury, Bernard and Pierre's transcend the humble appellation. All vines here are located within the village of Meursault. And, Anne's Aligoté is a wine that offers a transformation in bottle that elicits names like Leroy and Coche, yet at $33/btl is a serious fraction of the price.

The Meursault cuvées are where this domaine reaches its pinnacle, with the rare 1er Cru Genevrières its Tête de Cuvée. However, the dark horse in the lineup is the Auxey Duresses 1er Cru En Reugne Blanc. Auxey has been dubbed "Baby Meursault" before, and in many cases that's fitting, but this top bottling from the village outperforms much of what's regularly found in Meursault. From a very steep, hillside with little topsoil and excellent sun exposure.

Although you can spot them on top Michelin starred restaurants on several continents, within the world of small-production white Burgundy they're still very much under-the-radar.