Sous la Velle is a lieu-dit in Meursault with high clay content that produces Chardonnay never short on power and breadth. I first had this cuvée by Pierre-Henri Rougeot at my favorite restaurant in Burgundy, La Ferme de la Ruchotte. Ordering 100% sans soufre (No added sulfur) wines can be a gamble. However, this one has so much freshness and salinity, with the marvelous, seamless texture of un-sulfured wines that excels in the right hands.

— Max Kogod