De Suremain 'Sur la Velle'

One of Burgundy's leading practitioners of biodynamic viticulture, Eric de Suremain began farming organically as long ago as 1996. Today, he and his wife, Dominique, work with just under six hectares in Monthélie and five hectares in Mercurey. Red wines are fermented in wooden tanks, often these days with the retention of some 30% stems, for a very classical maceration; whites are pressed directly and fermented in barrels after a brief settling. Elevage is comparatively protracted, with whites seeing some 15 months and reds seeing 18-20 months. The result is elegant  reds that have a charmingly old-fashioned feel and evolve slowly in bottle and pure, precise whites with sneaky depth and persistence. In short, admirers of classically balanced Burgundy will find much to admire at this address, and the wines come warmly recommended.

William Kelley, End of July 2019, The Wine Advocate