In 1992 Henri was joined by his son, Jean-François and between them they look after the 5 hectares of vineyards producing a range of 12 wines. Their methods are traditional and considerable effort is put in to reducing yields and maintaining concentration. They favour nature over nurture and interfere to the minimum. Their cold, deep cellars in Meursault ensure late malolactic fermentations lead to complex flavoursome wines and set them up for long slow evolution in your cellar.