The great Montrachet producer also makes stellar Mâcon from biodynamic estate vineyards at 200m. Made form 30-year-old vines and aged in 45L cask after a native yeast fermentation. This, Lafon’s “entry level,” punches above its weight with Chablis-esque nerve and rocky earth, lemon-apple, kiwi, crunchy pear, and ever-so-faint fresh bread crust.