For the lovers of generous, buttery Chardonnay. Don’t get me wrong, the acidity is precise and holds together a rounded body that keeps us drinking until suddenly, it’s all gone. Stone fruits, rhubarb and spices make for complex action. Suremain inherited Chateau de Monthelie from his grandfather in 1983, while in 1996 he took his vineyards Biodynamic. He uses gentle vertical pressing, Champenois style, and gives the wine plenty of time on solid lees. Grill me a lobster with garlic butter please.