We just shared this at the Four Seasons Chef Series Reception in San Francisco on Thursday, and it was a star of the lineup—truly incredible for the price. Maxime Cheurlin is one of Burgundy’s young talents to watch. Classically trained at Emmanuel Rouget and Domaine Gros Frère et Soeur, he took over his family’s historic Vosne-Romanée estate at only 20 years old. His Hautes-Côtes bottling comes from a 1-hectare, organically farmed parcel on a south-facing limestone slope above Nuits-Saint-Georges. Maxime pursues elegance and purity of terroir with a multi-day cold soak before fermentation, minimal punch-downs, and what he calls a gentle “infusion” of color and tannin. About 10% whole cluster is used, and the wine is aged in 33% new oak. The result is a complex Pinot Noir with pomegranate, thyme, crushed rock, and earth, framed by silky tannins—an impressive wine of exceptional value.