"For more detail on Mounir and Rotem Saouma's general views of the 2011 vintage, please see Issue 50 or the database. As to their whites, they noted that none of the whites had been racked and the lees had been stirred a grand total of only 3 times. There has also been no SO2 added at the time of my February visit. Their view is that this process allows anything that can oxidize to oxidize and fall out of the wines naturally rather than being filtered or fined out (or to actually oxidize in the bottle). As a result they note that the colors of their whites are always deeper yellow than would be considered typical, at least outside of peculiar vintages such as 2003. The Le Moine wines always have noticeable residual CO2 in them and thus they should absolutely be decanted. Moreover they argue that their wines need a minimum of 10 years before they're ready and strongly advise that if you want to try one before that to absolutely decant it. They further advise that between trying a bottle young or in middle age, younger is better. One other key aspect of the Le Moine whites bears mentioning in this discussion and that is the current divide in the wine world today between what are referred to as reductive and oxidative styles of wine making. The vast majority of Burgundians are in the former camp but the Le Moine wines are in the latter. Note carefully that oxidative wine making in this case is a bit of a misnomer because it does not mean that the process makes oxidative wines, only that the wine making encourages those elements in the wine to oxidize and precipitate out and hence the name. This can occur during and/or just after the pressing or it can occur during the élevage, or in a few cases both. Mounir Saouma argues that premox could be prevented altogether if you take away the wine's ability to oxidize and that is what he is attempting to do with his totally non-interventionist approach. This is entirely laudable, and logical, so far as it goes. As long-time readers have seen me remark many times over the years, there is no free lunch in winemaking, meaning that every action, or inaction, has a consequence and that most wines are the way that they are based on a series of wine making compromises. Well, the compromise in this case is that the style of the Le Moine whites definitely appears oxidative yet the wines are stable. The important point for you as informed Burgundy consumers is to decide whether you like the Le Moine style as it is indisputably particular and as a natural consequence, controversial. But particular does not mean flawed or uninteresting, only that you may or may not like it. If you have never tried a bottle of their whites then I strongly suggest that you do. I guarantee that you will find the wines to be of high quality but that you may or may not be attracted to the style because the wines often have aromas that speak of cider and aged yellow orchard fruit. Some love those characters and some do not and this is part of what makes individual domaine styles so interesting. Tasting note: A very spicy and mildly exotic nose offers up notes of herbal tea, acacia blossom, grilled nuts and essence of pear. There is a touch of wood on the intense, detailed and beautifully mineral-driven flavors that dance across the palate before culminating in a dry, clean and focused finish. This is not quite as complex as the very best of these 1ers but it is perhaps the classiest." For purchases reaching HK$1,500, delivery and service charges will be waived for any address on Hong Kong Island, Kowloon and the New Territories as well as self-pick orders.