The 2013 Saint Veran le Clos comes from vines close to the village of Davayé and sees 20% new oak and is aged in large wooden casks for four months. It has a tightly wound bouquet with grapefruit and nectarine scents that only reluctantly emerge. The palate is medium-bodied with crisp citrus fruit, apple peelings and a touch of spice, although it just lacks a little weight on the tapered finish.

Demure aromas of minerals and syrupy gravel can be found in the nose of the 2002 Saint-Veran Le Clos. This powerful, medium-bodied wine is fresh, pure, detailed, broad, and expansive. Honeyed spiced minerals, chalk, and golden raisins can be found throughout its expressive personality as well as in its lengthy, seamless finish. Drink it over the next 4-5 years. Jean Marie Guffens is ecstatic about 2002. “This is the best vintage we’ve done at Verget. From Macon to the Cote d’Or to Chablis, it is like a concentrated 1992. We were able to harvest in each area at the optimal time. We have great ripeness, not overripe, with excellent acidity, and the bulk prices that we paid actually dropped. The only problem in 2002 was some volatile acidity during fermentation, so we used more sulphur earlier than usual. Alcoholic fermentations took an extremely long time, and some of our malolactic fermentations were completed before the sugar was all eaten.” A Peter Vezan Selection (Paris Fax # 011-33-1-42654293), importers include: Vin Divino, Chicago, IL; tel. (773) 334-6700 and North Berkeley Imports, Berkeley, CA; tel. (510) 848-8910, and a Patrick Lesec Selection (Paris Fax # 011-33-1-42843822), various American importers, including Bacchus Importers; tel. (800) 525-9699