Frederic Burrier and his family own the historic Ch. de Beauregard, the small but equally important Ch. du Clos based in Pouilly, and also half of the Domaine de la Rochette based in Milly-Lamartine. These estate wines made by the ubiquitous Frederic Burrier are either classified organic or in conversion. Jasper Morris MW brought these to our attention and notes that Burrier crushes his fruit before pressing to give more texture and richness. He also judiciously uses an old fashioned hydraulic press instead of a more modern pneumatic air-bag press for most of the wines. Frederic has trialled not crushing the fruit and using modern presses, but he prefers the textural complexity, phenolic richness and 'backbone' that his methods give. He asserts that “you must start with perfectly ripened and healthy grapes.” The mashing/crushing of the fruit gives the wines more phenolic flavours and fleshier / firmer textures with antioxidants and other benefits. The 1er Cru AOC came into play with the 2020 vintage, and it’s been seemingly exponential growth in quality with each passing vintage.