From a Grand Cru walled by the Abbey of Cîteaux in the twelfth century, its lime-clay soils shared among more than eighty owners. A third whole bunch, native-yeast fermentation, 15 to 18 months in barrel, no more than 20 percent new oak. Dark-fruited and firmly structured, with the density and grip expected of Vougeot, carried by the ripeness and generosity of the 2023 vintage.