2024 Bachelet-Monnot Santenay Blanc, Burgundy

The 2024 Santenay Blanc comes from vines adjacent to La Fussière on limestone soils. This is very controlled on the nose, opening with orchard fruit and impressive flinty aromas, almost Puligny-like. The palate is bright on the entry with hints of white peach and fresh pear, a citric line of acidity and quite a potent spicy finish that lingers in the mouth. A step up from the previous vintage - excellent.

90-92 points, Neal Martin, Vinous

The vines are on the Maranges side, higher up, located in Le Chainey and Les Bras, with a new planting on stream from 2026 in the latter. Converted from reds that didn’t ripen easily. A little touch of the bacon fat reduction. Crystalline, fresh lemons on pure white fruit, not a heavyweight. Drink from 2027-2029.

88-89 points, Jasper Morris MW, Inside Burgundy

Brothers Marc and Alexandre Bachelet have transformed their small family domaine in Dezize-lès-Maranges into one of the Côte de Beaune’s most sought-after addresses. While their Puligny and Grand Cru bottles attract much of the collector frenzy, wines like this Santenay Blanc show why the domaine is so compelling from top to bottom. Santenay’s southern Côte de Beaune vineyards give Chardonnay a little more generosity, while the Bachelets keep everything bright, detailed and beautifully restrained.

The 2024 vintage was difficult and painfully small, with cool, wet conditions demanding relentless work in the vineyard. For meticulous growers, the reward was fruit with freshness, aromatic clarity and lovely definition. Santenay’s clay-limestone soils bring texture and savoury depth, while careful élevage adds gentle richness without masking the wine’s energetic mineral core.

Pale gold with green highlights, the nose opens with white peach, ripe pear and lemon zest before honeysuckle, grapefruit and fresh almond appear. With air come hints of flint, toasted hazelnut and wet stone. The palate is supple and juicy, with orchard fruit and citrus wrapped around a gently creamy middle. Bright acidity keeps everything moving, while lemon oil, salted almond and subtle spice lead into a fresh, stony finish.

Try this with Thai grilled prawns and green mango, crab cakes with chilli and lime, chicken yakitori, steamed snapper with ginger and spring onion or sweetcorn fritters with avocado and jalapeño. Our pick is the snapper, delicate fish, soy, ginger and sizzling spring onion oil against the wine’s citrus, almond and mineral freshness is a combination that could make chopsticks move rather quickly.

Cellaring: Drink from 2026 to 2035.