Guillaume Vrignaud, 4^th generation, came back to the family domaine, which had been with the Cave Cooperative, in 2009. Since then, he has built up their holdings from 12ha to 27.5ha, and moved the farming to organic (certified from 2013 to 2015, and under certification again from 2019). Yeasts are now indigenous, less sulphur is used at vinification, and there are plans to start harvesting by hand. Some cuvées have been raised in part in wood since 2009 – the barrels were new then and are now well seasoned. I have tasted exciting wines from Guillaume Vrignaud, and the best is still to come. Look out for the single vineyard Champréaux bottling, and the different terroirs within 1er Cru Fourchaume.