For reports and full tasting notes, go toTim Atkin MW's website.

Alexandre Abel co-ferments grapes from the climats of (mostly) Pollands with 20% each of Perrières and Clos du Roi to produce this stylish, nuanced, well-integrated cuvée of Corton. Fine, nuanced and refined, it's a Grand Cru red that whispers rather than shouts with understated wood and savoury floral red berry fruit. The tannins are a delight.

The 2018 Corton Grand Cru Cuvée du Bourdon is the usual blend of some 60% Les Paulands, 20% Les Perrières and 20% Clos du Roi, and Alexandre Abel told me that he limited the fermentation temperature to a maximum of 30 degrees Celsius to control extraction. Wafting from the glass with notions of cherries, raspberries, potpourri, spices and forest floor, it's medium to full-bodied, lively and concentrated, with real energy and excellent structural refinement.