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Raphaelle Guyot is one to watch. She’s making world-class Pinot following biodynamic principles, with a big focus on soils, while sourcing some fruit via negociants. This Burgundian from lime-stoney soils outside Saint Bris hits big with a layered palate of fleshy fruit, dried fig and cherry jam intertwined with cellarable acid after a ten-month stint in older barrels. Tense and exciting.