Les Sausilles sits at the far eastern edge of Pommard, hard against the Beaune boundary, on ground once damp enough to grow willows: saules, hence the name. It is a premier cru of limestone and marl, and it tends to give a Pommard with more perfume and less brawn than the appellation's reputation would lead you to expect, which happens to suit Catharina Sadde perfectly. The German-born chef turned winemaker behind Les Horees farms organically and biodynamically, ferments on wild yeast with a good share of whole clusters, ages in used barrels and adds almost no sulfur. Pommard has always been the broad-shouldered one in the Cote de Beaune; in her hands it gets lift as well. Production is tiny, as it is with everything she makes.