Porusot occupies one of the stonier corners of Meursault's premier cru band, and the wine reflects it — drier, more chiseled, more obviously mineral than the rounder Charmes or fleshier Genevrieres. Thierry Pillot — fourth-generation of Domaine Paul Pillot in Chassagne — runs this small negoce project alongside the family domaine, working with appellations beyond his home base. He buys only organically farmed grapes (not juice) and vinifies everything himself, fermenting in 350- and 500-liter barrels with native yeast and aging the wine on lees for twelve months before a six-month stretch in stainless. Where some Meursaults purr, this one rings.