Our Dureuil-Janthial allocation is now measured in bottles rather than cases, so we went hunting for what comes next, and found a man who spent three years working there. Maxime Cottenceau’s family has grown grapes around Montagny and Buxy for generations and always sold the fruit off; in 2018 he decided to keep it and bottle under his own name. Champ Pourot is a lieu-dit at the southern end of Givry, facing full south on clay soils threaded with limestone, and his holding there is small enough to yield under a thousand bottles. Stylistically the wines echo his mentor’s depth and cut, with a bit more power and opulence on top. Organic farming, indigenous yeasts, minimal intervention. This is the Cote Chalonnaise doing what it does best: Burgundy from the edges, where the value still lives.