The 2012 Saint-Veran demonstrates a little more mineralite on the nose than the Macon-Lugny, with fume scents emerging with aeration. The palate is nicely balanced with crisp acidity, although the Macon-Lugny ’12 is prettier and expresses more personality on the finish. This is a very fine Saint-Veran. Veronique remarked that it was Chablis where sunburn or “grillure” was most spectacular. “The heat on the 23rd of August left one side of the berries tinged brown while the other side was unaffected,” she commented. Veronique explained that all the Chablis went through malo-lactic fermentation, and the village and premier crus were raised in stainless steel while the grand crus were raised in 3- to 5-year-old, 500-liter barrels to allow a little micro-oxygenation.