In 1975, Raymond’s grandfather purchased a parcel in Meursault, “Le Dos d’Âne.” The terroir was near-perfect, but the soil was too thin to plant in. Proceeding by the book: he asked the I.N.A.O. for permission to add 20cm of topsoil. They granted it, the soil was added, and the vines were planted. But once the ground was laid, scandal erupted. Jealous vignerons lobbied the authorities, and the vineyard was punitively declassified from Meursault to "basic" Bourgogne Blanc. Today, that vineyard is known as Chaumes des Perrières. Its 50-year-old roots sit deep in the same rock and earth as the world’s most elite wines—located just above Coche-Dury’s legendary Meursault 'Les Perrières.' While the label says "Bourgogne," the glass says "Elite Meursault' offering the same flinty minerality, depth, and tension as its $1,000+ neighbors, at a price point that shouldn't exist.
The Full Release: Insider Value Across the Board
Raymond’s entire lineup follows this same value-gap logic. These are high-tension, mineral-driven wines that punch far above their weight class. Fahn's technique is designed to showcase the vineyard, not the cellar:
Early Harvest: Raymond is famous for being one of the first to pick. This preserves high natural acidity and keeps alcohol levels balanced and energetic.
Minimal Oak: He has slashed the use of new oak to just 10%.You won’t find heavy, buttery flavors here, just chiseled, transparent fruit.
Natural Integrity: No pesticides, no chaptalization, and often no fining or filtration. These are "naked" expressions of Meursault and Puligny terroir.
