One of the highlights of the tasting was the 2008 Auxey-Duresses Blanc Les Hautés, a deep and layered wine that saw fully 24 months' élevage. Exhibiting aromas of citrus oil, green apple, iodine, freshly baked bread and spices, it's medium to full-bodied, satiny and chiseled, with tangy acids and a long, chalky finish.