Clos de Beaujeu gives the region's richest, most dense, wines.  There's always plenty of intensity and density, both of which need 3-5 years to pull back and reveal the amazing stony minerality here. Gerard Boulay farms around 1.5 acres here, making a powerful Sancerre that's redolent of tart peach, Meyer lemon and fresh floral aromas and flavors. The smokiness and crushed rock minerality will grow towards the fore over the next few years. Sancerre for lobster and other rich foods that will show well for 15+ years.