• General: Uses Vaslin press and allows the must to oxidize (aka “hyperoxidation”), a controvesial technique. Ages the wine in oak barrels for 12 months and then, after racking, transfers the wine to cement vats for 3-5 months before bottling.
• In vintage 1996: admits batonage used, but frequency not disclosed.
• In vintage 2003: stirred the lees weekly until the ML fermentation started
• In vintage 2004: according to Stephen Tanzer in Issue 122, Javillier did much less batonnage in 2004 than in 2003; however in Issue 127 Tanzer quotes Javillier as stating that he did “a lot of batonnage” and left the wines on their lees much longer in 2004
• In vintage 2005: no batch of wine received more than four lees stirrings

• Savigny Montchenevoy (May 2006): Fresh, leesy/minerally, concentrated, very good, blue cork notwithstanding [Frank Drew]

• Meursault Les Tillets (May 2010): Not oxidised at all [Marcus Kitchen]
• Meursault Les Tillets (June 2010): Not oxidised at all [Marcus Kitchen]
• Savigny Montchenevoy (May 2007): Not oxidized, very bright, quite good [Frank Drew]

• Savigny Montchenevoy (Nov 2006): Not oxidized, unusually fresh and bright '97; quite good [Frank Drew]

• Meursault Clos du Cromin (Jul 2003): oxidised [T Blach]
• Meursault Clos du Cromin (May 2007): Not oxidized, pale color, still young, good future [Frank Drew]
• Meursault Clos du Cromin (Apr 2012): Not oxidized, gold color, still good structure.[Liming Zhang]
• Meursault Les Tillets (May 2006): great, not oxidised at all [Peter Muto]
• Meursault Les Tillets (July 2008): Ditto, very good over three nights [Frank Drew]
• Meursault Les Tillets (Mar 2009): Not oxidized, but a bit weak, dilute seeming [Frank Drew]
• Savigny Montchenevoy (Mar 2009): Fresh, intense, very good [Frank Drew]

• Corton Charlemagne Cuvee Speciale (Dec 2010): Not oxidized. Stunning. [T De Waen]
• Meursault Clos du Cromin (March 2010): Not oxidized, excellent bottle [Frank Drew]

• Corton Charlemagne (Dec 2011): Young, no premox [R Younger]
• Corton Charlemagne (Feb 2014): Not oxidized [R Younger]
• Corton Charlemagne (Dec 2014): Not oxidized [R Younger]
• Meursault Les Tillets (May 2006): great, not oxidised at all [Peter Muto]
• Meursault Les Tillets (June 2008): great, not oxidised at all [Peter Muto]
• Meursault Les Tillets (Oct 2017): pretty good, not oxidised at all [T Olsen]
• Meursault Clos du Cromin (Oct 2017): not bad, not oxidized at all [T Olsen]
• Meursault Clos du Cromin (Nov 2017): not bad, not oxidized at all [T Olsen]

• Meursault Les Clous (Nov 2009): oxidised [Paul Miserez]
• Corton Charlemagne (Aug 2014): Mag not oxidized [R Younger]

2005

• Meursault Les Tillets (Sep 2010): Not totally gone, but worryingly advanced in colour and lacking in usual zip [Christiaan Jonkers]
• Corton Charlemagne (Aug 2014): Early premox - drink up soon [R Younger]