It did not seem to be the time to discuss the premature oxidation problem and I am not aware of any of this producers bottles being effected. They said they were making wine to drink in 4-5 years after the vintage and the rounded fruit and leesy complexity suggests medium-term cellaring. The Fairendes and of course the Batard (at least once the vines are a bit older) seem to me to be candidates for slightly longer keeping. As at so many estates, batonage (lees-strirring) is seen as a very important part of the winemaking. While this doubtless contributes to the forwardness and complexity, there is a suggestion that this leads to shorter-lived wines - one might compare say with Jobard whose wines are unapproachable in youth but age magnificently - he does no battonage at all, I believe. But if you want a fairly early-drinking, forward but elegant and complex white Burgundy at a reasonable price, this is a very good source.
It's a commonplace of Burgundy trivia that more red wine is made in Chassagne than white: I wonder if it is true any given the difficulty in selling the reds? Anyway, I thought Morey-Coffinet's reds offer tremendous value and you would do well to distinguish them from more expensive wines from more prestigious villages. I rather liked the high-toned and perfumed premier cru Clos St Jean but the rounded, richer Chaumes was also good, as was the Morgeot.