Although drinking this wine while fishing would be just right, the name actually derives from the marine fossils in the soil. It's fruity, with a mineral texture and green, herbal character. At once rounded and cut with acidity, it's ready to drink.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.