A blend of Premier Crus and Grand Crus from the Côte des Blancs, this is as crisp and taut as possible. It has an edge that is richer, smoothing out the acidity and giving a delicious, balanced wine that is elegant and ready for food.
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.