Soft for a Chablis, leaning more to Burgundy proper with its rich toast and butter character. There is some minerality to give structure, the apple fruit coming to the fore as the wine opens up.
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.