The chalk subsoil of the Bélingard estate gives this wine its textured character. The wood aging smoothes out the crisp acidity of Sauvignon Blanc and Sémillon and adds a light layer of toast. It is still a young wine and will be better from late 2016 or even 2017.
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.