Ripe Chardonnay, barrel fermentation and aging, stirring of the lees—all these elements make for a powerfully rich wine, in which the wood acts as a carefully judged supporting act to the intense apples and cream fruitiness. There is just a touch of Burgundian minerality to give some structure.
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.