Although the wine is described as moelleux (sweet), it is only just off dry. It's a curious wine, neither one thing nor another, retaining the herbaceous character of a Sauvignon-based wine while almost adding a spoonful of sugar.
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.