In the fat, buttery style of white Burgundy, this wine, with its malolactic flavors and its vanilla flavors, would appeal immediately to California Chardonnay lovers. Except that it also has elegance: a hint of steel and a touch of acidity to temper the tropical fruits.
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.