By not adding sulfur to the wine, André and Michel Drappier have managed to produce a wine with greater depth than most, perhaps compounded by the slight oxidation that gives richness. It's a food wine, dry and packed with baked apple flavor, finishing on a high note of acidity. Disgorged March 2012.
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.