A Blanc de Blancs, just with Chardonnay, often brings out the minerality and the chalk soil of the vineyard. This is a great success, fresh and crisp with bright acidity, apples and a good line of citrus. Drink now.
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.