The clay soil of Pouilly gives extra richness to this wine, a creamy texture supporting pear and green plum fruits, with a delicious crushed herb aroma. It is powerful, very concentrated, needing 4–5 years aging.
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.