Named after an ancestor who pioneered using oak barrels for maturing Sauvignon Blanc, the wine is, of course, wood aged. It is also ripe with yellow fruits, spice and vanilla. Apricot is cut with more tangy orange zest and finished with acidity. This is a concentrated wine that is just ready to drink.
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.