The name 17? It was the number of the tank where Jacky and Gilles Dumangin first made this blend. They made a lively, fresh cuvée definitely more Champagne than wine, with a soft, crisp palate. The flavors are of apricots, ripe pears, a wine that froths easily in the mouth.
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.