This is definitely dry, yet it still retains the full, rich Vilmart style. Crisp, mineral-driven and taut in character, it features a fine mélange of apple, tangerine, light spice and intense citrus. Its texture suggests it needs to age at least three more years.
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.