A wine to go with all the rich sauces and buttery dishes that you can conjure. It’s a golden hued beauty. Stone fruits, melon, honeyed and slightly peppery. Maxime (son of Alain) whole bunch presses the fruit into 600L demi-muid for natural fermentation but he stops short of allowing the fruit to go through malolactic fermentation in order to retain the core of acidity that balances the ripeness of fruit. It will happily sit for a few years for more complexity. The addition of a screw cap is a nice touch so you’re guaranteed freshness.