Neil Beckett | An early-ripening site, but dense planting, early harvesting, and the 40% fermented in acacia barrels of 400l "for freshness and florality" (explained maître de chais Stéphane Barras) have helped to produce a wonderful wine. White gold. Very intense ripe citrus nose, but also floral (yes) and pure, not at all toasty despite all of the wine seeing wood. Gloriously full, rich, and silky, but such purity and freshness that there is nothing heavy or warm. Complete and satisfying. | 93