Bright golden yellow in color. Hand-harvested. Whole-bunch press. Spontaneous fermentation. Aged 100% in oak barrels (1–8 uses, barrels of various ages). The aroma is dominated by yellow apple, citrus zest, and white flowers, complemented by fresh bread/brioche, nutmeg, vanilla, and hazelnut, along with chalky minerality, saltiness, and precise oak. The palate is fuller than average, incisive, concentrated, and elegant. The finish is long, with a salty and brilliantly mineral aftertaste. Pairs well with white fish, shellfish, roasted chicken, and dishes with cream-based sauces. We recommend serving it with scallops, fish in beurre blanc, and roasted chicken with morel sauce.