Chenin Blanc can do just about anything, including transforming into liquid gold. This sweet wine (100 grams/L residual sugar) hails from ancient noble vineyard land, a walled plot where “noble rot” (Botrytis cinera) takes hold in early autumn. Harvested by hand, these naturally sweet grapes are made into a nectar that’s both luscious and light at once. The perfect aperitif before a special meal, and deliciously decadent with southeast Asian cuisine, or even hearty autumn fare like roast pork chops and baked apples. Aromas of fresh pineapple, fruit in syrup, fresh apricot, light honey. Sweet, with refreshing acidic lift; light on the tongue. Flavors of tropical fruits, acacia honey, quince jam. PAIRING SUGGESTIONS: Lighly chilled as an aperitif; with fresh fruits; graved lox and cream; fois gras on toast. A strict selection of botrytized fruit from a walled (“clos”) parcel, historically part of ancient noble lands (the wine’s name in French means, “The Royalty”), in the village of La Pommeraye. Soils combine schist, limestone and clay. AGE OF VINES: 25-35 years WINEMAKING: Hand-harvested in multiple passes over three weeks in October. Pressed and settled naturally. Fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. Aged on fine lees in tank. Residual sugar 100 grams/L.