Aromas of crushed shells, incense, lemon zest, white pepper. Silky and broad in the mouth; intense citrus flavors. PAIRING SUGGESTIONS: Regional goats’ cheese; chicken in mushroom sauce; seared ahi tuna or other rich, fresh fish. Estate vines planted by the family in the 1950s and 1960s in lieu-dits ‘Beugnons’ and ‘Mélinots.’ Pure Kimmeridgian soils are called “millefeuille,” or many-layered, with white clay and fossilized oyster shells. AGE OF VINES: 50-70 years WINEMAKING: Hand-harvested. Pressed immediately, with juice held in tank for 24 hours to settle naturally. Fermented on indigenous yeasts in French oak barrels (10% new.) Aged just under one year in barrel. Bottled unfined and unfiltered.