Selected from his most profoundly Kimmeridgian soil in the village of Morogues, Bertrand Minchin treats his Fumet like a top Sancerre by fermenting it in oak vats and aging the wine for 10 months in foudre and French oak barrels. Balanced between rich fruit with a deft touch of oak spice and a precise citrus minerality in its youth, it also rewards cellaring for a few years - placing it on par with some of the finest cuvées of Sancerre and Pouilly-Fumé. The juicy and delicate scents of peach and orange are accompanied by touches toasted vanilla, toasted. Flexible, and of good volume, the palate is revived by a lemony freshness. The fruity and vanilla nuances are lengthy in the finish. – Guide Hachette des Vins