This is from Philippe’s very best 60 year-old vines. It’s got a light platinum color that flashes a touch of green when it’s poured. The nose has so much complexity; I get lemon zest, chalk dust, and white flowers. There’s even a little hint of ginger and sea spray. Then when you taste it, the flavors of lime and grapefruit cross your palate with a minty, tangy freshness. The finish is so complex; the minerality and crushed stones massage your tastebuds and slowly dissipate until you’re left with nuances of dried apricot and fennel. It’s such a great wine. The only way to make it better is to pair it up with a Goat Cheese from the neighboring village of Chavignol that’s been rolled in dried herbs; it’s the perfect match for this.