Intensely fruited nose: fraises-de-bois, rhubarb, citrus peel.  This is confirmed on the palate with lavish red fruit notes: redcurrant, blood orange, marechino cherry.  Praline and pastry dough overlay.  Creamy texture backed up by a pleasing, acidic backbone with a crisp, fine mousse.  Mineral and white pepper on the long finish.  Substantial and flavorsome without being obvious.  Very good as usual. And you can lay down his rosés as well; like all the H. Billiot wines, these see no malolactic fermentation.  Now – 2016.