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.