<p>&ldquo;Here&rsquo;s presence!&rdquo; exclaims Hugh Johnson&rsquo;s Wine Guide. Nowadays the vineyard is divided among numerous owners and for this reason no single description can be applied to the reds wines. There are, however, common features: very intense colour ranging from strawberry red to deep garnet; a suave bouquet, redolent of springtime of blown roses at dawn, of violets in the morning dew, of moist mignonette... Add to these blackberries, raspberry, wild mint, liquorice and truffle... On the palate, the taste is masterful, rich, succulent and mellow, combining elegance and delicacy with meaty fullness. A long finish in the mouth and long aging potential (anything from 10 to 30 years and sometimes even more).</p>

<p>A lesser known area of the Loire Valley making Chenin Blanc in a similar style as Vouvray and planted on the same tuffeau soils. The wines are crafted dry to sweet and have an earthier, more mineral quality compared to Vouvray. Montlouis-sur-Loire P&eacute;tillant need only be aged for 9 months, while Montlouis-sur-Loire Mousseux has no aging requirement.</p>

<p>Their colour is gold flecked with emerald, darkening towards yellow with age. Their bouquet evokes butter and warm croissants, bracken, dried fruit, spices and honey. Body and bouquet are not separately distinguishable, so closely blended are structure and harmony into a single perfect whole. Unctuous and firm, dry and caressing, enveloped and profound, these wines combine every virtue in a firmly-established personality.</p>

<p>Meursault Blancs have heady aromas of bitter or dried almonds, leaves, hot bread crusts, and russet apples. On the palate they are quite substantial, with a soft mouthfeel that is almost unctuous. The finish is very long.</p>