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 foudres 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.
