Herv Dubourdieu crafts one of the tastiest and most affordable Sauternes out there, which I cannot recommend more to those who enjoy the occasional sweet treat. However, given todays overwhelming tendency to favor dry table whites, Herv chooses to ferment the majority of the Smillon, Sauvignon, and Muscadelle from his Sauternes-producing vineyards to full dryness for his Bordeaux blanc. It exhibits an exotic, citrusy perfume hinting at something rather luscious, then zips across the palate in a refreshingly restrained, refined manner. Herv serves it with a platter of oysters on ice, but this white is really a passe-partout, delightful with a range of foods or whenever the mood strikes.
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