The clay-with-flint soil combined with a few limestone parcels of land give the Estate’s sancerre a pale, brilliant color, with a fine, intense smell as well as hints of minerals quite typical of the area. In the mouth, it's fresh with good body and a citrus background.

The intensity of the vintage makes it go well with all types of seafood. Its liveliness brings out the iodized flavor in oysters; its finesse will bring out the smokiness of salmon or the spices of Asian cuisine.
— Winemaker's notes