(2021) Pierre says the development of Botrytis was excellent in 2010, comparing it to 1990, and that the proportion of 10% Sauvignon is unusually high, because the Sauvignon was so good in this year. It spent 20 months in barrels, 50% new and 50% one year old, and has 145g/l of residual sugar. This was a big crop, with over 80,000 bottles produced from a yield that is always between 15 and 20 hectolitres per hectare. I've enjoyed several tastings of this vintage over the years, and it's a wine with realy charm and elegance, but a fabulously approachable sweetness and easy-drinking appeal. There is honey and quite exotic apricot and mango on the nose, more delicate floral notes flit in and out, as well as the light earthy character of Botrytis. Beautiful fruit and texture on the palate, mouth-filling and glycerine-rich, but that orange and tangerine character of the acidity, that persistent touch of leafiness, gives this real freshness even although the concentration and Botrytis character persists in the long finish. Price for a half bottle.