Vouvray Moelleux

Honeyed on the nose, with a damp cellar edge that morphs into mushrooms, apple jam, a dash of cinnamon---almost like strudel. Sure, it's not the deepest or most complex sweet wine I've ever met, but it's seamless on the palate, buoyed by fresh acidity. The sweetness hovers around 70 g/L (it's a guess), so it never feels too cloying, more like an airy sweetness that sets the stage for a long, soothing aftertaste. Honestly, it's almost perfectly balanced and quite delicious.

Still, I must confess a slight preference for their demi-sec. Maybe it's purely sentimental---I recently tried a 1959 demi-sec from this producer and it was my first taste of that vintage, so there's a memory factor at play. Yet, this version more than holds its own. I'd happily drink it again.