Light yellow/straw in color. The nose is yeasty with nice apple notes. Tart apple on the palate and medium-strong acidity that hangs in the mouth. Nice champagne that I would buy again at ~$30. I feel it would pair with a wide variety of dishes from bready appetizers to fried chicken to creamy desserts.

This seems to be holding up better compared to some of the recent notes, even though I do see the aging difference with the Silex out-living the Pur Sang. Dagueneau wines are always a treat for me and is what good Sauv Blanc should taste and feel like.

Extremely light yellow color with a strong minerality on the nose and notes of an herb flower blend. Amazingly smooth on the palate even with high acid. Flavors of stone fruit and a touch of granny smith apple. Paired extremely well with a homemade version of Thomas Keller's Peas & Carrots, as well as pan fried tilapia and sea bass with a saffron vanilla sauce.

Deep dark gold color. The nose was filled with honey, hints of lemon, and maybe some orange zest. The mouthfeel was coating, but not cloying and delivered the mild sweetness with honey and peach flavors. I long finish made this an enjoyable wine with a lemon tart. I will look forward to the next few bottles over the next 10+ years.