Manzanilla notes on the nose due to the method of production of this traditional style of wine which involves a floating layer of yeast called Voile similar to the Flor yeast found in Jerez. The wine shows notes of fresh walnuts and roasted almonds and minerality. The finish is lively yet refined and very long, and the wine has the ability to develop over the next ten to fifteen years.

Savagnin from a single Beaumont plot is initially fermented in the traditional way before being aged in 228l barrels for over 6 years without being topped up. As in the production of sherry the surface of the wine in the barrel develops a layer of Flor yeast imparting the distinctive nuttiness of Vin Jaune. The squat bottle is known as a Clavelin and its capacity of 62cl is based on the fact that for every litre of newly made wine put into barrel, just 62cl is left after over 6 years of ageing. This wine is an ethereal treat, a cornucopia of nuts around a tight core of citrus peel. A mellow yellow noble pleasure.