Domaine Bourillon Dorléans is one of the leading estates of Rochecorbon, at the western edge of the Vouvray appellation, and is led today by Frédéric Bourillon. Its vineyards sit on steep, south-facing limestone slopes above the Loire, where Chenin Blanc reaches some of its finest expressions. Grown on the region's soft tuffeau limestone, Vouvray is among the world's longest-lived white wines, gaining remarkable depth and texture with age.

"L'Oppîdum," named for the Gallo-Roman fortified settlement that once stood on the cliffs of Rochecorbon, is the domaine's top dry (sec) Chenin Blanc. It comes from mature vines on clay and flinty soils known locally as perruches, laid directly over yellow tuffeau. The wine was fermented with native yeasts and aged on its fine lees in seasoned oak demi-muids in the domaine's chalk cellars. With more than a decade in bottle, the 2011 has developed a luminous golden color and the rich, layered complexity of mature dry Vouvray, while keeping its tension and drive.

Why You'll Love It

• A mature dry Vouvray with over a decade of bottle age, showing the depth that great Chenin Blanc gains with time.
• The nose offers baked golden apple, preserved Meyer lemon, beeswax, and dried chamomile.
• The palate is textured and savory, with lanolin and crushed flint from lees aging in seasoned oak, without any oaky flavor.
• A chiseled line of acidity carries a long, mineral finish and cuts through rich dishes.
• A rare chance to taste fully mature Loire Chenin, ideal for a special dinner.

How To Serve It

• Serve chilled, between 50 and 54°F. Avoid serving it too cold so the mature aromas can open.
• Decant for 20 to 30 minutes to let the mineral and dried fruit layers come together.
• Pour into all-purpose white wine stems to concentrate its floral, honeyed bouquet.
• Pair with river pike in beurre blanc, roast pork loin with baked apples, butter-poached lobster, or aged Sainte-Maure de Touraine.