Pale gold, with generous aromas of gooseberry, pear, peach, and apple, with the tell-tale minerality of true Sancerre. On the palate it's crisp and racy, with a concentrated band of the above-mentioned fruit and mineral tones. We'd place this between the more austere expressions of Sancerre and the very ripe (perhaps over-ripe) versions offering hints of tropical fruit. Good Sancerre is a quintessential match for oysters, crab, shrimp, and scallops (and this is good Sancerre at a very good price).