The "Thevenet method" for Vire-Clesse stands in two ways. First, Gauthier leaves the grapes to hang several weeks longer than anyone else, aiming for a full bodied wine with with a hint of botrytis. In the cellar, the wine never touches oak, going straight from steel tank to bottle. This method preserves the acidity needed to counterbalance that unctuous weight. The nose is heady and complex, with notes of apple sauce, grilled peach and orange juice, honeycomb, gardenia, pink roses and a dash of salt and pepper. The palate is creamy and lush, following up with meadowfoam honey, peaches and apricots. Impressive balance for such a powerful wine; with a finishing kick of pleasant acidity. Serve alongside any sort of chicken or duck dish with an orange sauce, or try a medium spicy Vietnamese fish dish.