"Quite similar to Sauternes, the wines of Monbazillac are often less syrupy and show a better fruit-sugar-acidity balance making them more versatile wines. The Cuvée Abbaye is his flagship Monbazillac wine. The grapes are all harvested by hand with at least three passes through the vineyard. This allows the careful and meticulous selection of fruit that is at its peak of ripeness and is hopefully affected by the mold, Botrytis cinerea (affectionately known as the "noble rot") which helps to concentrate the juice and flavor of the grapes, and also adds a unique earthy and savory quality to the wine. The juice is then fermented and aged in all new oak barrels, which adds further complexity, richness and concentration to the wine. Together with the sugar and the acidity, Monsieur Roche's Monbazillac wines are capable of ageing for decades and will just improve in the bottle."