In this new vintage there is a bit more Sauvignon Blanc (69%) than usual; the rest is Sémillon. Rich, oaky and expansive, it is an oak and texture-driven style, with the fruit—clean, slightly herbaceous, spicy and tart—playing second fiddle. Which is no criticism, because the delicious, over-the-top flavors, with layer upon layer of creamy complexity, and the rich, buttery finish just beg for lobster in a cream or butter sauce. Who can argue with that? Editors' Choice.