It is s Chenin Blanc that was aged to be oxidative under a veil of yeast so that it has many of the characteristics of a Vin Jaune. All his wines are fermented naturally (often very slowly over more than a year) and his still wines in old barrels in humid cellars cut directly into the hills many years ago, some so old that it’s hard to believe that they stay together. He is patient, holding wines in barrel until he believes they are ready, which can sometimes be more than 5 years.