Yellow, but with a burnished golden hue to it (probably was on the shelf a few years before I picked it up). Pears and honey, and definitely rich and weighty. However, the wine never got flabby or too corpulent, so to my mind there’s sufficient acid and balance, which makes sense as the Loire handled the hot 2003 temps better than in many other locations. The finish has a bit of aspirin bitterness to it, but it never got unpleasant. To my taste this falls into the moelleux spectrum but only in the middle with regard to apparent sugar (vs 1er Trie or Doux styles). A bit of botrytis character, but not overwhelming.