Pithon's 1995 and 1996 "Ambroisie" cuvees are the richest, densest and most viscous wines I have ever tasted. Both exhibit a mind-blowing intensity in their mouth-coating, syrup-like characters and their finishes seem to last for hours (as would the finish on a mouthful of molasses!). I tasted the 1996 Coteaux du Layon-St. Lambert Clos des Bonnes Blanches Cuvee Ambroisie 8 months after the harvest and it was still fermenting. As I contemplated the syrup in my mouth I could hear slow burping sounds coming from the barrel as yeasts tried to deal with the wine's remarkable 400 grams of residual sugar per liter. The day of my tasting the wine was reaching about 6% alcohol according to Pithon. Exhibiting peach and apricot jam aromas, this wine is more akin to jelly than syrup! Massively intense flavors of liquid minerals, dried fig jam, maple syrup and quince extract oozed over my palate. (PR)