A lot of development, riper and with more autolytic character (maybe a smidge oxidized?) than you usually find in a young BdB. Could be the 375? Hazelnut. Fresh baked bread. Green apple. Decadent. Savoring the dregs of my WSETDip D4 study collection and celebrating the end (at least temporarily) of cramming. Paired with a skillet of baked cheese. — 2 days ago
Single vineyard "Les Belles Voyes" in the famous Grand Cru hillside of Oger. Pale lemon with fine creamy mousse and tiny rapid bubble flow, long lees aging. aromas stone fruits and blossom, bread dough and citrus. On the palate flavors of golden apple, peach, lemon citrus and honeysuckle with biscuit toast and nutty notes. Long finish, full-body ending with biscuit, mineral and citrus character. Outstanding! — 4 days ago
Nose has lemon slice, under-ripe yellow apple, moist chalk, wet salt and fresh brioche.
Palate has chalky, over-ripe yellow apple, sea spray, risen dough, solid acidity but not obtuse.
Pre-birthday dinner for our dear COVID bubble friend; we've only allowed one of our close friends into the house for almost the past year, tonight we're celebrating that he's one year older than me. 😉 — 14 days ago
Fyllig med bra sprakande mousse. Fruktig med bra uppbackning av brioche, snäckskal och torra söta kryddor. — 14 days ago
Where to begin? My first Selosse. The hype? At first, controlled. Wine was decanted before pouring and came en glass slightly less advanced than I thought. Nose not as approachable at first...but then, but then... wow! Opened up into the sublime! Incredible linear precision. Felt like every bubble was at the tip of your tongue. Clearly a superlative wine with a perfect / near perfect amount of age advancement. It was great and we were just living through it... — 16 days ago