Can’t get enough. Always fun, always a lil funky. Not sure of vintage, because it’s not listed on the bottle but assuming it’s fresh, 2020 or 2021. On the nose: mesquite barbecue sauce, lemony and briny. Palette: it’s weird. There’s very present acidity and the a lot of descriptors you typically don’t want to say (olive brine, yeast, nail polish remover, pickled sunny d) but in the most delicious way possible. — 4 days ago
Cantillon 50°N 4°E, aged in Armagnac barrels. — 4 days ago
Nose has ripe yellow apple, creamy oak goodness, pineapple core and browned butter.
Palate has ripe pineapple, under-ripe pineapple, ripe yellow apple, light oak notes with notable acidity still and medium finish. Still many, many years to go on this wine, drink 2025-2030+ from proper storage. Decanted 8H.
I'll reiterate prior comments, this is a unique wine...Winery notes:
"80% of the grapes were immediately whole cluster pressed. The Chardonnay was fermented in French oak with about 16% new oak. The remaining 20% of the grapes were placed, single layer, in shallow trays for six weeks following the traditional Passito method. After natural dehydration, the grapes were gently pressed and fermented in barrels. The two fractions were blended prior to bottling. A full malolactic fermentation lowered the acidity and improved the texture of the wine. The wine was gently filtered prior to bottling." — 3 days ago
I can imagine this in the fall with a stew and dark chocolate perfect. Not the best in this intense summer heatwave. — 2 days ago
"Intens Rood" style. Cinnamon and cherry pie. Incredible. — 4 days ago