Nose has cooled lemon curd, light apple cider vinegar, cold pineapple, moist moss, oxidized green apple slice, damp clove and very wet grassy notes.
Palate has pineapple core, bruised green pears, faint lanolin, light honey notes, light under-ripe yellow peach and white waxy notes round out the finish.
Double decant with 12H rest. A Saint Aubin for the trending natural wine crowd without being over the top 'natural'. 92-93 Points.
Paired to a grilled slab of Steelhead Trout, perfection.
Nose has fresh green apple peel, warmed yellow apple slice and white waxy notes.
Palate has warm pear, slight honey and under-ripe pineapple.
Much improved; Score change 92>93. — 6 days ago
The full package. Nose is slightly reduced with crushed stone minerality but without covering the bright fresh lemon foundation, with a layer of lemon blossoms. On the palate, a slight bitter nuttiness emerges, but surrounded by mouthwatering acidity. — 7 days ago
PYCM younger brother. Very pronounced pear (not my call but I agree), white flowers and ripe white peach, with an underlying lemon pith and subtle nuttiness — 7 days ago
Lamy’s En Remilly is usually a wine I hold in higher regard, but this bottle was knocked back by a touch of… dare I say… premature oxidation. With Diam 30 and a thick white wax cap (plus a great track record), you can be sure this was again a function of bad cold chain in Malaysia. Sigh. Having said that, it was still a decent showing - loved the mineral saturation the wine displayed from start to finish. The nose was rich and still detailed with aromas of popcorn, wheat grain, iodine, pear, unripe pineapple, lanolin, and a tinge of mint as well as the dreaded oxidative musk. The palate was dense, saline, expectedly taut, and had a lovely texture that seemingly enveloped the tongue. The oxidative honey note was rather distracting in the finish, but a chill did help mask it. Actually superb with confited ocean trout, but I can’t help but feel robbed of the full enjoyment of this wine. — 23 days ago
Supple but focused. Leads with reductive notes, like a marble slab. White flowers, sour apple, lemon pith, bitter almonds. Acid spine comes through in the finish — 7 days ago
PYCM’s younger brother. The most is a bit shut down for now but solid, mineral-driven with a hint of white florals. The palate is a different story: there’s a chalky-creamy texture that’s hard to explain and to die for, an interplay of supple ripeness and out of bound minerality. The acidity is there to support the conclusion but the taste takes a back seat to the texture. Remarkable even considering the shy nose, would love to drink it in its prime. — 7 days ago
2022/5/15 with shellfish porchetta, straw-seared bonito carpaccio, etc. Lemon meringue tart, cold butter, iodine and peat smoke on the nose; the palate follows suit, with a nice blend of mineral, acid and sweet fruit elements. In my most recent safari of (relatively) reasonably priced white Burgundies, this is a good one. — 5 days ago
So powerful, rich and concentrated! Leads with dense white flowers and white-fleshed fruit, the palate has a dense texture and almost a phenolic bitterness of almond skin. Acidity is not up there with leaner vintages but still sufficient — 7 days ago
Funky, could have been a bit too fruity, but mellow and flavorful. — 4 days ago