kevin

9.0

Not your typical NZ Sauvignon. More apples and melon, none of the tart grass you expect. Soft and gentle but very satisfying. — 4 years ago

Aaron Tan

9.5

It's times like this when Aramasa makes me think of Keller. Notwithstanding that they both make completely different beverages, it is their ability to bring an incredible drinkability to their otherwise Herculean creations that evokes the comparability. In other words, power without weight. And, of course, I love both producers!

The Aramasa's Ecru is exceptionally pure, in the same light that KP's kabi's are. As Aramasa aptly describes it (and Google not-so-aptly translated it), "reminiscent of thawed water from some cold regions". I like to think that they're referring to pure glacial meltwater, but you get the gist. Even Aramasa's name for this cuvee is perfect - 'unbleached' purity.

Smells like pear, melon, flowers, light cream, and river stones. The palate has a light bittersweet character, which is so alike some mineral water. Trademark citrus acidity and phenolic grip. Finishes juicy, clean, and long. Mind-boggling lightness to what would otherwise be akin to engine oil in weight. In one phrase, a hyper elegant saké.

And oh, this is Aramasa's entry level cuvee too 🤯 — 4 years ago

Roel van der Burg

Sommelier at Restaurant Entrepot

9.7

Domaine Barraud owns some of the highest vineyards in the Pouilly-Fuissé appellation, grapes ripen slowly and therefore are able to retain more acidity. The 'En Buland' vineyard is the latest of all of Barraud's sites to ripen so it may not be a suprise to find an intens mineral & stony wine here. Beautifull bouquet and clear as a stream of meltwater. Barraud's wine are not to be missed. For me this comes close to perfection. — 8 years ago