So much SO2 at first, this needed a full day open to blow off. Subtle nose of wet stone, some pomaceous fruit, SO2. You could argue its flawed given the perceptible sulphur. With air and vigorous aeration it slowly unwinded and blew off. Palate is gorgeous though, it is taut with a defined sensibility to it. Lemon peel, orange zest, ripe pear, white peach, orchard blossom, crushed flint and chalk, hazelnut, popcorn, and an ever so slight touch of vanilla and spice on the long finish. A thread of reduction no surprise there. Plenty of top-of-the slope character with racy acid and mineral backbone. I find it rather finessed all in all. Would love to revisit in 5-8 years. — 5 days ago
Quite rich and oily for a PYCM (and for a Meursault), but hey... I’m not complaining...! 😅
Lots of spice, smoke and lemoncurd. Nuances of tangerine, flint and lanolin.
I’d say... this is the perfect time to drink this broadshouldered wine.
It’s gorgeous! — 17 days ago
Agree with @Bill Bender seems that anything PYCM touches is just stellar. No exception here. Some what a unicorn coming out of Chassagne-Montrachet tangerine, apricot and cream out of the glass. Acid is still in the front of the palate then rolls to the back for a sustained long finish. You get all the elements of cream, yellow watermelon and minerals. — 13 days ago
Meyer lemon, lemon curd, crushed granite, round finish. — 6 days ago