Mid Lemon in colour. Initial touch of oxidation on nose which largely disappeared. Barb said aromas of Dandelion which is a lawn weed in Australia. Very minerally (from soil riddled with flint). Touch of pineapple. This is barrel fermented Sauvignon Blanc from Pouilly Fume and as different as possible from Marlborough NZ Sauvignon Blanc. Great Intensity on the palate with the Oak in perfect balance. One of the 1001 wines. In the book “probably the greatest white made in the Upper Loire Valley”. I would like to try a younger vintage in the future. Made by the eccentric Didier Dagueneau. — 9 days ago
Crisp acidity, lemony, not bitter. Firm and fresh, not oaky or buttery. Drink now to Fall 2021. — 7 days ago
A bit richer than I expected, a nice Chardonnay from the maconnais. Lemon and wax, mouth filling, acid a smidge less than expected.
I went back to this on day 3, and this is really singing now. All of the pieces are seamless and that lemon pith minerality really shines through. Would increase to a 9.1. Maybe one to decant. — 3 days ago
Opulent oak is balanced by citrusy zesty acidity to cut through the richness, with fragrant apricots and apples on the nose. It’s wonderful. — 4 days ago
Full bodied and smooth . Buttery and not at all oakey. Flavors enhanced when only slightly chilled. Pairs well with seafood. Great white burgundy — 10 days ago
My Man...love this ....the buttery mouthfeel is enough por me..... some bright pear..... — a day ago