The first whiff is moderately Bretty, if the clove-and-band-aid kind, not overwhelming but adding complexity; then slight green peppercorn but not particularly vegetal. A cherry and dark berry note next but not until this has been one. For an hour do I get a note of sweet red raspberry and strawberry fruit, almost candied, that really emerges on the palate (very different grape but similar to the “inner mouth sweetness” that people often associate with Giacosa). The palate gains heft with time open but remains middleweight, mouthwatering and nicely balanced. Tannins are unobtrusive and soft, with little bite.
This exceeded my expectations and was quite classy, if not likely to be the most long-lived of Loire reds. For Franc-de-pieds, there still is no comparison to Plouzeau’s, and this is far lighter but definitely a high class wine. — 13 days ago
Green apples, lime, blossom,bread dough, vanilla, almond. Complex, good body and acidity. Long finish — 14 days ago
Reserved Burgundy with a flash of Beaujolais brightness and fruit, fruit and oak both present but never really melding together. @ Niche Niche — 20 days ago
Bit past it’s prime. ## living my best life. — 6 days ago
LA Times Wine Bowl 2019 — a month ago
Kinda salty but lush and deeeeelish — 11 days ago
Conversely, I could drink this all day. Night and day from the Ooka. In such a good place. — 21 days ago