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Not sure how long this had been in the cellar, I think 5 years but it’s wonderfully oxidative now and full of straw and mushrooms and citrus peel and zippy acidity. Had with fondue- way overdelivered.
Not sure how long this had been in the cellar, I think 5 years but it’s wonderfully oxidative now and full of straw and mushrooms and citrus peel and zippy acidity. Had with fondue- way overdelivered.
Smells like late night room-temperature lemon bars and honeyed cashews, tastes like sugar cookies topped with Lemon Heads, and Lays Potato Chip crumbles from the bottom of the bag you've dumped directly into your mouth.
Smells like late night room-temperature lemon bars and honeyed cashews, tastes like sugar cookies topped with Lemon Heads, and Lays Potato Chip crumbles from the bottom of the bag you've dumped directly into your mouth.
Cremant Indigine. more mature, orange, nectarine, quite floral. Yeasty. Fuller, upfront but lacking. Same year, same style but... Lacking complexity on the finish. 85 Vin de Paille used as the liqueur.
Cremant Indigine. more mature, orange, nectarine, quite floral. Yeasty. Fuller, upfront but lacking. Same year, same style but... Lacking complexity on the finish. 85 Vin de Paille used as the liqueur.
Jura, France
