Again amazing white after 3 vintages to taste. Less burgundy i would say, more nuts, layers and complexity. Take the wide glasses for sure. This wine is to think about but not to drink during your ordinary evening (if you don't used to it). Enjoy and feel this wine
Again amazing white after 3 vintages to taste. Less burgundy i would say, more nuts, layers and complexity. Take the wide glasses for sure. This wine is to think about but not to drink during your ordinary evening (if you don't used to it). Enjoy and feel this wine
Jun 3rd, 2022
Rich and orange colored. Hay. Ripe notes of quince and pear, yellow apple, honeydew melon. Sweet bun, a little green plantain on the palate. Touch of sweetness and oak. Almost chewy. Not high acid.
Rich and orange colored. Hay. Ripe notes of quince and pear, yellow apple, honeydew melon. Sweet bun, a little green plantain on the palate. Touch of sweetness and oak. Almost chewy. Not high acid.
Mar 12th, 2021
Crisp, nutty, citrusy and very layered. I want to drink this many more times in my life.
Crisp, nutty, citrusy and very layered. I want to drink this many more times in my life.
Jul 1st, 2018
Honey, nuts, pear, hay, sage, apple, buttery brioche, piercing acidity. Flint and clay over chalk subsoil. “Rémus is made from a second, slightly later harvest through Clos de Mosny, from 50- to 80-year-old vines. Spontaneous fermentation takes place in barrels in his cool underground cellar (which has an ambient temperature of about 12 °C/54 °F) with absolutely no intervention, so fermentation is very slow, taking anything from four to nine months. The wine doesn’t undergo malolactic conversion (Jacky believes that malic acid gives the wines a spine), there is no bâtonnage and no added sulphites during élevage. It then spends 12 months in new (about 10%), one-, two- and three-year-old barrels.” I figure oaky Chenins are growing on me...
Honey, nuts, pear, hay, sage, apple, buttery brioche, piercing acidity. Flint and clay over chalk subsoil. “Rémus is made from a second, slightly later harvest through Clos de Mosny, from 50- to 80-year-old vines. Spontaneous fermentation takes place in barrels in his cool underground cellar (which has an ambient temperature of about 12 °C/54 °F) with absolutely no intervention, so fermentation is very slow, taking anything from four to nine months. The wine doesn’t undergo malolactic conversion (Jacky believes that malic acid gives the wines a spine), there is no bâtonnage and no added sulphites during élevage. It then spends 12 months in new (about 10%), one-, two- and three-year-old barrels.” I figure oaky Chenins are growing on me...
2 people found it helpfulDec 19th, 2020Вечер в компании прекрасного вина Remus. Великолепно сделанный шенен блан, который профи в слепой дегустации отнесли в бургундский Кот д'Ор. Плотное и обвалакивающее вино с тонами орехов, выпечки и косточковых фруктов. Во вкусе сильная кислотность и яркие сладкие ноты меда. Возраст лоз 50-80 лет. Великолепное вино, с которым хочется провести как можно больше времени. Обязательно к дегустации.
Вечер в компании прекрасного вина Remus. Великолепно сделанный шенен блан, который профи в слепой дегустации отнесли в бургундский Кот д'Ор. Плотное и обвалакивающее вино с тонами орехов, выпечки и косточковых фруктов. Во вкусе сильная кислотность и яркие сладкие ноты меда. Возраст лоз 50-80 лет. Великолепное вино, с которым хочется провести как можно больше времени. Обязательно к дегустации.
2 people found it helpfulSep 1st, 2018
Nutty, fleshy, slightly ox or slightly botricized.
Nevertheless, this wine is delicious with layers to examine if you wish.
Nutty, fleshy, slightly ox or slightly botricized.
Nevertheless, this wine is delicious with layers to examine if you wish.
1 person found it helpfulApr 9th, 2020
Showing more flash right now, needs some time for the oak to integrate. The quality fruit though is there for the long haul. Delicious with Cavatelli w/ crab beurre monté
Showing more flash right now, needs some time for the oak to integrate. The quality fruit though is there for the long haul. Delicious with Cavatelli w/ crab beurre monté
Aug 5th, 2016
Montlouis-sur-Loire, Touraine, Loire Valley, France
