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From magnum. Wanted this to be less dilly & over the hill than it was, but still perfectly drinkable. I prefer Pierre Rolet's tradition which is a blend of 50% Savignin- it gets more of that buttery morel, salted almond thing going on. Still nice to see btg at Rebelle after they received their first Michelin ⭐️
From magnum. Wanted this to be less dilly & over the hill than it was, but still perfectly drinkable. I prefer Pierre Rolet's tradition which is a blend of 50% Savignin- it gets more of that buttery morel, salted almond thing going on. Still nice to see btg at Rebelle after they received their first Michelin ⭐️
Nutty & oxidative but still zesty, bright, clean, fresh and drinkable...little bit of a fat mid-palette. Walking that line of a weird/nutty/oxidative nerd wine, and a young, fresh, vibrant, quaffable wine. fucking delicious. almonds for days. meyer lemons, wet stone/spring rain minerality. do yourself a favor tho: open it cold, but let it sit out and enjoy as it comes up to room temp. a lot of lovely topical flavors emerge as it warms up.
Nutty & oxidative but still zesty, bright, clean, fresh and drinkable...little bit of a fat mid-palette. Walking that line of a weird/nutty/oxidative nerd wine, and a young, fresh, vibrant, quaffable wine. fucking delicious. almonds for days. meyer lemons, wet stone/spring rain minerality. do yourself a favor tho: open it cold, but let it sit out and enjoy as it comes up to room temp. a lot of lovely topical flavors emerge as it warms up.
Côtes du Jura, Jura, France
