Needle-sharp acids from the first cold glass, much better to wait until it gets to cellar temp or even a bit warmer, when it becomes something absolutely compelling.
Needle-sharp acids from the first cold glass, much better to wait until it gets to cellar temp or even a bit warmer, when it becomes something absolutely compelling.
1 person found it helpfulSep 19th, 2020
Flinty matchstick. Interesting because that's a note I associate with sulphur and my understanding is that Cossard is 0/0. Lime, granite, lemon custard. Too young, but that's what they had.
Flinty matchstick. Interesting because that's a note I associate with sulphur and my understanding is that Cossard is 0/0. Lime, granite, lemon custard. Too young, but that's what they had.
Jan 14th, 2016
Puligny-Montrachet, Côte de Beaune, Burgundy, France
