Drinking very well at 8 years of age. Mineral notes, fruit, acidity and leesy aromas/texture all seem to be in a sweet spot right now. Little to no reduction left on opening and not much in terms of oxidized notes either. Honestly had me thinking of meursault or st-aubin premier cru.
Drinking very well at 8 years of age. Mineral notes, fruit, acidity and leesy aromas/texture all seem to be in a sweet spot right now. Little to no reduction left on opening and not much in terms of oxidized notes either. Honestly had me thinking of meursault or st-aubin premier cru.
Jul 4th, 2017
So I'm a little biased (local pride and all) but I'm really enjoying drinking this. To the wine growers/makers out there, how do you get a wine to be both oxidized(-ative) & reduced (-tive) at the same time? Oxidative winemaking with lees contact for the "reductive" element? J'aime
So I'm a little biased (local pride and all) but I'm really enjoying drinking this. To the wine growers/makers out there, how do you get a wine to be both oxidized(-ative) & reduced (-tive) at the same time? Oxidative winemaking with lees contact for the "reductive" element? J'aime
Oct 25th, 2015
Mom likes it a lot. Dad a little less. Got at Maine and Loire, Portland, Maine.
Mom likes it a lot. Dad a little less. Got at Maine and Loire, Portland, Maine.
Jul 20th, 2018
Twenty Mile Bench, Niagara Peninsula, Ontario, Canada
