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2010 Domaine de la Pépière Muscadet de Sèvre-et-Maine Clos Cormerais Melon de Bourgogne

6/7/2013 - Antti wrote:

Gneiss soil, old vines. Fermented and matured in wood. The oak influence is not completely overpowering, but I'm sure some people would find it obtrusive. I find this quite interesting, somewhat funky even with all these smoky aromas, but mostly in a good way. Oak is clear on the palate as well, but it's not really a problem. Not my favorite, but I'm tempted to try this with food, might do wonders. Tasted with Marc Ollivier.

Antti commented:

9/1/13, 10:21 PM - Pierre-Yves: good point, thank you. I think it's actually a mixture of acacia and oak. I just used oak influence in my note as it's more familiar. In all fairness, I can't say what of it is exactly caused by acacia and what of oak. Speaking of wood/barrel influence would have been more accurate.

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