Community Tasting Note

CBRwineguy wrote:

Sunday, February 25, 2018 - Domaine de Chevalier lunch (Macleay Street Bistro, Potts Point): The appearance is clear and pale lemon in colour. Tears are present.

On the nose, the wine appears to be oxidised (walnut) and has a medium(+) intensity. The oxidised character is quite prominent initially, but dissipates slightly with swirling, allowing the wine to reveal notes of green fruit (green apple), oak (vanilla), and very subtle bottle age (honey). The wine is developing.

On the palate, the wine is dry with medium acidity, medium alcohol, and medium(-) body. The flavours have a medium intensity and show notes of oxidation (walnut), green fruit (sour green apple), oak (vanilla), vegetable (peas), and bottle age (honey). The finish has a medium(+) length, with the honey note building on the finish.

This is a good quality wine. The flavours are distinct and concentrated and have a great balance with the alcohol and the acidity. The oak treatment is well-integrated complementing the flavour profile. The oxidised character was concerning at first but did mellow out, and surprisingly enough worked well with the bottle age note. That said, I believe the wine would have been more enjoyable if the fault was not present. The wine is complex showing primary, secondary, and tertiary characteristics. The finish is pleasant and has a great length.

The wine drinks well now, and is not suitable for further ageing. This conclusion was tricky due to the oxidisation. On the nose I called it developing; it is showing primary, secondary, and tertiary notes. I would prefer to consume it now however, as it may not improve with age, particularly if the oxidisation becomes overpowering. [Those of you with more experience, help me out and provide your thoughts below.]

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