Saturday, November 4, 2006 - Had a crushed oyster shell nose, fine mousse, very dry and almost austere. The sharpness in the mouth was tamed a little with a triple cream brie.

There was about a glass and a half left the next day that still had lively bubbles. The nose still shows that outstanding oyster shell minerality, but now the wine is not as taut and is showing a little fruit, something like under ripe pineapple and green apple. This will definitely benefit from cellar time.

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