Served with sea scallops in wine/lemon/dill sauce. Rich yellow in glass, lemon/citrus/earth with bit of caramel in nose. Citrus, mineral & acid on a medium rich palate. Other fruits lurking, as prior notes observed. Deepened and lengthened as it warmed--quite a long finish--starts withe immediate citrus/acid, smooths out to softer fruit and bit of sweetness and then lingers with lovely hints of all that came before. Clearly has evolved since last tasted 1.5 years ago.
A little too cold at first. Honey glazed citrus and pineapple. Lots of intensity and good balancing acidity. As it warms it retains the honeyed quality but the fruit turns more towards orchard fruit, like apples and pear. A hint of spearmint on the nose now. Lots of saline and a hint of roasted marshmallow on the finish. I'm wondering why I only bought a few at this price. I am going to hold my last bottle for a couple years. Very good.
Piercing laser-like acids down the middle of the palate but fans out at the back of the tongue to reveal citrus and unsweetened Mead (thanks Motz for the descriptor). More chalk, orange blossom, straw, and gravel round out the tart fruit. Paired nicely with crimini pizza and a spicy fishy Thai pizza. Fun wine!
Vinsant kindly poured this at a tasting. Wow, what a unique wine! I had it as Loire Sauvignon Blanc from a fat year. It features tremendously pure, laser-like acidity, focused citrus notes, kumquat, carambola, shale, and chalk. Bracing mouthfeel, long tangy finish. Light, crisp, and juicy by Chardonnay standards. Interesting experience!
This is the first bottle we have opened. I'm not sure if this bottle was a little off. Baked apple, beeswax, almond, slight citrus notes. There is pretty good acidity and minerality, but I thought this seemed a little advanced and very slightly oxidized. Ann didn't think so, however. Will open another one soon.
While I think that Gilman's review is a bit too favorable, this was a good Bourgogne blanc that shows good clear fruit with energy and verve, yet showing a bit too much oak currently in the vanilla and raw new wood on the palate. I think the wood will absorb and then this will be very good. I've been meaning to try this as a possible substitute for the Dauvissat cru Chablis that we've been opening. Found this wine, of all places, at a package store in Georgetown.
Served with steamed mussels. Very nice wine. Developed beautifully over the hour or so of the meal, getting fuller as time went on, keeping a lovely balance of crisp mineral fruit that just got deeper and deeper. Citrus notes, plus green apple, that developed sweetness and richness and greater length, until I just wanted to keep each sip around as long as possible. Sort of engaging low key elegance.