I tried this at a tasting and remember loving it. This bottle was very good but didn't blow my socks off in the same way. Oaky tropical and citrus nose reminiscent of elegant New World Chardonnays, but then some stone fruits, early oxidative qualities, and fresh herbaceousness and bramble work their way in. The palate is more restrained, a bit like a membrillo with half the sugar mixed with apricot jam on a heavily buttered piece of toast. There were bitter herb and green leaf notes scattered amongst the preserved fruits and warmth of the oak, but the pieces occasionally sang out of tune. My optimism for cellaring potential is dashed and I would probably drink these over the next year. Nonetheless, there is plenty going on and it is interesting, if not particularly distinguishable, but certainly not off the deep end.
A private lunch (Restaurant Midsummer House **, Cambridge, UK): A blend of 38% Sauvignon Blanc, 35% Macabeu, 19% Vermentino, 6% Grenache Blanc & Gris, 2% Malvoisie. Yield 15 hl/ha. 30% new French oak 500-litre barrels for between 10 and 15 months, on the fine lees. Cool greenish white golden colour; rather muted on the nose, with quite resinous wood; rather more successful on the palate, with hints of tropical fruit and floral flavours, relatively soft but with adequate acidity, vinous, wood in check; good length.
Quirky enough to be interesting without wandering off into the bizarre. Lots of struck match and minerals on the nose - think of a Leflaive white Burgundy toned down from 11 to 2 or 3. Some lemon, white flowers - impressive. This is a wine you want to drink before you've even put your lips to the glass. On the palate it has the slightly oxaditive style but through with more flint. Tangy on the finish with a touch of clarified butter and firm citrus fruit. Benefits from food to balance off against the finish. Good stuff.
Really lovely, deep rounded nose of fresh porridge and honey, with a toasty oak character wrapping it together. Lovely development on the palate with floral stone fruits turning into honeyed fruits, all with a deep oxidised-style undercurrent. Long and very good.
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