Popped and poured. White gold with honey glints. Nose was fresh and invigorating, showing scents of white stones, sea shell, chrysanthemum, and lime. Slight leesiness as other posters have described, but with its nubby texture this contributed to a sense of structure and heft on the palate. Etched, precise flavors of grapefruit, applecore, flint, and peach apparent also. Acidity quite refreshing, finish moderately long and laced with mineral and white fruit. Lots of character in each sip. I liked this a lot.
Tasted with two other 96s, dining on coq au vin jaune (lots of cream in this dish): Shockingly well put together, with no trace of oxidation that seems so widespread. Not quite resolved, and certainly not past its prime, I'd have to say it's in its prime right now. Probably should've decanted it, which didn't happen for fear of oxidation, because we absolutely guzzled it.
Tasted at McCarthy & Schiering. Tasted blind. Slightly leesy with a hint of fishiness which Karl described aptly as oyster shell. This was clearly aged Chardonnay but also seemed past peak. On the palate this shows a lot of acidity and citrus with minerality. It was a bit angular but still interesting. No match against the d'Auvenay.
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