On its own, 12C: very rich, powerful, minerally. Puligy-like. Great balance of oak. This is just my kind of wine! Quite complex: light but toasty oak, some gunflint, a hint of appley fruit, maybe even caramelised apple and pear, some nuttiness, great mouthfeel. Good value as this is comparable to a good 1er cru Puligny. With smoked haddock risotto in a creamy sauce: seems a little riper and more warm climate now. Nice balance of wood against smokiness of haddock: neither are overpowering. Good layering here: as the initial smokey, oaky mineral notes fade with time and with the smoked haddock, the fruit comes to the fore and is a lovely mix of Burgundy (apple, pear, no lemon though) and more warm climate peach and pineapple. With brie cheese (16-17C): nice lemon notes now with buttery oak. Great match. Very complex and constantly changing. Long finish too. This is exactly what I want a good oaked chardonnay to do. Excellent. PS: Ideal temperature for me was around 14-16C.
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