The domaine is located in an ideal spot in Côtes de Grandlieu with complex soils and milder climate. This particular cuvee is only made in exceptional years from the oldest original vines (78 years old) on the estate. Indigenous yeasts. 7-10 years lees aging in tank. Therefore, the wine is often released at 8-10 years old already. Salinic minerality, some oxidative notes. Expecting more acidity but it comes on the back end with salinity. More body and silkiness than most given the extra time on lees. That’s how it stands out versus your average Muscadet. If you want more tertiary notes, you could wait, but then perhaps I’d change the pairing. With young typical Muscadet, there’s more acidity to pair with raw seafood, but with so much lees time and age, I actually drank it as aperitif with chips and cheese. 89
Actually a lot better on Day 3. More integrated and expressive and even more texture. At least another point or two, so closer to 91.
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Nose of rocks and citrus flowers, palate voluptuous but flavors - apart from Meyer lemon - are subtle. Still enjoying this, and as it warms up a bit the flavors start to come through. Ok, started out over-chilled. Just below cellar temp is the sweet spot for this.
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Barely any nose. The body is dense with a good dose of minerality. Some salinity, sour lemon notes, and lemon pith plus a nice roundness, but not much flavor. Feels a bit "empty."
After staying open awhile, it's still pretty much the same. Does pair fairly well with sushi, which brings out a bit more of the acidity, but it's definitely the accompaniment and not the driver of flavor.
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5/13/2024 - Wine Diplomats Likes this wine: 91 Points
The domaine is located in an ideal spot in Côtes de Grandlieu with complex soils and milder climate. This particular cuvee is only made in exceptional years from the oldest original vines (78 years old) on the estate. Indigenous yeasts. 7-10 years lees aging in tank. Therefore, the wine is often released at 8-10 years old already. Salinic minerality, some oxidative notes. Expecting more acidity but it comes on the back end with salinity. More body and silkiness than most given the extra time on lees. That’s how it stands out versus your average Muscadet. If you want more tertiary notes, you could wait, but then perhaps I’d change the pairing. With young typical Muscadet, there’s more acidity to pair with raw seafood, but with so much lees time and age, I actually drank it as aperitif with chips and cheese. 89
Actually a lot better on Day 3. More integrated and expressive and even more texture. At least another point or two, so closer to 91.
https://winediplomats.com/
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4/5/2024 - DBdeParis Likes this wine:
Nose of rocks and citrus flowers, palate voluptuous but flavors - apart from Meyer lemon - are subtle. Still enjoying this, and as it warms up a bit the flavors start to come through. Ok, started out over-chilled. Just below cellar temp is the sweet spot for this.
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4/1/2024 - spinnin_and_sippin wrote: 88 Points
Lemony, light lees note, a touch of glycerin. Would not buy again.
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3/16/2024 - calriesling wrote: 87 Points
Barely any nose. The body is dense with a good dose of minerality. Some salinity, sour lemon notes, and lemon pith plus a nice roundness, but not much flavor. Feels a bit "empty."
After staying open awhile, it's still pretty much the same. Does pair fairly well with sushi, which brings out a bit more of the acidity, but it's definitely the accompaniment and not the driver of flavor.
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3/1/2024 - Ben Christiansen wrote:
Some rich fruit character to it.
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