Community Tasting Note
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jkscully Likes this wine:
February 10, 2023 - Wow, this is in a nice spot. It reminded me of Ramonet Ruchottes, from Chassagne Montrachet. The oak is so well integrated that you don’t really know it is there. Instead, you get a burnt caramel, honey, honeysuckle, and candied orange peel flavors with just enough acidity to make your mouth tingle, like you’ve just eaten a grapefruit. But, it hasn’t been over-aged to the point where the fruit tastes rotty. There’s not much fruit taste left to this—some peachy flavors maybe, but who cares?—the purity and intensity of the other flavors are so delicious that you don’t need the fruit. Compared to a top-level Burgundy, I’d like a little more salinity and minerality in the aftertaste, which is always a special thing when mixed with the caramel flavors of an aged Chardonnay. But, at the $40 I paid for it, I’m not complaining. This shows me what aged California can do (though I suspect this is at peak and wouldn’t be as good in a few more years; meanwhile, I drank Lafon’s Meursault Charmes a few weeks ago from the same vintage, and I regretted it, because it was way too young).
On day 2, still delightful. Nutty flavors are coming out a little more and the honey flavors and salty minerality notes have intensified. Just a touch of oxidation. Again, so good for the price and another early candidate for my wine of the year. I’m sad to finish my last of three bottles of this wine.
Best after about 30 minutes of air and close to room temperature. Fine match with Lobster rolls and Cacio e Pepe, but the real winner was white fish with a tahini sauce. Should have tried the Chablis glass, based on my notes from my last bottle, but this seemed fine in the Riedel Montrachet glass.180 views