Community Tasting Note

• emzee.mc wrote: 92 points

  November 9, 2018 - Dinner at Troquet with Henry: A declassified Musigny blanc grand cru. Initially thought it was a reductive Meursault. Deep golden color with really long legs. Nose is quite powerful and comes in waves. Plenty of oil on the nose, rubber, minerals, wet stones, butter, oak, lemon oils, marzipan and honeycomb are all present. On the palate, the wine is very textured, oily and streaky with minerals. Acidity is low and there is this marsanne/roussane oiliness to the wine. Palate hits with honey at first, then mixed with honeyed nuts, oyster shells, citric acidity, saltwater, and boiled dates. Finish is slick, oily, salty and marked by mineral streaks. This is quite unlike a lot of the white burgs I have had before. Powerful yet weightless. However, it seems a bit one-dimension to me as for now. I would appreciate more balance in terms of acidity. Right now, it comes off slightly fat.

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