Community Tasting Note

• eboracum wrote: 85 points

  March 27, 2021 - About 30 years ago (and maybe still) there was a vogue in Parisian brasseries for lightish, fragrant, mineral and fresh red Sancerre consumed quite cool. Expecting something like that, I experimentally paired it with some scallops and mushrooms but found a much more deeply coloured and robust wine than I was expecting. On the entry to the palate gracious pinot fruit was detectable and there was some fresh minerality but towards the finish quite strong malt and liquorice notes kicked in and infused the marked backbone. I found this unbalanced and quite tiring to drink. It is possible that this is a function of youth and the wine may become more harmonious in a year or two. Only fair at present.
  
  Retasted 28/03/2021, it was definitely better balanced with the aftertaste blending in quite discreetly. A more friendly pairing (roast veal) probably helped.

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