4/21/2023 - ohne_musik wrote:

Very young, but I can see why people are very excited about Alex Foillard’s wines. At first a bit austere, it starts to unfurl and show terrific depth over the course of 4 hours. Finely balanced and very precise, with acid, fruit, and savory all harmonizing well together. This is not a fruit-forward wine, but there is beautiful and haunting cherry, cherry skin, and red plum in there. A bit of a banana ester-y component on the otherwise very long and fine finish. 92+, if that banana component were to dissipate, a couple points higher.

Hmm day 2, and a mousiness has definitely emerged. Not sure if that’s a thing - mousiness that emerges with air? The bottle had sat out at room temp so it’s possible it’s some sort of other bacterial bloom. I know Alex only uses a tiny bit of SO2 at the end. Removing rating because it’s pretty gross on day 2.