December 12, 2023 - Time has been kind to this ugly duckling. Rich nose. No oxidation. Fennel and lemon. Weight, power, presence on the palate.
August 19, 2023 - Robe jaune d'intensité moyenne, de beaux arômes anisés, herbes de garrigue, belle matière riche et savoureuse mais les 14% desservent la bouteille à mon goût. Petite déception.
July 1, 2022 - Might be in a closed period right now. Wait a few years.
June 29, 2022 - Straw colour - pale. A little bit closed - knowing this wine, which is expressive, it is a phase. Lemons, grapefruit. Coconut, melon, salted almonds. A touch of bitterness. Fascinating and inward-looking. This will become profound in time. Very exciting.
March 17, 2022 - Lovely wine a little exotic fruit, peach with some nice floral notes and some spice, almost like a ripe chardonnay. 89 points
November 10, 2021 - Very closed, needs time. Still very primary with some exotic fruit, butter and a clean, refreshing acidity. Wait for it - (PB &Rune loved it more than me at this stage)
#ChezAvril
June 18, 2021 - Note by vinhonotte is spot on, although this has many years to go and needs a year or two to develop 89 points
March 28, 2021 - Holy Moly BYOB Dinner (Burlamacco Ristorante): Pale yellow with silver hue, and starbright. Aromas of jasmine, hint of almond, somewhat leesy and bready, and medium ripe peach. Acids mouthwatering, with bright minerals as if spring water, candied lemons, raw dough, hint of cloves, but a finish that seemed somewhat straightforward
October 17, 2020 - Pours a pale gold. Expressive, complex, and a slightly oxidative nose of crushed almond, hazelnut, macadamia, dried banana, dried apricot, tarragon, dill, camomile, lily, and marzipan. With time the initially closed palate evolved to show impressive depth and concentration of candied stone fruit, bruised yellow apple, pear, and under-ripe melon. A wine that feels the need for further cellaring in order to reach its full potential.
October 7, 2020 - On the nose; over ripe / bruised apple and pear, mashed banana, fresh sliced almonds, saturated citrus pie pastry, biscuity maybe. On the palette; tarragon, melon, sweet biscuit or pastry, marzipan / sweet almond, cinnamon, dried apricot, hazelnut. Improved with air. So much going on, absolutely amazing.