Community Tasting Note

acyso wrote:

Thursday, May 2, 2019 - Dinner at PST (Chicago, IL): I totally understand how special this bottle is, but frankly, I didn't really get it. The nose shows that old pinot champagne funk, with a mild brothy quality, tons of mushrooms, but also a nice kick of spice. The palate is much fresher and brighter, and there's an intense spiciness in this wine, alongside more mushrooms, and some orange peel and other elements that are Madeira-like. But this isn't oxidized -- it's still quite vibrant. Nonetheless, it's definitely more oxidative than I like my champagne (and I like Selosse).

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