2006 Moulin de Gassac Blanc

Community Tasting Notes (2) Avg Score: 88 points

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  5/5/2008 - Gargantua wrote: 88 Points

  Cork smells of olive, straight off of cork. In glass, nose has a minerally chardonnay quality. As the bottle opens, more fruit character and nose slowly presents itself, but unfortunately, the wine seems closed: it doesn’t reveal itself on the tongue. More honey and mineral in the nose than on the tongue! Difficult to serve at the requested temperature of 8° C (46° F) while decanting (as recommended as well); initially served too warm, but once decanted as recommended the tastes seemed to arise. Honey surfaces, and as the wine chills, a Viognier-like fruitiness arises. One understands the mix here after identifying individual pieces: mineral for the 30% Chardonnay, honeyed for the 30% Viognier, 30% Petit Manseng (new grape, along with the tiny proportions of Marsanne, Roussanne, Chenin Blanc, and countless others: 25% Viognier – 25% Chardonnay – 25% Petit Manseng – 15% Chenin Blanc et 10% d’une collection de cépages dont le Courbu du Béarn, la petite Arvine du Valais, le Rhole de Provence, la Marsanne du Rhône et dix autres grandissimes variétés Européennes.). Strong acid base, lime acid citrus. Open 1hr beforehand and decant.

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  5/25/2007 - jcav wrote:

  Sauvignon blanc (55%), grenache blanc (30%) and clairette (15%).

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