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Community Tasting Notes (1) Avg Score: 95 points

  • A Chenin Blanc made from fully botrytized grapes and left to ferment until the fermentation halts naturally - normally a process that takes several years. This vintage stopped the fermentation when the wine was medium-sweet, at approximately 20 g/l of residual sugar. Tasted blind.

    Burnished golden yellow color with a limpid, almost colorless rim. Unctuous, sweet and somewhat oxidative nose with intense aromas of honey, smoke, dried bitter orange zest, some roasted nuts, a little bit of slivered almonds and a hint of beeswax. The wine is sweet-ish to medium-sweet, oily and full-bodied on the palate with concentrated flavors of earthy botrytis spice, honey, some oxidative nuttiness, a little bit of ripe peach, a hint of steely minerality and a touch of flint smoke. The wine at first seems to be medium in acidity, but that's only because of the masking sweetness - the acidity slowly climbs up and before the aftertaste the wine feels almost racy. The finish is medium-sweet, powerful and concentrated with intense flavors of stony mineral bitterness, nutty oxidative character, some smoke, a little bit of crystallized syrupy sweetness, a hint of lemon marmalade and a touch of spicy wildhoney.

    A captivating and immensely complex Chenin Blanc with remarkable depth and intensity. Despite its somewhat oxidative edge, the wine is at 5 years of age a mere baby and bound to develop further. Most likely this is built to last, so I wouldn't be surprised if this wine evolved at geographical time scale. Pairing-wise this is something I wouldn't hesitate to pour alongside a cheese plate with lots of different (and even challenging) cheeses. Very lovely, highly recommended. Priced more or less according to its quality at 39,80€.

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