Barrel fermented, 11 months in barrel and 100% malolactic fermentation. RS < 0.5 g/l. Quite rich and creamy, banoffi-like aromas. But much greener on the palate, long and salty and chewy, pine resin notes. (Tamlyn Currin – JancisRobinson.com)
The juicy fruit of apricots, yellow pears and kumquats is backed by a very noble vanilla scent and hints of spices, accompanied with a discreetly creamy touch and distinctively smoky oak flavours. The rich, but nevertheless transparent aroma on the palate has hints of candied tropical fruits. True Grand Cru style with remarkably mineralic backbone and gorgeous acid structure. The rich and aromatic finish is reminiscent of apricot tarte and star fruit, with fine spiciness at the end.
Food recommendation: An ideal wine along with roasted or grilled fish, hearty roasts or Mediterranean fare. Equally good with various cheeses.
Alcohol: 13,0% vol.
Res. sugar: 0,8 g/l
Acidity: 4,4 g/l