- Meursault 1er cru Genevrieres 1994 (F. Jobard) Delightfully austere as usual for this grower: also ageless - this is very fresh. It's probably the vintage but this is a touch ungenerous even to my palate. It certainly needs food. Still, it's good, serious, traditionally-styles Burgundy. Top
- Arbois Trousseau Le Clousot 2013 (M. Gahier) Pale coloured, bright, attractive - except a load of SO2 on the nose - something I am rather sensitive to. It spoils it a bit for me but it's a young wine and possibly it will integrate. If it does perhaps a higher score in future, but these sorts of levels taint a wine for a long time for me. Right now .
Tasting notes added to Fine Wine Diary 31/01/2015 Return to top
- Morus Alba Bianco 2008 (Vignai Duline) I've had a few bottles of this in the last couple of years - all pure and crystalline with an easy elegance. Previously it was holding something back, now it is showing all its complexity. Sauvignon and Malvasia in (not new) barriques. It is like an Italian take on white Bordeaux. Lovely. Today, even
- Fleur de Passion 2005 (Diebolt Valois) Lovely pure fruit with that mineral edge you get from the best Cote des Blancs sites. A delight to drink already.
- Le Nombre d'Or Blanc des blancs 2003 (Aubry) "Des blancs" because it contains all five permitted white grape varieties. (There's a quiz question for you!) This seems a little flat in a metaphorical sense (the bubbles are fine though). Is this the 2003 vintage or is it just tiring a little? Pleasant, intertesting, but unremarkable. Bare
- Torbido! 2001 (Cascina Ebreo) "Barolo" produced from classic Ravera terroir but outide of the regulatory framework for some reason I forget. Gutsy, still stern, really good, classic fruit - probably needs a few more years ideally. Coming to
- Chardonnay a la Percenette 2011 (Pignier) From the Jura, pure with tranparent greengage fruit. Very attractive. Probably not a long keeper (but then neither is white burgundy these days). Very good. Top
- Vouvray sec La Dilettante 2013 (Catherine et Pierre Breton) A Loire estate with biodynamic and "natural" proclivities. They do more reds, and this is not an expensive wine. Pears and grass, solid acidity, good with food. It has the tranparent fruit of natural winemaking without seeming unduly volatile or quirky. Good stuff. Bare
Tasting notes added to Fine Wine Diary 11/01/2015 Return to top