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Items 91-105 of 192
Jean-Philippe feels this is the perfect example of Meursault. There is a nice touch of gunflint reduction on the nose, which leads into intense stone fruit before tightening up again with a twist of lime acidity on the finish.
The original Huet vineyard is nearly 9 hA. It has the richest soils of the domaine’s three crus—a deep limestone-clay—and the wines are generally the estate’s most approachable.
More limestone in the soil compared to Charmois. Native yeast fermentation in stainless steel. Aged in French oak barrels for 24 months, less than 15% new. 30-45 g/L sulfur added at bottling. Corpulent, lemon curd with zippy acidity.
Lovely pale golden yellow. Floral nose, highly expressive ending on a touch of lime flower. Round and fleshy in the mouth, this wine has nice acidity. Well balanced, the finish takes aromas of apple. True enjoyment on grilled fish, fish stew and sea food.
Thibaud Boudignon has gone through the three stages of small-producer cultdom. First, there were the tweets and instagram posts. Maybe a foreign blog or small magazine article. The allusions to his wine were rapturous, but enigmatic and mostly from overseas.
The estateA 4th Classified Growth of Saint-Julien, Chateau Talbot is one of the iconic references of Haut-Medoc. Acquired by Desire Cordier in 1918, Chateau Talbot is today managed by Nancy Bignon-Cordier and her husband, Jean-Paul Bignon.
At the very top of the Côte de Beaune between the villages of Meursault and Puligny, a few vineyard rows abut the forest known as the Bois de Blagny. Conditions are slightly cooler due to the elevation and the proximity to these woods, and the soil is chock-full of blocks of limestone.
Boxler is widely considered one of the top producers in Alsace, although this small, meticulously run estate is often overshadowed by its larger, more famous neighbors (Trimbach, Humbrecht etc.). But that suits current winemaker/proprietor Jean Boxler just fine.
Medium-gold in color. Aromas of key lime, peach, and lemon pith. Medium-full bodied on the palate, with a refreshing acidic grip. Aged in barrel for 12 months before being racked to concrete and stainless steel for an additional 8 months of aging before bottling.
From a parcel on the Grand Cru hill that is just next to Preuses, a petit Preuses. Fermented and aged in stainless steel.
Vibrant fruit with a streak of tangerine running through the white asparagus, verbena and Meyer lemon notes. The long, pure finish lets a straw edge chime in.
