Superb gold yellow colour with green glints. Nice nose with fine aromas of dry flowers (camomilla, lime-tree, white lilac), fruits with white flesh (peach, pear), mineral notes. Good structure in mouth. Fresh and round, it develops delicate aromas of small dry fruits, white peach and fines spices.
The vivacity of this rich, full-bodied Grand Cru provides a great dry wine to pair with fattened goose liver (foie gras), its pronounced minerality offsetting the bitterness of this noble dish. The subtle complexity of its aromas and its long finish in the mouth mean it is destined to partner lobster, crawfish, (grilled o more subtly in a white sauce with or without mushrooms) and prawns. All fine-textured fish in cream sauce prove worthy allies, as do white meats and poultry in cream. Its minerality and liveliness also do a fine job of counterbalancing the saltiness of oysters.
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