The grapes were whole-cluster pressed and fermented in new and old French oak barrels for 11 months. It went through full malolactic fermentation and was left on its lees with regular battonage, which shows in its creamy demeanor. It has honeysuckle and whipped pineapples, golden apples and roasted nuts with a hint of matchstick. The palate is grilled baguette and creme brulee, lemon meringue and spice. A detailed and complex Chardy, which is both stylish and delicious.
©copyright 2018 Daenna Van Mulligen
Wine Scores Reviewed - August 27th, 2018