In October 2012, I got up at 5am to purchase this wine at the local Bordeaux release upon the recommendation of my good friend, Chef Parker. So, who else to enjoy it with at a local Japanese ‘tall food’ restaurant tonight but said Chef and assorted hangers-on.
A classic white Bordeaux blend of Sauvignon 70% and Semillon 30%, this wine earned a 90-92 points in the Wine Advocate and it was well-suited to the Japanese food we enjoyed – save for the ginger beef ribs. The ginger changed the wine making it metallic, but it went superbly with the creamy sable fish and spiced prawns, oysters and sushi with avocado, salmon and shrimp.
Clear and bright, deep lemon with even legs note, the wine is clean and has medium plus intense aromas of light yet apparent oak, minerals, lime, bruised yellow apple, honey and freshly cut green hay. Developing, it was barrel aged for 10 months, but in only 30% new oak and stirred on the lees.
The palate is dry with medium plus acidity and medium plus body which will definitely grow with time. The medium plus intense flavours include Asian pear, quince, yellow apple, lime, lemon grass, stones and offers a medium plus finish.
There were 180,000 bottles produced and shipped to eager Bordeaux purchasers around the world. This wine may be enjoyed now or aged for some time to develop the fruit and honey profile. Nicely balanced.
WSET Very Good