Tasting Notes and Scores
Pinot Blanc but you cannot write than on the label. Bottled end August. Direct pressing and fermented and aged in barrel on lees. Up to 26 ºC for the ferment so that it is more reductive later, explains Pacalet. Very ripe and spicy. Yeasty, like a blanc de noirs champagne. Intense and ripe and so like a champagne and with very high acidity. After seven years it gets much fatter, apparently. Richness in the mouth with spicy pear fruit. Long and complex. Rich but still fresh. A very definite style choice. (JH)
Jancis Robinson
Jancis Robinson
2018-11-30
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