Bright, concentrated hazy lemon yellow with flecks of marigold.
Very fragrant, with aromas of elderflower, dried apricot, unripe yellow peach, lychee, honeysuckle, red apple skin, sage, preserved lemon, candied ginger, white grapefruit, and almond skin, which carry through to the mouthwatering palate.
A complex intersection of floral, stone fruit, saline, and savory notes, this is a show-stopping wine and an incredible value at $30 retail. It’s dry and lightly tannic, with tangy acidity and a long and evolving finish.
I had this on its own and it was delightful. I’m certain it would be a fantastic pairing with a whole bunch of different dishes and cuisines, but I kind of feel like it deserves to be savored alone as the star of the show. — 3 months ago
Wine Mouth on Good Friday. Deep, complex nose. Beeswax, apricot. Textured. Good wine.
The NV White Revolution (L1-1307/16) is a wine for Jura freaks. Based on a solera started in 2013 with Riesling and enriched with intracellularly fermented Chardonnay (in 500-liter amphorae) and Scheurebe, the yellow-golden wine opens with a clear, intense and spicy bouquet with ripe fruit aromas. Slightly creamy but also pure and piquant, this is a dense and well-structured white that is intense and fresh but lacks style and direction and fails to speak to me, although it's really good. RP87 — 8 months ago
Like lemon lime Gatorade has a jolt of electricity running through it. — 2 years ago
Just needed time, both in storage and decant. Better on the 2nd day
Some historical stuff I found online,
The Chateau Caronne Ste. Gemme property has been making wine since the French Revolution and has existed since the mid 1600's. Now in the hands of the Nony family, who is related to the Borie family of multi-chateau fame, the estate is in excellent hands.
The vines average about thirty years of age and are located in the southwest corner of Saint Julien. The grapes are fermented in cement vats where they also undergo malolactic fermentation. From there they're aged in one third new French oak for one year before bottling. — 4 months ago
Soft tannins, leather, quite pleasant. We drank 3/4 yesterday and the rest today. It was better today! — 7 months ago
Cured meat, sour cherry and dried herbs on the nose. Smooth, tastes like stone fruit with hints of vanilla and spice — 10 months ago
50% cab, 25% roesler, 25% zweigelt from Austria. Extended maceration and whole cluster spontaneous fermentation in amphoras. NV. 12.5%. Screams hipster wine but doesn’t taste like fruit roll ups. Really nice bright cherry and blackberry, rocks, earth. Lovely wine for smoked chicken thighs. — 6 months ago
🤔 😮😋😚💭🎑🌅🪟🌬🎐 — 9 months ago
This comes from two vineyards with vines planted in 1902 and 1920. The soils are calcareous marl and clay. The wine is a pure expression of its terroir thanks to its élevage in a combination of used oak and clay jars. The wine shows ripe and fresh red-fruit aromas on the nose with Asian spice and rose petals. Medium weight and moderate tannins follow on the palate with a concentration of flavor that is typical of old vines and wholecluster fermentation. They say Michael Magnien follows the rhythm of moons synodic revolution at each stage. — 2 years ago