Drinking is better with company; not only can an exchange of ideas and impressions flow, but it’s a great excuse to break open some of the good stuff. Yesterday, in a Burgundy-inspired afternoon’s tasting with Jeremy Pringle, this wine stood out.
Don’t drink this too cold; as it has warmed in the glass, initial notes of sulfur and minerals have been joined by a dreamy squirt of lemon curd. There’s quite a bit of sulfur it seems; I’m alternately wheezing and smelling; just as well the aroma profile makes it worth my while. Good complexity and detail, bouncing between soft and sharp, like lemon juice dripping through clouds.
Firm attack, mostly comprising lemon juice with a hint of cut apple, perhaps left on the bench to brown for a few minutes. Excellent acid structure; bubbly, firm and excellently balanced, providing good flow and direction without overwhelming the delicacies of the flavour profile. There’s gentle nougat oak underlying layers of citrus, apple, unripe stonefruit and minerals. Intensity never overwhelms, but is strong enough to provide thrust and impact to the line of citrus fruit that is most prominent on entry and through the middle palate. While fruit drops off through the after palate, texture takes a front seat, a gentle astringency creeping in, reminiscent of lemon pith. A lingering impression of freshness and refreshment.
A really lovely wine.
Domaine Pattes Loup