A blend of the best parcels from Fuissé's amphitheatre.
Fresh, vibrant, almost Champagne-like aroma of green fruit and cream. Taut and lean: the flavour doesn’t hit you all at once, but rather eases its way across the palate in a controlled, tight, slow release. This has fabulous tension and sustain on the finish – really, really classy.
|When to Drink||Now|
|Pairing||Shellfish, seafood risotto, grilled or pan-fried fish, veal cutlets with creamy sauces, goat's cheeses and hard cow's milk cheeses.|
|Volume||75cl (Full Bottle)|
Half the wine is aged in lined concrete tanks and half in oak. No new oak used - instead 2nd to 5th use barrels.
For Marco Marcuzzo of Aster Restaurant, this Gold winner was showing ‘classic Burgundian spice and autolytic character, like lees yeast and bread’, as well as being ‘full-bodied, with very fine and precise acidity, and integrated oak’. Team leader Angela Reddin appreciated its ‘talcum powder nose, with oak notes over tropical fruit’, describing it as ‘a clever, subtle wine, and very classy’, while Markus Dilger of Dilger Sommelier Selection noted ‘melon, grapefruit, honey blossom and white pepper notes’.
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