using natural yeasts both for the first and second fermentation

But there's no oak in the nose

and the winter following the bottling (it was bottled in May 2017 at the same time as the Laurel) is when they tend to show closed

Hints of caramel along with almost Chenin-like quince and pear concentrate and subtle

The medium-bodied flavors offer a step up in intensity and mid-palate density while exhibiting just a bit better depth and persistence on the lingering finish

Remoissenet Pere & Fils, Meursault Cras Size:12x750ml using natural yeasts both forLike the Clos de Tavannes, post malo fermentation aromas presently dominate the nose. Otherwise there is excellent density and punch to the sappy and citrus inflected middle weight flavors that exude evident minerality on the bone dry, delicious and complex if mildly rustic finale. This should age well over the mid term. (88 91) 2023+