Daniel Barraud
La Verchère Pouilly-Fuissé Chardonnay
Pouilly-Fuissé, Mâconnais, Burgundy, France
Just concluded our annual Fall seclusion at our cabin in the Rangeley lakes region of Maine, mobile service up there is mostly non-existent, after several days I am posting again. Notes are somewhat brief, as my focus is relaxing and watching the Common Loons swimming and diving in the cove in front of our camp.
Nose has bruised yellow apple, cold butter, fresh green herbs and wet oak.
Palate has baked apple, squeeze of lemon juice, lemon zest and round, mild oak influence.
Our final bottle of the 2005, likely one of the best bottles to our memory. This could likely continue to hold a few more years, before noticeably decline.
Just concluded our annual Fall seclusion at our cabin in the Rangeley lakes region of Maine, mobile service up there is mostly non-existent, after several days I am posting again. Notes are somewhat brief, as my focus is relaxing and watching the Common Loons swimming and diving in the cove in front of our camp.
Nose has bruised yellow apple, cold butter, fresh green herbs and wet oak.
Palate has baked apple, squeeze of lemon juice, lemon zest and round, mild oak influence.
Our final bottle of the 2005, likely one of the best bottles to our memory. This could likely continue to hold a few more years, before noticeably decline.
Nothing better than a well aged Chardonnay and fatty, cold water fish. This bottle is our go to pairing for grilled steelhead trout.
Nose is evolving since my prior post, oxidized green apple peel and cold caramel.
Palate is lightly sweet lemon curd/custard, baked red apple, cooked lemon, warm granite dust and a zing of acidity on the close.
Our feline house managers pestered for comfortable portions on the trout, they are good boys and girls, generally, so we endulge.
Great night listening to Hugh Masekela and Mongo Santamaria on the HiFi, everything complimented!
One bottle left, then we move along to the next vintage.
Nothing better than a well aged Chardonnay and fatty, cold water fish. This bottle is our go to pairing for grilled steelhead trout.
Nose is evolving since my prior post, oxidized green apple peel and cold caramel.
Palate is lightly sweet lemon curd/custard, baked red apple, cooked lemon, warm granite dust and a zing of acidity on the close.
Our feline house managers pestered for comfortable portions on the trout, they are good boys and girls, generally, so we endulge.
Great night listening to Hugh Masekela and Mongo Santamaria on the HiFi, everything complimented!
One bottle left, then we move along to the next vintage.
Thanks @Severn Goodwin . Delicious, like a custardy texture, good acidity. Very pure. At its apogee.
Thanks @Severn Goodwin . Delicious, like a custardy texture, good acidity. Very pure. At its apogee.
Dec 10th, 2018Just concluded our annual Fall seclusion into the Rangeley lakes region of Maine, mobile service up there is mostly non-existent, after several days I am posting again.
Prior notes still apply.
Just concluded our annual Fall seclusion into the Rangeley lakes region of Maine, mobile service up there is mostly non-existent, after several days I am posting again.
Prior notes still apply.
Giving a slight chill now, to be paired with a beautiful slab of steelhead trout on the grill this evening 🐟😋
Notes forthcoming...
Profile is still consistent with my prior notes, please search if you're interested. I was a little concerned on cork extraction, slightly soft but well intact. Nose started out a little oxidative, different from other experiences on this one, but all that seems to have blown off, doing great now and should improve!
I love grilling a good cold water fish, always plenty of fats in the muscle to be very forgiving on the grates. In addition to proper surface prep, this fish is always non-stick, skin and flesh sides.
Giving a slight chill now, to be paired with a beautiful slab of steelhead trout on the grill this evening 🐟😋
Notes forthcoming...
Profile is still consistent with my prior notes, please search if you're interested. I was a little concerned on cork extraction, slightly soft but well intact. Nose started out a little oxidative, different from other experiences on this one, but all that seems to have blown off, doing great now and should improve!
I love grilling a good cold water fish, always plenty of fats in the muscle to be very forgiving on the grates. In addition to proper surface prep, this fish is always non-stick, skin and flesh sides.
Few day old lemon curd on the nose, Apple, White Peach and very light oak/butter on the palate. Great acidity and minerality, finish just goes on forever.
We've been buying/cellaring this producer/bottle for many vintages (since '02), this is by far the best we've had to date. Patience usually rewards!
Few day old lemon curd on the nose, Apple, White Peach and very light oak/butter on the palate. Great acidity and minerality, finish just goes on forever.
We've been buying/cellaring this producer/bottle for many vintages (since '02), this is by far the best we've had to date. Patience usually rewards!