Domaine Philippe Tessier
Les Sables Cour-Cheverny Romorantin
Cour-Cheverny, Touraine, Loire Valley, France
Love these Tessier Cour-Cheverny blancs. This one is from a single site with an average vine age of 30 years planted on limestone bedrock with upper layers of silica and clay. Romorantin is such a curious, interesting grape. Simultaneously rich yet also cutting and angular. Always kinda gives me Chenin-y vibes but it’s still so different even from that. This pours a medium (-)/medium bright gold hue. Moderate concentration of aromatics of Granny Smith apple juice, wet rocks, preserved lemon, a slight honeyed aspect, and a floral spice that I’m having real trouble placing specifically but it’s quite nice. On the palate, there’s both Granny Smith apple juice as well as ripe intact Granny Smith apples, a more prominent wet stone minerality, preserved lemon, beeswax, and pickled ginger. HIGH acid, dry, medium (-) body with a slightly oily texture, and medium (-)/medium alcohol. On the palate it feels like there’s possibly the tiniest bit of phenolic action going on but it’s incredibly subtle. Solid stuff and begging for some oysters or perhaps a bright shrimp-based dish. Also had it at our wedding earlier this year so it feels nostalgic to enjoy another bottle!
Love these Tessier Cour-Cheverny blancs. This one is from a single site with an average vine age of 30 years planted on limestone bedrock with upper layers of silica and clay. Romorantin is such a curious, interesting grape. Simultaneously rich yet also cutting and angular. Always kinda gives me Chenin-y vibes but it’s still so different even from that. This pours a medium (-)/medium bright gold hue. Moderate concentration of aromatics of Granny Smith apple juice, wet rocks, preserved lemon, a slight honeyed aspect, and a floral spice that I’m having real trouble placing specifically but it’s quite nice. On the palate, there’s both Granny Smith apple juice as well as ripe intact Granny Smith apples, a more prominent wet stone minerality, preserved lemon, beeswax, and pickled ginger. HIGH acid, dry, medium (-) body with a slightly oily texture, and medium (-)/medium alcohol. On the palate it feels like there’s possibly the tiniest bit of phenolic action going on but it’s incredibly subtle. Solid stuff and begging for some oysters or perhaps a bright shrimp-based dish. Also had it at our wedding earlier this year so it feels nostalgic to enjoy another bottle!
Nov 11th, 2017Perfect ripeness supported by typical (yet always impressive!) natural acidity of the Romorantin. A real treat.
Perfect ripeness supported by typical (yet always impressive!) natural acidity of the Romorantin. A real treat.
Jun 24th, 201621 March 2016. The Four Horsemen, Brooklyn, NY.
21 March 2016. The Four Horsemen, Brooklyn, NY.
Mar 21st, 2016Drink with roasted veg while you veg
Drink with roasted veg while you veg
Mar 21st, 2016