Tasting comments

VINTAGE 2008
Tasted December 2nd 2009 at 10°C

COLOR
Gifted with a beautiful straw color, this pinot gris has a well-defined meniscus and golden highlights.
NOSE
The nose is still reserved, but lets slip notes of yellow fruit and forest floor. After breathing, the hints of fermentation dissipate, replaced by a perfume of Mirabelle plums, white pepper and fresh meadow mushrooms.
TASTE
In the mouth, the attack shows good substance, quite fat and dry with a slight feeling of sweetness. It evolves afterwards in balance thanks to its freshness. The finish is dry, rich and concentrated. The aromas are strong and long-lasting.
PAI 6 caudalies

MY THOUGHTS
This pinot gris deserves a bit of cellaring in order to achieve the full flavour promised by the aroma. If at this age you can appreciate the fleshiness and its athletic body, then I would easily allow it one to two years to mature. As for the kitchen, it’s definitely on the same playing field as the great gastronomic wines, thanks to its structure and spiciness. Young, it could enhance sauces based on shellfish. Later, its autumnal spirit will develop and provide the perfect accompaniment for mushrooms.

TO SERVE WITH...
• Terrine of rabbit and oyster mushrooms
• Roasted squab, braised cabbage and truffle juice
• Monkfish cheeks and lobster sauce

Decant to a carafe and serve at 12° C.