This was an outstanding Pouilly. Picked at just-right maturity for this vintage.
This was just spectacular with grilled shrimp, just pink, on lightly sauteed sweet corn, onion and Jalapeno pepper. I don't think life gets much better than this! Three bottles left.... 11/27/16: We had the last bottle of this with sauteed frog legs, rice and breaded green beans. The food was very good, but the wine totally eclipsed it. Fruity, yes, but rich, nuanced and just downright good! Some of my more expensive white Burgundies are not yet ready to drink, but if they are this good or better I'm not sure I can stand it.
The usual brilliant topaz of an oaky Chard. Underneath, yep, an oaky Chard. OK, there are minerals here, and if you drank it beside a Kistler Dutton, you'd know which was not Californian. That said, I gave it up and switched to a Louis Michel Chablis: proof that it's not the grape; it's the oak. (Try the top cru of Henri Bourgeois Sancerre blanc -- not available in USA, so far as I know -- to see what I mean. The vignerons all claim it resolves in time. Well, a 6-y/o Pouilly-Fuissé should offer some better excuse for patience than 20% New Oak. To me, it tastes like 50%+).
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