Savagnin oxydatif

There are two possible reasons for this failure. Either I was tired already or it was a bad idea to serve it after all those beautiful wines. It felt too simple, frankly speaking. Typical veiled bouquet of nuts, mould and dried fruits with some chalky twist. Yet it was too heavy for the moment. Completely subjective, I know.

One sniff. One sip. And I am back to the moment I tasted this wine for the first time in my life. Maybe I lack experience, but Vin Jaune still amazes me. It's a love or hate story, and I am doomed. Wet mouldy cellar, cucumber (why?), nuts, chalk, and dried fruits (like persimmon). Fresh and persistent aftertaste. It casts a long shadow affecting everything tasted afterwards.

Ok, that was a complete surprise. Wine aged for 24 months under flor - a yeast-like growth that helps protect the wine from excessive oxidation. Something that usually done only in Jerez (Sherry) production. Chalk, nuts, salted cucumber, dried fruits. One of the strangest wine that I have ever tasted. And it won my heart.