While there are plenty of toast, butter and ginger spice flavors here, this wine also shows the tight, more mineral side of Chassagne-Montrachet. It comes from the acidity and the dry edge of red apple skins. This powerful wine needs 2–3 years for the wood to calm down.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.