Nicholas Joly, the vigneron who produces
Coulee de Serrant, advises that the wine should be opened well before hand and
decanted if possible. The latter piece of advice is printed on the back label,
together with a warning about possibility of throwing a small deposit. The
vendor actually suggests opening one day before drinking and let it sit
breathing in the fridge. Unfortunately the glass that I tasted at the vendor's
was freshly opened, as they had finished the bottle that was opened the day
before! However, the freshly opened bottle was still good, with a golden brass
colour and a sweet acid fruity nose with notes of stone fruits and a touch of
astringency. The palate was dry-ish on entry with acid and a slight fruitiness
that was marred by a bit of alcoholic heat, which followed the acid
backbone to the finish. I presume the alcoholic heat would soften with breathing
and perhaps some more interesting notes would develop on both nose and palate.
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