Marc Colin et Fils, Saint Aubin Sous Roche Dumay Blanc other_regions_australia We make the malolactic (fermentation)

We make the malolactic (fermentation) in barrel and after 12 months we mix the lots

dark currant and forest floor

intense and sappy flavors that are perhaps the ripest in the entire range

(Joliet indicated that this was given a full 36 months of élevage)

almost straightforward Rangen

Marc Colin et Fils, Saint Aubin Sous Roche Dumay Blanc other_regions_australia We make the malolactic (fermentation)(a climat of Sur Gamay). Pungent aromas of wood and reduction call for a thorough aeration. More interesting are the beautifully textured medium weight flavors that also possess lovely delineation before terminating in an impressively long and impeccably well balanced finale. Note that my rating assumes that the nose cleans up appropriately.