$25; Winetex 93; WA 93

Since this is close to Burgundy I put the TN in this section. It is a chardonnay from Macon. It was a light gold in color and started out with pineapple and spices on the nose. In the middle there were white peaches and a touch of apple then the minerals kicked in. It was super-concentrated, structured with a powerful, spicy, flinty finish. I don’t normally use the descriptor “sexy” but this one was. Only a lack of weight kept me from another point on the score.

White burg fans - this easily tastes like a white burgundy that costs three times as much. I bought a case.

Winetex, Macon is part of Burgundy.

Glad this one is a winner.

jb

Yes, you're right. I was thinking Cote D'or. Brain fart.

This was one of the wines we had last night and it did not disappoint...

Clear, moderate lemon color to a clear rim. Somewhat reticent nose at first. But when I went back to this wine later, it showed lovely pear and white peach notes. Oak is well integrated and the balance is impeccible. Smoky, toasty notes mixing with the fruit on the moderate finish. jb Rating 90.

jb

Actually, I did find it a little disappointing. When we tasted it, most pegged it as being French, but I said it couldn't be a Meursault, Puligny-, or Chassagne-Montrachet. I should have added Chablis to that group. That said, I didn't know what it was. I felt it was about an 87 point wine.

I also thought it was a Burg. I liked it. 91points.

The only problem I had with this one was that the Aubert blew it away!
It may have worked better on its own.

Agree completely with my twin brother. It suffered because it served side-by-side with the clearly (cloudy?) better Auberge.

This was a nice wine that got a lost in the shadow of the Aubert. Nose and flavor profile tended toward citrus fruits. It was fairly well balanced other than the alcohol felt as though it was lacking a little bit. I scored it 89-90.

This wine had one funky nose that took time to blow off, I think almost 15 minutes. And, it suffered because of the side by side with the Aubert. Still, it developed into a nice wine.

Sulfur nose blew off to reveal some nice white fruits like pear and white peach, maybe lichi (sp?). It clearly paired better with the lobster, too. I honestly can't remember anything about the finish so it must have been average as I didn't jot down anything positive or negative.

I'll go with a scraping by 90 points.

88 points from me. I thought it was a burgundy, I thought it was INOX since I tasted no oak. That would make it either Macon or Chablis but I couldn't peg it. It was very good, but the earthy flavors were a bit funcky. It's a fine line but this one crossed it.

Disclaimer - I brought this wine so I know a bit about it. It did suffer from the fruit beating that the Aubert gave it but is a much different wine.

It's still a baby with the acidity to go easily another five years. I like the evolution of white burgundies and this one is going to have a great cycle. I bought a case of it and plan on drinking it every six months or so with seafood. Like many French wines it will shine with a good food match. Seared scallops anyone?

Another bottle of this tonight. Its color has deepened a bit and it has put on some weight. It is now tasting like a Puligny.

JB - try another one of your bottles. I think you'll be very pleased.

I only have one left. Should I wait or give it a go this summer?

jb

Wait until summer. It should continue to improve. Delish.

91 points tonight. The overt fruit it has has now faded with more of the minerality in the foreground. It almost tasted Chablis-like. Drinking or holding will depend on how you like your white burgs - I don't think this has the structure to go more than a couple of more years but it might be worth the experiment. It was definitely better at a slightly warmer temperature than you might serve a CA chard.