Deep yellow-gold. Very ripe aromas of tropical fruits, apricot, clove and brown butter, plus a hint of Calvados. Fleshy, round and rich, with a seamless texture to the deep flavors of yellow apple and iodine. Finishes lush and long, with a solid mineral base providing structural support. Chewy with extract.
Author: Stephen Tanzer
Issue: May/June 2014
Wine Advocate | Rating: 95
The 2012 Chardonnay Ma Douce reminds me of a classic Batard-Montrachet produced by Michel Niellon in the mid-1980s. Lots of brioche, honeysuckle, caramelized citrus and buttery pear notes are found in this long, full-bodied, beautiful white. Ripe and full-bodied with terrific acidity as well as freshness, this cuvee comes from a vineyard planted at a 1,300 foot elevation, and was bottled with indigenous yeast fermentation and no fining or filtration. Drink now-2024.
Mind blowing does not begin to describe this wine. We had a small dinner party the other evening and served this as an appetizer wine and the crowd went nuts (begging to share in my coveted spot on the mailing list). Tons of fruit, layer after layer, vanilla, subtle oak (very Burgundian), smooth as a baby's bottom with lingering after notes. Luc should find a way to put this in the drinking water and the world would be a much happier place. To my palate, as good a chardonnay as I have ever had. Unfortunately, I am down to my last bottle.