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Melon de Bourgogne is a grape varietal hardly ever grown within the U.S. It’s way more widespread within the Loire Valley the place it’s used to make Muscadet wine. However Grochau Cellars grows it efficiently within the Willamette Valley of Oregon. They use sur lie ageing (ageing the wine on the lees) for 8 months to impart physique to the wine. Then, 70% of the wine is fermented in concrete eggs and 30% in acacia wooden barrels.
These efforts end in a stunning and weird wine. On the nostril and palate, lemon and lime citrus intermingle properly with pear, a contact of creamy oak, and a lightweight briny notice. Some flinty minerality joins in midpalate, giving the wine additional complexity. Fairly dry, it has medium-to-high acidity and a reasonably lengthy end. Altogether, this wine resembles Muscadet from the Loire, however the fruity notes are a bit bolder, with out sacrificing the minerality, acidity, and salinity one finds in French variations. I’m a fan and would love to do that wine with oysters or some other briny seafood, however contemplating the wine’s minerality and acidity, it could go nicely with an important vary of meals.
A- / $23 / grochaucellars.com