A wine so nice we had to settle for a small bottle…
As related by Carlo Russo:
After a gentle pneumatic pressing the wine is passed into 50% new oak barrels for fermentation and malolactic. The wine rests sur lie [you know how we like that!] until bottling some 10 to 12 months later after an egg-white fining. Always exotic, Gerin’s Condrieu has hints of lemon zest, honeysuckle, white peaches, apricot, and even pineapple, with a touch of clove and anise for spice, and superb fruit-acid balance.
We couldn’t improve on this description. We don’t tend to pay much for nice whites, and this is maybe our fanciest (at least in a long while) and it was really superb.
Oh, was there a stage today?
Yes, there was. Nicely played, Burghardt.