S18: Bourg-d’Oisans to Saint-Étienne: Jean-Michel Gerin Condrieu Coteau de la Loye 2003

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.

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