| TASTE BENCHMARKS | |||
| Profile #1 Full-blown Style |
Profile #2 Elaborated Integrated Style |
||
|---|---|---|---|
| Appearance | Straw-gold | Straw | |
| Aroma | Vibrant citrus blossom, apple, sweet melon & white peach aromas, with subtle butter-cream, baked bread & toasty oak adding complexity. | Granny Smith apple, custard, quince and herb, peppermint and lime, perfectly integrated with malty oak. | |
| Flavor | Rich and full on the palate with a powerful finish and soft acidity. | Very rich and wonderfully integrated. | |
| Balance | Apparent alcohol and assertive but charming French oak is set against lovely lime aromas. | Round, well balanced Meursault style with good length and a long finish with fresh lime. | |
| PRODUCTION CORRELATIONS | |||
| Oenological | Often fermented in oak. Full malolactic post fermentation. Large percentage of new barrels. | Often barrel-fermented in cool cellar, or a portion fermented cool in stainless steel. Immediate or partial malolactic (depending on acid balance) in presence of stirred lees to minimize butteriness. Low percentage new oak. | |
| Viticultural | Extended ripeness. | Moderate ripeness. | |
| Terroir | From the warmer Eastern side and elevated sites beyond fog influence. | Valley floor and cooler Western areas. | |