Packed with sweet spice and citrus flavors, this is backed by bracing acidity and an almost creamy texture. Still a little raw, but a year in the cellar should do the trick. Fine length. Best from 2015 through 2023. (BS)
Here too there is a hint of mineral reduction that blends into the classic citrus aromas of a fine En Remilly and they continue onto the intensely mineral-driven middle weight flavors that culminate in a saline, clean, dry and moderately austere finish. This is pretty much textbook.
The 2011 St. Aubin 1er Cru En Remilly is a blend of three parcels averaging 50 years in age: 25-, 50- and 75-year-old vines, usually all picked on the same day determined by the 50-day parcel. It is initially more bashful on the nose than Pierre-Yves’s other Premier Crus, beckoning you in to fathom its mineral-laden scents dallying with peach skin and freshly sliced pear. The palate is extremely well-balanced and is more attacking than the nose with vivacious citrus fruit intertwined with lemongrass and dried apricot. It is harmonious on the finish, demonstrating fine weight in the mouth, if not quite the persistency that it may well develop with bottle age. Drink 2015-2020. (NM) 90+
Pale yellow. Lemon, menthol and wet stone on the nose. Juicy and youthful on the palate, with a flavor of candied lemon peel enlivened by nicely integrated acidity. A bit simple today but has the intensity to gain in bottle with a few years in the cellar. Colin bottled his Saint-Aubins in October of 2012, and the rest of his 2011s in April of this year. The malos, he noted, finished extremely early, by the beginning of November. (ST)
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