The aromas show a little more ripe fruit. There is more width on the palate though without the same depth of minerality – though mineral all the same. Most vintages I would choose the Perrières, but in 08 they are very similar quality.

A medium lemon yellow colour and a nose of citrus width, though never developing anything other than a little brioche depth. The palate is quite a mouthfull and initially reasonably textured, but as it slowly slides to the finish there is a little oaky texture and a lot of oak flavour. Despite concentration and intensity I’m currently missing freshness and a 1er cru mid-palate dimension. It’s a little one-dimensional and far from mouth-watering. I wouldn’t open another for 3-4 years to let the oak subside and hopefully unleash the wine within. The oak just needs time, but where will additional freshness come from(?) I won’t quite describe it as humble pie, but after 48 hours in the refridgerator, there’s a nice extra creamy dimension on the nose and palate, and that oak has largely melted. I’d still like more acidity but this is at least a ‘maybe’ now…