Bourgogne and more

Lunch at Mosu.

2015 Bollinger La Grande Année, dégorgée en Octobre 2023 - first sip delivered a dose of high acidity, but the palate also had some roundness. Some toasty notes on the nose.

Gonin Musume Shizen No Manma (五人娘 自然のまんま) - seimaibuai of 70%. Showing lots of savory fermented notes on the nose initially, but so sweet on the palate like Chinese fermented rice lees. Soon after the nose changed and showed tons of caramel, toffee, or dulce de leche. Very fruity with a bit of citrus, and also like Japanese konpeito.

2017 Coche-Dury Bourgogne Chardonnay - initially the nose was not very open despite having been decanted, showing only a little citrus and a hint of green apple. Acidity showing on the palate, and there was some ripeness on the palate with the oak. But totally not what I had expected.

2018 Domaine de la Roseraie Bourgogne Senex - showing animal notes, lots of eucalyptus, dried herbs, big and toasty, and a little farmy that made me think of natural wines. Pretty fragrant.

2022 François Villard Crozes-Hermitage Cour de Récré - this was a lot more fruity on the nose than I had expected, with some acetone. What was really interesting was that it almost started to smell like Oolong tea!

2022 Keller Sylvaner Feuervogel - big nose of petrol, flint, and muscat grapes. Good and crisp acidity.

2015 Bressan Schioppettino - this was really fragrant with tons of herbs, like a chinotto, but also a little savory. This was very, very lovely.

Full post on lunch is here.