Caveau have some of this wine by the glass this week, and if you can get down there, have a taste. It is still in fine shape with alluring tertiary notes and a lively palate. One suspects that acid was added (this was, and still is, common practise) because there is a hint of naked freshness – but in this case it all hangs together wonderfully. Once more, a white wine that really impresses, perhaps because there is not so much pressure to perform, as on the reds? Or do we make better white wines?
On the subject of added acid, Mocke, the winemaker at Chamonix who has just been hansomely awarded for his chardonnays, believes that natural acids are key to ensuring longevity in the bottle. This is of course a great viticultural challenge in our climate, where the heat strips acids out to replace with rampant sugars.
Also tasted this weekend: Graham Beck Blanc de Blancs 1997, and a delicious creamy mouthful that was, mousse still vibrant.
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