Purchased on release. Popped and poured, and sampled over an hour or so, with a revisit later, after the main course.
A little too nutty … shading into oxidation territory. It’s just at the border for me. I find it drinkable but more out of curiosity than pleasure. Should a premier cru St. Aubin from 05 be in better shape? I really don’t know.
On the positive side, there’s a genuine minerality (in the sense before that word applied to everything) – almost a Muscadet or gruner veltliner minerality. And good acidity, particularly given that it’s labeled as 13.5% ABV.
I’m curious if others have sampled PYCM 05s recently.