Indeed, however that’s a nice data point to have. My bottles have been at 12 degrees Celsius ever since Vinograf released them so at least the provenance should not be an issue.
Save it for 10-15 years and take it as an opportunity to teach your kids about volatility, should the chance present itself. 
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I drank the Maenad 22 L’Avant and 22 Spectral on consecutive nights last week.
Completely agree that the Spectral was leaner/racier, and for me, more interesting.
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How was the '22 L’Avant?
The waiter suggested we get the Spectral over the L’Avant, telling us the L’Avant was more volatile (which was surprising because the '20 L’Avant was not volatile at all).
The bottle was a last minute order at 12:30 AM off a wine list, so it was far from a detailed tasting.
That said, I remember that the bottle was correct, it just seemed a bit of a slightly fatter style and lacked a little acidity and energy. I do remember the 22 Labet Chalasses next to it was more of everything, in a good way.
We also drank Stéphane Meyer Udumbara, which was the somm’s call, which was a bit heavy and a thorough disappointment for ~$500.
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that is quite the mark up
https://www.empirewine.com/wine/stephane-meyer-udumbara-savagnin-h60988/
Four Horsemen
ah i figured you would be raiding a cellar somewhere near lyon 
have you been to zinc in grenoble?
Ouch, that’s disappointing. Would you say Stephane Meyer is closer to the Bienaime style? I like Bienaime, but it definitely had a showier, bigger style than other up-and-coming Jura producers I’ve tried.
More of an oxidative style, but I am not sure if that was intentional from reading the importer’s notes.
Just seemed heavy and lacked acidity and zip, not for me.
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not yet, but it is on the list!
The food is basic at best, but the folks are super nice (Grenoble) and the wine list is fab.
I feel like his pricing is pretty agressive? I’ve only seen the name around for a little while but it’s already up there with the bigger names. Is he a new producer?
According to some jura wine guy, he (stephane meyer) had stop making wines, might explain why it was so expensive.
no idea, i remember when i first saw a few of his bottles floating around i was shocked by the price. i am not sure how all these essentially first time winemakers with no track record are comfortable charging prices far higher than their long established neighbors, mentors and colleagues.
Ok there’s a whole bunch of French articles on the guy. Recently been made the president of vignerons of Chateau-Chalon too. If I get a decent priced bottle allocated I’ll try.
interesting but…the narrative does not really captivate me. too many other viable options and even benchmark references out there for a fraction of the cost! this seemingly belongs in a similar camp as the wines of tino kuban, etc.
Oh, I’m with you. Druids and royalty doesn’t do it for me.
@patrick_c_albright is that the first '22 Labet you’ve had? Curious what the read is on the vintage.
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I have drank a fair bit on restaurant lists, more reds than whites.
Alcohols are pushed up a bit, but Julien and the team are pretty dialed in.
Great acidities, touch of reduction, energy, just really good wines.