100% Sauvignon, with a late harvest to avoid typical Sauvignon notes. 15 grams of residual sugar and 15%.
A bit closed at first, I’ve noticed that De Moor wines always needs a big preopening to be at their best. Even at first the texture was already massive, very rich and elegant. You hardly feel the 15 grams of sugar remaining, there’s a huge acidity that manages to balance it. It evolved on the nose to something more rich, almost like a classic liquoreux. The mouth remained very polished and elegant, tense and with the texture growing at the bottle opened itself more. A very nice persistance too, not too heavy with the correct amount of viscosity at the end.
Even if it was enjoyable on it’s own, a pairing with cheeses such as a Brillat Savarin or a Chaource could work wonders, also with fish with rich sauces. I could even imagine a pairing with some bleus such as a Fourme d’Ambert, which tends to go well with light sugar wines.
DetainedAmIBeing
15 grams RS? Wow
charlieberkman
Love De Moor
SpicVanDyke
My experience with the De Moor wines is limited but I agree with your assessment that these wines are muscular and tense upon first opening, more like a ballerina versus a body builder sort of deal. I await the day to try any of their 1er Crus with some age on it, their Vau de Vey when I had it was really green but still showed great ripeness and purity.
4 Comments
100% Sauvignon, with a late harvest to avoid typical Sauvignon notes. 15 grams of residual sugar and 15%.
A bit closed at first, I’ve noticed that De Moor wines always needs a big preopening to be at their best. Even at first the texture was already massive, very rich and elegant. You hardly feel the 15 grams of sugar remaining, there’s a huge acidity that manages to balance it. It evolved on the nose to something more rich, almost like a classic liquoreux. The mouth remained very polished and elegant, tense and with the texture growing at the bottle opened itself more. A very nice persistance too, not too heavy with the correct amount of viscosity at the end.
Even if it was enjoyable on it’s own, a pairing with cheeses such as a Brillat Savarin or a Chaource could work wonders, also with fish with rich sauces. I could even imagine a pairing with some bleus such as a Fourme d’Ambert, which tends to go well with light sugar wines.
15 grams RS? Wow
Love De Moor
My experience with the De Moor wines is limited but I agree with your assessment that these wines are muscular and tense upon first opening, more like a ballerina versus a body builder sort of deal. I await the day to try any of their 1er Crus with some age on it, their Vau de Vey when I had it was really green but still showed great ripeness and purity.