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Tasting Notes
A medium-bodied wine with plus acidity. There is a medley of ripe apple, pear, and lemon rind fruit, followed by an attractive minerality, complemented by more subtle hay and floral notes, finishing with a kiss of oak.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
ACIDITY
Low
Moderate
Balanced
Crisp
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
13.5%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Mâcon may be a somewhat less heralded area of Burgundy, but the wines often punch above their weight like this one...
GRAPE VARIETAL(S)
Chardonnay
100%Shar-do-NAY
Chardonnay may be the most versatile white wine grape, often seen as a blank canvas. It displays various flavors and aromas depending on where it is grown and more specifically, how it is made. It can range in Palate Character from Bright & Crisp to Rich & Full depending on the climate. It is also particularly malleable and highly affected by winemaking choices like as malolactic fermentation, lees stirring, barrel fermentation and ageing practices.
Since beginning in 1987, Henri Perrusset has rarely produced more than 4,000 cases of Mâconnais chardonnay in a given vintage, a far cry from the larger cooperative wineries prevalent in the region.
Henri Perusset farms just under eight hectares of chardonnay vines in his village of Farges-lès-Mâcon. This relatively warmer region in Southern Burgundy has uniquely dense and fossil-ridden limestone soils that provide excellent drainage. Hand-harvested grapes are fermented with indigenous yeasts in stainless-steel vats where they were also aged before bottling.
Henri Perusett’s wines are balanced, precise, and marked by zippy minerality, ripe citrus, and orchard fruit flavors.
Apple
Mineral
Lemon Rind
