Quentin bottles this Chenin Blanc at the end of March/early April as he thinks this is the best way to retain freshness and tension. After tasting multiple bottles of this over the past few months, I wouldn’t disagree! This wine has elegant and understated aromas of honeysuckle, stone fruit, and Granny Smith apple. On the palate it is decidedly chiseled, mineral, and crisp with a hint of fresh stone fruit on the back end. This would be perfect with lobster risotto or sea bream with roasted tomatoes and coriander. It would also be a great substitution for Muscadet while downing a tray of oysters! Tim Gagnon
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