Mounir Saouma ages his wine on the lees without racking, a process, he suggests, that requires that the wines be decanted before serving. We treat all the wines the same in our tastings, but noted that this one needed...
Mounir Saouma ages his wine on the lees without racking, a process, he suggests, that requires that the wines be decanted before serving. We treat all the wines the same in our tastings, but noted that this one needed more air than most, improving over the course of several days while holding to a crisp Puligny line, sparkling with chalk dust and rooty power. The depth of the wine is apparent in its golden color; the flavors meaty, almost beefy when first opened, with a touch of green onion reduction. That completely dissipates with air, revealing minerality that won’t stop, mouthwatering juiciness over a taste like crushed scallop shells. Cellar this for eight to ten years, and believe Saouma when he suggests you decant it.