Just last night I was
wondering why I don’t
transition to more whites
and rosés.

Sparklers too.

I’m not wondering today.

This wine is fantastic.

This looks to be my
Chard adventure outside of
my beloved Chablis region.

The obvious thing is the
“expected” reduced acidity.

Next is the oily/waxy feel
and flavor that bounces
from olive oil to honeycomb.

I’m skeptical of the olive
oil.

Something slightly green, but
not herby.

I don’t know.

And then I just got the
impression of melted glacier
ice.

From an area near to, but far
enough away from the till so
as to be influenced by it but
not contaminated by it.

Maybe some kind of mineral
sensation peeking through
the insane purity of the wine.

It’s almost sweet.

The bottle verbiage tells me
that there should be a citrus flavor.

Whatever. To the acid tormented
palate, it is quite subdued.

And that can be NICE.

Citrus flavor without turning
your mouth inside out.

So good.

Day Two…

Unbelievable.

Pears.

Juicy, ripe, slurpy pears.

And MAYBE with a drop or
two of citrus juice.

I HAVE a new quest.

Hang in there.