T: +852 3489 5001
F: +852 2311 1687
E: info@omuse.fr
Ô Muse Shop 5, 16/F, Seapower Centre,
73 Lei Muk Road, Kwai Chung, Hong Kong
香港新界葵涌梨木道73號
海暉中心16樓5室
Domaine Michael Terrien USA/California - Somona Valley 2007
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CHATEAU
This is not an ordinary Chardonnay!
Terrien Chardonnay is served in the best restaurant in the USA like Thomas Keller, Per Se and The French Laundry. In New York, it is proposed at Daniel, Eleven Madison Prk, Gold…This is a wine that can be 15 years old of ageing!
Terrien Chardonnay is served in the best restaurant in the USA like Thomas Keller, Per Se and The French Laundry. In New York, it is proposed at Daniel, Eleven Madison Prk, Gold…This is a wine that can be 15 years old of ageing!
This is not an ordinary Chardonnay!
Terrien Chardonnay is served in the best restaurant in the USA like Thomas Keller, Per Se and The French Laundry. In New York, it is proposed at Daniel, Eleven Madison Prk, Gold…This is a wine that can be 15 years old of ageing!
Terrien Chardonnay is served in the best restaurant in the USA like Thomas Keller, Per Se and The French Laundry. In New York, it is proposed at Daniel, Eleven Madison Prk, Gold…This is a wine that can be 15 years old of ageing!
Crushed and soaked for several hours prior to pressing.
Tank fermented and aged for half a year followed by racking off the lees to mostly neutral French oak barrels for a total of 18 months.
Malolactic fermentation is mostly suppressed allowing for purity of expression of the vineyard site.
Time in bottle is key to developing body in this wine and the texture and flavors will continue to develop well for many years.
It is very bright and fresh now, and with time more complex hazelnut and brioche characters will evolve.
Tank fermented and aged for half a year followed by racking off the lees to mostly neutral French oak barrels for a total of 18 months.
Malolactic fermentation is mostly suppressed allowing for purity of expression of the vineyard site.
Time in bottle is key to developing body in this wine and the texture and flavors will continue to develop well for many years.
It is very bright and fresh now, and with time more complex hazelnut and brioche characters will evolve.
Chamomile, linden, lemon and melon come to mind, and a faint spicy-floral narcissus scent. By the numbers the acidity is bright, but the impact is mitigated by the body which has only grown with cellaring; not lean but never cloying
This like Burgundy is on all the 2 and 3 starred michelin restaurant of New York and USA
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