‘Melon à Queue Rouge’
Freaky Level 2
Traditional with a twist.
Age Worthy
Here for a good time *and* a long time!
Plush & Textured
Textured & layered to pair with a main course.
‘Melon à Queue Rouge’
- Freaky Level 2
Traditional with a twist. - Age Worthy
Here for a good time *and* a long time! - Plush & Textured
Textured & layered to pair with a main course.
Melon à Queue Rouge, Jura, France
Melon à Queue Rouge is an ancient strain of Chardonnay (in this case, from 50 year old vines) grown by only three top producers in Arbois and Montigny. Aged in old foudres for 18 months and topped up, this wine is powerful & Burgundian in style, opulent & golden-hued, a textbook winter white. Roasted hazelnut, meadow flower, nougat and lemon oil meet Alpine freshness, spice & a very saline finish. Pair . . .
Read More
Melon à Queue Rouge, Jura, France
Melon à Queue Rouge is an ancient strain of Chardonnay (in this case, from 50 year old vines) grown by only three top producers in Arbois and Montigny. Aged in old foudres for 18 months and topped up, this wine is powerful & Burgundian in style, opulent & golden-hued, a textbook winter white. Roasted hazelnut, meadow flower, nougat and lemon oil meet Alpine freshness, spice & a very saline finish. Pair with a turn of the century millionaire-level decadent dinner with a million courses and definitely a roast goose or two.
Read Less
Melon à Queue Rouge, Jura, France
Melon à Queue Rouge is an ancient strain of Chardonnay (in this case, from 50 year old vines) grown by only three top producers in Arbois and Montigny. Aged in old foudres for 18 mont. . .
Read More
Melon à Queue Rouge, Jura, France
Melon à Queue Rouge is an ancient strain of Chardonnay (in this case, from 50 year old vines) grown by only three top producers in Arbois and Montigny. Aged in old foudres for 18 months and topped up, this wine is powerful & Burgundian in style, opulent & golden-hued, a textbook winter white. Roasted hazelnut, meadow flower, nougat and lemon oil meet Alpine freshness, spice & a very saline finish. Pair with a turn of the century millionaire-level decadent dinner with a million courses and definitely a roast goose or two.
Read Less
