The Finer Things: Sangouard-Guyot Saint-Veran Au Brule 2015

In my quest to learn more about wine, I am dabbling in white Burgundy. I recently enjoyed a Chardonnay from the Maconais region, which is the southern most chardonnay producing region in Burgundy, France.

This wine is slightly acidic, the oak is well hidden (I assume this wine either ferments in highly used oak barrels or larger wooden barrels that limit contact with the wood), and I get zero butter even with malolactic fermentation.

This was a very cool wine and I don’t have the experience to truly enjoy all of the nuisances.

IMG_3972

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s