Tony Bornard Arbois Pupillin Melon Le Rouge-queue

Found buried in cellar. Oh my, such a treat. Nose is multi-fruit driven, tinge of acid/mineral. Palate is unique with round, waxy fruit and refreshing acidity. The balance leans towards waxy fruit but the cut is there.

Drank in Tasmania of all places. Too cold so nose not expressive at outset. Bit citrus and melon. Nose really reminds of white Rhone. Sweet nectar, surprising for a Chardonnay. Really peachy, different and enjoyable. Good length.

This wine is blowing my mind. :-) I am having trouble describing the flavors and aromas, but the intensity of each is compelling. It initially feels like a full-bodied mouthfilling chardonnay but then additional flavors of exotic herbs and maybe some waxiness layer over the top. The acidic spine cutting through adds even more complexity and made it sing with my cauliflower/green olive/caper/anchovy pasta. Wild, delicious stuff.

CWS Wine Dinner (Sea Goose) : Such a crazy wine. Wild aromatics with herbs and wax and all this stuff that I don't normally think of with wine so don't know how to describe. The palate is round and also wild. Really cool wine that is a delight to try. Whether you think it's worth $40+ is another thing, but definitely worth trying just for the uniqueness.

One of the most unique and fascinating chardonnays I have had. Rich but also fresh and palate cleansing. The texture is creamy and waxy but the acidity is refreshing. This complemented artichokes with a lemon butter sauce on linguine, but I think you could drink this with practically anything. Smells like beeswax...the fruits that come to mind on the palate are passion fruit and pear. The finish is long with a hint of cedar and the tiniest bit of vanilla. …

Rootstock (Sydney, Australia) : Stonefruit and toast on the nose. Palate has decent length but some more depth or texture would be good.