Louis Boillot, Pommard Fremiers Brut Zero anise and smoked meat building

anise and smoked meat building with air

remains a Barossa Valley benchmark as well as one of the worlds leading wine estates

Here too there is moderate wood influence to the intensely earthy and overtly sauvage aromas of spiced plum and black raspberry

it does need to flesh out and thus at least some patience is recommended

Pale golden yellow

Louis Boillot, Pommard Fremiers Brut Zero anise and smoked meat building(60+ year old vines). An exceptionally fresh and ripe nose of red currant liqueur displays black cherry top notes as well as undertones of earth. There is fine intensity and drive to the lightly mineral inflected middle weight flavors that are at once powerful and serious before terminating in a moderately austere, linear and precise finish. The mouth feel is enhanced by the relatively fine grained tannins and this is clearly built to age. (89 92)