The Morey-Coffinet Saint Romain 2015 is a very rich-buttery french Chardonnay with some oak and mineral backbone. With the three years of bottle age it is about at it’s peak . it’s perfect for chicken, scallops, lobster, any flesh that is rich and sweet.
“Although just a few miles west of Meursault, the commune of Saint-Romain is the ultimate ‘off-the-beaten-path’ appellation. This cooler, more rural white wine terroir sits in a hillside amphitheater with vineyards arrayed in a jumble of exposures, but the main distinction of Saint-Romain is altitude: Some of its vineyards are approaching 1,500 feet, like “Sous le Château.” While this is considerably higher than its more-famous neighbors to the east, these cooler sites still contain the classic Burgundy mix of marl and limestone that produce fine-tuned, mineral-chiseled Chardonnay with remarkable aromatic depth.”
“In the glass, Morey-Coffinet’s 2015 “Sous le Château” reveals a radiant straw-yellow core with silver reflections. After a 30-minute decant, the nose erupts with seductive layers of yellow apple, white pear, pineapple, and white peach flesh, that mingle with high-toned lemon blossoms, candied lime peel, raw hazelnut, crushed white rocks, and the softest kiss of baking spice. This isn’t a timid white Burgundy: It is medium-plus in body and delivers tantalizing rushes of piquant minerality and wonderfully ripe, creamy fruit. The mouthfeel is supple and round with enlivening acidity that sends a riptide of crushed stones straight down the center of your tongue. With an assist from the warmth of 2015, this is incredibly drinkable right now, although it will continue evolving in a beautiful light over the next 5-8 years. When enjoying, do so in Burgundy stems around 55 degrees and prepare the attached pan-seared salmon in a lemon butter sauce. Cheers!” Ian Cauble, Master Sommelier