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The result is brioche-inflected complexity rarely seen outside Champagne
Whether enjoyed chilled or at room temperature
The production process honors traditional Japanese methods: white rice is fermented with 'rice koji' to create a mash
This does need to develop better depth with time in bottle but the potential appears to be present so I would advise having at least some patience
having previously sold grapes to the local cooperative
Chateau du Tertre, Margaux, 2010 german_wines-template The result is brioche-inflected complexityA 5th Growth Margaux from the appellation's southernmost commune of Arsac, du Tertre is one of those classified estates that quietly delivers far more than its ranking suggests. Owned at the time by Eric Albada Jelgersma (who also held Giscours), the estate had a long stretch of careful, classical winemaking and 2010 caught the property at top form in one of the great modern Bordeaux vintages. Structured, deeply pigmented, built to last, 2010 is the
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