Een tip van award-winning Master of Wine, Natasha Hughes26 februari 2016
"I was particularly impressed by Cailbourdin’s Triptyique, a 2012 from Pouilly-Fumé. Aged for 12 months in large-format barrels (300- and 600-litre sizes) the wine showed little evidence of any of the spice characters associated with oak use. What it did get from the oak, though, was the broadness of palate associated with gentle micro-oxygenation (minute gaps in the oak allow for gentle oxygen exchange) and a certain amount of polish. This rich mid-palate texture worked harmony with vibrant acidity to balance the wine’s rich fruit (mandarin peel, lemon and fresh-cut grass, along with hints of smoky minerality)."