Domaine Patrick Miolane Saint-Aubin l'Ebaupin 2006

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Winemaker's Notes:

Les Perrières is a parcel of south-east facing vines situated just behind the domaine. The micro-climate contributes ...

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Suggested Recipe Pairing presented by
Coconut Rice Sweet Potato Cheesecake

RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.

View Recipe


User Reviews for Domaine Patrick Miolane Saint-Aubin l'Ebaupin

Winemaker's Notes:

Les Perrières is a parcel of south-east facing vines situated just behind the domaine. The micro-climate contributes to the amazing character of the wine. This Saint-Aubin is dark red, fluid, almost twinkling. The nose is seductive, marked by liquorice and cassis and with a certain animal character that contributes an extra dimension. Elegant and lifted the palate is completed by the signature Perrières minerality which raises this wine to a level where it might be confused with some of the finer Burgundies of the region. This finesse steers our putative food match towards fish such as sandre à la peau croustillante sur une fondue d'échalote et sauce au vin rouge. If that's a bit too complicated to rustle up in ye olde microwave try it with salmon and a beurre blanc reduction.

Les Perrières is a parcel of south-east facing vines situated just behind the domaine. The micro-climate contributes to the amazing character of the wine. This Saint-Aubin is dark red, fluid, almost twinkling. The nose is seductive, marked by liquorice and cassis and with a certain animal character that contributes an extra dimension. Elegant and lifted the palate is completed by the signature Perrières minerality which raises this wine to a level where it might be confused with some of the finer Burgundies of the region. This finesse steers our putative food match towards fish such as sandre à la peau croustillante sur une fondue d'échalote et sauce au vin rouge. If that's a bit too complicated to rustle up in ye olde microwave try it with salmon and a beurre blanc reduction.

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