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Montasio cheese is the best to use but it crisps up perfectly into a crunchy treat
our stressed vines produce low yields of precise flavor
a bit more intense fruit and a bit more structure
Wonderfully suave
even superior to the 2013 version
2000 Latour ÌÊ Pomerol, Pomerol Montasio cheese is the best94 points Neil Martin: "Sourced directly from Moueix cellars. Again, this has a very deep garnet core, very opaque for a Pomerol. The 2000 has a very rich, almost hedonistic more similar to the 2005 than the 2001 with blackberry, cassis, black plum and a little alcohol. The palate is full bodied with a lovely velvety texture, a lot of fruit concentration, better weight than the 2005 and more definition, more matiere and more glycerine. Although it is
