The 2015 Macon Cruzille, which is usually picked toward the end of the harvest, played a bit dumb on the nose when I tasted it, refusing to give much more than faint wet pavement aromas. The palate is better with a twist of sour lemon on the entry, a crisp line of acidity and a linear, marine-tinged finish. Perhaps the aromatics just need another 12-18 months to awaken?
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