The other weekend I got to try a Kistler from
1998 that absolutely blew my mind with its tertiary flavors and its texture. It took a bit of time to open up, but man was it special. It’s worth mentioning it’s been perfectly cellared for its entire life.
What are some other chards out there today that could handle almost 30 years of aging? I would love to start now!
by Mgbracer80
2 Comments
Aubert chards can probably handle the same as kistler.
If you like that style, Kongsgaard.