KC2 has an intense nose of lemon curd, pastry and vanilla. The palate is medium-bodied. Notes of fresh lemon, green apple and toasted almond are complemented by a creamy mouthfeel. Taut acidity and fine structure lead to a long, powerful finish.
2022 in the North Downs of Kent, had a warm, dry summer with low rainfall which led to steady ripening with smaller bunches and berries, which produced Chardonnay grapes with intense flavours and good balance.
The wines were aged for 11 months in a barrel before blending and bottling. Blending was determined by a careful barrel selection, with barrels exuding particularly savoury and complex citrus flavours being selected for the final blend of ‘KC2’.
13% abv/75cl
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Ian –
Opened alongside KC1 and a Grand Cru Chablis from Droin, KC2 is obviously a very different creature.
In terms of flavour, this seemed to me to sit in Cote d’Or territory as opposed to Chablis. My best analogy would be with a (particularly ethereal) style of Meursault…
Roulot makes wines with this delicacy for example – in which green apple and citrus fruit meets the barest touch of almond and vanilla – but behind that gentle seduction of fruit and sweet spice, you are conscious that there is also stoney restraint. That is what i find here.
One can drink this SO easily – it is ostensibly and obviously a very, very pretty wine – but if you do take your time it is a wine you can also ‘go looking’ for it, only to find more and more nuance and detail. The sheer harmony of this wine is lovely.
Not that texturally ‘hefty’ currently, it is very young – I believe that this will put on more weight and get richer with age. If so – it’s will become my go-to wine for langoustine and lobster – as prices for 1er Cru Meursault have got really silly…..
Graeme –
Tasted the KC2 recently and was blown away by the flavour profile. Apples and Almonds to the fore followed by a tight acidity. I suspect with ageing there is more to come.
Needs to be served around 12/13C and spend some time in the decanter to blow off some youthfulness.
It’s similar to Meursault or Saint Aubin in profile.
Will try next time paired with buttery fish dishes or even a great British Caerphilly cheese.
Will be keeping the rest of these for at least 3/4 years to taste again.