帕克團隊
90-92
WA, #200Apr 2012
The 2011 Raymond Lafon was picked from three tries representing six lots (the first and last de-selected for the second label) between September 19 and October 5, the earliest harvest since 1893. It has 149 grams per liter residual sugar and a pH of 3.83. It has an understated bouquet of honey, grilled almond, pineapple and quince aromas. It comes across as tight and not expressive at this early stage, but that will certainly change. The palate offers a light, almond and quince-tinged entry and it represents a lighter, feminine take on the vintage. It is a Raymond Lafon that will be beautifully balanced and endowed with a precise finish that neatly offsets sweetness against acidity. Drink 2013-2028.