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mushroom risotto
with lingering flavors of red fruit and a touch of minerality
and shaped by the limestone-rich soils of Vouvray
or cellar for 8–15 years to watch it shed fruit and reveal more savory complexity
Chateau Enclos, Haut-Mazeyres Pomerol , 2018 tbo mushroom risottoPassed from woman to woman since 1830, this intimate Pomerol estate is managed today by Marianne de Pedro. The nine hectare vineyarda single contiguous parcel of forty to sixty year old vinessits on Pomerol's clay rich plateau, the same iron laced soils that produce the appellation's most lush and enveloping reds. The 2018 was a dream vintage for clay soil Pomerol: eight hundred millimeters of spring rain saturated the clay, creating a natural
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