2017 Bel Lago Auxerrois

Recently, we had this 2017 Bel Lago Auxerrois with some Japanese food. To us, it tasted like a well balanced wine with lemon flavors and a kick of acidity at the back end. It is fermented and sur lie aged for 11 months in neutral oak barrels.
We are very interested in tasting Auxerrois made by other wineries because we grow Auxerrois ourselves. For us, it is the first of the varieties to ripen and while we track the Brix, we determine harvest by the pH and titratable acidity (TA) of the grapes. We don't want the pH and TA to get too high, which might lead to a flabby tasting wine. When harvested, the Auxerrois provides us with a wine that is between 11-12% alcohol.
Our journey with Auxerrois began when one of us was being adventurous and ordered a glass of Clos des Rochers Auxerrois. It tasted like a very different expression of a white varietal and made a big impression. We learned that we could obtain the Clos des Rochers Auxerrois from a nearby wine purveyor and when we went there, our friend who used to be one of the wine purchasers admitted that he was the one serving the Auxerrois!
When it came time to decide which grapes to plant in our vineyard in 2013, we ordered custom grafted Auxerrois from Mercier because of the three white varieties we chose to grow (Auxerrois, Chenin Blanc and Chardonnay), Auxerrois would ripen first followed by Chardonnay and then Chenin Blanc. This order has proven to be correct. It is important not to have to harvest all your varieties at the same time and have a little bit of a break after each harvest. For us, each of our harvests is an expression of the conditions of the growing year.
Auxerrois we have tried and I have blogged about:
2012 Adelsheim Auxerrois
2011 Clos des Rochers Auxerrois
2012 Odinstal Auxerrois
2008 Josmeyer Pinot Auxerrois
2017 Bel Lago Sparkling Auxerrois
2018 Shiba Wichern