November 22, 2014 - My best bottle of the lot. Dark straw color, no signs of pre-mox. Nose showed good stone, light citrus and wood notes. Palate was still intact, with white flower, mineral, stone, nuts, some vanilla and aged oak. Definitely drink if have in cellar.
August 17, 2014 - Very similar to my first bottle, flat on both nose and palate. No acid or structure - olive oil, hazelnut, and wood are the primary flavors.
April 18, 2014 - Second bottle of a 4 bottle lot and a contrast to my first bottle. Nose is somewhat muted, with hints of white flower, citrus peel, grand mariner and schist. Palate is round and mature, with soft marmalade, more orange peel and a hint of stoniness. A much better bottle than my first.
January 28, 2014 - Brown Bag Wine Dinner at Two Chefs (TWO CHEFS, MIAMI, FL): The wine looks yellow gold colored. The legs are slow. It smells like lemon, orange, chrysanthemum and oak. The body is medium/full. The wine has smooth texture. The wine finishes long. The wine has high acidity. Pablo nailed it.
December 21, 2013 - Disappointingly flat and viscous. Heavy for a chablis, reminding me of a CA Chardonnay. Elements of oak, olive oil, and some sharp bitterness at times. Finish diminishes quickly with little discernible to note.
December 8, 2013 - Certainly this has reopened after that shy last bottle, maybe even getting near to peak maturity. The color has deepened to a (fortunately age-appropriate) yellow and it has a thicker, creamier body than I ever remember on this, but it's still plastered with those oyster shells and sandy beach characteristics, still textbook Chablis.
March 21, 2009 - Unlike the Montee de Tonnere, this is completely shut down, not showing anything whatsoever besides a vague notion of density. The crushed seashells that spackled this wine from top to bottom on release and gave it a texture more like sand than wine are now completely absent.