Community Tasting Note

VincentMorey Likes this wine:

Tuesday, November 30, 2021 - The cork was in perfect shape after popping. I believe it was DIAM 9. A first sip at nearing cellar temperature was super sharp, acidic, almost pungent. Splash decanted and left it there for a good 30 to 40 mins, had a very small taste of it, and that wonderful texture of pastry cream and light honey emerged towards the end, so I knew it was going to be interesting. The color was almost mango like in the decanter, nice mature Chablis.

For those that love the liveliness and bracing acidity, could bypass the decant and observe the wine's evolution through a meal, but if you are having lighter fare (like traditional Japanese cuisine) and prefer a very smooth drinking experience minus the pungency and sharpness, then decanting is definitely the way to go (much like decanting Bordeaux red wines until you get to a point where you feel the profiles fit your tastes) to take some of the edges off.

So much lovely nuanced and layered aromatic bitter citrus / lemon (Meyer, Yuzu, lime etc), some seashore, crushed light scents of oyster shells, although by the time the wine was opened at the restaurant, the honey texture wasn't quite as there, but nonetheless a very enjoyable wine, and one that finished quickly before the meal was over. About 20 minutes before the wine completely was finished, some stone fruits and even mango was present on the nose.

The mango scents reminded me of William Fevre Chablis Grand Cru Les Clos 2004, consumed/tasted last year, but not quite as complex, but still very solid.

There should be enough acidity for this to age longer, but as others have chimed in, no harm opening one now if you want to, it's in a great spot already.

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