wrote:

Saturday, February 23, 2013 - Opened about a 1/2 hour ago, dropped into the freezer to put some chill on it. Aromatics seem a little shy, but there is some faint marine notes here and lemon, but again subtle. The palate shows sea shell, orchard fruit--yellow apple, nectarine--then in the finish is where the citrus pith comes in, along with a saline/mineral water quality and some bright acid. $30 for these.....while I often wonder if I'd simply put the Michel dollars aside and pool them for a few Dauvissat or Raveneau, I seem to end up buying Michel yet again and enjoying the pleasure of having more of his cuvees, versus a couple single bottles of really GC chablis.

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5 comments have been posted

  • Comment posted by iByron:

    2/23/2013 4:23:00 PM - I like how you think (multiple 1er crus versus single Grand crus). Cheers!

  • Comment posted by Frank Murray III:

    2/23/2013 4:47:00 PM - Shall I call you "I"? I find the Cellartracker handles sometimes amusing, as I have no idea what to call people who are kind enough to reply to my notes.

    You're fast. I just placed this up a few mins ago, as I work through a handful of bottles I am pouring for a dinner tonight. Michel makes some really nice wines and I enjoy the stainless component, the lack of wood to get in the way and the marine aspects. These are not Dauvissat Preuses or Raveneau Clos, and I want to retire one day with some savings!

  • Comment posted by Outplaying:

    2/25/2013 7:08:00 AM - Mr. Murray - my tastes have been on the same path as yours over the last couple years - more acid, mineral and saline please! I have been searching out Michel and Chidaine as a result of your notes. I had a Dauvissat 04 Forest last year that was incredible. I would love to find some more Chablis and white burgs in the $30 range though. Would you recommend drinking this in the near term? I only have one bottle of this one. Thanks!

  • Comment posted by Frank Murray III:

    2/26/2013 6:27:00 AM - Outplayng.....thanks for the comment back. I enjoy meeting new people through wine and the new software here does the job in connecting people in a way the old version could not. To the wine, probably 3-5 years more for aging window but itl acks the strong mineral and citrus of the best chablis--the fruit is in a good place now, with the structure supporting.

  • Comment posted by Outplaying:

    2/27/2013 10:10:00 AM - Thanks for the comment. I'll probably open my bottle sometime this spring or summer.

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