Community Tasting Note

oldcorke wrote:

Monday, August 25, 2014 - I tried to drink this with some simply grilled shrimp. I have a theory that good Chablis is made, in youth, for grilled shrimp and, in older age, for roasted chicken. This is not Chablis.
There's a verve, a nervy grassiness, in the nose that carries thru to first sip. And each thereafter. There's also a touch of oak in the nose, and underlying malo richness just inside the rim of the glass, added to yellow ripened mayapple fruit and hints of oak smoke.
Tasting this... there's an immediate, searing lemon oil and lime attack. The fruit is there but overpowered, I think. My ratings are... fruit 2/4.0, acid 2.8/4.0 meaning... disproportionate, oak 3/4.0 being just about right, and subtle, density... 2.8/4 distracted by the wine's acid, overall... 2.2/4.0... meaning... it serves a purpose if you need a searing chard with more malo than a Chablis to pour as a "first glass" for your pals. Pair it with something... richer than my grilled shrimp. Scampi might have worked fabulously.

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