Thursday, April 4, 2013 - Clear entry, shows seashells, minerals and a creme fraiche/vanilla component that is oak-derived and distinct, but isn't overwhelming. The sides are tapered and I get no tropical notes as I have in the past (and Marco's tasting note from January is from a bottle that I opened from the same lot). This is good, but it's not great, and I often come to the conclusion that Grand Cru Chablis is not significantly better than Premier Cru Chablis. With Yaacov and Lyle at Cookshop.
No degradation overnight, this hardly changed at all, and it remains clean and clear, with seashells, minerals, tangy acidity and creme fraiche/vanilla. My preference is for steel-aged Chablis, but every so often a bit of oak is okay.

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