No pre-mox, just getting old. Fairly simple, finish a bit short, but flavors are typical Chablis. Some citrus, a bit round, not enough mineral and acid. Drink now, don't wait.
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Burgs at Siggy's: Pale yellow color. Clean and pretty nose dominated by lemon/citrus with some smoke and mineral. On the palate this is smooth and elegant. Mid weight with good, simple flavors of citrus fruits and just barely enough acidity. Medium length on the finish. An excellent way to start the night.
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Ripe chardonnay fruit, lemon gelee, light richness and a bit of sea salt minerality. Fine, integrated acidity with moderate intensity and length. Leftovers the following day were even better: remarkably deep and nuanced, with palate-staining concentration and pronounced minerality. There's also a developing sweet, subtly floral richness that is perhaps reminiscent of european-style butter. This is a really fine Chablis that is just entering a nice drinking window, with plenty of potential to improve further. Drink and hold, with an emphasis on the latter.
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lovely cirtus wintergreen aromas mirrored in the palate with good structure, minerality, balance and depth. An elegant and pure chablis that may not be as complex or extracted as other well known Grand Cru examples yet altogether completely enjoyable. Seems like it could age even longer yet drinking well now.
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Light gold. Lots of lemon and mineral a bit candied with not even a wiff of oak. Instead there is a mineral character. Very nice lemony flavours and a perfectly balanced finish. Very good.
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I anticipated being my WOTN. Well, it was my WWOTN (Worst Wine of the Night). It tasted flat and dilute. I thought maybe the avocado was flattening it, but it was the same with or without food. I sniffed and searched hard for cork taint, if it was there it was under my threshold. But this was flat thin boring Chardonnay. C/C+
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Post-Insignia Burgundy Dinner (Our House): Pale gold. Tight and steely. On the palate this shows citrus fruit and minerals, but is very closed and unyielding. Perhaps a touch of dry botrytis? Good concentration. Let these sleep for a few more years.
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Initially very muted, smelling only of toast and tasting like dilute, painfully tart lemon juice. Into the decanter it goes. Several hours later, this is much improved. Smelling of very fresh, juicy green apple, beeswax, lemon-lime. Some gentle richness in the mouth, either lees-stirring or oak, but it's not overdone, and there's plenty of stony minerality, and good length. A tart, citric core maintains focus.
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(Bought a glass off the list at Michael Mina.) This wine showed a touch of VA initially, but it blew off pretty soon after. The nose was ordinary - not showing much this time. The mouth had some acidity, lemon, and minerality. I found a little sour note on the tongue, but the finish still lingers for about 15-20 seconds.
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Color of pale straw, flinty nose. Medium light body with good acid backbone. Restrained elegance / fine finish. Guessed "Chablils" (Tasted blind) Given the price, an excellent value.
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Tight / austere / high acid / well structured. Lemon, minerals, light notes of bees' wax. Showed no oxidation after being left out on the counter for 24 hrs with no cork in the bottle! Day 2 still fresh and lively.
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7/12/2013 - chablis28 wrote: flawed
Premoxed. Drink em if you own them and hope its not too late. Opened the 02 Clos tonight and it was also premoxed too!
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8/24/2012 - acidqueen wrote: 85 Points
No pre-mox, just getting old. Fairly simple, finish a bit short, but flavors are typical Chablis. Some citrus, a bit round, not enough mineral and acid. Drink now, don't wait.
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10/9/2011 - acidqueen wrote: 88 Points
Nice wine, getting soft. Time to drink it up. Needs more acidity.
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6/8/2011 - Dave Dalluge wrote: 90 Points
Burgs at Siggy's: Pale yellow color. Clean and pretty nose dominated by lemon/citrus with some smoke and mineral. On the palate this is smooth and elegant. Mid weight with good, simple flavors of citrus fruits and just barely enough acidity. Medium length on the finish. An excellent way to start the night.
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6/7/2011 - chablis28 wrote: 91 Points
In very good condition and in its early drinking window. No premox signs at all. Prototypical Chablis with great focus & class.
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10/26/2009 - 5laton wrote: 92 Points
Ripe chardonnay fruit, lemon gelee, light richness and a bit of sea salt minerality. Fine, integrated acidity with moderate intensity and length. Leftovers the following day were even better: remarkably deep and nuanced, with palate-staining concentration and pronounced minerality. There's also a developing sweet, subtly floral richness that is perhaps reminiscent of european-style butter. This is a really fine Chablis that is just entering a nice drinking window, with plenty of potential to improve further. Drink and hold, with an emphasis on the latter.
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8/19/2009 - calnative wrote: 91 Points
lovely cirtus wintergreen aromas mirrored in the palate with good structure, minerality, balance and depth. An elegant and pure chablis that may not be as complex or extracted as other well known Grand Cru examples yet altogether completely enjoyable. Seems like it could age even longer yet drinking well now.
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7/27/2009 - FMG wrote:
Holiday Notes 2009 (mainly Champagne/Riesling/Burgundy); 7/16/2009-8/2/2009 (Rosa Marina, Ostuni, Italy): chalk/salty/iodium/lemon/hint of lime/lemon, turning a little to yellow fruit/becoming 2ndary/mineral/smokey/steely/impressive, impressive/long life ahead/do not open for another 5/6 years. ***(*) Rebuy/Yes
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6/6/2009 - David J Cooper wrote:
Light gold. Lots of lemon and mineral a bit candied with not even a wiff of oak. Instead there is a mineral character. Very nice lemony flavours and a perfectly balanced finish. Very good.
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4/2/2009 - DaleW wrote:
I anticipated being my WOTN. Well, it was my WWOTN (Worst
Wine of the Night). It tasted flat and dilute. I thought maybe the
avocado was flattening it, but it was the same with or without food. I
sniffed and searched hard for cork taint, if it was there it was under
my threshold. But this was flat thin boring Chardonnay. C/C+
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10/14/2007 - Siggy wrote: 90 Points
Post-Insignia Burgundy Dinner (Our House): Pale gold. Tight and steely. On the palate this shows citrus fruit and minerals, but is very closed and unyielding. Perhaps a touch of dry botrytis? Good concentration. Let these sleep for a few more years.
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5/20/2007 - 5laton wrote: 91 Points
Initially very muted, smelling only of toast and tasting like dilute, painfully tart lemon juice. Into the decanter it goes. Several hours later, this is much improved. Smelling of very fresh, juicy green apple, beeswax, lemon-lime. Some gentle richness in the mouth, either lees-stirring or oak, but it's not overdone, and there's plenty of stony minerality, and good length. A tart, citric core maintains focus.
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12/26/2006 - nomadfromcincy wrote:
(Bought a glass off the list at Michael Mina.) This wine showed a touch of VA initially, but it blew off pretty soon after. The nose was ordinary - not showing much this time. The mouth had some acidity, lemon, and minerality. I found a little sour note on the tongue, but the finish still lingers for about 15-20 seconds.
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8/16/2006 - PaulH wrote: 90 Points
Color of pale straw, flinty nose. Medium light body with good acid backbone. Restrained elegance / fine finish. Guessed "Chablils" (Tasted blind) Given the price, an excellent value.
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4/5/2005 - tendring Likes this wine: 82 Points
Wine Education Service - Burgundy Course - Chablis and the Auxerrois. (LSE): A grapefruit but not a very forthcoming nose.
Fruity attack, good acidity, honey.
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5/28/2004 - Ben Andersen wrote:
Tight / austere / high acid / well structured. Lemon, minerals, light notes of bees' wax. Showed no oxidation after being left out on the counter for 24 hrs with no cork in the bottle! Day 2 still fresh and lively.
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