This was definitely a bit thin, acidic, and had a huge mineral hit on the PnP. We gave it a while open and used it in the chanterelle mushroom sauce. Had it with homemade ravioli's with that rich mushroom sauce. This is where this wine shines. Pair with rich or creamy food and that acid cuts right through. Delicious when paired.
Darker yellow color, presumably due to age. On opening, the aromas were Chablis-like. After a couple hours, it was more cat piss Sauv Blanc. Acidic, "mineral", fruit is in the background. Slight astringent finish that I want to say is due to being past its prime.
I really like this Chardonnay made in the French Chablis style. Typically a red wine drinker but this 2003 vintage tastes fresh and minerally. I think this can most likely last several more years. Drank over a two day period at various temperatures (i.e. cold from fridge and warming over a 2 hour period). Tastes well cool and as it warms. This is a fantastically made wine. Wish I had more but only 1 more left.
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