Alive, if a bit light...perhaps tired. Some mineral & lemon to the nose, which show on the med palate. Dried white orchard fruits & lemon reemerge alongside med acid, riverstones, and a touch of bitterness. Not bad, but I'd say time to drink
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Decanted for 20 minutes, chilled. Not quite as good as our previous bottle back in May of 2022 as the wine showed continued aging. The color was a clear medium yellow - darker than previous bottles. The nose was heavy with lemon and minerality. The medium bodied palate was dominated by the lemon (juice and crème), accompanied by minerality and some green apple. The acidity was searing, and a bit more than needed to balance. I hope this showing was just bottle variation, but I would recommend drinking up.
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Decanted for 30 minutes based on our previous TN in July 2021. This bottle showed as good as - but not any further developed than - that previous bottle. The color was a clear light straw. The nose was heavy with chalky minerality, some citrus, and a hint of honey. The medium bodied palate was dominated by lemon citrus, lemon crème and minerality, with some green apple, and a touch of honey. The acidity was searing, but nicely balancing, and the last few sips were as good as the first. This wine will hold for several years.
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The cork was in perfect shape after popping. I believe it was DIAM 9. A first sip at nearing cellar temperature was super sharp, acidic, almost pungent. Splash decanted and left it there for a good 30 to 40 mins, had a very small taste of it, and that wonderful texture of pastry cream and light honey emerged towards the end, so I knew it was going to be interesting. The color was almost mango like in the decanter, nice mature Chablis.
For those that love the liveliness and bracing acidity, could bypass the decant and observe the wine's evolution through a meal, but if you are having lighter fare (like traditional Japanese cuisine) and prefer a very smooth drinking experience minus the pungency and sharpness, then decanting is definitely the way to go (much like decanting Bordeaux red wines until you get to a point where you feel the profiles fit your tastes) to take some of the edges off.
So much lovely nuanced and layered aromatic bitter citrus / lemon (Meyer, Yuzu, lime etc), some seashore, crushed light scents of oyster shells, although by the time the wine was opened at the restaurant, the honey texture wasn't quite as there, but nonetheless a very enjoyable wine, and one that finished quickly before the meal was over. About 20 minutes before the wine completely was finished, some stone fruits and even mango was present on the nose.
The mango scents reminded me of William Fevre Chablis Grand Cru Les Clos 2004, consumed/tasted last year, but not quite as complex, but still very solid.
There should be enough acidity for this to age longer, but as others have chimed in, no harm opening one now if you want to, it's in a great spot already.
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11/17/2023 - cobbpa Likes this wine: 89 Points
Alive, if a bit light...perhaps tired. Some mineral & lemon to the nose, which show on the med palate. Dried white orchard fruits & lemon reemerge alongside med acid, riverstones, and a touch of bitterness. Not bad, but I'd say time to drink
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9/10/2023 - VlgJeff wrote: 91 Points
Decanted for 20 minutes, chilled. Not quite as good as our previous bottle back in May of 2022 as the wine showed continued aging. The color was a clear medium yellow - darker than previous bottles. The nose was heavy with lemon and minerality. The medium bodied palate was dominated by the lemon (juice and crème), accompanied by minerality and some green apple. The acidity was searing, and a bit more than needed to balance. I hope this showing was just bottle variation, but I would recommend drinking up.
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6/12/2022 - jbaron wrote: 93 Points
This is a great showing of this bottling, but alas it’s my last one. 😢
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5/29/2022 - VlgJeff wrote: 93 Points
Decanted for 30 minutes based on our previous TN in July 2021. This bottle showed as good as - but not any further developed than - that previous bottle.
The color was a clear light straw. The nose was heavy with chalky minerality, some citrus, and a hint of honey. The medium bodied palate was dominated by lemon citrus, lemon crème and minerality, with some green apple, and a touch of honey. The acidity was searing, but nicely balancing, and the last few sips were as good as the first. This wine will hold for several years.
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11/30/2021 - VincentMorey Likes this wine:
The cork was in perfect shape after popping. I believe it was DIAM 9. A first sip at nearing cellar temperature was super sharp, acidic, almost pungent. Splash decanted and left it there for a good 30 to 40 mins, had a very small taste of it, and that wonderful texture of pastry cream and light honey emerged towards the end, so I knew it was going to be interesting. The color was almost mango like in the decanter, nice mature Chablis.
For those that love the liveliness and bracing acidity, could bypass the decant and observe the wine's evolution through a meal, but if you are having lighter fare (like traditional Japanese cuisine) and prefer a very smooth drinking experience minus the pungency and sharpness, then decanting is definitely the way to go (much like decanting Bordeaux red wines until you get to a point where you feel the profiles fit your tastes) to take some of the edges off.
So much lovely nuanced and layered aromatic bitter citrus / lemon (Meyer, Yuzu, lime etc), some seashore, crushed light scents of oyster shells, although by the time the wine was opened at the restaurant, the honey texture wasn't quite as there, but nonetheless a very enjoyable wine, and one that finished quickly before the meal was over. About 20 minutes before the wine completely was finished, some stone fruits and even mango was present on the nose.
The mango scents reminded me of William Fevre Chablis Grand Cru Les Clos 2004, consumed/tasted last year, but not quite as complex, but still very solid.
There should be enough acidity for this to age longer, but as others have chimed in, no harm opening one now if you want to, it's in a great spot already.
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