Medium lemon in the glass. Nose medium intensity of pear, grapefruit and subtle orange peel and apricot. Secondary notes of cheese indicating autolysis and butter indicating malolactic fermentation. This wine is youthful.
Palate is dry, medium+ acidity, med alc, med body, medium flavor intensity. Finish is medium, perhaps med+ although barely. The flavors are citrus driven, including grapefruit, lemon. There is also subtle wet stones and minerality.
This is a good wine, very well balanced but I do not find it overly complex. The finish is a bit disappointing not so much in terms of taste but rather in length. I would like to think more time in bottle would benefit this wine, although acidity suggests aging a few years only.
Update 4.5 hrs later: Left came home from dinner to a glass left out to breathe while we were out and was quite surprised to find the wine had evolved an extraordinarily intense toasty bread crust on the nose. It was the exact same fragrance you would smell when the bread and olive oil arrive in an Italian restaurant. The texture of the wine was smooth and voluptuous. Don’t know if the toastiness was oak or bottle age - as this is Chablis I assume bottle age? Finish still medium, however.
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1/6/2023 - El_Dougo Likes this wine: 90 Points
Medium lemon in the glass. Nose medium intensity of pear, grapefruit and subtle orange peel and apricot. Secondary notes of cheese indicating autolysis and butter indicating malolactic fermentation. This wine is youthful.
Palate is dry, medium+ acidity, med alc, med body, medium flavor intensity. Finish is medium, perhaps med+ although barely. The flavors are citrus driven, including grapefruit, lemon. There is also subtle wet stones and minerality.
This is a good wine, very well balanced but I do not find it overly complex. The finish is a bit disappointing not so much in terms of taste but rather in length. I would like to think more time in bottle would benefit this wine, although acidity suggests aging a few years only.
Update 4.5 hrs later:
Left came home from dinner to a glass left out to breathe while we were out and was quite surprised to find the wine had evolved an extraordinarily intense toasty bread crust on the nose. It was the exact same fragrance you would smell when the bread and olive oil arrive in an Italian restaurant. The texture of the wine was smooth and voluptuous. Don’t know if the toastiness was oak or bottle age - as this is Chablis I assume bottle age? Finish still medium, however.
1 person found this helpful, do you? Yes - No / Comment