This bottle is much warmer and tastes more like a Ramey or lightly oaked Napa chard than a Chablis. Feels very different from the last bottle. Toast, vanilla and citrus rather than the stone fruit overtones of the last bottle. Go figure.......I actually liked it more although I am on a white Burgundy search right now.
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Would agree that this is a Chablis style of California Chard.. Kudos for that, it is crisp, apple, apricot pit with no honey or buiscuit whatever to moderate it. This seems to be an ongoing issue with many attempts at a Grand Cru Chablis, they obtain the stoney features but not any depth or warmpth. This wine was very close to the edge of too much acid to really be good with any use other than sauced food. Like Diatom, a great attempt but not endearing.
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Crown Fall 07 Upscale Tasting (Boca Raton, FL): Medium body, with judicious use of oak, somewhat restrained fruit, and a crisp mouthfeel, so I'm thinking this saw little, if any, malo fermentation. More of a Burgundian style, much to my liking.
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1/25/2012 - Blcmdpa@gmail.com wrote: 91 Points
This bottle is much warmer and tastes more like a Ramey or lightly oaked Napa chard than a Chablis. Feels very different from the last bottle. Toast, vanilla and citrus rather than the stone fruit overtones of the last bottle. Go figure.......I actually liked it more although I am on a white Burgundy search right now.
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1/3/2012 - Blcmdpa@gmail.com wrote: 89 Points
Would agree that this is a Chablis style of California Chard.. Kudos for that, it is crisp, apple, apricot pit with no honey or buiscuit whatever to moderate it. This seems to be an ongoing issue with many attempts at a Grand Cru Chablis, they obtain the stoney features but not any depth or warmpth. This wine was very close to the edge of too much acid to really be good with any use other than sauced food. Like Diatom, a great attempt but not endearing.
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11/10/2007 - vinole wrote: 92 Points
Crown Fall 07 Upscale Tasting (Boca Raton, FL): Medium body, with judicious use of oak, somewhat restrained fruit, and a crisp mouthfeel, so I'm thinking this saw little, if any, malo fermentation. More of a Burgundian style, much to my liking.
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