2018 Domaine Labet Chardonnay En Chalasse

Community Tasting Notes (5) Avg Score: 92.2 points

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  3/25/2024 - vespa110 wrote: 94 Points

  Giallo oro leggermente torbido, sale, limone, minerale, zesta agrumi, bocca fresco, salino, largo, lungo... grazie.

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  5/9/2023 - Xavier Auerbach wrote: 95 Points

  A private dinner (Restaurant Cornerstore, Amsterdam, NL): From Chardonnay vines planted in 1947 (60%) and vines planted in 2006 (40%), clay and marne bleu du Lias, harvested 17 September 2018, aged "ouillé" for 30 months in 12 hl barrels, bottled 27 May 2021 with no sulfur added. Mild reduction on the nose, elegant and fine-boned (especially in view of its 15.1% ABV), energetic and fresh, lemon juicy acidity, harmonious and precise, succulent citrus and orchard fruit, bruised apple, relaxed, lowland whisky like oak influence, extremely subtle bitters (bitter orange), long and flowing finish. Effortless terroir expression, everything in place, quite stunning.

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  12/20/2022 - Capt Cutlass wrote:

  I’m a huge Labet fan but this one just stinks, literally! Mega reductive. Luckily the palate is surprisingly fresh with some citrus rind acidity and chalky tannins, and the alcohol richness in under control. The lasting sensation is one of bitterness but not in the tropical sense like a German Riesling. These hot vintages are a real challenge to French white wine producers and that is going to be a recurring issue in our hot future...

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  2/7/2021 - Jeanda Does not like this wine: 87 Points

  Nez pas très net, très typé vin nature avec ses notes de pate à relaver. Bouche dotée d'une très belle énergie avec un très beau touché mais la finale est complètement gâchée par ce gros défaut. Pour amateur de vin nature uniquement.

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  9/9/2020 - acyso wrote: 93 Points

  "massal & clonal - planted 1950, 1985 & 2006 - terroir of marl, blue clay from the Lias epoch - harvest 05/09/18 - bottling 11/06/20 - matured for 20 months in 228 [liter] barrels - SO2 total 7 mg/L - pH 3.07 - total acidity 4.97 g/L" This needs a bit of a shake to get rid of the fizz at first. The nose strikes you immediately as slightly oxidative with a hint of shiitake mushroom, but it gives way to intense salinity and minerality. There's plenty of citrus-inflected acidity here, and a sappy intensity that is mouthwatering. Tons of minerality here, it presents a bit chalky but gives you the mouthfeel of tannins. Very ripe and broad, but you definitely don't feel the 14.5% abv. There's a prominent leesiness here, but it gives a roundness that helps balance out the intense acids.

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