January 5, 2023 - corked.... once again .... 1/4 in old vintages, its safe to say that there is a big issue here
August 21, 2014 - light golden, in color. tropical fruit, mineral, floral, bananas, on the nose. lemon, spice, mineral, citrus peel, on the palate. medium acid, on the finish.
April 6, 2012 - Shockingly dark gold color heralds prem-ox. Woodsy sherry-like odors on the nose aren't horrible, and you could drink this if it was the last bottle of wine in your cellar, but otherwise unrecognizable as Chablis and entirely unacceptable. I thought this problem was largely gone in '04. I guess not.
February 22, 2011 - My last bottle of this did not show as well as the previous bottles. This did not transform into something greater unfortunately. Still a very nice Chablis with lots of minerals but at this point it's starting to get a little tired. I'm sure some folks would like it like this, but it was missing a certain excitement factor for me. Have one more 05 prem cru left in the cellar, guarding against a raid on the grand crus.
December 29, 2010 - Fabulous Chablis Premier Cru. Typical mineralality found on great Chablis. Wet stones and a wonderful blend of subtle fruits dominated by apple and pear. Wonderful
August 14, 2010 - DAWGS August 2010 - European Whites (WineDrinkerofTexas home in Colleyville, Texas): Tasted non blind at a wine dinner. Opened and served immediately. Light yellow color in the glass, clear hue throughout. Nose of toast, pear and apple. Flavors of pears and apples with a little base minerals. Medium acidity, light to medium body. Drink now, maybe into the short term? 90?
June 26, 2010 - deep yellow/golden; maybe a bit advanced for 5 yrs - a bit short on the finish.
August 30, 2009 - Nice bright chablis with steely minerality. Drinking well.
May 18, 2009 - Half-cup first into the risotto, then the rest of the bottle with the risotto (roasted tomato). This was a great choice. Not different than other reviewers. Beautiful golden straw color. Nose was clearly mineral and citrus. Taste had great balance of acid, fruit, mineral and a hint of oak. This will be a producer I'd go back to.
May 18, 2009 - Half-cup first into the risotto, then the rest of the bottle