wrote:

Thursday, November 15, 2018 - From 75cl, perfect cork. Sea-breeze/iodine, lemon, tangerine, (honey) scent; light-bodied entry with immensely concentrated acid (my teeth hurt!) like drinking pure lemon juice with a bit of grapefruit and some sour tangerine. Sour, mouth-tingling, “mineral”, persistent finish. Less weighty and more acidic than any GC I have tasted from Dauvissat, Fevre etc. and utterly different from Bessin's 2008 basic Chablis and 1. Cru wines. Very fine, but hard work right now. I guess this is 91-92P(?) —no pain, no gain. Can anyone tell me if the acid diminishes/comes into balance with more time?

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2 comments have been posted

  • Comment posted by poppons:

    8/17/2019 7:58:00 PM - Count on it. 08 vintage has beaucoup tannins

  • Comment posted by Lostboy:

    9/6/2021 9:38:00 AM - acid+tannins=acid

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2008 Jean-Claude Bessin Chablis Grand Cru Valmur

(see all 28 vintages)

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