Community Tasting Note

Jay Hack wrote:

Saturday, May 14, 2011 - Brought by mistake instead of the village Fevre Chablis to a clam bake at my partner's Country Club. This was a fantasticl wine that was perfect with raw oysters, shrimp, crab meat, caviar and assorted Sushi. There was strong chablis minerality with tart apple, acidity that alomost gave it a lemon flavor and roasted nuts at the back of the palate. Just begining to develop depth. Long finish. Let this sit as long as you dare before premox and I think a cascade of flavors will emerge.

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