Dinner at Clove Club (Shoreditch, London): A rather ripe Chablis, especially for a classic year like 2017, but very pleasant. This had a classic nose of chalk and oyster shell wafting out of the glass alongside sweeter lemons and some more neutral white fruited tones. The palate had a nice feel to it too - fresh, lively, yet with a lovely spine of mineral and dry extract running through its ripe white fruit and cream midpalate, and then on into a slightly spicy, peppery finish. A nicely balanced and surprisingly full and complete Chablis 1er Cru. Good with food too.
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Five winos excellent adventure , mostly in Burgundy; 6/7/2019-6/15/2019 (Beaune, France): Very clean and energetic nose displaying ripe yellow fruit, lemon curd, a hint of yellow peach, honey, cool mountain stream and wet stone. Very good concentration, round sweet yellow fruit, cool and energetic and a medium to long clean yellow fruit driven finish. Ripe but clean and delicious.
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6/24/2022 - Paul S wrote: 92 Points
Dinner at Clove Club (Shoreditch, London): A rather ripe Chablis, especially for a classic year like 2017, but very pleasant. This had a classic nose of chalk and oyster shell wafting out of the glass alongside sweeter lemons and some more neutral white fruited tones. The palate had a nice feel to it too - fresh, lively, yet with a lovely spine of mineral and dry extract running through its ripe white fruit and cream midpalate, and then on into a slightly spicy, peppery finish. A nicely balanced and surprisingly full and complete Chablis 1er Cru. Good with food too.
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6/11/2019 - dcwino wrote: 91 Points
Five winos excellent adventure , mostly in Burgundy; 6/7/2019-6/15/2019 (Beaune, France): Very clean and energetic nose displaying ripe yellow fruit, lemon curd, a hint of yellow peach, honey, cool mountain stream and wet stone. Very good concentration, round sweet yellow fruit, cool and energetic and a medium to long clean yellow fruit driven finish. Ripe but clean and delicious.
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9/13/2018 - Ben Christiansen wrote:
Very ouvert and nick notes allot creaminess. Jim calls restaurant wine. And then some crunchy acids on he back.
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