Lovely quintessential Chablis. Still pale yellow. A mix of medium level fruit richness with lovely minerally freshness on the palate. Quite full bodied and powerful but within a Chablis framework. Everything you want a 1er Chablis.
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I'm not a Chablis expert, but I know what I like. This was great. I was surprised with the light color, expected 10 year old chard to be more golden than this. The wine is bright, but has a layer of caramel corn/buttered popcorn to give a little weight. Very enjoyable.
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Opened up beautifully after about 15 minutes in the glass. Slightly sweet, oranges, lemons and honey. Medium bodied with low acidity. Excellent QPR. Drink now.
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Yellow with greenish glint. Complex nose of white flowers, herbs, and a whiff of the sea. Medium weight, satisfying glycerine feel in the mouth, lemon oil and excellent salinity. Very nice, substantial Premier Cru Chablis to be sure. It is drinking very well now. My only quibble is that the acidity comes up a little short, and that is what keeps it from being exciting.
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My last bottle. This has evolved to be a beautiful wine. Complex Chablis specific aromas of lemon, tidal pool, and oak. Very well balanced fruit, acid, and sweetness. I was very pleasantly surprised how much I enjoyed this after my last note (89). Should age for some time, but is great right now with no premox at all.
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Healthy light yellow. Some oyster shell and citrus. Light weight, tart, and lemony with good acidity. In very good shape but not yet complex-maybe this never will be.
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Elsa's Birthday dinner (Corner House): Last bottle, and this was one of the best 375mls that we popped. As always, it took a bit of time and air to get going. When it did, it had a classic Chablis nose of seashells, chalk and white fruit framing a nicely defined palate of light citrus and green pear flavours infused with a lovely flinty, oyster shell minerality. Lovely fine 2008 balance and a good depth of dry extract carried the wine into a nicely lob finish. Still really youthful, but nice. This bottle could have easily gone on for a few years more though.
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Tasted over 1 hr. -translucent med gold -slight reduction funk, ripe but not quite tropical, lemon, no oxidative notes -med+ acidity, med+ weight on very sappy mid-palate with ripe yellow fruits and citrus, OK complexity and respectable length -true to the vintage, quite powerful and ripe per the Moreau style but not surmature, not prem-ox'd
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From another 375ml, this is starting to show consistently well; in fact, I would say that this bottle seemed a bit better integrated than the last one or two. Like in previous times, this came across as rather ripe for a 2008 Chablis, but still wonderfully balanced with freshness and minerality. On the nose, it showed sweet apples, nectarines and tropical pineapple aromas chased by more classic notes of chalk and mineral and some floral tones. I thought the palate was very yummy on the night. While also ripe and certainly fleshy for a 2008, it was rather less tropical and exotic as the nose suggested, with sweet lemons and apple flavours underlined with a lovely energetic acidity and a long spine of mineral and spice winding its way into a rather tightly-coiled, muscular finish. This was a very enjoyable bottle, at a nice place now. I expect future bottles to get even better over the next few years as the wine shakes of its baby fat.
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375ml, drank over a home-cooked meal of squid-ink pasta and some tinned Spanish seafood. This wine seems to be getting fatter over time with every bottle I have popped - not exactly improving in my book, not deproving either though, but clearly taking on a different character. It took about an hour in the bottle to open up and, like a previous poster, I thought this performed better at just under room temperature rather than when more chilled. At its opitmum, it showed a rather Cote de Beaune-like nose with cream, ripe apples and sweet lemon aromas, with a floral drift flaoting alongside. It was only the strong seam of chalky mineral and some fruit zest notes that suggested Chablis. Much the same on the palate too - it was a bit fatty and creamily textured for a Chablis, expecially one from a cool vintage like 2008, showing rather mouthfillingly ripe flavours of ripe apple flesh line with some lemons zest notes. However, the wine still shared what I liked from previous bottles - nice, bright acidity and a spine of serious, flinty minerality that kept it neat and focused all the way into a lovely, precise finish.
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Good Friday Dinner with Hakka Food (Alex's place): From a 375ml - still pretty good, but this bottle seemed to be slightly poorer than those I had last year. It was a bit reductive at first, with rubbery notes that took awhile to blow off before revealing a nice Chablis nose of ripe lemons and apples underlined by minerally seashell scents. The palate seemed a bit more developed and expressive than previous bottles, with a fleshier, riper tone to its white fruit flavours laced with lemony notes. There was still a solid undelayer of mineral and nicely supple acidity. However, the bottle lacked some of the cut and tension that I liked in previous bottles. Still though, this was pretty good and played a good foil to most of the food on the table. I hope future bottles are even better though - I will try to remember giving them a bit more time to breathe before serving.
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Popped and poured. Drank over two nights. Definitely a wine to serve cooler than room temperature but not chilled. It's in a good place right now. Lightweight. Detected little to no oak/wood notes. Lots of acidity, so definitely drink with food. No need to drink now acidity wise, but the fruit/floral notes that currently exist is what makes this enjoyable, so I would drink sooner rather than later.
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From memory: My last note seems to describe characteristics common to Chablis – slender fruit, pronounced minerality, even a little tightness. Last night was a completely different story, and “tight” was definitely not a fitting description. Rather the wine came across as extremely expressive, bursting with ripe stone fruits, spices, honey and floral scents. Very enjoyable, but I would honestly have pinned this down as a GG Riesling in a blind tasting. It seems as if this wine is developing fast. If I had more, I wouldn’t have waited longer than a year or two before drinking it up.
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Confrerie des Chevaliers du Tastevin Singapore - Back to Basics 2012 (Absinthe, Bukit Pasoh): Third time with this bottling over the past 12 months, but the first from a 750ml instead of a split. Still pretty good, but this showed fatter and less "Chablisienne" than the previous two outings I thought. The nose was very expressive, with lots of honey and honeysuckle aromas, pears and ripe melons, and then a nice layer chalk, and earthy, truffley scents. While the first bottle I had of this wine showed a lot of mineral and subtle fruit on the palate, this in contrast had quite a bit of depth and fatty richness to its lovely pure flavours of lemons and red apple fruit seasoned with a bit of vanilla and more honeysuckle hints. Looking at previous notes, this wine seems to be putting on more weight, flesh and fruit as the years go by. I thought this might have been a 2006 instead of a 2008 on that showing actually. In fact, it was only a certain ring of purity and a lift of bright acidity past the midpalate and into a slightly spicy finish that even suggested that this may have been a Chablis. Quite delicious though. This was a pretty good wine that I would gladly drink any day of the week.
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Golden/straw color, crystal clear. Mushy apples, lemon/lime and wet stones greet the nose. Medium to full bodied with apple, lemon, and substantial chalky flavors with a slight hint of cherry as well. Overall an element of tightness that might go away with a decant (I did a pop 'n pour) or time. Makes me think of an aged Champagne. Very good and reasonably good QPR.
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Decanted for one hour before tasting. Light straw colour. On the nose; tart green apples, lemon, fresh seawater and chalky minerality. On the palate; citrus and mineral dominance, with high, but balanced acidity, medium concentration and good length. Enjoyable, but a bit tight. Will probably need at least two more years to reach its full potential.
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Vibrant complex aromas - citrus (lemon & lime), cashew, minerals, vanilla, nectarine & peach, chamomile, leesy bakery (almond brioche). Above particularly almond on the palate with great mineral & citrus focus, lovely texture (delicate) and top persistent length. Good wine, colour a little developed though for 3 years old but that's a problem with using corks I guess. Like to see it in screwcap.
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Dinner at Tilia -- the new, old Heidi's: The nose is clean, fresh and exuberant, with lovely lemon and mineral aromas. Showing grapefruit flavors that coat the palate. A little on the lean side (especially after the Dauvissat), but with great acidity and a long, ringing finish. I've got no idea how this will age, but it's certainly enjoyable for now.
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Tasting Group Dinner - Burgs & Northern Rhones (Tilia, Minneapolis): Intense, almost sharp, citrus-driven nose. The palate is large-scaled and powerful, showing loads of pink grapefruit/citrus flavors buffered by saline minerality. Prominent acidity. Long finish. Drinking well young; may smooth out and improve over the next few years.
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Half bottle. Light color, light body. Faintly citric tones. Relatively thin and quite tart tonight with good minerality. Not a particularly strong showing, lacking in intensity and dimension.
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Pre K.D.Lang Concert Dinner (Kingyo, Marina Square): This was very good again - a superb pairing with aburi sushi. The nose was rather more expressive than I remembered it from the last 375ml bottle that I had several months ago. This showed a bit of cream, some flowers, secnts of green apples, ripe lemons and white fruit and a waft of smoke and mineral. Quite rich and rather fruity. The palate was another story altogether though. While it had good creamy depth for 1er Cru and some fleshy green apple fruit on the attack, it was more marked by a stony minerality, tangy lemon zest notes and fresh but very well-integrated acidity. This was especially so at the finish, where a distinct note of flint seashell flavours and a some lovely, chalky minerality lined the white fruit notes. This had excellent balance and superb focus. Good while drank on its own, but as a foil for sushi, simply excellent.
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Solid stuff. From a 375ml. As noted by quite a few other posters, this is rather too young, even from a half-bottle, but it was clearly a nice wine and extremely enjoyable with our Japanese meal. It had a lovely Chablis nose, with a gentle creaminess, some oyster shell minerality, lemons, white fruit and hints of musky flowers quietly drifting out of the glass. Still quite primary on the palate, but everything was in the right place, from its fleshy but precise flavours of lemons and green apples flesh, to its bright, crisp acid, and then a gentle stream of flinty mineral and long finish with a final kiss of stone and oyster shell mingling with little floral notes. Really nice stuff. This was a great food wine - a brilliant pairing with a range of sushi and sashimi, and even better with asari clams. Glad to have another bottle stored away somewhere. I would not hesitate to pop it without much thought with the right food, but I would expect this to really only up and show fully in another 3-4 years.
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From 375ml. Aromas of pear, citrus, iodine and mineral. Youthful and tight, it still showed good concentration showing a great structure based on acid and minerality with lemon on the palate. The acid and mineral deliver a long finish. A great Chablis that will only get better with time.
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Way to early to drink. Verbena, citrus (lemon/lime), Salinity. Good texture on taste, with salinity, citrus, and lots of acidity - a bit uncomfortable. I can see that the texture will get viscous over time. Did not realize it was an 08 when I opened it so it is a shame to open so early. Probably needs a good 5 more years at least.
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Third Thursday Group does Chablis - May 2011 (Willamette Wine Storage, Portland OR): The nose reminds me of a chicken pot pie, with flaky crust scents mixing with herbed chicken, some lemon zest, and a creamy sauce. Lemon fruit and peels show with full acid on the teeth. Zesty green apples are zippy, and the sensation really wakes you up! The crust from the nose makes a faint appearance behind the fruit, while a touch of something floral hovers above it all. 90+
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Premier & Grand Cru Chablis (Willamette Wine Storage): Aromas of pumpkin meat, and some chewy pork and lamb sausage cooked at an Italian restaurant. I also get a slight aroma of a new car's interior. The palate shows some wood, and while this isn't really an intense woodsy flavor, it does over power what else may be lying underneath. There is a nice tartness noticed on the palate, though. The finish is quite puckering and tart. Lots of lemon and quite structured. The wood feels more in balance with the acid at the end.
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From the 375 list at Gary Danko. Pale color. Mute, reticent nose that stayed that way warming up. Bracing acidity, lemon zest, saline. Medium-short finish.
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The 08’s have a bit more fat and there are exotic, tropical notes that you just don’t see in 07. This drips with white peach, freshly cut pineapple and there’s a big lick of aniseed. It is ripe and textured but is cut by some chalky acidity.
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The overwhelming sense here was one of great purity of lemon and other citrus along with a touch of herbs. Lovely texture for young Premier Cru Chablis and just wonderful acid/sugar balance. A top example.
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Flint, fennel and mint greet the nose. With air it opens up to show a touch of the exotic (think custard apple). The palate is a torrent of liquefied rocks and it is shapely with good cut.
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Nose is more interesting than the basic chablis but still something diffuse about it; better balanced than the chablis but still comes off on the acidic side. 84-85
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10/22/2019 - Pverd wrote: 91 Points
Lovely quintessential Chablis. Still pale yellow. A mix of medium level fruit richness with lovely minerally freshness on the palate. Quite full bodied and powerful but within a Chablis framework. Everything you want a 1er Chablis.
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9/29/2019 - Two Winos Likes this wine: 91 Points
I'm not a Chablis expert, but I know what I like. This was great. I was surprised with the light color, expected 10 year old chard to be more golden than this. The wine is bright, but has a layer of caramel corn/buttered popcorn to give a little weight. Very enjoyable.
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4/12/2018 - etyc wrote:
Sushi & BBQ at J's office
TBU
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12/25/2016 - Isaac L Likes this wine: 90 Points
Opened up beautifully after about 15 minutes in the glass. Slightly sweet, oranges, lemons and honey. Medium bodied with low acidity. Excellent QPR. Drink now.
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8/16/2016 - drwine2001 wrote:
Yellow with greenish glint. Complex nose of white flowers, herbs, and a whiff of the sea. Medium weight, satisfying glycerine feel in the mouth, lemon oil and excellent salinity. Very nice, substantial Premier Cru Chablis to be sure. It is drinking very well now. My only quibble is that the acidity comes up a little short, and that is what keeps it from being exciting.
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3/4/2016 - pnwskibum wrote: 92 Points
My last bottle. This has evolved to be a beautiful wine. Complex Chablis specific aromas of lemon, tidal pool, and oak. Very well balanced fruit, acid, and sweetness. I was very pleasantly surprised how much I enjoyed this after my last note (89). Should age for some time, but is great right now with no premox at all.
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12/9/2015 - drwine2001 wrote:
Healthy light yellow. Some oyster shell and citrus. Light weight, tart, and lemony with good acidity. In very good shape but not yet complex-maybe this never will be.
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6/8/2015 - MichaelF wrote: 91 Points
Just singing right now. Vibrant acidity. Mineral undertones. Pear, pineapple. Long finish.
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1/22/2015 - Paul S wrote: 91 Points
Elsa's Birthday dinner (Corner House): Last bottle, and this was one of the best 375mls that we popped. As always, it took a bit of time and air to get going. When it did, it had a classic Chablis nose of seashells, chalk and white fruit framing a nicely defined palate of light citrus and green pear flavours infused with a lovely flinty, oyster shell minerality. Lovely fine 2008 balance and a good depth of dry extract carried the wine into a nicely lob finish. Still really youthful, but nice. This bottle could have easily gone on for a few years more though.
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8/30/2014 - Cote d'Or wrote:
Tasted over 1 hr.
-translucent med gold
-slight reduction funk, ripe but not quite tropical, lemon, no oxidative notes
-med+ acidity, med+ weight on very sappy mid-palate with ripe yellow fruits and citrus, OK complexity and respectable length
-true to the vintage, quite powerful and ripe per the Moreau style but not surmature, not prem-ox'd
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10/27/2013 - Brett and Megan Does not like this wine: 73 Points
aroma - fresh popcorn, caramel; taste - slate, dilute, tart, citrus
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10/26/2013 - Cote d'Or wrote:
Excellent. No prem-ox. Loaded with sap and acidity, very true to the vintage. Still young.
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8/10/2013 - Paul S wrote: 91 Points
From another 375ml, this is starting to show consistently well; in fact, I would say that this bottle seemed a bit better integrated than the last one or two. Like in previous times, this came across as rather ripe for a 2008 Chablis, but still wonderfully balanced with freshness and minerality. On the nose, it showed sweet apples, nectarines and tropical pineapple aromas chased by more classic notes of chalk and mineral and some floral tones. I thought the palate was very yummy on the night. While also ripe and certainly fleshy for a 2008, it was rather less tropical and exotic as the nose suggested, with sweet lemons and apple flavours underlined with a lovely energetic acidity and a long spine of mineral and spice winding its way into a rather tightly-coiled, muscular finish. This was a very enjoyable bottle, at a nice place now. I expect future bottles to get even better over the next few years as the wine shakes of its baby fat.
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7/29/2013 - Paul S wrote: 90 Points
375ml, drank over a home-cooked meal of squid-ink pasta and some tinned Spanish seafood. This wine seems to be getting fatter over time with every bottle I have popped - not exactly improving in my book, not deproving either though, but clearly taking on a different character. It took about an hour in the bottle to open up and, like a previous poster, I thought this performed better at just under room temperature rather than when more chilled. At its opitmum, it showed a rather Cote de Beaune-like nose with cream, ripe apples and sweet lemon aromas, with a floral drift flaoting alongside. It was only the strong seam of chalky mineral and some fruit zest notes that suggested Chablis. Much the same on the palate too - it was a bit fatty and creamily textured for a Chablis, expecially one from a cool vintage like 2008, showing rather mouthfillingly ripe flavours of ripe apple flesh line with some lemons zest notes. However, the wine still shared what I liked from previous bottles - nice, bright acidity and a spine of serious, flinty minerality that kept it neat and focused all the way into a lovely, precise finish.
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3/29/2013 - Paul S wrote: 90 Points
Good Friday Dinner with Hakka Food (Alex's place): From a 375ml - still pretty good, but this bottle seemed to be slightly poorer than those I had last year. It was a bit reductive at first, with rubbery notes that took awhile to blow off before revealing a nice Chablis nose of ripe lemons and apples underlined by minerally seashell scents. The palate seemed a bit more developed and expressive than previous bottles, with a fleshier, riper tone to its white fruit flavours laced with lemony notes. There was still a solid undelayer of mineral and nicely supple acidity. However, the bottle lacked some of the cut and tension that I liked in previous bottles. Still though, this was pretty good and played a good foil to most of the food on the table. I hope future bottles are even better though - I will try to remember giving them a bit more time to breathe before serving.
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2/23/2013 - grafstrb wrote:
Nice acidity. Lots of mineral, as well as plus fruit flavor & concentration.
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9/17/2012 - plechazunga wrote:
Popped and poured. Drank over two nights. Definitely a wine to serve cooler than room temperature but not chilled. It's in a good place right now. Lightweight. Detected little to no oak/wood notes. Lots of acidity, so definitely drink with food. No need to drink now acidity wise, but the fruit/floral notes that currently exist is what makes this enjoyable, so I would drink sooner rather than later.
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9/12/2012 - maxfischer wrote: 91 Points
Wonderful saline, flinty nose, but soft on the mid palate. Citrus, honey and apple, with a long mineral finish. Excellent.
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9/8/2012 - Pebben wrote: 90 Points
From memory: My last note seems to describe characteristics common to Chablis – slender fruit, pronounced minerality, even a little tightness. Last night was a completely different story, and “tight” was definitely not a fitting description. Rather the wine came across as extremely expressive, bursting with ripe stone fruits, spices, honey and floral scents. Very enjoyable, but I would honestly have pinned this down as a GG Riesling in a blind tasting. It seems as if this wine is developing fast. If I had more, I wouldn’t have waited longer than a year or two before drinking it up.
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6/2/2012 - Paul S wrote: 91 Points
Confrerie des Chevaliers du Tastevin Singapore - Back to Basics 2012 (Absinthe, Bukit Pasoh): Third time with this bottling over the past 12 months, but the first from a 750ml instead of a split. Still pretty good, but this showed fatter and less "Chablisienne" than the previous two outings I thought. The nose was very expressive, with lots of honey and honeysuckle aromas, pears and ripe melons, and then a nice layer chalk, and earthy, truffley scents. While the first bottle I had of this wine showed a lot of mineral and subtle fruit on the palate, this in contrast had quite a bit of depth and fatty richness to its lovely pure flavours of lemons and red apple fruit seasoned with a bit of vanilla and more honeysuckle hints. Looking at previous notes, this wine seems to be putting on more weight, flesh and fruit as the years go by. I thought this might have been a 2006 instead of a 2008 on that showing actually. In fact, it was only a certain ring of purity and a lift of bright acidity past the midpalate and into a slightly spicy finish that even suggested that this may have been a Chablis. Quite delicious though. This was a pretty good wine that I would gladly drink any day of the week.
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3/28/2012 - Racer117 wrote: 90 Points
Golden/straw color, crystal clear. Mushy apples, lemon/lime and wet stones greet the nose. Medium to full bodied with apple, lemon, and substantial chalky flavors with a slight hint of cherry as well. Overall an element of tightness that might go away with a decant (I did a pop 'n pour) or time. Makes me think of an aged Champagne. Very good and reasonably good QPR.
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2/11/2012 - Pebben wrote: 89 Points
Decanted for one hour before tasting. Light straw colour. On the nose; tart green apples, lemon, fresh seawater and chalky minerality. On the palate; citrus and mineral dominance, with high, but balanced acidity, medium concentration and good length. Enjoyable, but a bit tight. Will probably need at least two more years to reach its full potential.
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1/5/2012 - Loges wrote: 92 Points
Vibrant complex aromas - citrus (lemon & lime), cashew, minerals, vanilla, nectarine & peach, chamomile, leesy bakery (almond brioche). Above particularly almond on the palate with great mineral & citrus focus, lovely texture (delicate) and top persistent length. Good wine, colour a little developed though for 3 years old but that's a problem with using corks I guess. Like to see it in screwcap.
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12/2/2011 - Dave Dalluge wrote: 92 Points
Dinner at Tilia -- the new, old Heidi's: The nose is clean, fresh and exuberant, with lovely lemon and mineral aromas. Showing grapefruit flavors that coat the palate. A little on the lean side (especially after the Dauvissat), but with great acidity and a long, ringing finish. I've got no idea how this will age, but it's certainly enjoyable for now.
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12/1/2011 - Siggy wrote: 90 Points
Tasting Group Dinner - Burgs & Northern Rhones (Tilia, Minneapolis): Intense, almost sharp, citrus-driven nose. The palate is large-scaled and powerful, showing loads of pink grapefruit/citrus flavors buffered by saline minerality. Prominent acidity. Long finish. Drinking well young; may smooth out and improve over the next few years.
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11/28/2011 - drwine2001 wrote:
Half bottle. Light color, light body. Faintly citric tones. Relatively thin and quite tart tonight with good minerality. Not a particularly strong showing, lacking in intensity and dimension.
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11/2/2011 - Paul S wrote: 92 Points
Pre K.D.Lang Concert Dinner (Kingyo, Marina Square): This was very good again - a superb pairing with aburi sushi. The nose was rather more expressive than I remembered it from the last 375ml bottle that I had several months ago. This showed a bit of cream, some flowers, secnts of green apples, ripe lemons and white fruit and a waft of smoke and mineral. Quite rich and rather fruity. The palate was another story altogether though. While it had good creamy depth for 1er Cru and some fleshy green apple fruit on the attack, it was more marked by a stony minerality, tangy lemon zest notes and fresh but very well-integrated acidity. This was especially so at the finish, where a distinct note of flint seashell flavours and a some lovely, chalky minerality lined the white fruit notes. This had excellent balance and superb focus. Good while drank on its own, but as a foil for sushi, simply excellent.
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6/23/2011 - Paul S wrote: 91 Points
Solid stuff. From a 375ml. As noted by quite a few other posters, this is rather too young, even from a half-bottle, but it was clearly a nice wine and extremely enjoyable with our Japanese meal. It had a lovely Chablis nose, with a gentle creaminess, some oyster shell minerality, lemons, white fruit and hints of musky flowers quietly drifting out of the glass. Still quite primary on the palate, but everything was in the right place, from its fleshy but precise flavours of lemons and green apples flesh, to its bright, crisp acid, and then a gentle stream of flinty mineral and long finish with a final kiss of stone and oyster shell mingling with little floral notes. Really nice stuff. This was a great food wine - a brilliant pairing with a range of sushi and sashimi, and even better with asari clams. Glad to have another bottle stored away somewhere. I would not hesitate to pop it without much thought with the right food, but I would expect this to really only up and show fully in another 3-4 years.
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6/22/2011 - wickedwax wrote:
From 375ml. Aromas of pear, citrus, iodine and mineral. Youthful and tight, it still showed good concentration showing a great structure based on acid and minerality with lemon on the palate. The acid and mineral deliver a long finish. A great Chablis that will only get better with time.
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6/22/2011 - ashegedyn wrote:
Way to early to drink. Verbena, citrus (lemon/lime), Salinity. Good texture on taste, with salinity, citrus, and lots of acidity - a bit uncomfortable. I can see that the texture will get viscous over time. Did not realize it was an 08 when I opened it so it is a shame to open so early. Probably needs a good 5 more years at least.
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6/12/2011 - Vinomark wrote: 90 Points
Good citrus flavors, acids, solid length with a ginger ale cream soda bite. Solid and imho it should age nicely.
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5/22/2011 - mdodd wrote: 91 Points
great acid w/ lemon
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5/19/2011 - subtlet Likes this wine: 90 Points
Third Thursday Group does Chablis - May 2011 (Willamette Wine Storage, Portland OR): The nose reminds me of a chicken pot pie, with flaky crust scents mixing with herbed chicken, some lemon zest, and a creamy sauce. Lemon fruit and peels show with full acid on the teeth. Zesty green apples are zippy, and the sensation really wakes you up! The crust from the nose makes a faint appearance behind the fruit, while a touch of something floral hovers above it all. 90+
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5/19/2011 - David Paris (dbp) wrote: 88 Points
Premier & Grand Cru Chablis (Willamette Wine Storage): Aromas of pumpkin meat, and some chewy pork and lamb sausage cooked at an Italian restaurant. I also get a slight aroma of a new car's interior. The palate shows some wood, and while this isn't really an intense woodsy flavor, it does over power what else may be lying underneath. There is a nice tartness noticed on the palate, though. The finish is quite puckering and tart. Lots of lemon and quite structured. The wood feels more in balance with the acid at the end.
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4/24/2011 - alr6767 wrote:
From the 375 list at Gary Danko. Pale color. Mute, reticent nose that stayed that way warming up. Bracing acidity, lemon zest, saline. Medium-short finish.
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2/12/2011 - MichaelF wrote: 92 Points
Vibrant lemon, minerals, some petrol. Great acidity, long finish.
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1/4/2011 - Jeremy Holmes wrote:
The 08’s have a bit more fat and there are exotic, tropical notes that you just don’t see in 07. This drips with white peach, freshly cut pineapple and there’s a big lick of aniseed. It is ripe and textured but is cut by some chalky acidity.
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10/29/2010 - drwine2001 wrote:
The overwhelming sense here was one of great purity of lemon and other citrus along with a touch of herbs. Lovely texture for young Premier Cru Chablis and just wonderful acid/sugar balance. A top example.
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10/22/2010 - pnwskibum wrote: 89 Points
Better nose than palate which is a little light but with nice acid. Nice entry level chablis but a little below Premier Cru.
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9/20/2010 - hutch wrote: 89 Points
Wildman's Sancerre and Jolivet (Matunuck Oyster Bat): Round. Good fruit. nice, but it doesn't really offer enough extra over the regular AC to get me to bite.
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3/27/2010 - Jeremy Holmes wrote:
Flint, fennel and mint greet the nose. With air it opens up to show a touch of the exotic (think custard apple). The palate is a torrent of liquefied rocks and it is shapely with good cut.
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2/12/2010 - amateurwino wrote: 84 Points
Nose is more interesting than the basic chablis but still something diffuse about it; better balanced than the chablis but still comes off on the acidic side. 84-85
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2/4/2010 - hutch wrote: 90 Points
Wildman 2008 Burg Preview (Boston, MA): Has great minerality. Bright and lively. Very nice. 89-90
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