Nice wine, a solid Chablis, but not as good as I was hoping for. Drinks well now but no rush. Hope the Les Clos is a bit more impressive. 89-90 pts range.
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Punchy, vibrant aromas of citrus blossom, pickled ginger and oyster shell. It is rich and textured in the mouth with good minerally detail and acidity that is supportive but a well rounded. It finishes bone dry and causes one's tongue to click involuntarily against the roof of one's mouth.
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Very precise and linear - basically take a load of seashells and smash them to dust and mix with a drop of lemon juice and milk. Transparent is the word that comes to mind - you can taste the terroir and minerals with hardly a touch of fruit. Very impressive but right now this doesn't feel like a Grand Cru - needs more time to let the wine mature. If I had my time again in the wine shop I would go for the 1er Cru at half the price which gives more pleasure for immediate drinking while this stuff sits in the cellar. Give it 2-3 years and will last a lot longer.
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3/5/2018 - SonnyChiba wrote: 90 Points
Nice wine, a solid Chablis, but not as good as I was hoping for. Drinks well now but no rush. Hope the Les Clos is a bit more impressive. 89-90 pts range.
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9/27/2012 - Jeremy Holmes wrote:
Punchy, vibrant aromas of citrus blossom, pickled ginger and oyster shell. It is rich and textured in the mouth with good minerally detail and acidity that is supportive but a well rounded. It finishes bone dry and causes one's tongue to click involuntarily against the roof of one's mouth.
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9/21/2012 - pjaines wrote:
Very precise and linear - basically take a load of seashells and smash them to dust and mix with a drop of lemon juice and milk. Transparent is the word that comes to mind - you can taste the terroir and minerals with hardly a touch of fruit. Very impressive but right now this doesn't feel like a Grand Cru - needs more time to let the wine mature. If I had my time again in the wine shop I would go for the 1er Cru at half the price which gives more pleasure for immediate drinking while this stuff sits in the cellar. Give it 2-3 years and will last a lot longer.
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