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Crisp as a chablis should be. Vanilla and soft oak on the nose and tongue. Consumed with salmon which was a good pairing.
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11/1/2008 - REDVNO wrote: 84 Points
Crisp as a chablis should be. Vanilla and soft oak on the nose and tongue. Consumed with salmon which was a good pairing.
Do you find this review helpful? Yes - No / Comment