($90; still in barrel) Nose dominated by nutty, vanillin oak. Fat, broad and dry, with dominant flavors of buttery, smoky oak; not especially fruity or bright. Seems to be hiding its energy and spine today. This aged entirely in new barrels until the second part of the elevage The regular Clos is more my idea of Chablis.
90 Points | Robert Parker's The Wine Advocate
Wine lovers who have come to think of Chardonnay as weighty and thick will find Chablis a revelation. When grown in the cool clay-and-chalk soils around the sleepy town of Chablis, at the northern reach of Burgundy, Chardonnay is transformed into one of the world's most cerebral and distinctive white wines. With its brisk...
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The best Chardonnays in the world continue to arrive from the region where the grape first emerged: the chalk, clay, and limestone vineyards of Burgundy and Chablis. While the origins of the grape were disputed for many years, with some speculating that the grape came all the way from the Middle East, DNA researchers at the University of California-Davis proved in 1999 that Chardonnay actually developed...
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