91 Points | International Wine Cellar , July/August 2012
Bright lemon-yellow color. Inviting aromas of orange, lemon and minerals. Seamless and bright, with very good energy and high-toned lift to the fruit-driven flavors of pineapple, orange and peach. This juicy, nicely saline wine leaves the taste buds quivering on the long, rising finish. Plenty of personality here. This wine has turned out very well.
when I first had this, I thought it to be quite tasty. Great length, lovely acidity and balance, and nice complexity. Subsequently, everytime I open a bottle, I find it even better. I wish many of my reds would have this much structure and complexity.
Bottle 2 of 12
Knowing that this wine was excellent with seafood, we tried the second bottle with a butter & salt chicken. It held up, adding a bit of the butter flavor. Still no mineral or flint taste, but the lemon comes through strong with the acid bite. We finished the bottle off with grilled vegetables and shrimp. This is a very nice wine.
Bottle 1 of 12
Lemon and citrus nose and flavors upon opening. No orchard spices and no oyster shell found. It held up wonderfully to a broccoli, mango, tomato salad with chili oil in the dressing. It paired even better with Maryland crab cakes and cheese and bacon twice-baked potatoes. Because it does not have buttery characteristics, it did not do as well with a fruit topped cheesecake. Very well balanced with a nice medium body. The acid bite did not come through until the next day when we finished the bottle.
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A good Chablis but not necessarily a good Mont de Milieu. Lacks flint to my taste.
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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