89(+?)? Points | International Wine Cellar , July/August 2012
Pale, green-tinged yellow. Very ripe aromas of candied lemon peel, pear drop, white truffle, vanilla and toasted baguette (this was made entirely in tank!). Fat, rich and ripe but without the cut or acidity of this estate's more successful 2010 premier crus. Seems a bit high in alcohol and youthfully aggressive, not to mention spiky on the back end.
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... Read More »
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... Read More »
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