(I tasted the cuvee for the U.S. importer, done entirely in tank): Good bright medium yellow. Sexy aromas of lime, oatmeal and toasted baguette. Complex and rich but without the verve of the best 2011s here. Flavors of peach syrup and herbs lead to a chalky, flinty finish. This still needs a year in bottle to harmonize its fruit and mineral elements.
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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