exceptional basic chablis.
is it the vintage? might be, because 2019 chablis is also the subject of this month's eric asimov' nyt 'wine club'
salty, juicy and zippy.
mostly citrus with some stone fruit and a bit of green fruit. and noted greeness on the side.
salted hay comes to my imagination.
it also comes with a lesson, as i could blindly mistake it for a french sauv blanc from the loire. but chardonnay comes out clearly, if you meditate on it.
medium + 🎯 and, what a great aftertaste.
amazing vfm (110 nis).
after a few ok-ish (though cheaper) bottles, we are back to prime wine, cheers! — 4 days ago
A pale lemon color in the glass with the faintest tinge of green at the rim. The nose is a bit shy at first but soon blossoms, and blossom is indeed the right word. Floral aromas begin to express themselves, lilacs and violets predominately. Apricots and pineapples abound here. A touch of gravel and honeysuckle takes things to the next level. Over time, the citrus fruit matures and deepens and becomes just plain fabulous.
One of the stand out producers in Chablis for quite some time now, Domaine Moreau-Naudet is renown for their beautiful Burgundies. Racy acidity and a pure expression of the terroir. Don’t think lesser Chablis when it comes to Petite Chablis, either. This is a wonderful representation of the style and place. Medium bodied and quite supple. The palate is generous and rewarding. Tangerine dreams and lively lemons. Pleasing pineapple and fine flint. Exquisite balance and structure. A nice way to taste the magic of Moreau-Naudet without breaking the bank. — 22 days ago
Un jeune vin encore qui va bien vieillir, de style Moreau soit plus CDB pour moi que chablis, belle classe et équilibre, une légère amertume en finale. 91-92
A young Moreau that will age well, more Cote De Beaune style then chablis in my opinion, but gorgeous, classy and balanced, a touch of sourness on the finish though. 91-92 — 4 days ago
Oily viscous good mineral tea finishes with lemon like acidity did not expect it to be so well balanced and long per the wine advocate and the producer:
￼ Volume 115, The Wine Advocate
The Chablis Blanchots (2,000 case production from 4.6 hectares - 40 hectoliters per hectare) is 100% barrel fermented, 20% of which are new. It exhibits spicy oak, minerals and smoky hickory aromas and an oily, thick, luscious, extremely ripe yet highly-focused personality packed with citrus and oak flavors. This wine is so concentrated and ripe that, with bottle age, the wood flavors will be absorbed by the fruit. Anticipated maturity: 2000-2006. Michel Laroche, the dapper director of this large Chablis producer, stated he had not witnessed a vintage comparable to 1996 in the thirty years he has been crafting wines. . . . . . . . . . . . . . . Seems they were somewhat conservative in their estimate of longevity😆￼ — 3 days ago
Chablis and Sunday Night Football. Content.
This Chablis has the “stank”: chicken broth, crushed sea shell, earthy chalk, and a bit of appley fruit. Intense minerality and nice fruit, soft texture, full body, classic flavors. But the acids are “welcome to global warming” low-ish. Very nice, but I miss the salivatory acids. — 6 days ago
Five single-vineyard CA Pinots vs 5 Burgs: Gevrey-Chambertin, Vosne-Romanee + three 1er Crus Beaunes. All 2005s. Rob Jensen, owner, and Sue Ryan, lead wine educator at Testarossa joined our group for the tasting. This was Siduri’s Gary’s vineyard Pinot, which I thought rivaled the Testarossa — 11 days ago