Debate about this one. Hint of TCA on the nose that seems to come and go. Nose is surprisingly reticent but the palate is great. Hard to know. Clearly excellent wine underneath. Hedging on the score as I’m confused.... 4 hours later. This is NOT corked... all wrong. Now, this is a beautifully balanced. What happened? Not sure, but this is a beautiful wine. Somewhere between the 01 and 05 in style. Superb — 9 days ago
Very rich but balanced. Lots of yellow fruit (including peach) on the nose, with deep mineral notes underneath. Almost a honeyed marzipan thing too. Mouthfilling. Big fruit, plump even, but dry and clean, with chalky minerality and great purity in the finish. Decent enough acidity. A little atypical but delicious. — 13 days ago
Nice Chablis that paired very well with grilled halibut, lobster mac and seafood gumbo. This wine took about 15 minutes to start developing that "wet stone limestone citrus funk" on the nose but as soon as it is did, it was all good from there! I honestly think this one could benefit most from 3 years of bottle aging. This wine had a very thick mouthfeel at the front. Nice bit of peach and ripe pear right up front. Dried fruit and limestone in the middle with lots of acidity on the finish. Crisp, clean, and paired fairly well with a variety of dishes. Structure appears to be there, and definitely kept developing as the night went on, so I'd say this one will probably keep evolving over the next 4-5 years, but can probably hold QUITE a bit longer. — 14 days ago
Shared with us by our friends who live in Dijon. This was so good. Wonderful aromas or vanilla and peaches. The palate is rich, but not heavy, with a wonderful creaminess but surprisingly maintains a crispness at the same time. More fruit and oak upfront with some minerality and acid on the finish. Paired very well with scallops. — 8 days ago
This wine is a rock star. Damn. So unique. Nose of wet earth, mint, savory elements, lanolin, tree bark. So vivid. An umami element as well. Compelling. Incredible palate presence and depth. 2014 on steroids. So juicy, deep and complex. Best bottle of white Morel I’ve eve had. So balance. So long. So clean. This is natural wine at its peak expression. — 11 days ago
The 14 Chablis are really good. This Louis Michel is no different. An excellent example of little intervention of good fruit. This producer uses no oak; which I really appreciate. After you start to appreciate good Burgundy, CA Chardonnays aren't that interesting. Not that I don't ever drink or enjoy some CA Chardonnay producers, I just prefer the cooler climate Chardonnays that don't use new oak. This 14 was clean through and through. Bright citrus, peach, touch of green apple, soft minerality, touch of saline, creamy texture and beautiful round acidity and ripe, elegant finish. Photos of, Louis Michel vineyard, vineyard heat sources to protect the vine buds during their sometimes difficult Spring weather/frosts, Guillaume Michel (Owner/Winemaker) and their Domaine. Producer notes and history...It was largely believed that Michel family had only been cultivating Chablis since 1850. More on that in a bit. The winery is situated right in the heart of the village with 25 hectares spread over the very first slopes that were discovered by Cistercian monks in the 11th century. 40 years ago, the family decided to stop making the wine in wooden barrels, preferring to create clean, pure and precise Chablis without adding artificial woody tastes. I've said it more than once and I'll say it again, if you have good white grapes, strong wood use only covers up good fruit flavor or hides mistakes either in the vineyard or cellar, baring a stylistic choice. Through this philosophy, combined with the limited yields inspired by organic wine-growing techniques, the Domaine has developed a worldwide reputation for fine wine-making in stainless steel tanks. Today, the Domaine is managed by Jean-Loup Michel and his nephew, Guillaume Michel, who is continuing the family tradition. The importance of their work in the vineyards cannot be overstated. Guillaume Michel is a firm believer in the philosophy that if you do a good job in the vineyard, 90 per cent of the work is done when the grapes arrive at the winery. This statement could not be more true in my opinion. It his grandfather who started the philosophy, Guillaume has only continued it and evolved it with modern changes equipment etc.. It’s a matter of preserving the authenticity of each terroir...working with very pure and clean wines. They understand and like to work differences in terroir. Making it very important to have the same vinification for all the different terroirs. It is important to have an aromatically neutral vinification. Up until recently it was believed that the winemaking history of the family began in 1850, but thanks to Guillaume’s mother and her genealogical pursuits the date has been moved back to at least 1640. Around that time a winemaker from nearby Tonnerre settled in Chablis, marking the beginning of the families venture in Chablis. Domaine Louis Michel covers a total of 25 hectares. A very large part (15 hectares) is the domaine’s premier crus. In addition to that there is two hectares of Petit Chablis vines, six hectares of village Chablis and two hectares of grand crus. Vaudesír is the families biggest grand crus. Vaudesír is interesting because it is actually a valley. One side facing south, very hot, producing concentrated and powerful wines. In Grenouilles, Domaine Louis Michel has half a hectare at the top of the slope. This nine hectare grand cru is just over 7 hectares and is owned by the cooperative La Chablisienne. Vaudesír and Grenouilles are quite similar in terms of soil. Vaudesír has a bit more of clay. Les Clos, their third grand cru, is very rocky. Les Clos is the typical Kimmeridgian soil of Chablis. If you're like me and enjoy your white wine with good clean fruit rather than with oak or too much oak but haven't tried Louis Michel wines, pick up a bottle. I think you'll fall in love with the style and the value as many are under $30.
— 21 days ago