The differences between good and very good Chablis lie in the nuances. In this Premiere Cru from Herve Azo, we get lots to drool over - transitions from smell into texture into flavor. Crisp, clean, flinty yeasty lemons triple lutz into fully lush lemon cream. Coats the tongue like robes of sweet tropical fruit fondit.
And all this for about $30 — 3 years ago
A touch minerally with citrus blend to follow — 4 years ago
light bodied gamay with notes of vanilla, strawberry, cherry. although it has some tannins and acid, a velvety rush still persists that cuts through the fat of the pork cheek in day old carbonara — 4 months ago
Decent for price — 9 months ago
Tastes like fresh bread — 3 years ago
Sweet but balanced, lots of flavor, I’m getting honeydew. Wonderfully smooth. — 3 years ago
Pooneet K
A juicy and fun loire Pinot. Bit of “natural” funk that blows off - this was better on day two. Quite fruity with just enough earth and acid to keep it together. Definitely one for a slight chill. — 9 hours ago