Better than most premier crus out there. Incredibly bright nose, powdered limestone, broth, crisp apple, mown straw. In the mouth it’s so fresh, exhibiting a minerality so forceful it’s got a tinge of bitterness (in a good way). Lengthy, crunchy finish. — 2 months ago
Lemon oil, flint and green apple. — 10 months ago
Laser beam, high acid, pushy tart fruit on the front end. Needs warmth and air to mellow it out. After a decant it really emerged. Crisp orchard fruits, meyer lemon, crushed oyster shell, kelp, tarragon, struck flint, damp wild mushrooms. So fresh, literally tastes like it was put in the bottle yesterday, not 6 years ago. I love the acid, my molars do not. — 24 days ago
Excellent premier cru Chablis. High acidity and minerality. Chalk,wet stones with lemon and green apples although the fruit is subtle. — 8 months ago
To begin, a very nice Côte de Léchet, but I think that Jean Dauvissat does this 1er Cru best.
Nose is cooked lemon, lemon pith, light/wet limestone and under-ripe white peach.
Palate has fresh, steamed lemon, crunchy oyster shell soup and lemon curd (light).
Solid wine, plus 2016, nice QPR. — a year ago
Be careful it is not the dauvissat who produces greatness but it is still pretty good and it is “affordable “ in a place that charges 480 sing dollars for sushi. Unfair because the food was truely outstanding. — 6 months ago
Gorgeous nose. Almost mosel like in its clear vivid mineral expression. Lemon, fresh moss, minerals, gorgeous depths and clarity. Concentrated, tart and intense with uncommon depth for this level and stinging intense minerality. Long and deep. Wide open. — 7 months ago