Brian S

9.1

Always a solid Chardonnay. American Chablis. — 3 months ago

Lee Pitofsky

9.5

This vintage is drinking so well right now while you wait for 12 and 14. After a multi hour decant Dauvissat’s 2013 Clos radiates with power and intensity showing tremendous volume, textural weight and layers of oyster shell minerality, racy lemony acids and a massively long, vibrant, saline finish. Still many years to go on this one. — 9 months ago

William Paley

9.3

enough gasoline, oyster shell, and cream to pull me back online for a memory storage toggle. salt for miles at the end. — a year ago

with Jess

Bob McDonald

9.3

Again I had this at a friends tasting last Sunday afternoon. No notes taken but I recall more honeyed and mature than Chablis oyster shell characteristics. I should add that Penfolds 1990 707 in the image to the right was exceptional. Drinking at its peak from a good vintage with still some years to go. 97 points for the 707. — a month ago

Charlie Tapp

9.5

Lemon oil, salinity, oyster shell and orchard fruit. — a year ago

Phil Kessling

9.1

Thomas Pico is one of my favorite Chablis producers. Chalk, oyster shell, under ripe green apple. Acid High. Delicious. — 2 years ago

Bonnie Chu

9.0

With madame vo Vietnamese garlic noods and soft shell 🦀 — 3 years ago

Marc Ouellette

9.4

Huge notes of vanilla, anise, black pepper and cardamom - on the palette, licorice, shale, and blackberries. Full bodied, medium tannins and a velvety finish. — 8 months ago

Ivor

9.1

Lovely nose of fresh see breeze, shell fish and blossom. Palate of intense lemon, crème fraiche, hay and again oysters. Very mineral driven finish. Wine improves with air and slightly higher temps. — a year ago

Matt

9.5

Awesome! Its shed some of the ripe and primary fruit, but still has a warm vintage generosity to it in the acidity. Captures Vaillons charming fruit and oyster shell core. Was expecting more honeyed richness but surprised by the nerve underneath the warmth of the year. Its fresh and gets going. Totally fucked with prosciutto wrapped asparagus, boiled taters and sauce Mornay, one of the top pairing of the year so far. — 3 years ago