Chablis, Burgundy, France
Clear medium gold with leesy stone fruit notes and flinty mineral. Some struck match. Amazingly lush for a Premium Cru Chablis. I thought it was the Meursault we were comparing it with. Lovely texture and balance with peach and nectarine on palate. Excellent wine.
Clear medium gold with leesy stone fruit notes and flinty mineral. Some struck match. Amazingly lush for a Premium Cru Chablis. I thought it was the Meursault we were comparing it with. Lovely texture and balance with peach and nectarine on palate. Excellent wine.
Jul 18th, 2016
2011 Pommier Chablis 1er Cru "Beauroy." Low acid vintage means you can enjoy the wines earlier and don't have to wait. Love where 2011 is. Big, ripe, expressive Pommier nose of seashells/rich apple fruit, umami and a general sense of cleanliness. Rich and viscous on the palate with low-ish acidity but sneaky salinity on the finish. In the context of the wine and the vintage this is great now. I don't think it will get any better. It is superb now. Plump yet Chablis-like. Lovely salt and salt like extract on the finish. Amazing texture here and great length.
2011 Pommier Chablis 1er Cru "Beauroy." Low acid vintage means you can enjoy the wines earlier and don't have to wait. Love where 2011 is. Big, ripe, expressive Pommier nose of seashells/rich apple fruit, umami and a general sense of cleanliness. Rich and viscous on the palate with low-ish acidity but sneaky salinity on the finish. In the context of the wine and the vintage this is great now. I don't think it will get any better. It is superb now. Plump yet Chablis-like. Lovely salt and salt like extract on the finish. Amazing texture here and great length.
Dec 20th, 2015Chablis 1er cru 2011 to patch up the gap between vin and palate; Batemans Bay rock oysters (I detest pacifics); followed by sashimi style marinated scallop, trout and king fish at @fishhouse Burleigh, Qld; seminal acidity and slaty texture with oyster/ salt/ iodine thing #fishhouse #chablis #rockoyster #fishgluttony
Chablis 1er cru 2011 to patch up the gap between vin and palate; Batemans Bay rock oysters (I detest pacifics); followed by sashimi style marinated scallop, trout and king fish at @fishhouse Burleigh, Qld; seminal acidity and slaty texture with oyster/ salt/ iodine thing #fishhouse #chablis #rockoyster #fishgluttony
Mar 21st, 2015
