Vaillons Chablis 1er Cru Chradonnay

Now...here's something you don't see very often and certainly not in McLaren or Barossa. An Australian producer or any country producer so far away from Burgundy (Chablis) making a Burgundy wine in Burgundy and importing it from there back into their own country. Toby and his wife spent a year in France before opening Bekker's. Toby spent time in Burgundy and in Pomerol. His wines are definitely influenced by Burgundy, but he tells me he absorbed more about wine making in Pomerol. Stating further, he learned in Pomerol more about what not to take into wine than to put into wine. Meaning, not taking everything. At first, it threw me, but the more I thought about it and longer I tasted his wines, the more it made sense to me. Toby's Chablis is very good and was a treat to drink. Especially, after a day of drinking primarily big red wines. It's made in a fuller & creamy style of Chablis. More Montrachet in style. It was gorgeous in the mouth. Soft, creamy ripe; lemon, lime, green apple, pineapple, tropicals, ripe green melon, some honey & white florals. You can tell by the finish it spent extra time on lees. Full bodied and a round, lush, elegant finish.

@Delectable Wine Emmanuelle Bekkers "Vaillons"

Bekkers Chablis, coming from grapes sourced from the south west town of Vaillons. Heaps of acid with a real sense of concentration I've never come by in Chablis

Great minerality and acid.