stunning Chablis with classic nervosité,
tastes so young but so full of
promise w citrus and minerality,
oyster shell and a hint of peach, great balance and length. This was wonderful w oysters and sea bass, a beautiful wine that makes me happy I bought and cellared it. Two bottles opened w friends who also really liked it, though they don’t know Burgundy.
Very nice Alan. This sounds beautiful.
I opened one in January and it was brillant, though strangely not as brillant as a 2002 Forests from the same producer opened a couple of months before!
Lucky to avoid the pox, sir.
Opened the 00 Clos Saturday night, another absolutely classic Chablis with a long future ahead of it.
The Dauvissat Preuses, which is my favorite wine of Chablis, is a great match with lots of classic things. Do you have a recipe for nervosite, Alan? (I’d guess that the events last weekend in Fullerton probably were sufficient ingredients.)
Purchased a case of '00 Vaillons for a song late last year. Been through 3 so far, and outside of one showing a little premox, they have been absolutely gorgeous.
I only have a few 2000 Dauvissaut left. Time to miser them like my life depended on it.
2000 Dauvissat is a premox crapshoot. When correct they are unreal.
FWIW, my most recent notes on the 3 1er crus…from the last two years.
Forest: 4/13: poached swordfish/monkfish…on red quinoa…seemed attractive when first opened and stayed that way…faint honey/ seashells…zippy…maybe a little truffles…a wow wine…viscous mouthfeel…very elegant…long long finish…terrific…if missing just a wee bit of concentration…maybe…not sure… No hurry…but…won’t last forever…mmm…
Vaillons: 2/13 nearing readiness…aerated 3 hours…and yum…beautiful nose…graham crackers, honey, oyster shells…long fruity tactile finish…will peak at age 15, imo, and hold thereafter. A yum wine…intense and wow…
Sechet: 6/12: superb; honeyed and sea foam…really nice. Getting near ready…but will hold for another 5 no problem.