2005 Dauvissat-Camus Chablis 1er "La Forest"
Had a Maine shrimp boil with friends last night, so figured a Chablis would be a good match. But this was a let down. Dilute and watery, this tastes like NYC tap water with a jigger of clam juice and a pinch of honey. I love Chablis, but this sucked. I’ve had much better basic Chablis. Useful for the boiling liquid. At least it wasn’t too expensive, IIRC.
At least it wasn’t too expensive, IIRC.
What did you offer for it…
Funny but mean. Probably time to forget about that thread…
Nah, I don’t care about the digs. It’s actually sort of a delicious irony.
Good attitude dude. ![[welldone.gif]](/uploads/db3686/original/2X/f/fc9709a841aa9379fd892a9cf0b535b05f473b86.gif "[welldone.gif]"){kind=small}
But seriously, you sure it hadn’t been sitting on some shelf cooking away for the past 3 or so years? 
From June 2009 at PMC’s house…
2005 Dauvissat-Camus Chablis 1er Cru La Forest. Aromas of lemon oil, river rocks, lime zest and cool grapefruit are tight and chiseled, slowly expanding and unfolding in layers as it warms. In the mouth, this is much more expressive than the previous two wines, pumping out tons of flavor. It is richly-fruited and layered, with a lovely glossy texture but also plenty of cut and drive. It turns a bit more pithy in texture and more white peach-flavored on the lacy finish, which maybe fades a bit too quickly but leaves a lovely airy feel. This is textbook delicious Chablis now, but should hold for a good while, too. My WOTN and tied for the group’s #3 wine.
I tried this again last night after some time in the fridge under argon with another friend, and while the wine had improved somewhat, it bears -zero- resemblance to this note. Either (1) I have an off bottle (and I’m very insensitive to TCA, so I might be missing some fruit-killing low level contamination) or (2) You got a particularly delectable bottle.
FWIW, the professional reviews back you up, I think.