My definition of experience is the ability to recognize my mistakes as I repeat them.
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I recall someone here reporting a huge percentage of oxidized Louis Michel. I personally have never opened a flawed bottle from this winery, and still own quite a bit. My favorite wines of theirs are the Grenouilles, Montée de Tonnerre, and Les Clos. I have several of the Butteaux Vieilles Vignes, but don’t recall ever opening one.
I had a bottle of 2023 Chablis Terroir de Courgis from Patrick Piuze last night and was disappointed. I usually love wines from Patrick Piuze, so it must have been the 2023 vintage. I liked the concentration, texture and aromatics of the 2022s much more. Are other people experiencing that difference between the 2022s and 2023s?
Last night, we opened our last bottle of 2014 Louis Michel Les Clos. My previous bottle needed time to settle an unusually strong iodine note. Not so here. It was perfect from the first swirl, sniff, and sip.
Classic Chablis grand cru character, with lemony oyster shells, salty citrus and zest, a crescendo of elegant fruit carried by precise acidity. No signs of its dozen years of age, this bottle could have easily gone another decade.
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I’d never tried this producer before, and this bottle impressed. Dense oyster shell, mineral, saline and iodine, with bright citrus fruit. Excellent texture with precise cut.
2017 Château de Béru Côte aux Prêtres. It confidently followed a Krug 168.
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Opened this one a few nights ago, and it was singing.
4/29/2026 rated 93 points: Decanted for an hour and then enjoyed over a subsequent hour. Light yellow. Classic and lovely nose, honey, lemon, and a brothy sea brine element. Good weight to the palate, deep and lemony with a touch of green apple and a waxy texture that is lithe yet very engaging. Lots of lemon rind acidity and even a bit of saline-infused flavors and texture. Young but starting to show that Raveneau complexity that draws you in with every sip.
4 Likes