I own quite a bit of Louis Michel Chablis, and have had great luck with this producer. That said, there have been a lot of credible reports of premox here.
Last night I opened a bottle of 2014 Louis Michel Les Clos. My first impression was that it might be off; there was no nuttiness or cider on the nose, but the briny, almost medicinal iodine character on the palate as well as the acidity were so intense it was shocking. As the wine sat and I adjusted, it turned out to be an exceptional bottle. Its power didn’t come from the delicious yellow citrus fruit, but from the force of saline minerality, iodine, and sharp acidity. A beauty with food.
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