Broad buttery and intense, the most mouthfilling and richly textured at the January tasting. L&S (Jan 2012)
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Or, check the RELATED PRODUCTS below for different vintages or wines of a similar style.
(from 30% Séchet and 70% Roncières; the two are vinified separately and then blended). A very pretty and airy nose features cool floral and lemon notes that enjoy added breadth in the form of oyster shell and sea breeze nuances. There is good richness to the relatively refined middle weight flavors that offer moderate intensity on the dry and grapefruit-infused finish that is both refreshing and dry. 2016+ Rating: 89-91 Allen Meadows, www.Burghound.com (Oct 2012)
Incredible value at less than £150 in bond, this oozes sophistication and poise, combining concentration and focused minerality. Yeasty and fresh with a buttery mid-palate and a stony, dry finish. 2013-18 (93/100) Rating: 93 Tim Atkin MW, www.timatkin.com (Feb 2012)
Much broader on the palate, substantial minerality, very long; classic quality Chablis. David Way (www.winefriend.org) (Jan 2012)
A domaine of 25 hectares, of which 3 are in Petit Chablis, 11 or 12 in Chablis, 3 in Vaillons, 2 in Forets, 1.6 in Montmains, 0.86 in Montée de Tonnerre, and 0.58 in Valmur. (Yes, this does not make 25 - there are further parcels of young vines in the Courgis sector - Beauregards, Côte de Jouan and Goulotte, which are currently sold in bulk).
Virginie (Mimi) Moreau is proving more than equal to the task of taking over from her husband Stéphane. Stéphane, who was influenced by Vincent Dauvissat (who recommended him to us many years ago, and who remains an influence here) was a vigneron whose star burned very brightly, and the domaine continues along the lines he set, working organically, hand-picking, aiming for optimum maturity while avoiding any botrytis influence.
The cellar-work is also masterful, using 30% barrel-élevage for all the Premier and the Grand Cru, but not in such a way that oakiness can readily be detected in the wines (all the barrels are steamed rather than charred and there is no new oak except for in the straight Chablis, and then only one barrel per 100hl in order to age it prior to using for the Premiers Crus).
Virginie is now really totally confident in her role here, and the wines here, full of racy character, textural depth and complexity, seem to be better with every vintage.
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