Rich body and good mineral weight. Fantastically long, and just a touch of butter on the finish. Long future assured. L&S (Jan 2013)
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Or, check the RELATED PRODUCTS below for different vintages or wines of a similar style.
Greengage gives depth and richness on the nose and the palate has the sweetness of melon at the start. Under this ripe fruit apple and citrus refresh and the mineral at the back gives a lovely racy crispness. 2014-19 Rating: 93 Derek Smedley MW, www.dereksmedleymw.co.uk (Dec 2013)
(from a .60 ha parcel planted in 1978 and aged in 30% wood). An extremely fresh and ripe nose that is just ripe enough to evidence a hint of the exotic along with soft wood notes. There is a textured and almost soft mouth feel to the middle weight flavors that tighten up on the intense, minerally, powerful and solidly persistent finish. This is not exactly classic in character as it’s a bit too forward at present though my score and predicted drinking window offer the benefit of the doubt. 2017+ Rating: 90-92 Allen Meadows, www.Burghound.com (Oct 2013)
Rating: 17.5++ Matthew Jukes www.matthewjukes.com (Jan 2013)
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 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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