The wine was a light green-gold with the great steely, lemony nose of Chablis with nary a trace of oak. On the palate, it was crisp with a drop more acidity than ideal that masked some of the flavor. It's an understated wine that's been spectacular from other years. A little disappointing from my favorite Chablis producer. 88 early on. Over the course of an hour, the wine opened up. 90, but I was expecting more. The '76 was one of the best whites I've ever had.
Just one more sip.
Posts: 24847 | Location: NY | Registered: Oct 18, 2001
Board-O, I was surprised to see that you had cracked a 5 year old Les Clos. My general understanding was to give them 6-7 years. I think WS has said that 97 White Burgs. were more forward than, say 96s, but did this apply to Chablis also? I have some 97 Drouhin Les Clos and some 97 Verget Bougros that keep catching my eye. Should I stop waiting?
Posts: 1147 | Location: Minneapolis | Registered: Oct 30, 2001
In my experience, I've found that I don't think most white Burgundies improve much after 4 years, but since this one took some time to open up, I'll wait a while for the next one. I have two left. The '97 white Burgundies are reputed to be early maturing wines. I prize white Burgundy more for its fruit than for the complexity it will develop with 6-10 years of age.
Just one more sip.
Posts: 24847 | Location: NY | Registered: Oct 18, 2001
