Ok I know some of you were waiting for me to crack this bottle so here are my observations.

Restrained apple on the nose, supple honey and vanilla added to the palate, excellent finish.

I expected more acidity out of this wine but liked it nonetheless. However, I don't find it to be nearly as delicious and interesting as some of the similarly priced Montrachets and Meursaults.

quote:

Originally posted by DRLSUBARU:


I expected more acidity out of this wine

I found this wine had far too much oak, and thus lacked the crispness I enjoy in a Chablis.

I also tend to enjoy my Chablis on the young side.

w+a, do some producers use oak in Chablis? I thought that oak is generally not used with Chablis.

It was definitely darker in color than I had expected but I'mnot sure if I tasted this oakiness you speak of. Then again, my palate is pretty unrefined.

quote:

Originally posted by vinole:

w+a, do some producers use oak in Chablis?

Yes, and I wish the use of oak in Chablis would be more judicious.

I enjoy the wines of Verget, but they sometimes use too much oak for my palate. I prefer Chablis with little or no oak.