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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
Beautiful golden robe with very bright green reflections, it welcomes us with a citrus and delicate floral (lily of the valley,
camomile) nose. The mouth has the vintage's tension, with a pleasant moderate acidity which makes this wine a typical
representation of a Chablis Grand Cru: mineral and intense.
To echo the precise nature of this Grand Cru and its high rank, the best accompaniments should be those in which the
noblest of ingredients are used with a dose of audacity and a touch of freshness. Dare to go for spring asparagus with
whipped mayonnaise or a courgette mousse with fresh goat's cheese and lemon thyme.
Serving and keeping
Serve between 11 and 13°C (52°F - 55°F).
Laying: drink whilst young or lie for about 15 years to develop its tertiary aromatic characteristics (hints of woodland and
mushrooms) and to heighten its minerality.
"Bright lime and deeper scents of smoky pear infuse this chardonnay. The dynamic flavors pull in several directions, with chalky lime seeming to rise through the wine and lime blossom scents rippling at the edge of a powerful undertow. The wine is both superrich and lithe, absolutely delicious. Check on it ten years from the vintage; it should age well beyond that."
Wine & Spirits
"Very concentrated and closed up, like a coil. The intense green fruit is followed by plum skins. Crispness, dry but fresh, comes alongside a powerful explosion of flavors."
"Palish yellow. Delicate, classic aromas of peach, nuts, flowers and spices. Rich and penetrating, with an exhilarating sugar/acid balance giving the peachy fruit a crystalline quality. Very suave wine, with a firm, rising finish exhibiting excellent length."
International Wine Cellar
"The obvious wood this displayed last year has become discreet and frames slightly exotic and clearly ripe aromas and the ripeness continues on the rich and opulent flavors that possess a bit more muscle and a huge amount of dry extract that literally coats and stains the palate on the explosive and tangy finish. This will require a certain amount of patience but should be worth the wait."
Since 1350, the Bichot family has made Burgundy its home. Their emblem is a deer and the family only became attached to vines and wines during the 19th century. In 1831, Bernard Bichot founded a merchant house bearing his name in Monthelie, a couple of kilometres south of Beaune. At the end of the 19th century, his grand-son Albert Bichot brought new impulsion to the business and...Read More About Albert Bichot
Chablis got a bad rap when its name was plastered on large jug wines in the 1980's and 90's. Luckily, the wine in those jugs has nothing in common with the actual region. Wines produced in Chablis are some of the most unique in the world. Typical descriptors of a classic Chablis include a greenish tinge on the wine, minerality and crisp acidity balanced by a round mouthfeel....Read More About Chablis
White Wine's Queen Bee
Sauvignon, Chardonnay can grow just about anywhere. It adapts well to different
soils and different climates. While frequently paired with
its native home lies in the vineyards of Burgundy,
France. The only major white grape of the region, Chardonnay is at its best on the rolling...Read More About Chardonnay
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