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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.
Serving suggestions: 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."
94 Points
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."
92 Points
Wine Enthusiast
"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."
91 Points
Burghound.com
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