Winemaker Notes
Full-bodied and generous, with lavish ripe citrus and pear notes supported by earth and wet stone nuances. This unfolds gradually over a very long finish suggesting a medium term aging potential.
Professional Ratings
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James Suckling
A very impressive and quite imposing Chablis Grand Cru with a wide spectrum of aromas, the emphasis being on apricot and pineapple. The touch of vanilla oak and the youthful vivacity, combined with ripeness and the wine’s considerable depth and power make it compelling. Beautiful balance at the expansive yet zesty finish. Drink or hold.
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Wilfred Wong of Wine.com
COMMENTARY: Amongst my group of wine-crazed geeks, there are few great joys than savoring a Grand Cru Chablis. The 2019 Louis Jadot Blanchot shows impressive persistence and depth of fruit. TASTING NOTES: This wine comes through with aromas and flavors of ripe apple, chalk, and earth. Pair it with pan-fried halibut and a side salad of tobiko, ikura, and organic celery. (Tasted: February 17, 2021, San Francisco, CA)
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Decanter
A little difficult to rank accurately as this is a tank sample which was showing quite a lot of development in color and aroma. Underneath, there is plenty of acidity and the palate has so much finesse. I would be very keen to re-taste the final bottled example but this is a wine which has good potential. Intriguing notes of mandarin fruit on the finish. Some oak but very restrained and such a classy texture here.
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Wine & Spirits
Golden-apple in color and scent, this layers flower petals over earthy lees, the wine’s density held in a youthful grip. As the oak influence recedes, the wine’s layered intensity opens toward floral wheat, Bosc pear, lemon pith and oyster liquor. Fresh and compelling.
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Wine Spectator
Sleek and tangy, evoking floral, lemon, apple and a touch of honey. Remains persistent and bright on the lingering aftertaste.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
The source of the most racy, light and tactile, yet uniquely complex Chardonnay, Chablis, while considered part of Burgundy, actually reaches far past the most northern stretch of the Côte d’Or proper. Its vineyards cover hillsides surrounding the small village of Chablis about 100 miles north of Dijon, making it actually closer to Champagne than to Burgundy. Champagne and Chablis have a unique soil type in common called Kimmeridgian, which isn’t found anywhere else in the world except southern England. A 180 million year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, spans from the Dorset village of Kimmeridge in southern England all the way down through Champagne, and to the soils of Chablis. This soil type produces wines full of structure, austerity, minerality, salinity and finesse.
Chablis Grands Crus vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil, an ancient clay-limestone soil that lends intensity and finesse to its wines. The vineyards outside of Grands Crus are Premiers Crus, and outlying from those is Petit Chablis. Chablis Grand Cru, as well as most Premier Cru Chablis, can age for many years.