Winemaker Notes
Pale in color with a silvery rim. The nose is floral, with notes of honeysuckle and lime leaf. The palate is taut but shows the vintage's typical balance of opulent ripeness and lively acidity.
It will match perfectly all sorts of cuisine including vegetable, fish, poultry.
Professional Ratings
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James Suckling
Very attractive nose of crisp pear and vanilla oak with hints of coconut and pineapple. Quite powerful and very well-structured with vibrant, lemony acidity driving the chalky finish. Drink or hold.
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Decanter
Aged in wood, this has been accentuated by the sampling nature of the tasting. However, this is clearly a fine Fourchaume with a distinct thread of acidity underpinning the sunny, ripe fruit on the palate. All the components seem in very good balance. I would be keen to try the final bottled version of this.
Barrel Sample: 92
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Jasper Morris
Pale with a yellow tint. An agreeable, soft and open nose, lower acidity here, but a pleasing depth of flavour and lifted by the iodine. Must pick early in Fourchaume to keep that and avoid honeyed style.
Barrel Sample: 89-92
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.