This wine is like someone took a textbook tasting note for Chablis, and decided to improve upon it. There’s lovely cool climate fruit flavour, but there’s also actually flavour! Some Chablis can be so austere they’re essentially mineral water – not so here. It’s almost gris-like in profile, with apples and pears and a touch of texture to the palate. The acid is sensational; it’s bright, clean and racy as the Le Mans 24. There’s also a gorgeous minerality, and even salinity, that points to the enviable terroir of the region. I wouldn’t recommend pairing with oysters because that’s what Chablis classically goes well with. I’d pair it with oysters because it’s absolutely crying out for some oysters.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Chardonnay
- Serving Temp.
From the producer
Pale yellow color with white gold highlights. Fresh nose but quite discreet, in the essentially floral register. Mineral point with aeration and a subtle green apple note. Light and delicate wine, dominated in the middle of the mouth by the vivacity of citrus fruits. There is a finish of great finesse and nice texture, balanced and fruity. Nice persistence for a complete and aerial set.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Oysters with Japanese sauce
- 3 tsp soy sauce
- 1/4 cup (60ml) seasoned rice vinegar*
- 1/2 tsp finely grated ginger
- 16 freshly shucked Pacific oysters
- 1 Lebanese cucumber, cut into julienne
- 50g flying fish (tobikko) or salmon roe
- Mix the soy sauce, vinegar and ginger in a small bowl then refrigerate until ready to use.
- Just before serving, place oysters on a bed of crushed ice or rock salt for presentation. Spoon the dressing over, then top with cucumber and roe. Serve.