All wines over $25 per bottle will be vintage specific. In the case the listed vintage is out of stock, we will inform you via email for approval to go ahead.
About This Wine
Pale yellow with a green reflection, brilliant and clear. The appearance of youth. Palate: Roundness, richness and volume combine with power to form a dense, compact assembly. Generous mellowness is perfectly offset by crisp, cheerful liveliness. At mid-palate fruit and flower become more exuberant. They are accompanied by resin, fir shoot and spiced mineral. The long, very long finish leaves lingering memories of this rich, powerful pedigree wine. On ageing, a foxy nose with light mushroom notes will develop towards honeyed, toasted hazelnut with hints of mineral. Most certainly deserves waiting 5 or 6 years. The nose: Power and volume; ripe fruit, pippin apple, pear, citrus and hazelnut are immediately pleasing. Emerging menthol and verbena bring forth an exhilarating rich palette enhanced with a generous hint of iodine. Aeration disturbs neither this grace nor this tranquillity. Wine/food harmony: Mousseline of scorpion fish with shrimps - Sautée de foie gras of goose - Poularde de Bresse chicken in its sauce - Guinea-fowl with gammon and sweet peppers - Fromage frais and matured cheeses - Roasted figs with honey - Vanilla ice-cream with coulis of violet.
Please note this wine is on allocation - please contact us first to confirm availability.
Wines of Chablis
Arguably the most uniquely tasting Chardonnay in the world, most people are blown away to discover this special type of Chardonnay for the first time. The cool climate region produces wines with more acidity and less fruit flavours, but a unique flinty note derived from the soils.
Although considered a part of the Burgundy wine region, Chablis is closer in distance to Champagne which it shares an exceedingly rare and unique soil with. Kimmeridgian soil is not found anywhere else in the world except in southern England, Champagne and Chablis. A 180-million-year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, this soil type produces wines full of minerality, salinity, intensity, and finesse.
In Chablis they use a similar ranking system to that of Burgundy. From Grand Crus at the top, to Premier Crus, to Chablis and Petit Chablis at the bottom.