Rating this is a bit of a doozy.

The wine is 100% Chenin Blanc I believe, but it tastes nothing like it. In fact, it is nearly indistinguishable from a white burg.

In the glass: super super pale hay.

on the nose: super reductive. Someone asked the winemaker to what degree of malolactic fermentation he was gonna use, and he just said “Yes.” This was maxed out malo, super buttery, pure dairy with cotton candy.

On the palate: Mid acidity. Bright. Tiniest touch of residual sugar. Not-oily at all.

This wine is abit tooooo buttery. While I could probably have drunk the Chablis all night, this wine got cloying a little too quickly. Not many people wanted a second pour.

I’m a little torn because, I found this to have veered sooooo far off standard Chenin blancs, that I felt it had completely lost its natural flavors? The wine felt almost, too altered. If tasted blind and assumed to be a white burg, this would’ve been really pretty damn delicious, although way waaaay too buttery for my palate. In the end, I chose to rate it based on the standard Chenin blanc references.