With Hart and the rest at mine.

Picked this to start the night alongside the charcuterie board. I had bought a whole bunch of Chablis from the winemaker across a couple of vintages. This specific bottling came from a production of just 2900 bottles, came from 70+ yo vines, and was supposed to be a more powerful style. Figured it made sense alongside the cured meats.

In the glass: bright pale yellow. Clear.

On the nose and palate, ah. This is not what I love in a Chablis unfortunately. While this was indeed more intense in nose and flavor compared to the 1er cru ‘Fourchaume’, this came across way too fruit forward and ripe. Almost like a new world Chardonnay. Don’t get me wrong, it was still enjoyable: splashes of citrus, some minerality, loads of yellow and orange fruits. Mid acidity. A very pleasurable crowd pleaser.

I just found myself liking the previous Fourchaume a lot more with that rustic minerality. Oh well! Still worked nicely with the starter though!