This wine is like someone took a textbook tasting note for Chablis, and decided to fill it out a little. There’s lovely cool climate fruit flavour, but an extra pinch of generosity, too. Some people love a super austere Chablis; this is for those who want more.
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...
Chicken and sesame salad
- 1 barbecued chicken
- 120g baby spinach, washed, dried
- 1 large carrot, peeled, thinly sliced
- 4 green onions, thinly sliced
- 2 bunches asparagus, trimmed, cut into thirds
- 1 tablespoon sesame seeds, toasted
- 1/3 cup fresh orange juice
- 2 tablespoons tahini
- Remove flesh from chicken. Shred chicken. Place into a bowl. Add spinach, carrot and onions.
- Half-fill a frying pan with water. Bring to the boil over medium heat. Add asparagus. Cook until just tender. Drain. Refresh under cold water.
- Make dressing Whisk together orange juice, tahini, and salt and pepper.
- Add asparagus and dressing to chicken mixture. Toss to combine. Spoon into bowls. Sprinkle with sesame seeds. Serve.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...