Not a huge fan of Chardonnay, I have to say I consumed a fair amount of Chablis when I was growing up, never ever taking the stuff serious. Always bone dry, fresh, austere and a tad green, Chablis always seemed to pair well with food. And good conversation.
The J. Moreau & Fils, 2018 Chablis (AOC), "is specially selected in each vintage from the best wines of the Chablis appellation." Makes sense, the Boisset family own several vineyards in Burgundy. Due to a warm, dry summer the 2018 vintage in Chablis is believed to be one of the best in quite a while.
The wine? Nose - lemon curd, satsuma peel and Bird's Custard powder. Mouth - pineapple, melon rind (Vinomaker says Crenshaw) and wet pebbles. Acid? Fab. A very pleasant quaff. Served as a reminder as to why I can't abide California style Chardonnay.
Oddly, the alcohol is listed as "11% to 14% by vol." I don't even know how listing alcohol content like that is legal here in the U.S., it's a bit wishy-washy. But that's the French for you. À votre santé!
2 comments:
V-Girl, I'm with you concerning Chardonnay, but your descriptors are lovely. You always amaze me.
The only Chablis from this winery that I've had was J. Moreau & Fil "Montmains" Premier Cru 2016 Chablis, and it was wonderful.
I'll have to look for this 2018.
Thanks for the review.
NHW: Thank you. Again.
This wine paired decently with a Chinese inspired dish. And it tasted good the next night too.
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