Young Chablis...
Young Chablis...
Ver mensaje de JoanFHello again!
I post again in English a message about Chablis.
I tried the ";Fourchaume ’Vignoble de Vaulorent’ 2000"; from William Fèvre, and surprisingly for me it was too young.
Tasting note in: https://www.verema.com/comunidad/vinoscatados/vino.asp?vino=5550
(only spanish right now).
Excellent smell, but ’too’ young inside the mouth. It looks like it needs still 3-4 years more to complete the ageing and show the real face.
Is this normal in Chablis? Did you have similar experiences? Did anybody taste the same wine?
I believed 2000 vitange might be ready, but...
Thank you very much!
Salut!
Re: Young Chablis...
Ver mensaje de JoanFDear JoanF,
You look like being an expert on Chablis wines, therefore I’d like just to comment with you about the features of Chablis. I always thought Chablises were full of a minerally intensity on the long finish, but a friend of Gonzalo swears they are more oaky than mineral. How are the wines from Chablis you’ve tasted?
Re: Young Chablis...
Ver mensaje de Nuria_NavarroHope you’re right Nuria wouldn’t like all chablis to be oak soup :^) I prefer fruitier and expressive white wines :^). I also enjoyed what JoanF said because I love wines that can be aged for a few o more years.
I must say that I’ve never tasted a white Chablis
Oaky--Doaky (pun intended ;-)
Ver mensaje de Nuria_NavarroHi Nuria et al,
your posts about oaky and fruity components in Chablis have brought to my mind something I read a couple of months ago... Here is the URL:
Well... ok, it’s in spanish, but I guess that at this very moment, you all can understand it ;-)))
HTH,
Jose
Re: Oaky--Doaky (pun intended ;-)
Ver mensaje de joseAccording to your link, it looks like that my opinion about Chablis is more accurate to the classically made Chablis.
Thanks for the info (despite written in Spanish :-))))
Re: Young Chablis...
Ver mensaje de Nuria_NavarroHello Nuria,
I’m sorry but I’m not an expert on Chablis. This one was the first ";good"; Chablis I tried.
About your comment, in my case I didn’t find the wine oaky, it was on the mineral-acidity side.
Thanks to Jose’s link I learnt a bit more about Chablis.
Salut!
Joan