This limpid, green-gold Chardonnay from the fossil-rich Kimmeridgian limestone of the hills above Chablis is Burgundy, after all, and another textbook example of how a fine wine’s engaging vitality becomes more and more compelling over time, after it’s poured. Here, delicate aromas of white flowers, dried honeycomb, wild spearmint, and freshly picked Granny Smith apples, gradually give way to more terroir specific suggestions of sun-bleached oyster shells, salt marsh hay, and chamomile, as the nose evolves in the glass. On the palate, the minerality is explicit and palpable, with oyster shell brininess and flavors that echo the nose, all tailored and sharpened and narrowed with a rare combination of high energy, vibrancy and persistence.
Pair with soft-ripened cow’s milk cheeses, mustard roasted white fish, chicken with tarragon, egg-based dishes, butter-based sauces, roasted root vegetables with fresh herbs. Traditional dishes of the Region: Gougeres, Escargot, roasted Bresse chicken, parsleyed ham.
