What makes a great Chablis grand cru? It’s the intensity of flavor, which can be found in this wine. Its green and white fruits are layered with wood spice and an ineffable crispness that allows the wine to show the purity of Chardonnay and the great terroir at the same time.
— R.V.
(5/1/2009)
The flagship wine from Bichot’s Long-Depaquit estate is, as usual, impressive. It has richness, balance, full white fruits with just a hint of steeliness. Powered by a citrus acidity, it looks likely to age well over several years.
— R.V.
(7/1/2010)
A bright, steely wine with great concentration and a tight, mineral character. This is impressive Grand Cru Chablis for the long term, based for the moment on lime, almonds and green plums, but itching to broaden out.
— R.V.
(7/1/2010)
A ripe, bold and impressive wine, showing yellow peaches and pineapple flavors to go with its tight core of minerality. There is a touch of wood, but the main thrust is for broad fruit, open and welcoming.
— R.V.
(7/1/2010)
From a parcel that used to belong to the Hospices in Chablis until purchased by the Moreau family. It is a beautifully fashioned wine, its steely character rounded out with delicious ripe fruits, green apples, pear skin and kiwi fruit. Impressive and for aging.
— R.V.
(7/1/2010)
Tight and steely in character, a serious wine that is all tight, mineral structure. It has great potential, its texture dominated by citrus and green apple elements. Age for at least five years.
— R.V.
(11/1/2010)
Big and rich, this opulent and ripe-fruited wine is packed with peach and pineapple flavors along with a more severe grapefruit edge. It has great density of flavor, the acidity bringing out so much delicious juicy fruit.
— R.V.
(11/1/2010)
In the tight mineral side of Chablis, a wine with a terrific density of texture. The flavors are in the lemon grass, citrus line, a pure shaft of steel going through the fruit. Taut, tense, very vivid.
— R.V.
(11/1/2010)