This wine has a remarkably complex bouquet, blending fruity, floral and spicy notes with a substantial mineral touch. Structured on the palate, opening up with age to give a powerful, generous wine.
Pairs well with shellfish and seafood, grilled or in a cream sauce, as well as with poultry and other white meats.
This too could be from nowhere else other than Chablis with its combination of strong mineral reduction, cool citrus, shellfish and iodine. The dense, opulent and powerful large-bodied flavors brim with dry extract that imparts a sappy texture to the lemony and massively long finish. Not surprisingly for a classic Les Clos, this super effort is very much built-to-age and a wine that I would advise not touching for at least 6 to 8 years first.