WTN: 2005 Chablis

Last night my dad made a seafood casserole (my parents are of the generation that is very big on casseroles) with shrimp, crab, scallops and flounder. I had picked up the 2005 Louis Michel and Fils Chablis.I struggled with the capsule and cork, until I realized there was no cork- screwcap. Clean ripe green apple and a touch of lemon, broad chalky notes. Not as austere as some vintages of Louis Michel Chablis, big ripe fruit but still with good acidity. Not quite long enough to go into great category, but certainly very good. B+/B on my easy scale

I struggled with the capsule and cork, until I realized there was no cork- screwcap.

A foil cutter ususally does a pretty good job of cutting the top off a screwcap. We found this out in the early days of screwcaps.

Not quite long enough to go into great category...

True, however for around $30 you could try the 1er Cru Montmains (a little richer) or the 1er Cru Vaillons (racier) and they might be able to move up on your scale.

Slight thread drift: Alan, do you think 2005 might perhaps have been too good a vintage in terms of (over)ripening for the best sites/producers? I bought some Dauvissat, etc., but haven't opened any '05s so have no opinion on way or the other.

Sue,
I was at my parents trying to open with one of those wing corkscrews with a solid (non-helix) auger. Tried to cut capsule with the dull point.

Alan,
thanks for look at the 1ers. The Montmains is the one I've generally bought, but "racier" sounds even better to me, may look for Vaillons.

Slight thread drift: Alan, do you think 2005 might perhaps have been too good a vintage in terms of (over)ripening for the best sites/producers? I bought some Dauvissat, etc., but haven't opened any '05s so have no opinion on way or the other.

Hard to say. It's a matter of opinion I guess. I PERSONALLY prefer 2000 to either 2002 or 2005 because I like more attack on the palate and less fruit. Or at least that's what I say. At the same time, '89 was one of my favorite vintages and they were real ripe.

You can control the vintage using terroir and/or producer. If you think 2005 is more ripe than you like, you buy Louis Michel and Jean-Marc Brocard for stainless steel and/or vineyards such as Montee de Tonnerre, Vaillons, Cote de Lechet and Fourneaux (1er Crus) and Valmur and Vaudesir (Grand Crus)

If you want riper, buy William Fevre, Alain Geoffroy, Robert Vocoret or Dennis Pommier and vineyards such as Montmains and Fourchaume for 1er Crus and Grenouilles and Bougros for Grand Crus.

The bottom line is there is a world of yummy Chablis waiting for everybody in every vintage!

Thanks, Alan.