WTN: Chablis and Char

I took a fillet of Arctic Char (I love this fish) and covered it in a sauce of shallots, some black trumpet mushrooms and a crisp white and put in the oven for c.10+ mins (i.e. still juicy, but well done). Simple dinner and one that worked well with the Chablis.

• 2002 Jean Collet Chablis 1er Cru Vaillons - France, Burgundy, Chablis, Chablis 1er Cru (4/17/2008)
  12,5% abv. Light gold. White fruit, seashells, almost Riesling-like citrus and plentiful minerals and a slight orange/floral scent. It has much fruit for a Chablis but that is countered by a steely, citrussy acidity. Long and mineral, but still has that paradox of good Chardonnay of being neutral yet full of personality. Transparent and pure. Very enjoyable.

Posted from CellarTracker

I am a novice when it comes to Chablis, but I really enjoy them when they are steely. Does anyone else have experience of Collet? I don't remember seeing any talk of them, but if this bottle was anything to go by and my scant experience with the area hasn't been badly skewed, there should be at least some.

-Otto