2019 Domaine des Hâtes Chablis 1er Cru Fourchaume L'Homme Mort
A fairly new estate as far as I can tell, but manages to produce 140k bottles annually under winemaker Pierrick Laroche. Minimal intervention in the fields, steel tank fermentation, full malolactic, and further aged on the lees. This is their premier cru, purchased for $29.
Good Chablis character, sea spray, oyster shell, pear, and green herbs on the nose. Salty on the palate, rolling over into a medium finish focused on white rocks and seawater. Very nice, great qpr.
What are y'all drinking?
by thebojomojo
22 Comments
2023 Drouhin Roserock Pinot Noir
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2022 Maison Albert Bichot Vire-Clesse.
It isn’t bad.
Cheers to that Chablis! I should break one out soon. This weekend it’s Hugel 2019 Gewurztraminer and Rusden 2012 Christine’s Vineyard Grenache.
Foillard Morgan Cote du Py 2022 to go with dinner (ribeye with roasted fennel/ spring onions/ olives).
A little squirt from the Coravin of Lafleur Mallet Sauternes 2017 to go along with the Basque Burnt Cheesecake for dessert.
Probably a tiny nip of scotch shortly – TBD.
Such a weird coincidence. I’m reading “The New French Wine” and about an hour ago I read the chapter on Chablis, and that climat was mentioned. I thought the name was humorous, so I looked it up and that exact wine came up!
Anyway, I’m drinking a 2020 François Cazin Cour-Cheverny Vendages Manuelles. It smells a bit like toasted marshmallows.
2020 Produttori del Barbaresco
I was drinking Australian Riesling.
Way better than I expected. Drinking perfectly. 🤌
Lopez de Heredia Viña Bosconia 2013
1999 Mayacamas. I haven’t enjoyed the prior versions I’ve tasted yet to this point, but none have been anywhere close to over 20 years old.
Let it decant 3 hrs ago. Let’s see what it’s like in about 20 minutes.
Eating it with filet but my guests are pescatarions so I made them lobster. Even still, they wanted a red so it’s going to be a weird pairing for them
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Weingut pffafl zweigelt
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