Here too there is good Chablis typicity adding interest to the mineral reduction, citrus rind and discreet floral aromas. There is both good richness and vibrancy to the solidly well-detailed flavors that possess a bit more size and weight but not necessarily better depth and persistence.
The 2016 Chablis Champ Royaux, which comes from purchased grapes, has a clean, grapefruit and lime-scented bouquet. The palate is quite vibrant on the entry, fresh and nicely focused with touches of blackcurrant leaf and lime toward the citrus-driven finish. This is a pretty Chablis that should drink well for four or five years after bottling in the summer. Head winemaker Didier Séguier has steered this important Chablis producer, part of the Henriot group, since its acquisition in 1998. Previously he worked as assistant winemaker at Bouchard Père & Fils, so he already had experience under his belt, steering what was then a very oaky style of Chablis to one that was much more terroir driven and for want of a better word, just more "Chablis." (NM)
Cloudy appearance, as this wine was assembled at the end of May): Ripe apple and a touch of mineral reduction on the typical Chablis nose. Juicy, nicely delineated flavors of white peach, lemon and lime are complicated by a saline element and energized by crushed-stone minerality. Finishes with very good length. This négociant bottling should make a very good restaurant wine.(ST)
Peach, melon and earth flavors mark this rich, bright white. Offers an herbal hint as this winds down on the finish. Drink now.
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