Very green aromas and a palate that is crisply green-fruited make a great contrast with the more intense Côte Bouguerots wine from the same grand cru. The palate has a very tight, taut character, on the end of an elastic band, with a green, crisp finish. (RV)
The 2006 Chablis Bougros has peach, citrus zest and iris aromas which lead to a lush, rich, spice-tinged palate full of fruit and flowers, yet with an almost shimmering sense of chalky, saline, and iodine minerality, and considerable buoyancy to its finish. If this is suffering at all from its recent filtration, I can’t detect it. (DS)
This is more restrained and reserved aromatically with equally ripe but even more complex aromas that are somehow cooler and mix floral and spice notes in with the green fruit character that lead to round, robust and well muscled flavors that possess real size and weight plus ample dry extract that coats the mouth on the delicious but austere and serious finish that is brimming with Chablis character. This is really quite impressive and the only nit is a slight touch of backend warmth.
Good pale yellow-green color. Tangy nose offers ginger, licorice, white pepper and stone. Sappy and spicy if tightly wound; the wine's peach, spice and stone qualities reminded me a bit of a top Gruner Veltliner Smaragd. Offers lovely sweetness and density, and finishes with terrific length. (ST) 92+
Steely and austere at first, this wine has a creamy richness that develops with air. It opens to scents of orange blossom and limestone, with baked apple flavors underneath. Cellar this for five years, or decant several hours before serving.
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