It is too bad that the Drouhins’ parcel of les Clos was so hard hit by frost in 2016, as the wine is absolutely stunning and it means that so many fewer people are going to get a chance to drink this beautiful example. The bouquet is pure, complex and superb in its precision, offering up scents of apple, lemon, flinty minerality, dried flowers, a touch of bee pollen and a lovely chalky topnote. On the palate the wine is deep, full-bodied, complex and rock solid at the core, with an utterly classic profile, racy acids and great cut and grip on the long, laser-like and minerally finish. Great juice. (Drink between 2020-2045)
The 2016 Chablis Grand Cru Les Clos is superb, offering up a classy bouquet of lemon oil, preserved lemon, beeswax and almond paste. On the palate, it's full-bodied, richly layered and succulent, with the most power and concentration of any wine in the range, revealing superb depth and chewy extract. While it's a comparatively open-knit, gourmand rendition of this great site, it's a serious, incipiently complex wine that will develop well in the cellar. (WK)
The 2016 Chablis Les Clos Grand Cru has a relatively opulent bouquet, quite powerful with yellow plum and honeysuckle aromas, just a hint of fish oil in the background (actually a tincture that I love). The palate is well balanced with a precise, stem ginger-tinged entry, very good depth in the mouth with a persistent, light spiced finish not unlike Les Preuses in style. Excellent. (NM)
(less than 15 hectoliters per hectare produced, due to hail): Palish yellow. White peach, subtle spices, menthol and a stony nuance on the nose. Opulent and rich but more shapely than the other two grand crus, with an almost tannic quality giving grip to the finish, which hints at slightly exotic fruits. With its richness and reserve, this wine represents a nice compromise between the Vaudésir and the Bougros. Drouhin used larger-format barrels here to protect the wine's verve, noted Faure-Brac. Stephen Tanzer writing for Vinous
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