Tom Kobylarz

9.8

One of the absolute best white wines I’ve had so far this year to date was this extraordinary Grand Cru Chablis from 2006. I think we caught this wine at the absolute perfect time to drink. Grenouilles is French for frog, more on that below.
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The color on this was perfect, a vibrant light gold and yellow, watery at the rim. The nose was also in perfect condition, notes of flint, crushed oyster shell, a touch of smoke, allied with fresh Asian pear and crisp Fuji apple. The wind absolutely jumped out of the glass, the nose was so pronounced. The palage took it another level up with a perfect expression of what the nose was giving, all the while wrapped up in a perfect medium bodied majorly dense and complex wine. Medium plus acidity and very long on the finish.
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Formed in 1923, la Chablisienne is a co-op winery based of course in Chablis. As I have gone deeper into the rabbit hole of wine I tend to find these amazing co-ops which I wish I could have known about earlier as the wines are so impeccably good and priced so reasonably well. They produce something like 30 different wines off from the Chardonnay grape and all from vineyards within the AOC borders of Chablis.
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The Grenouilles climat is the smallest of the 7 Chablis Grand Cru climat at 9.38 hectares. It has soils that consist of upper and middle layers of Kimmeridgian, alternating with limestone and marl that are studded with fossilised seashells.
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The first vines to grow at the bottom of this hill were close to the River Serein and frogs no doubt came to keep the winegrowers company. — 6 years ago

Bob McDonald

9.3

Pale lemon. Notes of cashew and struck match. Showing its lean cool climate origins. Could have been a Chablis but no Oyster shell. Perfectly handled oak and acid. Has a good future but if you like more stone fruit riper flavours head to Margaret River. — 9 years ago

Jonathan McCarthy

9.0

Oyster brine, dark fruits, violets, wisteria, pansies, plum skins, river stone, a touch of wet paint. Sardines, but in a good way, if you can dig it. A little smoked paprika. — 9 years ago

R Henderson

9.2

Paired beautifully with Arctic char at Select Oyster Bar. — 10 years ago

Claire Eliza

9.8

Cheesy, clean, good stuff — 10 years ago

Amy Lieberfarb

9.5

A dry Rosé, aromas of gardenia petals and fruits. On the palate, raspberry, nectarine and peach and some citrus. Great finish...lots fruit. Perfect with food...oyster time! — 11 years ago

Joe Lucca

9.5

Chablis from Sonoma. The layers appear at different temps and with some air. Bright Granny Smith and Fuji Apple. Fresh squeezed lemon. Crushed and powdered white river stones. White grapefruit. Pine nut. Lemon curd and orange marmalade. Oyster shells. Under ripe tropical fruits. Sea salt. Lightning bolt acidity electrifies your palate and puckers your cheeks. This will go toe to toe with Raveneau or Dauvissat without blinking. — 7 years ago

with Diana

Joe Lucca

9.7

Wow. This is by far the best Meursault I've had the privilege of drinking. Deep, golden hay colored in the glass. The nose is reminiscent of a morning breeze on a Maui lanai; Tropical plants, pineapple, and ocean air. The palate delivers wave after luscious wave of gorgeous flavors; fresh pineapple, yellow nectarine, Meyer lemon, green guava, wet river stone, crushed oyster shells. There is some smoke and smoldering oak in the background. Clove and cinnamon. The finish lingers with clean acidity, lifting it all up and keeps you going back for more. Open this about 3 hours prior to consuming and serve at slightly above cellar temperature. — 8 years ago

with Diana

Joe Carroll

Owner/Wine Director Spuyten Duyvil, Fette Sau, St. Anselm & Gotham Artisanal Provisions

9.1

Great balance between funk and fruit — 10 years ago

John Willison

9.0

Last bottle of a case. End of summer. Just as enjoyable. Almost clear. Very crisp. Grapefruit and minerals. Good acidity. Summer at the beach in a glass. Excellent with clams, crabs, and corn. — 10 years ago

Matt

9.4

Beautiful pinot. Defined red fruits, rhubarb, clay, and sweet wood. Balanced, delicate, and silky smooth. Paired w/duck, black lentils, coffee roasted carrots, parsnips, and oyster mushrooms. — 11 years ago

Bob McDonald

9.3

Restrained and lean. An Aussie Chablis style even with a touch of Oyster shell and salinity. Lemon lime flavours with acidity. Fuller when I had a glass the following day. 17.5+. — 11 years ago

Matt Trader

9.2

This has to be my favorite wine to bring to a wine party. Barely qualified as an orange wine (skin fermented Trousseau Gris) with juicy acidity, fresh fruitiness with out showing sweetness, and aromas that are ever changing - orange blossom, oyster mushrooms, under ripe pineapple, apple skin.. wish this would stay around. It'll most likely show up in the Pax line up in the future, which I'm okay with. :) — 7 years ago

Will Hodges

9.0

Initially I simply was trying to figure out what hybrid varietal based wine tastes like but after settling into it, I was able to admire it for what it is; a delicious, fresh, juicy acid bound wine that almost could replace some of my go to Tuesday night gluggers. Very excited to taste more. Marquette, Petit Pearl, St. Croix, Sabrevois, Cayuga. — 8 years ago

Shawn R

9.2

Dazzling nose of white peach, ocean air and roasted pineapple. Well marked-oak, zingy white peach returns as well as lemon, minerals and oyster shell. Those same notes transcend to the finish also showing flowers and herb notes. — 9 years ago

Joe Lucca

9.3

Earthy, very traditional Chablis. Lots of minerality; ocean air, crushed oyster shells, wet river stone, some chalk. The fruit is secondary; showing Meyer lemon, Persian lime, white grapefruit. Finishes with hints of toasted almonds. — 9 years ago

Matté

Manager The Wine Cellars

8.9

Rich, slightly stewed red & black fruit with hints of wet tabacco leaf and a touch of oyster shell and smoke, seductive stuff. Black fruit dominates and this has a firm mid-palate, mouth coating, fruit filled tannin, food friendly, Bordeaux esq — 10 years ago

Mike Saviage

9.5

Oyster shell, river stone, honey, white acacia petals. Expansive in the mouth. Long finish with tingling acidity that balances with the fruit. Killer juice. — 11 years ago

Thomas Lepoutre

9.5

The River Seafood and Oyster Bar — 12 years ago