Doug Powers

9.1

This seems fresher than the 1989 Butteaux (plus, the entire cork, in 3 distinct pieces, came out of the bottle), color is light/medium gold, but fruit doesn’t show the depth of the 1989 Butteaux, both are still alive and solid (at 35 YEARS!?!?), but this Chapelot is fresher, while the Butteaux is fatter/richer, thus I’ll give each the same score! — 6 months ago

with Jim

Jeroen Koenen

9.2

Pale straw colour.
Saline, seabreeze, oystershells, splash of limejuice, hints of earth and smoke. Tart and crisp. — 8 months ago

Sipping Fine Wine

9.0

Pale lemon with stone and citrus fruit aromas. On the palate crisp apple with lemons honey and flinty notes. This medium-body wine was smooth with a wet stone character with overall good balance. The wine finishes with pronounced mineral notes on a medium+ ending. Very Nice! — 8 months ago

Jeremy Shanker

Sommelier at RN74

9.2

Always, always delicious. — 8 months ago

Roberto Carli

9.4

Complexity and freshness. Tasted from magnum. Needs time — 3 years ago

Dasha

9.3

Jasmine, quince paste, spiced pear, lemon curd, pineapple sweetness, punchy. Touch of lemon pith at end, but tons of juicy acid. Creamy / lactic. Chalky minerals. Layered, delicious, weighty.
— 4 years ago

Michael Mitton

9.3

Really impressive! Intensity. Density. Length. Yum. — 10 years ago

Conrad Green

9.4

Light and poised with lime, slate and cool stone. Pretty and focused. Limpid. Very good. — 7 months ago

with Bex and Major-General

Jay Kline

9.2

Pulled from the wine fridge and double-decanted about 90 minutes prior to service; enjoyed over the course of three hours. The 2005 Bougros pours a deep straw color with medium viscosity. On the nose, the wine is vinous with notes of marmalade, dried apricot, cashews, chalky minerals, leesy, and slightly sherried. On the palate, the wine is dry with medium+ acid. Confirming the notes from the nose. The finish is long and super chalky.

This improved dramatically as it came up to temperature and had some real time to stretch its legs. It showed all the hallmarks of well aged GC Chablis from a solar year: powerful, dried fruit; the chalk; the acid; its creamy, leesy texture. The sherried, oxidative notes seemed to dissipate over time, freshening up a bit after being cooped up for so long. Bravo! Drink now and before 2030. Thanks Andy! — 8 months ago

Gregory Fulchiero

9.1

Meant to go the distance - tight 1er cru that opening the glass with subtle wet stone and lime skin — 8 months ago

Ely Cohn

9.2

On the tail end of its prime window, but still hitting. Like a mealy yellow apple, not quite browned. Has cider notes but plenty of acid in the mouth for vibrancy. Laser lemon cleaner with toasted oak becomes candied kumquat and sweet clementine.

Theres a lot of beautiful weight and texture and raw power that comes out to play as you let it warm. — 8 months ago

Phil Kessling

9.1

Thomas Pico is one of my favorite Chablis producers. Chalk, oyster shell, under ripe green apple. Acid High. Delicious. — 3 years ago

Erik Helms

Sommelier/Wine & Beer Buyer Whole Foods Oakland

8.9

Nice staple Chablis that checks all the boxes. Lively and fresh, plus minerality and a surprising amount of fruit. Paired well with chicken Saltimbocca. — 5 years ago

Martijn

9.0

This is why they call it Oysterwater combining with fresh oysters at the sea in Cancale.
Life can be hard sometimes. — 7 months ago

with Eric

James Everhart

9.2

2020 vintage drunk September 2024. Huge mouth feel, a big Chablis. $60  — 7 months ago

Gregory Fulchiero

9.4

Ridiculously classic Chablis from this underrated producer. Crisp lime skin, seashell and pizza dough aromas. — 8 months ago

Tom Kobylarz

8.9

Slightly advanced bottle — 8 months ago

Andrew Shaheen

8.9

A bit disappointing for this producer. A bit flabby — 9 months ago

Meghan C

9.0

From Wine Access Michelin wine club — 4 years ago

Michael Piaker

9.2

2 September 2018. Southampton, NY. — 7 years ago