Verget Vaillons, Chablis Premier Cru, France

點(diǎn)擊次數(shù)：5980

The intense aromas of the 2002 Chablis Vaillons reveal minerals, slate, flint, white flowers, and loads of talcum powder. Medium-bodied, broad shouldered, and exhibiting outstanding richness, this is a wine of gorgeous depth. Quartz, perfume, lilies, and flint vie for the tasters attention in this complex, well-balanced beauty. Anticipated maturity: 2007-2014. Jean Marie Guffens is ecstatic about 2002. “This is the best vintage we’ve done at Verget. From Macon to the Cote d’Or to Chablis, it is like a concentrated 1992. We were able to harvest in each area at the optimal time. We have great ripeness, not overripe, with excellent acidity, and the bulk prices that we paid actually dropped. The only problem in 2002 was some volatile acidity during fermentation, so we used more sulphur earlier than usual. Alcoholic fermentations took an extremely long time, and some of our malolactic fermentations were completed before the sugar was all eaten.” A Peter Vezan Selection (Paris Fax # 011-33-1-42654293), importers include: Vin Divino, Chicago, IL; tel. (773) 334-6700 and North Berkeley Imports, Berkeley, CA; tel. (510) 848-8910, and a Patrick Lesec Selection (Paris Fax # 011-33-1-42843822), various American importers, including Bacchus Importers; tel. (800) 525-9699

The intense aromas of the 2002 Chablis Vaillons reveal minerals, slate, flint, white flowers, and loads of talcum powder. Medium-bodied, broad shouldered, and exhibiting outstanding richness, this is a wine of gorgeous depth. Quartz, perfume, lilies, and flint vie for the tasters attention in this complex, well-balanced beauty. Anticipated maturity: 2007-2014. Jean Marie Guffens is ecstatic about 2002. “This is the best vintage we’ve done at Verget. From Macon to the Cote d’Or to Chablis, it is like a concentrated 1992. We were able to harvest in each area at the optimal time. We have great ripeness, not overripe, with excellent acidity, and the bulk prices that we paid actually dropped. The only problem in 2002 was some volatile acidity during fermentation, so we used more sulphur earlier than usual. Alcoholic fermentations took an extremely long time, and some of our malolactic fermentations were completed before the sugar was all eaten.”A Peter Vezan Selection (Paris Fax # 011-33-1-42654293), importers include: Vin Divino, Chicago, IL; tel. (773) 334-6700 and North Berkeley Imports, Berkeley, CA; tel. (510) 848-8910, and a Patrick Lesec Selection (Paris Fax # 011-33-1-42843822), various American importers, including Bacchus Importers; tel. (800) 525-9699