This wine has had a lot of skin contact. Very different to the [link2post id=”1108″]Fevre les Clos 05 I had in December[/link2post].
Chablis Grand Cru les Clos 2005, J-P & B Droin
This smells very fresh and green, but with a good depth of lemony fruit and a pleasing play-dough minerality. There is the merest hint of oakiness, but that is just fine. The palate has density, but is really very acidic. There is also more than a hint of astrigency there, which is a bit odd. There is more than a degree of confusion about the palate, the flavours don’t quite seem to work terribly well together. It is not bad, but the Fevre was a lot better.
Play-dough minerality? Is play-dough minerally? Have you tasted it? Would you recommend it?
Come on now, if you are going to call every slightly bonkers thing I say in my tasting notes I’ll just end up having to write like Clive Coates. You wouldn’t want that, now would you?
Please, no Clive Coates. Bonkers notes are just what we want. But how does play-dough minerality differ from normal, every-day minerality? Is it a desirable quality? Should it be added to the wine taster’s dictionary of comments? Perhaps in a few years time it will become so accepted that Clive Coates will be using it in his notes.