Extreme weather conditions vexed growers in Chablis in 2016 and 2015, but both vintages produced many very good to excellent wines that avoid the tooth-rattling acidity and forbidding austerity of examples from more classic years. Today the 2016s appear to be more transparent to their terroirs but the best ‘15s may surprise us with their vineyard specificity after they’ve had a chance to burn off some of their considerable baby fat.