2006 Chablis Butteaux 1er Cru
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To give you an idea of how summer-like April of 2007 was, Chablis enjoyed 302 hours of sunshine that month, compared to a long-term average of 127, according to marketing director Marc Cameron. Of course, following the wall-to-wall sunshine of that month, the growing season rapidly deteriorated, and it was only a return to clement weather at the beginning of September that saved the crop. In the end, this estate produced a set of wines that Cameron compares to the 2004s in their limey acidity, but he believes the new vintage is more fruity. Incidentally, Francois Servin sold off his 2007 Forets and Blanchots, as bulk prices following the harvest were sky-high. (Weygandt-Metzler Importing, Unionville, PA) Other wines tasted: 2007 Petit Chablis (84).
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Marketing director Marc Cameron describes 2006 as "a rich and tender vintage, not a dry, acid vintage." But 2005 is even richer, he adds, and possesses slightly higher acidity too. Francois Servin considers 2005 a fatter and more Burgundian vintage, more "original" Chablis in style, while the 2006s are less complex, more fruity and more modern. "The 2006s are like zinfandel," he said. "You don't ask questions about these wines; you just enjoy them."
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