From the bottle notes:
Chablis located in north burgundy, produces exclusively dry white wine, from Chardonnay grapes. These wines exhibit aromas of flint and very fleshy, fruity flavors.
You can drink this wine with seafood, and white meats. Best served at about 54 degrees.
The wine flashes in the glass, a bright clear pale yellow. Aromas start with lemon and something special, first ginger snaps and then banana cream, without losing the underlying citrus. The palate comes with several layers, too, opening with lime zest, starfruit and minerals, then sweetening to that same banana cream, followed by lime, chalk and walnuts. This is medium bodies witha long finish.
Three hours later the wine had changed some, the nose still had soft rich banana cream, but lime and ginger snaps were replaced with pineapple and starfruit. The palate was a bit different, too, with lemon zest and lime zest, some starfruit and bananas.
It should be interesting to see how this evolves overnight.
UGH! FUNK!! No, really, FUNK! This slept in the fridge overnight and woke up smelling like sour milk (and no, there is not any bad milk in there). The first whiff was all spoiled milk. That faded to a butter smell mixed with pineapple, evolving slowly to add a light sprinkling of lime zest and some minerals. Drinking it was another story. It opened with lemon zest and something I had to reach way back into memory to identify, zweiback, followed by a soft banana skin a mineral melange. Sharp acidity and freshness were what you look for in a chardonnay. However, out of the fridge this was just too cold to do it justice.
Two hours later it was cool, not cold, but had not changed considerably. The funk was gone, but lime zest remained on the nose, along with buttered toast and banana. Up front and midpalate the temperature change meant almost nothing, still bringing banana peel and lime zest, then acidic minerality, but the finish lengthened, adding long-lingering kumquat and grapefruit.
The wine had good body throughout, from the long-legged swirl in the glass to the mouth-coating finish. The only problem was the initial funk on the second night, but that disappeared after some open time and a warm up from the fridge.