The 2014 ‘Vau de Vey’ Premier Cru displays a pale straw core with slight green reflections on the rim. The nose offers highly concentrated aromas of yellow apple, bosc pear, salt-preserved lemon, raw hazelnut, acacia blooms and white mushrooms along with crushed chalk and oyster shell minerality. The mouthfeel reveals a texture and weight that fills out with exposure to oxygen, so be patient. The flavors on the palate match the concentration of the nose. Signature limestone minerality first dominates the center of the tongue then concentrated fruit flavors, that mirror the nose, unwind and wrap your palate in layers of crushed hazelnut, spun beeswax, lees, white mushroom and nori for an unforgettable narrative. This is serious Chablis with a brilliant future in store. Although this wine will peak in another 7-8 year, it is stunning now. For immediate consumption, please decant this wine for a minimum of one hour and serve at cellar temperature (55F) in Burgundy stems alongside this delicious recipe for Cantonese Steamed Fish with Ginger, Scallions, and Bok Choy. Trust me; it is worth the effort.