I thought I would merge some info from other threads as this thread currently does not do this wine justice due to Bacchus' acetone sensitivity.
Duncan wrote:
The Dom Prehy Chablis is a more consistent and a more satisfying wine overall. Leesy, more body and depth, yet nicely bright with very correct fruit. The Chat Ligny suffered from bottle variance. I've drunk about 14 or 15 in the end (my house white). The first 3 were little princesses for sure, the next box of 6 were good, the last box of 6 bought 3 months later, and found at the top of a shelf stacking replenishment area, were losing it, due to very poor storage in the Summer I recon...... and now the little princess had some wrinkles, which were very apparent in a wine that relies heavily on it's juvenile freshness. Unfortunately, I mixed them up on the rack. But when Ligny was good it was great for a fiver, like Decanter said. The Dom Prehy is supposed to be £13, so, there you go. These two chablis are quite similar in style, so when Ba said that about the Ligny, I knew he was not up for the Dom Prehy at all.
Mel wrote:
The Chablis I also loved - drank with sea bass (lightly dusted with seasoned flour and fried, served with fried chorizo and morcilla, wilted spinach and new potatoes, with a salsa verde) and the Chablis more than stood up to all that. Very leesy and tasty and well balanced with good, full body. A cracking wine.
I opened my first bottle of this a couple of days ago. We too drank this with sea bass, pan fried and lightly seasoned with a squeeze of lemon.
The wine is surprisingly golden in colour and there is a little pear on the nose at first. In the mouth it has that wonderful brightness and mouthfeel* which was barely evident in the Ligny, but for me was the reason it was so good. There is no hiding from it in the Dom Prehy. It resonates in the mouth and lingers on the finish. This is full of flavour and depth. Delicious.
I think it deserves a
What do you think? and at the price we paid for our Lux Xmas cases its gonna get a
* Does this come from the lees or the fruit? It was very noticeable in Cordier's "Terroir de Charnay" Macon which is also very good.