A great example of the barrel fermented school of Chablis winemaking.
Eye: Very light gold color.
Nose: This wines needed substantial airing before its nose opened up, but when it finally did, there were scents of smoke, ripe pears, and stony earth.
Mouth: Crisp, minerally, yet with a subtly earthy butteriness, this wine also featured pear and lemon oil fruit. It had a soft, rich texture as well, with a long, long finish.
Drink or cellar? This wine felt much weightier in the mouth than its flavors would have seemed to indicate, which is a sign that lots of additional development will occur. Together with the inherent ability of great, barrel fermented Chablis to age, I'd say this one could easily improve for another 5 or more years in a cool cellar. If you drink it now, be sure to decant it (yes, I know it's a white. Decant it anyway!)
Price/store: Got this for $59 from Flickingerwines.com.