2010 Chablis 1er Cru Mont de Milieu, Domaine Pinson

2010 is a cracking chablis vintage, a step above even the much acclaimed, rich 2009 and crisp 2008 vintages. Indeed, Laurent Pinson, who made this classy, superior premier cru the flagship of its ilk in his stable, thinks 2010 will be the longest lasting of the trio, as do I. So either enjoy the tart, zingy, intense minerally, fruit of this fantastic, steelyy chablis now, partly matured in barrel and partly in stainless steel, with fresh crab,  or a dozen oysters. Or preferably, put it away until 2015 for the acidity to soften and the wine to flesh out, yielding a richer, fatter, more verdant but still mouthwatering chablis experience.
(Jane MacQuitty - 50 Best Whites For Winter - (The Times - 24-Nov-2012)

The flagship wine of the Pinson Premiers Crus this has much more density of fruit on the palate but you have to wait for it. There is a touch of yellow fruit up front and a hint of licorice behind, but it is the overall effect of density, harmony and typicity which really counts.
(Jasper Morris MW, Burgundy Director)

Laurent Pinson thinks 2010 will be the longest lasting in the recent succession of successful vintages in Chablis, combining the intensity of 2009 with the invigorating acidity of the previous year. Though volume is down as for everybody, prices remain stable – meaning that this excellent address offers superb value. The Premier and Grand Cru wines are a blend of barrel and stainless steel maturation, though the wood component never dominates the wine.

Domaine Pinson

2010 is a cracking chablis vintage, a step above even the much acclaimed, rich 2009 and crisp 2008 vintages. Indeed, Laurent Pinson, who made this classy, superior premier cru the flagship of its ilk in his stable, thinks 2010 will be the longest lasting of the trio, as do I. So either enjoy the tart, zingy, intense minerally, fruit of this fantastic, steelyy chablis now, partly matured in barrel and partly in stainless steel, with fresh crab,  or a dozen oysters. Or preferably, put it away until 2015 for the acidity to soften and the wine to flesh out, yielding a richer, fatter, more verdant but still mouthwatering chablis experience.
Jane MacQuitty, The Times, November 2012

Minerality is the watch word on the nose here, together with a faint whiff of seashells. The palate has the breaditch you'd expected from a premier cru Chablis , nuttiness in flavour as well as texture , and then pepped up confident but restrained  lemon fruit, excellent acidity and a fine searing mineral blackbone to finish. It doesn't get much more classic than this, and would show just as well, if not better , in another 5 years' time
The Wine Gang, October 2012