jcoulter wrote:

>>Does good white winemaking technique consist in throwing away the
>>terroir with the bathwater, so to speak?

> There is very little in the way of white wine that can imitate a Chablis. I
> would like to ascribe most of the wet pebbles taste to terroir but I could
> be wrong it has happened.

This was the first example that came to my mind, too. I have had other
non- (or lightly) oaked, non-ML chardonnays from NZ, Oregon and CA, but
none have come close to capturing the essence of what makes Chablis so
special and unique.

Mark Lipton