Arse, arse, arse, arse. Getting this label off proved possible, only for it to disintegrate on touch. That more-or-less topped-off an end-to-end bad news story. The Billaud-Simon regular Chablis put this to shame. Essentially this was due to this being subtly, subtly, subtly… corked. Just enough to give an odd aroma to the wine, which was hard initially to place, but was kind of lactic / cheesy. I don’t know of another wine fault that can cause this kind of mustiness (I don’t believe it was oxidised), so the best fit is that bastard TCA. Fuck corks; long live screwcaps. I’m sick of throwing tens of £s away on nice bottles, one in 20 of which is undrinkable! It’s been a long time since I’ve not been able to get a label either… arse!