This seemed to be a very old-school, barrel-fermented style of Chablis, with lots of toasty gun-flint, minerally, and lemony-peach scents on the nose. The flavors were incredibly precise and the mouthfeel light, yet with excellent concentration of lemon-lime and chalky/minerally flavors. (Sorry, picture is for the 2006).
I'm usually only a cautious fan of Verget's white burgundies, as I associate Verget with a style that emphasizes minerally/terroir over fruit, but this was dead-on amazing. I think I wouild have scored this one over 90 if I had been scoring at the time.