I love, love, love Chablis. The flintiness, the minerals, the mouth-puckering citrus. This is my kind of Chardonnay--steely, crisp and food-friendly.
The 2010 Domaine Seguinot-Bordet has all that and and more. It exhibits some weight on the palate, as well as some honey and straw. It's not as assertively acidic and crisp as other examples I've tried, but I think that gives it broader appeal, able to be enjoyed both by white wine acid hounds as those who prefer rounder, softer wines. Serve it chilled--but not overly so--so the aromas can shine through. And if you plan on broiling lobster tails or lump crabmeat with butter for an intimate New Year's Eve dinner, this is the wine to pour (in-between all that Champagne, of course.)