August 31, 2023 - On the list in Hotel Belamis in Puglia. Nose showed floral notes, pear, citrus, stone fruit and peaches. It was ripe and forward. The ripeness has offsetted the Chablis salinity, which is the type of young Chablis I enjoy very much. It still requires time to fully unfold the Grand Cru weight nevertheless. 92+
July 24, 2023 - Not as good as anticipated, at least not now. Bright straw color with a green hue. White fruit and minerity dominate the flavors. Prue and crisp, slightly thin on the palate, and the stony texture comes across as dry in the finish, not as pleasant.
Amazing change after a day in refrigerator. Full expression with notes of almond and ripe lemon, and creamy and rounded bites on the palate. Savory flavor is not my cup of tea, but a fine wine indeed.
May 12, 2023 - tasted at the domaine; very ripe fruit, peach and apricot; red apple; some spice; definitely sense the warmth of the vintage, but it has surprisingly good freshness; definitely a larger scaled feel and more roundness than the '20s. good, but I prefer the '20s
February 22, 2023 - Delicious Chablis
February 19, 2023 - Pronounced nose intensity with notes of flora, green apple. High acidity.
January 25, 2023 - the crisp flavor presents itself as the wine warms with beautiful aromas of fruit.
November 1, 2022 - Bordeaux tasting - with a few pirates: Lime and apple form a pinky-swear bond with lemon, saline, and river rock flavors to shape a Bougros that is along familiar lines for this producer across most recent vintages. The Bougros always has a nice body that I am drawn to, with contours that take the shrill out of its otherwise acidic encasement and provide just enough curvature that it is not robbed of its peppy and fresh Chablis typicity. Energy-wise, I’m happy where this ended up after a couple of hours. So, holding isn’t a mistake for those wondering what to do with bottles hiding in their cellars (or under their couches, respective, of course, to your monetary and laissez-faire achievements over the years and where you are able to store your juice). Fevre is a DIAM house, which always makes me happy. Hold a few years with confidence and see how this fills out. It may never be a BOOM! POW! BANG! Superman vs. The Ultra-Humanite type of performance, but these are consistently steady Eddies that offer committed quality with each vintage passing. These are also generally more approachable early on compared to their more torqued-up sibling Côte Bouguerots, which usually has more drive, sophistication, and focus, but isn’t as much an early drinker as the Bougros.
October 29, 2022 - Bordeaux tasting with some Napa outsiders (The Embrace of Silence): Aromas of ripe green and yellow fruits, a huge field of fresh grass and fresh minerals.
Flavors of buoyant yet dark and deep yellow fruits (imagining the flesh the of a ripe green apple) and a deep bitterness that works well with the minerals. Pleasant ripeness balanced with the bitterness.
October 29, 2022 - Wine: the Gathering Old World, Bordeaux (Château de Chris et Melissa): This producer has a soft spot for me as it is/was my wife’s favorite chardonnay producer in France and very much preferred this over the Napa Chard offerings of late. That being said, producers like La Pelle’s Bien Nacido or Vice Versa’s Platt Chard are stylistically going more the style of White Burg and I don’t mind that at all! For me, this wine was very clean and had a great minerality to it. I think I prefer their Les Clos from what I can remember but this was no slouch. This was a good wine to start the evening out.
October 29, 2022 - Bordeaux and Beyond (The csimm_M Estate): One of my contributions to BDX+, picked up from the big box store the day before. I had the sense from others—as well as my own prior Chablis experiences, per the below—that this would need aeration, and indeed it did, tumbling out of the bottle with tart acidity leading lesser notes of river rocks, oyster shell and white flowers around by the nose. After 3 hours of air here, an hour of slow ox in the car, then open again for several hours at csimm’s, this really found its groove, with the acidity dialed down a notch or two and additional notes of green apples and tangerines piping in. This is so clean, pure and fresh. It was a wonderful starter at the tasting, would be splendid accompanying caviar, sushi or oysters, or providing contrast to even bigger reds. An interesting compare-contrast with the Meuersault, it didn’t have that wine’s richness or sophistication, but as refreshment, was hard to beat, hard not to liken it, if placed in a seltzer machine, to the Cristal. While not the WOTN in quality, it was in improvement, making me think that several years more bottle time can elevate this at least a notch or two. I commented in my note for the ‘14 of this cuvée, which is drinking far readier, as you’d expect, at present, about how my father, a lover of all things white from this part of the world, plied me with young, PnP Chablis some 40 years ago when I came back East from the Golden State singing praises of (over) oaked, vanillan and boozy chards, like a concerned parent deprogramming his wayward spawn who’d fallen in with a cult, and like any good cult member, I rebelled, noisily. Well, while you’ll not be seeing my unopened Auberts and Morlets in the garbage bins—at least until I’m deep in my senescence—I’ve at least learned he wasn’t all wrong, either. 93-94+