I brought my last two bottles home to drink because I was worried about the premox issues, and I didn't want to lay them down any longer. We opened one up with a sushi dinner, and it turned out to be amazing! No issues with this bottle, and I might actually return my other bottle to my offsite storage for several more years. The 2011 Les Clos is a really nice Chablis, and this bottle had no faults. Paired very well with the sushi.
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Nice minerality and oyster shell, but while very smooth, it seemed a little flabby. Maybe my fault for drinking it on the warm side. Will try next bottle on the seriously colder side...
…tried another bottle a week later - much colder, helped only a little…
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Annual holiday get-together (St. Genevieve): I felt this was showing well despite a bad food pairing with it. Saline, oyster shell, kind of a funky quality that adds interest.
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Portland Paulee (Oregon Historical Society, Portland OR): There is always that trepidation hangover from Fevre's pre-diam days that just won't go away for me. A bit of nervousness as I want this to be what it can be. Good thing that is exactly what we have here with a real rounded style to the nose of saline, apples, pears, meyer lemons, toast, stone fruits, crushed rocks, spring florals, and a touch of nougat. There is excellent depth and style here with a silky, Medium bodied feel and crisp, medium+ acidity that has just a bit of bite to it. It will take a while for me to fully feel comfortable again with older Fevre. It's a pavlovian reaction for me that will take time to go away. It is bottles like this that give me hope and I am more than happy to keep on enjoying this!
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19 from our local group plus Tom & Deb Mortimer from Le Cadeau at COV Edina MN. Tom & Deb brought 3 of their stellar PNs and the rest of supplied the starter champagnes and mid-course still whites. Kevin & Vicki's btl and stellar! Pretty much everything you want 12yr old Fevre Clos to be. Exceptionally fresh with an aged level of placidity and all the complexity you expect. And salty waves of mineral crashing on your shore:). Loved it!
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Robe encore vive. Pas oxydée ce qui laisse présager du meilleur. Le vin est meilleur après quelques heures d'aération. Pas fatigué du tout. Pas une grande complexité mais un plaisir indéniable
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Simon Beatty Memorial Dinner - Chablis Le Clos (Noizé): I rarely drink Chablis these days, and this wine suggested I perhaps should more often. Pale colour, "pure and charming" is how a fellow diner described it, and I agree. The nose in particular was understated in a way that made it easy to pick out the different elements of it, in particular the faint ecclesiastical whiff which I assume comes from a sensitive oak treatment. This was a treat.
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Simon Beatty Memorial Dinner - Les Clos table (Noize): This was a really clean bottle, the wine remaining very pale, and seemed likely to be a few years prior to peak. On the cuddly side of Chablis - no shrieking acidity here - but with sufficient cut and classical aromatics (and a little hint of undigested vanilla oak). Pure, graceful and charming, like the scent of white flowers in a soft breeze.
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Decanted for 30 minutes which allowed the wine to open. A clear light golden yellow in the glass. Plenty of lemon, and a fair dose of stony minerality, along with some white flowers on the nose. A medium plus mouthfeel, with a good dose of lemon curd and some green apple, along with a stony/seashell minerality, and mouth-cleansing acidity. A fine example of Les Clos that should remain attractive for several more years.
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Light-medium straw gold; complex nose; lime, seashells, mineral, hints of oak; medium-plus acids; deep fruit; long crisp, deep, rich citrus, stone and oak finish. 18 UC Davis scale, 94 other scales.
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This wine continues to under-perform because of its DIAM closure. We weren't able to decant it, which it greatly needs at this point. Its appearance is basically green at this point. The closure has surely protected all of the aromas but, after 11 years, it might be time to show at least a little...
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Fresh as a daisy. If I was blinded, I would not have guess this had 11 years of age on it. With air this became more nuanced, but I have to say it never gained the weight or depth I was looking for. VERY enjoyable Chablis, but not what I was hoping for from a Fevre Le Clos. Perhaps still too young, or a sign of the vintage?
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Just like the 2011 Fevre Valmur opened 3 years ago, I cannot get particularly excited about the 2011 Fevre Les Clos either. This is a solid and nicely balanced Chablis but would for sure not see this as GC blind but merely as a good but not great 1er Cru. Having had lots of premox'ed 07 Fevre GC, its however great to see the Diam being used for the GCs in 2011 as well, and consequently this wine looks incredibly young in the glass with a pale yellow and green shades. Could as well be the 2020 vintage based on the color only. On the palate this has however a nice balance and good freshness, but is not particularly aromatic, and is not showing any of the additional depth and complexity the GCs usually get from the additional ripeness and elevage in oak, in exchange for the usual loss in tension and explosive freshness (hence I do prefer 1er Cru over GC Chablis as such). I recall reading somewhere that no new oak was used for the 2011 GC which could explain this to a certain extend. Overall a good but not great Chablis, and am not convinced this will improve as it seems ready to me now. 91 (+?)
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Aristocrat's Wine Dinner (Joe & Khem's Place, Mpls): Pale green-gold color. Drank a glass over an hour plus. This is showing more high toned minerality, very steely nose, lemon zest, citrus, stone, and citrus. The palate shows that fuller body and concentration, yet is still steely like the nose, crystalline minerality, lemon, saline, lemon oil texture, and an oyster shell finish. This seemed less nuanced to start, but evolved nicely, though still should have more to offer in the future. 93+ to 94pts.
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Aristocrat's Wine Dinner at Joe's: PnP - Nose showed hay, steely minerality and some citrus notes; palate showed lots of pear, some lime, minerality and saline with a touch of toasty, buttery oak. Flavors all seemed well rounded and integrated with acidity and minerality at the forefront. A very nice Chablis that is drinking quite well now, and will likely continue to improve. 93-94 points, and drinking much better than a year ago.
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Really impressive and aging beautifully with a great silky texture balanced but crisp acids. Love the flavor development here with delicious notes of mint, lime, stone fruits and chalk. The finish is taut and complex with a lick of white rocks and oyster shells. I guess Fevre under Diam cork makes a big difference as previous vintages have aged so poorly. 94+
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Half-bottle (got it at the domaine tasting room) and kept at home for 4 years or so (room temp, but reasonably well insulated from daily temperature variation). Seems like too young. Takes about an hour to open up, I would recommend waiting a few more years or decanting. Drink at a relatively cool ambient temperature if you don't want it to be too warm when it finally opens up. It's quiet nice when it does.
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Blind White Burgundy: The single blind lineup was: - 2011 Domaine William Fevre Chablis Grand Cru Les Clos - 2016 Louis Jadot (Duc de Magenta) Chassagne-Montrachet "Morgeot - Clos de la Chapelle" - 2014 Xavier Monnot Puligny-Montrachet 1er Cru Les Folatieres - 2012 Vincent Dauvissat Chablis 1er Cru Vaillon - 1990 Fabien Coche-Bouillot Puligny-Montrachet 1er Cru Les Folatieres - 2018 Rombauer Vineyards Chardonnay Carneros - 2013 St Innocent Shea Pinot Noir (Bonus Red)
This wine is steely and crisp, quite mineral driven with some light butterscotch. It is slightly briny, definitely tastes like chablis. This was my wine #2 and the groups #2 wine. I am scoring this the same as the Rombauer more to make myself feel better, because I ranked the Rombauer #1 (oops).
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Virtual White Burgundy Tasting (Home): Very pale gold color. PNP and poured into vessels at 4:15, sealed and poured into glasses around 6:30 or in my case a bit after 7pm; drank a glass single blind over 2.5 hours. The nose gives this away immediately for me. The signature Fevre, swampy, briny, seachore nose is there in spades, leon, limestone, intense nose, gorgeous and explosive. The palate has that Grand Cru power and energy, steely minerality, earthy, wonderful salinity, oyster shells, lemon, lemon zest, intense and long. This bring together focus and purity so nicely. This lost some of its vigor as it got warm over 2+ hours. My #1 WOTN and group #2. Correctly identified.
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Zooming through Burgundy and Chablis!: The theme for this Zoom tasting was white Burgundy/Chablis. The host also threw in a Rombauer Chardonnay to keep us honest. The wines were poured in jars for transport around 4:00-4:30 and then transported and poured into glasses at 6:15, and drank over the next couple hours. Pours were approx 5 oz. The line-up included the following:
- 2011 Domaine William Fevre Chablis Grand Cru Les Clos - 2016 Louis Jadot (Duc de Magenta) Chassagne-Montrachet "Morgeot - Clos de la Chapelle" - 2014 Xavier Monnot Puligny-Montrachet 1er Cru Les Folatieres - 2012 Vincent Dauvissat Chablis 1er Cru Vaillon - 1990 Fabien Coche-Bouillot Puligny-Montrachet 1er Cru Les Folatieres - 2018 Rombauer Vineyards Chardonnay Carneros - 2013 St Innocent Shea Pinot Noir (Bonus Red)
The wines were served single blind and results were as follows: Group's top 3: Number 1 was the Rombauer (huge surprise); number 2 was the 2011 Fevre Les Clos; and number 3 was the 2012 Dauvissat Chablis. My order was: (1) 2018 Rombauer; (2) 2014 Xavier Monnot Les Folatieres; (3) 2011 Fevre Les Clos; (4) 2012 Dauvissat Chablis; (5) Jadot Morgeot - Clos de la Chapelle; and (6) 1990 Fabien Les Folatieres. All wines were very good, except the 1990 Fabien was oxidized, but still drinkable.
- 2011 Domaine William Fèvre Chablis Grand Cru Les Clos: This wine was very light in color (pale yellow) and looked like the youngest in the group. The nose showed seashell and citrus, with hints of white pepper and a little steel. The palate was dominated by oyster, limestone, lemon and a hint of honeysuckle. The wine had strong acidity and full mouthfeel and stood out as a Chablis. I actually enjoyed this wine, even though its youth was evident. Group's number 2, my number 3. A 91+ with room for improvement with some additional bottle age, which I believe will round out the flavors.
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from magnum, beautiful on night one, with a little less tension than I typically expect from Chablis in 2011, gassed and put in fridge over night, then on first pour night two it had something that tasted off -- but lucky enough a half hour later again performing quite nicely... good les clos / chablis typicity... not sure these - even in mag format - will go a lot farther down the line and hold up so would think drink up in next year or two... I guess I will admit that I very rarely let my white burgs go past ten years anymore
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I really enjoy the chablis from William Fevre and rank him in the top three producers. I have probably opened 50 bottles combined of this grand and premier cru. This was my first disappointment ever with any of his wines... This wine is seriously reduced; mostly likely in the irreversible mercaptan stage. Looking at the closure, it seems to be a rookie mistake. When you switch from regular natural cork to the engineered Diam cork, you need to modify your winemaking techniques; in particular your use of SO2. When you choose to use Diam 30 as it seems to be the case here, it only accentuates the problem. After 9 years, this wine shows no evolution AND very low aromatic profile as the wine remains in a reduced state. The wine was decanted upon opening as it quickly became clear that it was in need of air. Even 6 hours later, it was not letting up, which makes me draw the conclusion that we're dealing with mercaptans. I have to wonder if this was the first vintage William Fevre worked with these closures. A major disappointment from an otherwise reliably excellent producer. first of 6 bottles; not sure whether to expect improvement...
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funny, this felt like it was shut down / needs time?... it did open up a bit after about an hour in decanter but never really came out to play... perhaps just the tighter / leaner side of the '11 vintage??... anyway, enjoyable but I'll be interested to try a bottle over two nights, or even leave a couple until 2025 (notwithstanding the premox risk)
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Needs some air to open up. First a little bit Sauvignon Blanc-like with green pepperoni and gooseberries, but also notes of apple, oysters and stony aromas. Very straightforward in the mouth, medium but lively acidity, mineral and fresh, medium body, very good length.
Now wonderful to drink, but still has potential ... no signs of Premox here!
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Plenty of cut but on the linear side. Plenty of oyster shells on the nose and palate. I would have expected more complexity with the bottle age, but this producer has a reputation for premox so I decided to drink it now. Definitely still young.
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High minerality and herbal notes in the nose. On the palate a long minerality and gripped acidity with sea salt and ocean water notes. A perfect wine for shellfish or fish soup. Served at this occasion with bouillabaisse with mussels. Great match. Very enjoyable now and will most likely improve next decade. 93-94P
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Great to taste this again after a couple of years in bottle. Still rather restrained and quite muted on the nose at first. Oyster-shell, crushed stones, struck match, herbal with a slight hint of creaminess. On the palate bright and intense, lovely depth, very mineral and long, great precision. Drink or (better) keep. 92-94
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Chez Dalluge Celebrates The 25th Anniversary of The French Laundry (Chez Dalluge, MN): Pale greenish clear color. Drank a gass from magnum. Same bottle as Chablis28. Excellent if a little more youthful from magnum; lots of salline and brine, seashells, more subtle lemon, mediuk bodied, spiced, with just a ton of dry extract on the finish.
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Dalluge's btl from Mag. PnP at dinner. Reserved but classic sea breeze aromas of saline and citrus. A bedrock of minerality and citrus array of lemon, orange rind, green apple and spice. Ultra balanced with intense and obvious Grand Cru finesse. Loved it!
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Chablis and 3 Cabernet Sauvignons. (Yan's China Bistro, Walnut Creek, Ca.): Nose of lemon, pear, apple, and lemon tart, same on the palate, medium body, tasty, at it's peak so enjoy now, clean, soft, viscous fruit, and a lovely, medium/long finish, this simply made you want more fruit and more to enjoy.
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Dégustation Chablis 2011: Un beau nez classique, citronné, un peu grillé. En bouche, c'est un vin serré, très sec, bien équilibré, de corps moyen, avec un côté aérien. Il s'affichera comme le plus pierreux du groupe, très salin. Excellent. 92-93 pts
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nose - tangerine or lemon-lime with a hint of iodine. fresh mouth - tangy citrus with slight bitterness, lovely floral, underripe pear, seashell. drinking very nicely.
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This wine was hitting on all cylinders! My WOTN (group did not vote). This embodies everything you would expect from an excellent Grand Cru Chablis! It was a medium-full bodied Chardonnay, with the perfect balance between acid and tannin, as well as between fruit and minerality. The nose exhibited ocean air, flowers and tart fruits, but it was the palate that really made this wine shine. It had layers of tart apples and poached pear, lemon and lemon peel, oyster and seaweed, and finished with hints of mild, buttery oak. This wine was totally in my wheelhouse! I think for the price, anyone would be hard pressed to find a better value for Chardonnay!
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Wine Wednesday (Kevin and Vicki's house): Wow, I see I liked this wine a lot better than a year ago. What a treat to taste 2 2011 Grand Cru Fevre's next to each other. They were both outstanding. They both had that briny minerally sea salt quality that defines Chablis. In addition to that, there is golden fruit, some oak, lemon oil and beesaw. There is a contrast of the minerality to the rich golden fruit. The Vaudesir was more mineral driven, with almost laser precision. The Les Clos had more rich golden fruit.
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The Return of the Wednesday Wine Lunch (Rocknroller's (Kevin & Vicki's Place)): Light greenish gold color. Drank 1 glass of the '11 Vaudesir and the '11 Le Clos side by side. We'd had both of these wines a couple times on their own, but never as a flight, so this was a highly anticipated comparison. The Vaudesir was more crystalline and mineral driven with great precision, bight citrus fruit, limestone, lemon and seashells. Very classic in expression and absolutely delicious. This continued to improve at least a point in glass. The Le Clos did take things to another level, offering more depth and a core of earthy, dank funky seashore that I consider a Fevre signature. Tons of brine and mineral with more depth and weight this delvers a tour de force showing with even more overall minerality. Lemon, lime, tart apple, lemon oil, plenty of lift and this also has a long driven finish. 95-95+pts.
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Nose: Funk and mushroom with minerals and sea shell. Palate: Fresh and minerally with lemon traces, good acidic cut, and a super elegant finish. Superb.
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A pale yellow color. Classic Les Clos, offering up notes of fresh oyster, crushed stone, and citrus fruits. Medium bodied, with a lush texture, beautiful acidity; good energy and focus.
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Some Fine Older Bordeaux and Cabs (Capitalle Grille, Mpls, MN): Pale green color. Drank 1 glass over 45 minutes. Drank next to the '10 and this was clearly a bit more youthful. Still has very good acidity, but not quite what the '10 brings. Earthy, lemon, lime , young, wet stones, subtle sea air. Does not show the focus and cut of the '10 presently. Neither of these bottles were quite as good as previous examples for whatever reason. 93+(+)pts.
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Notes of white fruits, crushed stones, and oyster. Medium to full bodied, with layers of flavor, nice texture, and a focused finish. A serious wine, but so pleasurable to drink!
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PopnPour, tasted over 2 hrs -tranlucent light gold green -very mild reduction low key stony citrus oyster shell Chablis typicity -med acidity, sappy and powerful on med/med- weight frame low profile saline serious linear focused minerality -serious, elegant, and powerful though lack of expressiveness is a bit disappointing and unusual for Fevre, this bottle not as interesting as one 2 years ago
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Quite nice tonight with plenty of acidity and firm minerality and good depth to the green fruit and baking spice notes. While there were no obvious flaws in this bottle, it was just abit flat compared to the last bottle I tasted. That being said, this was drinking well tonight, and to my tastes is in its optimal drinking window.
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Really excellent tonight with deep, rich green and stone fruit, firm minerality and bright acidity. Drinking perfectly to my tastes. Grand Cru Chablis, in my opinion, still remains one of the best values in Burgundy today.
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asian pear, guava, lemon rind, sea shells. broad on the palate, this shows a nice smoky mineral element. finishes broad with lots of extract. really nice. After a few days left open, this developed a really lovely honeyed nectarine note.
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Spottswoode Vertical 93,94,95,96 & a Bevy of '94 Napa Gems Among Others (Capitalle Grille, Mpls, MN): Pale greenish color. Drank 1 glass over 20 minutes. Same bottle as Chablis28. Piercing, intense, riveting, filled with pear, citrus and lemon rind, floral and bracing sea shell minerality. Drinking this a couple days after the '10 was a staggering reminder of how good this wine is year in and year out. But, these two were particularly stunning. While the '10 was otherworldly, I think I would like to have had them side by side just to confirm the notion that it truly was superior. Beautiful - thanks Dave.
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Dalluge's btl tonight. Ripe aromas of sea breeze, pear, lemon rind, oyster shell. Intense with obvious Grand Cru power and concentration. Lip smacking tasty and palate staining with a very nice range of citrus flavors and minerality. Not on the same level of the other worldly 2010 but how many wines are? This rocked none the less and I'd be very happy to drink more of this.
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Je n'ai pas trop compris ce vin. Il m'a paru réduit (d'ailleurs le fruit a resurgi le lendemain) mais la finale est demeurée linéaire. Je ne l'ai pas carafé; de plus, je crois qu'il est en phase de fermeture.
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While the acid was vibrant, it was beautifully in balance and represented a Grand Cru well. Rich lemon curd and ripe pear with oyster shell...Decadent and will last for years more.
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Delightful! Cool green fruit, abundant oyster shell, hints of nori, some petrol notes and perhaps the barest suggestion of nutmeg all supported by a firm acidic core. For me, this is in a good place right now.
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Tel que prévu, il est assez fermé. Il s'améliore dans le verre mais je le garderais encore 1-2 ans minimum. Fruit mûr du verger, minéralité plus discrète que le Preuses (que je préfère), c'est assez puissant donc intriguant.
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Drank alongside the Vaudesir and its was everything that the Vaudesir was, but more. It was richer, had more depth and complexity and was an overall more opulent wine. Wonderful.
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Good clean refreshing drink that shows reasonably breed, yet for me slightly lacking in depth, intensity, or purity for such an esteemed vineyard and producer. So call it good to very good, but not great or particularly special.
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Nicely evolved since a trial bottle two years ago. Still has the Clos intensity, but the acidity has mellowed out. Open and drinkable now, but no early warnining signs of premox.
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APPEARANCE: Pale, Lemon, Medium Legs NOSE: Clean, Medium Intensity, Green Fruit (Apple, Pear) Citrus (Lemon Zest), Minerality (Stony), Light notes of Toasted Oak, Youthful PALATE: Dry, Medium Acidity, Medium Alcohol (13%), Medium+ body (creamy mouthfeel while acidity remains in balance), Medium+ Flavor Intensity; Flavors of Pear, Apple, Lemon, Oak, Stone; EXCEPTIONAL balance with a long finish CONCLUSION: an Outstanding wine, suitable for drinking now and for further ageing PERSONAL NOTE: Drank several days ago paired with Oysters on the Half Shell and King Crab Legs. Cannot get this wine out of my mind and am really struck by its finesse, balance and perfect integration of light toasted notes of oak in both the nose and palate. Balance and finesse are the hallmarks of this wine. Really special - need to find more!
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Lovely perfumed nose with white blossom and white fruit, lemon and fresh herbs. Great palate with sharp acidity but well balanced with the fruit and chalky minerality.
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Hold. Light green gold. Fairly tight and takes a while to coax out some light peach and pear aromas and a light hint of iodine. Still quite tight on the palate as well. I think there's a lot going on, but this is going to need a good bit more time.
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Nearly colorless, greenish gold. Soft nose of green almond, salty praline, some brine, somewhat grassy. Salinity and oily nuts on the palate. Lemon / lime. Oily. Both fresh and sharp but not overwhelmingly complex. Improves with airtime, fuller. Short note.
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Haven't rated any wines in a while. This offering from a 2011 grand cru brought me back to the keyboard. Light and understated, as you'd expect from a chablis. But with a pleasant nose and no off-putting aftertaste, as often found in US chards, this is a treat....albeit a pricey one.
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Opens quickly, showing lemon water and saline. I frequently have a hard time distinguishing between premier cru and grand cru Chablis. Here, the pedigree is noted on the long and complex finish. Philly weekend at Sarah and Jonathan's.
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PopnPour, tasted over 3 hrs -translucent light gold -initial reduction funk mostly blows off leaving some subtle saline and citrus -med/med+ acidic spine carries through to the finish, barely med weight highly focused sappy and dense mid-palate with fairly complex mix of saline lemon fennel spice, moderate length -classic power without weight, the blend of Fevre exuberance with Les Clos restraint provides a certain sense of tension, this is drinking marvelously well now and hints towards several years of further improvement
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The wine has great balance and harmony with classic minerality and citrus and peach notes.
But I have to believe this needs a few more years to show its stuff. Although the acidity is evident, my bottle seemed closed, subdued, and not very vibrant. Given this is at odds with other CT notes, maybe this is due to a "dumb phase" or bottle variation (?). Consumed over two days.
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ANALISI SENSORIALE CHARDONNAY 2011 CON LUIGI MOIO (HOTEL WESTIN PALACE MILANO): Polvere pirica e conchiglie sbriciolate, vibrante tra la parte minerale ( preponderante) e i toni vanigliati boisé. tanto mare e brezza fresca, tutto molto sottile e appena accennato. Non un naso da perdersi dentro. In bocca entra largo, ma è investito da una vena acida di limone e acqua di cozze proporomente, quasi aggressiva. Il finale salato è di buona persistenza e non mancano aromi floreali più aperti che fanno ben sperare per un buon potenziale di invecchiamento, ma al momento è troppo giovane e inespressivo.
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Clean citrus fruit notes, fresh, herbal with chalky minerality, hints of oak. Very focussed with great balance and structure, fine finish. Too young. 91-92+(+)
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Les Clos is considered Chablis' top appelation, Fevre a top 3 producer (next to Dauvissat) but 2011 not a good vintage. So what does that mix make? A good but not great Chardonnay. Medium yellow. Nose of lemon, grass, shell fish and minerals. On the palate typical Chablis freshness, with good mouthfeel and definition but only medium complexity. More aromas may develop over time, who knows. 92-93
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Piercing acidity and very tight. I have grown accustomed to drinking white burgs very young, but this is just too much. Will wait a few years and roll the dice.
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Drank beside a 2002 of the same wine. A little yeast/toast on the nose. Very crisp. Limited fruit but bright and refreshing. Very chablis. Acidic and enjoyable. Quite a long finish. Will develop in the future, especially after trying the 2002 ... let is sit and it will change greatly.
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Abundant aromas of sliced pear. Acidic balance slightly off. To be fair, this Chablis needs time. A few years or more of impeccable storage will bring this wine to its delectable peak.
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I served this in my wine class. Nose of crushed sea shells and with slight lemon rind. Very concentrated and intense but somewhat austere mid palate makes me think this needs more time. Wish I could try this again in 10 years. Finish has loads of grip. P.S. When we came back to this after a Puligny-Montrachet, we were surprised to find some toasted hazelnut in the nose.
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Jeg har en svakhet for blåskjell tilberedt på den klassiske måten. Det står på menyen året rundt, men når de nå bare blir bedre og bedre utover vinteren så øker også hyppigheten. Det er vel heller ikke noe minus at man slipper å bruke lang tid på å få det perfekte resultatet.
Akkurat som jeg aller helst ønsker en lagret Chablis til mine østers, er det også en god Chablis jeg "trenger" til blåskjellene. Raveneau og Dauvissat er deilig det men er ikke akkurat enkelt å få tak i her i landet, spesielt ikke om du ønsker litt kvanta. William Fevre derimot blir bare bedre og bedre etter mening, og det er ikke akkurat negativt å kunne tusle rett ned på Vika for å velge å vrake i deres viner.
Les Clos 11 er åpenbart på den unge siden, men gir tydelige signaler på hva som bor i vinen fra start av. Lys på farge, utrolig frisk på nese. Lime, grønne epler, mineraler og med et floralt preg som kommer mer og mer med tid i karaffelen.
I munnen river det godt, syren som ofte kjennetegner disse vinene er klar og tydelig men ikke slik at den overdøver frukten. Du har sitrus, grønner epler og tydelige mineraler. Deilig krisp & aromatisk, men det er balansen i vinen som slår meg. En veldig konsentrasjon og syrestruktur, og en lang ettersmak som jeg hele tiden sitter og smaker på. Runder litt av seg i kantene med luft.
Fortsatt kjenner jeg på alle lagene i vinen som kommer frem i glasset, og sitter med følelsen av at den bare fortsetter å vokse. Vinen er deilig i dag, men liten tvil om at dette bare vil bli bedre med ekstra tid på flaske. Lett å bli litt glemt når du kommer etter en årgang som 2010, men det er noen virkelige smykker også fra 2011 i Chablis.
Sitter godt til sjøsmaken i blåskjellene, og syren gjør seg til fløtesausen. Blir minnet på hvorfor dette er en favoritt. Noen ganger bare sitter det, og det er så deilig.
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Really fresh nose of white flowers, lime, flint and mint. Good volume in the mouth with just a touch of creaminess shielding the gums from the sharp geological matter. Whilst it lacks the piercing cut of the 2010 it finishes with good precision and leaves a salty mineral flavour in the mouth once swallowed.
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Visit to William Fèvre in Chablis (Chablis): Nose: mineral, yellow and green apple, some spice. Palate: mineral with a stony character, mint, quite concentrated, green apple, high acidity. Long aftertaste with mineral and mint. Summary: a young and well-built grand cru with all the pieces in the right places, 93+ p
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France 2013 - Chablis (Chablis): Tasted at the Domaine. Very similar nose to the Cote de Bouguerots with classic Chablis aromas of wet stone, lemons, white fruits and flowers. Lemon grass flavours on the entry with tart pear and more lemon rounding things out. The finish is long with loads of minerals and wet stones. Well balanced with solid acidity. Very enjoyable right now in this youthful stage but in 5-7+ years this should be really great. Excellent. 92+
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Green color; fine chalk dust with strong herb (I could not identify which), lime pith; powerful on the palate with a slight bitterness, rich midpalate, little noticeable oak, good verve but not that of the Vaulorent. Definitely in need of some age. If you open soon be sure to give it lots of air as this was quite closed at first.
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1/26/2024 - Jtrivasi Likes this wine: 95 Points
I brought my last two bottles home to drink because I was worried about the premox issues, and I didn't want to lay them down any longer. We opened one up with a sushi dinner, and it turned out to be amazing! No issues with this bottle, and I might actually return my other bottle to my offsite storage for several more years. The 2011 Les Clos is a really nice Chablis, and this bottle had no faults. Paired very well with the sushi.
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1/1/2024 - redknife wrote: 90 Points
Opened for my birthday
No tasting notes but was good
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12/24/2023 - Zoomin Z Likes this wine: 90 Points
Nice minerality and oyster shell, but while very smooth, it seemed a little flabby. Maybe my fault for drinking it on the warm side. Will try next bottle on the seriously colder side...
…tried another bottle a week later - much colder, helped only a little…
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12/11/2023 - galewskj wrote: 94 Points
Annual holiday get-together (St. Genevieve): I felt this was showing well despite a bad food pairing with it. Saline, oyster shell, kind of a funky quality that adds interest.
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12/1/2023 - KeithAkers wrote: 93 Points
Portland Paulee (Oregon Historical Society, Portland OR): There is always that trepidation hangover from Fevre's pre-diam days that just won't go away for me. A bit of nervousness as I want this to be what it can be. Good thing that is exactly what we have here with a real rounded style to the nose of saline, apples, pears, meyer lemons, toast, stone fruits, crushed rocks, spring florals, and a touch of nougat. There is excellent depth and style here with a silky, Medium bodied feel and crisp, medium+ acidity that has just a bit of bite to it. It will take a while for me to fully feel comfortable again with older Fevre. It's a pavlovian reaction for me that will take time to go away. It is bottles like this that give me hope and I am more than happy to keep on enjoying this!
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8/27/2023 - rocknroller wrote: 95 Points
Dinner with Tom & Deb Mortimer of Le Cadeau (COV, Edina, MN): Pale green-gold color. Drank a glass over an hour plus. Wow, this was shining tonight; crystalline, fresh, the signature swampy, oceany Fevre minerality and brine. Splendid.
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8/27/2023 - chablis28 wrote: 95 Points
19 from our local group plus Tom & Deb Mortimer from Le Cadeau at COV Edina MN. Tom & Deb brought 3 of their stellar PNs and the rest of supplied the starter champagnes and mid-course still whites. Kevin & Vicki's btl and stellar! Pretty much everything you want 12yr old Fevre Clos to be. Exceptionally fresh with an aged level of placidity and all the complexity you expect. And salty waves of mineral crashing on your shore:). Loved it!
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4/23/2023 - Antoine G wrote: 92 Points
Robe encore vive. Pas oxydée ce qui laisse présager du meilleur. Le vin est meilleur après quelques heures d'aération. Pas fatigué du tout. Pas une grande complexité mais un plaisir indéniable
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2/22/2023 - lozatron Likes this wine:
Simon Beatty Memorial Dinner - Chablis Le Clos (Noizé): I rarely drink Chablis these days, and this wine suggested I perhaps should more often. Pale colour, "pure and charming" is how a fellow diner described it, and I agree. The nose in particular was understated in a way that made it easy to pick out the different elements of it, in particular the faint ecclesiastical whiff which I assume comes from a sensitive oak treatment. This was a treat.
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2/21/2023 - NickA Likes this wine: 93 Points
Simon Beatty Memorial Dinner - Les Clos table (Noize): This was a really clean bottle, the wine remaining very pale, and seemed likely to be a few years prior to peak. On the cuddly side of Chablis - no shrieking acidity here - but with sufficient cut and classical aromatics (and a little hint of undigested vanilla oak). Pure, graceful and charming, like the scent of white flowers in a soft breeze.
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1/14/2023 - VlgJeff Likes this wine: 93 Points
Decanted for 30 minutes which allowed the wine to open. A clear light golden yellow in the glass. Plenty of lemon, and a fair dose of stony minerality, along with some white flowers on the nose. A medium plus mouthfeel, with a good dose of lemon curd and some green apple, along with a stony/seashell minerality, and mouth-cleansing acidity. A fine example of Les Clos that should remain attractive for several more years.
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8/18/2022 - sdchevs Likes this wine: 94 Points
Light-medium straw gold; complex nose; lime, seashells, mineral, hints of oak; medium-plus acids; deep fruit; long crisp, deep, rich citrus, stone and oak finish. 18 UC Davis scale, 94 other scales.
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4/21/2022 - DrinkerTrev Likes this wine: 97 Points
A truly great wine. Old style white burgundy with melon and all sorts of great flavours.
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3/27/2022 - vagrantone wrote: 87 Points
This wine continues to under-perform because of its DIAM closure.
We weren't able to decant it, which it greatly needs at this point.
Its appearance is basically green at this point.
The closure has surely protected all of the aromas but, after 11 years, it might be time to show at least a little...
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2/17/2022 - lepetitchateau wrote: 91 Points
Soft and pleasant, excellent Chablis flint just not quite grand cru depth.
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1/27/2022 - Ghoulardi Likes this wine:
Fresh as a daisy. If I was blinded, I would not have guess this had 11 years of age on it. With air this became more nuanced, but I have to say it never gained the weight or depth I was looking for. VERY enjoyable Chablis, but not what I was hoping for from a Fevre Le Clos. Perhaps still too young, or a sign of the vintage?
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12/29/2021 - robferguson1 wrote: 93 Points
Excellent
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11/3/2021 - pavel_p wrote: 91 Points
Just like the 2011 Fevre Valmur opened 3 years ago, I cannot get particularly excited about the 2011 Fevre Les Clos either. This is a solid and nicely balanced Chablis but would for sure not see this as GC blind but merely as a good but not great 1er Cru.
Having had lots of premox'ed 07 Fevre GC, its however great to see the Diam being used for the GCs in 2011 as well, and consequently this wine looks incredibly young in the glass with a pale yellow and green shades. Could as well be the 2020 vintage based on the color only.
On the palate this has however a nice balance and good freshness, but is not particularly aromatic, and is not showing any of the additional depth and complexity the GCs usually get from the additional ripeness and elevage in oak, in exchange for the usual loss in tension and explosive freshness (hence I do prefer 1er Cru over GC Chablis as such). I recall reading somewhere that no new oak was used for the 2011 GC which could explain this to a certain extend. Overall a good but not great Chablis, and am not convinced this will improve as it seems ready to me now. 91 (+?)
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10/14/2021 - galewskj wrote: 92 Points
Aristocrat's wine dinner (My house): Slight butter, oyster shell and nice acidity.
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10/14/2021 - rocknroller wrote: 94 Points
Aristocrat's Wine Dinner (Joe & Khem's Place, Mpls): Pale green-gold color. Drank a glass over an hour plus. This is showing more high toned minerality, very steely nose, lemon zest, citrus, stone, and citrus. The palate shows that fuller body and concentration, yet is still steely like the nose, crystalline minerality, lemon, saline, lemon oil texture, and an oyster shell finish. This seemed less nuanced to start, but evolved nicely, though still should have more to offer in the future. 93+ to 94pts.
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10/14/2021 - I'd Rather Be Drinking Wine Likes this wine: 94 Points
Aristocrat's Wine Dinner at Joe's: PnP - Nose showed hay, steely minerality and some citrus notes; palate showed lots of pear, some lime, minerality and saline with a touch of toasty, buttery oak. Flavors all seemed well rounded and integrated with acidity and minerality at the forefront. A very nice Chablis that is drinking quite well now, and will likely continue to improve. 93-94 points, and drinking much better than a year ago.
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6/8/2021 - dream Likes this wine: 94 Points
Really impressive and aging beautifully with a great silky texture balanced but crisp acids. Love the flavor development here with delicious notes of mint, lime, stone fruits and chalk. The finish is taut and complex with a lick of white rocks and oyster shells. I guess Fevre under Diam cork makes a big difference as previous vintages have aged so poorly. 94+
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6/8/2021 - DaleW wrote:
Grapefruit and lemon, seashell, good length. B+
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4/20/2021 - DaleW wrote:
Lovely, pear and lemon, citrus blossom, saline and oyster shell. Hurray for Diam. A-/B+
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3/20/2021 - camben wrote:
Very nice
I’d like to try some crus from others next to this
Picq would be my first look
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9/20/2020 - soyhead wrote:
impressive power, gained weight with air
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9/17/2020 - Herschel Krustofski Likes this wine: 92 Points
Half-bottle (got it at the domaine tasting room) and kept at home for 4 years or so (room temp, but reasonably well insulated from daily temperature variation).
Seems like too young. Takes about an hour to open up,
I would recommend waiting a few more years or decanting.
Drink at a relatively cool ambient temperature if you don't want it to be too warm when it finally opens up. It's quiet nice when it does.
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6/18/2020 - galewskj wrote: 94 Points
Blind White Burgundy: The single blind lineup was:
- 2011 Domaine William Fevre Chablis Grand Cru Les Clos
- 2016 Louis Jadot (Duc de Magenta) Chassagne-Montrachet "Morgeot - Clos de la Chapelle"
- 2014 Xavier Monnot Puligny-Montrachet 1er Cru Les Folatieres
- 2012 Vincent Dauvissat Chablis 1er Cru Vaillon
- 1990 Fabien Coche-Bouillot Puligny-Montrachet 1er Cru Les Folatieres
- 2018 Rombauer Vineyards Chardonnay Carneros
- 2013 St Innocent Shea Pinot Noir (Bonus Red)
This wine is steely and crisp, quite mineral driven with some light butterscotch. It is slightly briny, definitely tastes like chablis. This was my wine #2 and the groups #2 wine. I am scoring this the same as the Rombauer more to make myself feel better, because I ranked the Rombauer #1 (oops).
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6/18/2020 - rocknroller wrote: 94 Points
Virtual White Burgundy Tasting (Home): Very pale gold color. PNP and poured into vessels at 4:15, sealed and poured into glasses around 6:30 or in my case a bit after 7pm; drank a glass single blind over 2.5 hours. The nose gives this away immediately for me. The signature Fevre, swampy, briny, seachore nose is there in spades, leon, limestone, intense nose, gorgeous and explosive. The palate has that Grand Cru power and energy, steely minerality, earthy, wonderful salinity, oyster shells, lemon, lemon zest, intense and long. This bring together focus and purity so nicely. This lost some of its vigor as it got warm over 2+ hours. My #1 WOTN and group #2. Correctly identified.
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6/18/2020 - I'd Rather Be Drinking Wine Likes this wine: 91 Points
Zooming through Burgundy and Chablis!: The theme for this Zoom tasting was white Burgundy/Chablis. The host also threw in a Rombauer Chardonnay to keep us honest. The wines were poured in jars for transport around 4:00-4:30 and then transported and poured into glasses at 6:15, and drank over the next couple hours. Pours were approx 5 oz. The line-up included the following:
- 2011 Domaine William Fevre Chablis Grand Cru Les Clos
- 2016 Louis Jadot (Duc de Magenta) Chassagne-Montrachet "Morgeot - Clos de la Chapelle"
- 2014 Xavier Monnot Puligny-Montrachet 1er Cru Les Folatieres
- 2012 Vincent Dauvissat Chablis 1er Cru Vaillon
- 1990 Fabien Coche-Bouillot Puligny-Montrachet 1er Cru Les Folatieres
- 2018 Rombauer Vineyards Chardonnay Carneros
- 2013 St Innocent Shea Pinot Noir (Bonus Red)
The wines were served single blind and results were as follows: Group's top 3: Number 1 was the Rombauer (huge surprise); number 2 was the 2011 Fevre Les Clos; and number 3 was the 2012 Dauvissat Chablis. My order was: (1) 2018 Rombauer; (2) 2014 Xavier Monnot Les Folatieres; (3) 2011 Fevre Les Clos; (4) 2012 Dauvissat Chablis; (5) Jadot Morgeot - Clos de la Chapelle; and (6) 1990 Fabien Les Folatieres. All wines were very good, except the 1990 Fabien was oxidized, but still drinkable.
- 2011 Domaine William Fèvre Chablis Grand Cru Les Clos: This wine was very light in color (pale yellow) and looked like the youngest in the group. The nose showed seashell and citrus, with hints of white pepper and a little steel. The palate was dominated by oyster, limestone, lemon and a hint of honeysuckle. The wine had strong acidity and full mouthfeel and stood out as a Chablis. I actually enjoyed this wine, even though its youth was evident. Group's number 2, my number 3. A 91+ with room for improvement with some additional bottle age, which I believe will round out the flavors.
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6/10/2020 - robferguson1 wrote: 92 Points
Rey good, still very pale so will go on for 5 years or so , elegant and dry and long and unctuous.
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4/25/2020 - WineScoundrel wrote: 94 Points
Friggin awesome!
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4/22/2020 - UFGators Likes this wine: 94 Points
Stunning. Full of energy and continued to develop complexity in the glass. Lemon curd and oyster shell. Drink or hold.
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4/21/2020 - WoodieBayArea wrote: 92 Points
from magnum, beautiful on night one, with a little less tension than I typically expect from Chablis in 2011, gassed and put in fridge over night, then on first pour night two it had something that tasted off -- but lucky enough a half hour later again performing quite nicely... good les clos / chablis typicity... not sure these - even in mag format - will go a lot farther down the line and hold up so would think drink up in next year or two... I guess I will admit that I very rarely let my white burgs go past ten years anymore
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4/18/2020 - vagrantone Does not like this wine: 84 Points
I really enjoy the chablis from William Fevre and rank him in the top three producers. I have probably opened 50 bottles combined of this grand and premier cru. This was my first disappointment ever with any of his wines...
This wine is seriously reduced; mostly likely in the irreversible mercaptan stage.
Looking at the closure, it seems to be a rookie mistake. When you switch from regular natural cork to the engineered Diam cork, you need to modify your winemaking techniques; in particular your use of SO2.
When you choose to use Diam 30 as it seems to be the case here, it only accentuates the problem. After 9 years, this wine shows no evolution AND very low aromatic profile as the wine remains in a reduced state.
The wine was decanted upon opening as it quickly became clear that it was in need of air. Even 6 hours later, it was not letting up, which makes me draw the conclusion that we're dealing with mercaptans.
I have to wonder if this was the first vintage William Fevre worked with these closures. A major disappointment from an otherwise reliably excellent producer.
first of 6 bottles; not sure whether to expect improvement...
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3/22/2020 - WoodieBayArea wrote: 91 Points
funny, this felt like it was shut down / needs time?... it did open up a bit after about an hour in decanter but never really came out to play... perhaps just the tighter / leaner side of the '11 vintage??... anyway, enjoyable but I'll be interested to try a bottle over two nights, or even leave a couple until 2025 (notwithstanding the premox risk)
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3/21/2020 - winelover1808 Likes this wine: 93 Points
Lemon curd bottled that gets broader and more expressive as it opens. A terrific grand cru chablis.
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2/9/2020 - Marcio Hamann Likes this wine: 93 Points
Needs some air to open up. First a little bit Sauvignon Blanc-like with green pepperoni and gooseberries, but also notes of apple, oysters and stony aromas. Very straightforward in the mouth, medium but lively acidity, mineral and fresh, medium body, very good length.
Now wonderful to drink, but still has potential ... no signs of Premox here!
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12/21/2019 - SurfBurg wrote: 91 Points
Plenty of cut but on the linear side. Plenty of oyster shells on the nose and palate. I would have expected more complexity with the bottle age, but this producer has a reputation for premox so I decided to drink it now. Definitely still young.
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12/15/2019 - Crispin Likes this wine: 93 Points
Fabulous Chablis. Some fruit and biscuits and plenty of cut through. I love these wines.
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10/19/2019 - cos65 Likes this wine:
Entering the early phase of a drinking window.
Quite rich and fabulous, but maintains a great edge of minerality.
Hold, if you can
YFS
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9/28/2019 - Roland67 Likes this wine: 93 Points
High minerality and herbal notes in the nose. On the palate a long minerality and gripped acidity with sea salt and ocean water notes. A perfect wine for shellfish or fish soup. Served at this occasion with bouillabaisse with mussels. Great match. Very enjoyable now and will most likely improve next decade. 93-94P
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9/8/2019 - halfred Likes this wine: 92 Points
An excellent wine, bought at the winery
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8/22/2019 - rossi.wine wrote: 93 Points
Great to taste this again after a couple of years in bottle. Still rather restrained and quite muted on the nose at first. Oyster-shell, crushed stones, struck match, herbal with a slight hint of creaminess. On the palate bright and intense, lovely depth, very mineral and long, great precision. Drink or (better) keep. 92-94
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7/21/2019 - rocknroller wrote: 94 Points
Chez Dalluge Celebrates The 25th Anniversary of The French Laundry (Chez Dalluge, MN): Pale greenish clear color. Drank a gass from magnum. Same bottle as Chablis28. Excellent if a little more youthful from magnum; lots of salline and brine, seashells, more subtle lemon, mediuk bodied, spiced, with just a ton of dry extract on the finish.
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7/21/2019 - chablis28 wrote: 94 Points
Dalluge's btl from Mag. PnP at dinner. Reserved but classic sea breeze aromas of saline and citrus. A bedrock of minerality and citrus array of lemon, orange rind, green apple and spice. Ultra balanced with intense and obvious Grand Cru finesse. Loved it!
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7/4/2019 - WoodieBayArea wrote:
high noon and decanting this mag for our 4th of July dinner tonight... hope it opens up cuz on the pnp it was really flat and/or closed (surprisingly)
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6/19/2019 - jhw425 wrote: 94 Points
This was amazing. Young and fresh and could go for a while
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6/14/2019 - Yourcenar wrote: 94 Points
splendid. AT full maturity
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2/23/2019 - soyhead wrote:
very refreshing with a hint of custard betraying its origin as chardonnay. Duane found it thin and confused it with mineral water.
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2/22/2019 - bestdamncab Likes this wine: 92 Points
Chablis and 3 Cabernet Sauvignons. (Yan's China Bistro, Walnut Creek, Ca.): Nose of lemon, pear, apple, and lemon tart, same on the palate, medium body, tasty, at it's peak so enjoy now, clean, soft, viscous fruit, and a lovely, medium/long finish, this simply made you want more fruit and more to enjoy.
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1/31/2019 - MWiking wrote: 93 Points
In a good place right now.
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1/16/2019 - robferguson1 wrote: 92 Points
Lovely austere Chablis which is a show case for the Chablis style.
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11/2/2018 - d'Artagnan wrote: 93 Points
Dégustation Chablis 2011: Un beau nez classique, citronné, un peu grillé. En bouche, c'est un vin serré, très sec, bien équilibré, de corps moyen, avec un côté aérien. Il s'affichera comme le plus pierreux du groupe, très salin. Excellent. 92-93 pts
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10/31/2018 - jwsmith wrote: 92 Points
A little closed has been better not an off bottle good color
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8/18/2018 - soyhead wrote:
nose - tangerine or lemon-lime with a hint of iodine. fresh
mouth - tangy citrus with slight bitterness, lovely floral, underripe pear, seashell. drinking very nicely.
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6/10/2018 - For the Love of Wine Likes this wine: 96 Points
This wine was hitting on all cylinders! My WOTN (group did not vote). This embodies everything you would expect from an excellent Grand Cru Chablis! It was a medium-full bodied Chardonnay, with the perfect balance between acid and tannin, as well as between fruit and minerality. The nose exhibited ocean air, flowers and tart fruits, but it was the palate that really made this wine shine. It had layers of tart apples and poached pear, lemon and lemon peel, oyster and seaweed, and finished with hints of mild, buttery oak. This wine was totally in my wheelhouse! I think for the price, anyone would be hard pressed to find a better value for Chardonnay!
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6/6/2018 - galewskj wrote: 95 Points
Wine Wednesday (Kevin and Vicki's house): Wow, I see I liked this wine a lot better than a year ago. What a treat to taste 2 2011 Grand Cru Fevre's next to each other. They were both outstanding. They both had that briny minerally sea salt quality that defines Chablis. In addition to that, there is golden fruit, some oak, lemon oil and beesaw. There is a contrast of the minerality to the rich golden fruit. The Vaudesir was more mineral driven, with almost laser precision. The Les Clos had more rich golden fruit.
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6/6/2018 - rocknroller wrote: 95 Points
The Return of the Wednesday Wine Lunch (Rocknroller's (Kevin & Vicki's Place)): Light greenish gold color. Drank 1 glass of the '11 Vaudesir and the '11 Le Clos side by side. We'd had both of these wines a couple times on their own, but never as a flight, so this was a highly anticipated comparison. The Vaudesir was more crystalline and mineral driven with great precision, bight citrus fruit, limestone, lemon and seashells. Very classic in expression and absolutely delicious. This continued to improve at least a point in glass. The Le Clos did take things to another level, offering more depth and a core of earthy, dank funky seashore that I consider a Fevre signature. Tons of brine and mineral with more depth and weight this delvers a tour de force showing with even more overall minerality. Lemon, lime, tart apple, lemon oil, plenty of lift and this also has a long driven finish. 95-95+pts.
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6/6/2018 - Mattshank wrote: 94 Points
Nose: Funk and mushroom with minerals and sea shell. Palate: Fresh and minerally with lemon traces, good acidic cut, and a super elegant finish. Superb.
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5/6/2018 - ve23 Likes this wine: 93 Points
93/100
Pale yellow. Lemony nose, sharp, no oak pushing out - and very mineral palate, with wet stones and a great sense of power.
Becomes even sharper and saline after a short while, with bread crumbs.
This needs time to round up, and I will store a bottle to see how it goes.
RP 94
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5/5/2018 - nywine68 wrote: 93 Points
Lovely acidity frames the full throttle floral and lemon flavors. This has beautiful balance, big yet light on its feet with a long lingering finish.
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3/17/2018 - tbabes wrote: 94 Points
A pale yellow color. Classic Les Clos, offering up notes of fresh oyster, crushed stone, and citrus fruits. Medium bodied, with a lush texture, beautiful acidity; good energy and focus.
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2/20/2018 - R J Lewis wrote:
Nose: medium+ nose, fresh apple and custard.
Palate: apple, hazelnut, vanilla custard, high acid, mineral-flint and toast. Feels young. Medium finish.
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2/12/2018 - rocknroller wrote: 93 Points
Some Fine Older Bordeaux and Cabs (Capitalle Grille, Mpls, MN): Pale green color. Drank 1 glass over 45 minutes. Drank next to the '10 and this was clearly a bit more youthful. Still has very good acidity, but not quite what the '10 brings. Earthy, lemon, lime , young, wet stones, subtle sea air. Does not show the focus and cut of the '10 presently. Neither of these bottles were quite as good as previous examples for whatever reason. 93+(+)pts.
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1/12/2018 - juffer Likes this wine: 94 Points
I served this in my wine course. Classic sea shells and citrus, especially lemon. Surprisingly creamy mid palate. Long finish with grapefruit.
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1/8/2018 - mmcdds Likes this wine: 90 Points
My last bottle, and while nice enough, this bottle was abit on the flat side.
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12/20/2017 - tbabes wrote: 94 Points
Notes of white fruits, crushed stones, and oyster. Medium to full bodied, with layers of flavor, nice texture, and a focused finish. A serious wine, but so pleasurable to drink!
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11/26/2017 - winelover1808 Likes this wine: 92 Points
a bit too warm when i had it - regardless, acidity, monerality, no oak - pretty nose and the stuffing to age a little bit longer and be just fine.
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11/18/2017 - Cote d'Or wrote:
PopnPour, tasted over 2 hrs
-tranlucent light gold green
-very mild reduction low key stony citrus oyster shell Chablis typicity
-med acidity, sappy and powerful on med/med- weight frame low profile saline serious linear focused minerality
-serious, elegant, and powerful though lack of expressiveness is a bit disappointing and unusual for Fevre, this bottle not as interesting as one 2 years ago
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10/24/2017 - mmcdds Likes this wine: 90 Points
Quite nice tonight with plenty of acidity and firm minerality and good depth to the green fruit and baking spice notes. While there were no obvious flaws in this bottle, it was just abit flat compared to the last bottle I tasted. That being said, this was drinking well tonight, and to my tastes is in its optimal drinking window.
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10/14/2017 - Ben Christiansen wrote:
Like meatone and mineral in the nose. Thick and full on the palate. Kinda killer.
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10/12/2017 - jwsmith wrote: 92 Points
Excellent 2011 was so good across the board for Fevre.
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8/24/2017 - Burgundy Al wrote: 93 Points
Chicago Wine Flock...Bill Having Fun with Flights (Wilmette, IL): Tasted double blind. Lemon peel and lemon custard with a grassy note and intense mineral textures. Very good energy and length. Easily the standout wine in the flight.
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7/1/2017 - Honeyburst Likes this wine: 94 Points
Perfect balance right now.
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6/26/2017 - mmcdds Likes this wine: 93 Points
Really excellent tonight with deep, rich green and stone fruit, firm minerality and bright acidity. Drinking perfectly to my tastes. Grand Cru Chablis, in my opinion, still remains one of the best values in Burgundy today.
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6/23/2017 - ews3 wrote: 93 Points
asian pear, guava, lemon rind, sea shells. broad on the palate, this shows a nice smoky mineral element. finishes broad with lots of extract. really nice. After a few days left open, this developed a really lovely honeyed nectarine note.
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5/3/2017 - rocknroller wrote: 95 Points
Spottswoode Vertical 93,94,95,96 & a Bevy of '94 Napa Gems Among Others (Capitalle Grille, Mpls, MN): Pale greenish color. Drank 1 glass over 20 minutes. Same bottle as Chablis28. Piercing, intense, riveting, filled with pear, citrus and lemon rind, floral and bracing sea shell minerality. Drinking this a couple days after the '10 was a staggering reminder of how good this wine is year in and year out. But, these two were particularly stunning. While the '10 was otherworldly, I think I would like to have had them side by side just to confirm the notion that it truly was superior. Beautiful - thanks Dave.
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5/3/2017 - chablis28 wrote: 94 Points
Dalluge's btl tonight. Ripe aromas of sea breeze, pear, lemon rind, oyster shell. Intense with obvious Grand Cru power and concentration. Lip smacking tasty and palate staining with a very nice range of citrus flavors and minerality. Not on the same level of the other worldly 2010 but how many wines are? This rocked none the less and I'd be very happy to drink more of this.
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4/24/2017 - galewskj wrote: 91 Points
Nice fruit, vibrancy, minerality and acidity.
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4/11/2017 - mmcdds Likes this wine: 94 Points
This was stunning tonight!
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4/1/2017 - Mazy Likes this wine: 88 Points
Je n'ai pas trop compris ce vin. Il m'a paru réduit (d'ailleurs le fruit a resurgi le lendemain) mais la finale est demeurée linéaire. Je ne l'ai pas carafé; de plus, je crois qu'il est en phase de fermeture.
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3/19/2017 - danieladasuta Likes this wine: 95 Points
While the acid was vibrant, it was beautifully in balance and represented a Grand Cru well. Rich lemon curd and ripe pear with oyster shell...Decadent and will last for years more.
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2/25/2017 - Edclr Likes this wine: 94 Points
Not as good as the 2010, but close. Just lacking a bit of finish and finesse that the 2010 has.
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2/23/2017 - jwsmith wrote: 92 Points
fat on the palate good but still vaudesir was better
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10/15/2016 - jwsmith wrote: 93 Points
Excellent wine starting to develop more complexity and character. Classic chablis color green tinged. Salty ocean mineral component.
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10/4/2016 - mmcdds Likes this wine: 91 Points
Delightful! Cool green fruit, abundant oyster shell, hints of nori, some petrol notes and perhaps the barest suggestion of nutmeg all supported by a firm acidic core. For me, this is in a good place right now.
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9/14/2016 - Mazy Likes this wine: 89 Points
Tel que prévu, il est assez fermé. Il s'améliore dans le verre mais je le garderais encore 1-2 ans minimum. Fruit mûr du verger, minéralité plus discrète que le Preuses (que je préfère), c'est assez puissant donc intriguant.
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8/27/2016 - mmcdds Likes this wine: 94 Points
Drank alongside the Vaudesir and its was everything that the Vaudesir was, but more. It was richer, had more depth and complexity and was an overall more opulent wine. Wonderful.
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8/3/2016 - KenK wrote: 91 Points
Good clean refreshing drink that shows reasonably breed, yet for me slightly lacking in depth, intensity, or purity for such an esteemed vineyard and producer. So call it good to very good, but not great or particularly special.
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7/3/2016 - jerhardt wrote: 93 Points
Nicely evolved since a trial bottle two years ago. Still has the Clos intensity, but the acidity has mellowed out. Open and drinkable now, but no early warnining signs of premox.
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6/16/2016 - jwsmith wrote: 92 Points
Delicious long big for chablis but excellent
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4/14/2016 - redknife Likes this wine: 92 Points
took to le provencale with joe and phillip
clean and balanced... quite exquisite wine paired well with pate and escargot
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4/6/2016 - chanpeterson Likes this wine: 95 Points
APPEARANCE: Pale, Lemon, Medium Legs
NOSE: Clean, Medium Intensity, Green Fruit (Apple, Pear) Citrus (Lemon Zest), Minerality (Stony), Light notes of Toasted Oak, Youthful
PALATE: Dry, Medium Acidity, Medium Alcohol (13%), Medium+ body (creamy mouthfeel while acidity remains in balance), Medium+ Flavor Intensity; Flavors of Pear, Apple, Lemon, Oak, Stone; EXCEPTIONAL balance with a long finish
CONCLUSION: an Outstanding wine, suitable for drinking now and for further ageing
PERSONAL NOTE: Drank several days ago paired with Oysters on the Half Shell and King Crab Legs. Cannot get this wine out of my mind and am really struck by its finesse, balance and perfect integration of light toasted notes of oak in both the nose and palate. Balance and finesse are the hallmarks of this wine. Really special - need to find more!
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2/22/2016 - Kriz wrote: 91 Points
Lovely perfumed nose with white blossom and white fruit, lemon and fresh herbs. Great palate with sharp acidity but well balanced with the fruit and chalky minerality.
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2/12/2016 - cos65 Likes this wine:
Hold.
Light green gold.
Fairly tight and takes a while to coax out some light peach and pear aromas and a light hint of iodine.
Still quite tight on the palate as well. I think there's a lot going on, but this is going to need a good bit more time.
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2/7/2016 - jwsmith wrote: 93 Points
oN DAY 2 OPEN THE WINE WAS completely different, mineral salty very complex classic chablis.
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2/6/2016 - The Vines That Bind wrote: 91 Points
Nearly colorless, greenish gold. Soft nose of green almond, salty praline, some brine, somewhat grassy. Salinity and oily nuts on the palate. Lemon / lime. Oily. Both fresh and sharp but not overwhelmingly complex. Improves with airtime, fuller. Short note.
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12/23/2015 - Magnum Bill Likes this wine: 93 Points
Haven't rated any wines in a while. This offering from a 2011 grand cru brought me back to the keyboard. Light and understated, as you'd expect from a chablis. But with a pleasant nose and no off-putting aftertaste, as often found in US chards, this is a treat....albeit a pricey one.
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12/22/2015 - jwsmith wrote: 92 Points
Surprisingly one dimensional not as much flinty mineralogy as expected.
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12/16/2015 - jwsmith wrote: 92 Points
Nice minerality excellent weight and balance. Not as complex as expected...
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11/30/2015 - sdchevs Likes this wine: 92 Points
Citrus, spice, light minerals, honey; tight acids at first; rounds out to lush fruity finish. Fine for shellfish, seafood. Needs time.
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8/15/2015 - Pknut wrote:
Opens quickly, showing lemon water and saline. I frequently have a hard time distinguishing between premier cru and grand cru Chablis. Here, the pedigree is noted on the long and complex finish. Philly weekend at Sarah and Jonathan's.
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6/13/2015 - Cote d'Or Likes this wine:
PopnPour, tasted over 3 hrs
-translucent light gold
-initial reduction funk mostly blows off leaving some subtle saline and citrus
-med/med+ acidic spine carries through to the finish, barely med weight highly focused sappy and dense mid-palate with fairly complex mix of saline lemon fennel spice, moderate length
-classic power without weight, the blend of Fevre exuberance with Les Clos restraint provides a certain sense of tension, this is drinking marvelously well now and hints towards several years of further improvement
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3/26/2015 - SteadyEddy wrote:
The wine has great balance and harmony with classic minerality and citrus and peach notes.
But I have to believe this needs a few more years to show its stuff. Although the acidity is evident, my bottle seemed closed, subdued, and not very vibrant. Given this is at odds with other CT notes, maybe this is due to a "dumb phase" or bottle variation (?). Consumed over two days.
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1/25/2015 - moreplease wrote: 89 Points
Pleasant but light nose. On the palate the acidic hits you which is refreshing but over powering. Hope it settles down. Still a baby
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12/12/2014 - galenico Does not like this wine: 88 Points
ANALISI SENSORIALE CHARDONNAY 2011 CON LUIGI MOIO (HOTEL WESTIN PALACE MILANO): Polvere pirica e conchiglie sbriciolate, vibrante tra la parte minerale ( preponderante) e i toni vanigliati boisé.
tanto mare e brezza fresca, tutto molto sottile e appena accennato. Non un naso da perdersi dentro.
In bocca entra largo, ma è investito da una vena acida di limone e acqua di cozze proporomente, quasi aggressiva.
Il finale salato è di buona persistenza e non mancano aromi floreali più aperti che fanno ben sperare per un buon potenziale di invecchiamento, ma al momento è troppo giovane e inespressivo.
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11/28/2014 - AV2012 wrote: 91 Points
Nicely balanced, elegant, round, very long finish. Nose is intense, even a bit heavy-fruity. The palate is explosive.
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11/27/2014 - rossi.wine wrote: 92 Points
Clean citrus fruit notes, fresh, herbal with chalky minerality, hints of oak. Very focussed with great balance and structure, fine finish. Too young. 91-92+(+)
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7/31/2014 - Collector1855 wrote: 92 Points
Les Clos is considered Chablis' top appelation, Fevre a top 3 producer (next to Dauvissat) but 2011 not a good vintage. So what does that mix make? A good but not great Chardonnay. Medium yellow. Nose of lemon, grass, shell fish and minerals. On the palate typical Chablis freshness, with good mouthfeel and definition but only medium complexity. More aromas may develop over time, who knows. 92-93
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7/1/2014 - slrankin Likes this wine: 92 Points
Wait a bit, it will be worth it. Wonderful, but young.
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5/13/2014 - jerhardt wrote:
Piercing acidity and very tight. I have grown accustomed to drinking white burgs very young, but this is just too much. Will wait a few years and roll the dice.
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4/14/2014 - Wfjohn Likes this wine: 91 Points
Drank beside a 2002 of the same wine. A little yeast/toast on the nose. Very crisp. Limited fruit but bright and refreshing. Very chablis. Acidic and enjoyable. Quite a long finish. Will develop in the future, especially after trying the 2002 ... let is sit and it will change greatly.
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3/25/2014 - alanr wrote: 92 Points
2014 La Paulee Grand Tasting, San Francisco; 3/15/2014-3/25/2014 (Fairmont Hotel, San Francisco): Fabulous nose, with wonderful depth and flavor, finishes with good minerality. A winner in this vintage.
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3/15/2014 - Burgundy Al wrote: 94 Points
La Paulée de San Francisco - Grand Tasting (The Fairmont - San Francisco CA): Tasting, brief note. Also rich and ripe, but with lots of classic mineral and oyster shell character that just screams Chablis. Great power and concentration with lots of lemon peel and apple.
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3/15/2014 - drwine2001 wrote:
Bird's Eye View of 2011 Burgundy-The 2014 La Paulee Grand Tasting (Fairmont Hotel, San Francisco): Clearly the most complete, poised, rich, long wine of the set. Not at all flashy, holding its power in reserve. Impressive for the vintage-nothing easy about it.
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1/24/2014 - Iwish4256 wrote: 90 Points
Abundant aromas of sliced pear. Acidic balance slightly off. To be fair, this Chablis needs time. A few years or more of impeccable storage will bring this wine to its delectable peak.
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1/10/2014 - juffer Likes this wine: 95 Points
I served this in my wine class. Nose of crushed sea shells and with slight lemon rind. Very concentrated and intense but somewhat austere mid palate makes me think this needs more time. Wish I could try this again in 10 years. Finish has loads of grip.
P.S. When we came back to this after a Puligny-Montrachet, we were surprised to find some toasted hazelnut in the nose.
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11/12/2013 - affordableCollector wrote: 91 Points
light golden, in color. citrus, tart fruit, lemon, floral, mineral, wet stone, saline, on the nose. medium acid, on a low-crisp finish.
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11/3/2013 - Henrik_christopher wrote: 94 Points
Jeg har en svakhet for blåskjell tilberedt på den klassiske måten. Det står på menyen året rundt, men når de nå bare blir bedre og bedre utover vinteren så øker også hyppigheten. Det er vel heller ikke noe minus at man slipper å bruke lang tid på å få det perfekte resultatet.
Akkurat som jeg aller helst ønsker en lagret Chablis til mine østers, er det også en god Chablis jeg "trenger" til blåskjellene. Raveneau og Dauvissat er deilig det men er ikke akkurat enkelt å få tak i her i landet, spesielt ikke om du ønsker litt kvanta. William Fevre derimot blir bare bedre og bedre etter mening, og det er ikke akkurat negativt å kunne tusle rett ned på Vika for å velge å vrake i deres viner.
Les Clos 11 er åpenbart på den unge siden, men gir tydelige signaler på hva som bor i vinen fra start av. Lys på farge, utrolig frisk på nese. Lime, grønne epler, mineraler og med et floralt preg som kommer mer og mer med tid i karaffelen.
I munnen river det godt, syren som ofte kjennetegner disse vinene er klar og tydelig men ikke slik at den overdøver frukten. Du har sitrus, grønner epler og tydelige mineraler. Deilig krisp & aromatisk, men det er balansen i vinen som slår meg. En veldig konsentrasjon og syrestruktur, og en lang ettersmak som jeg hele tiden sitter og smaker på. Runder litt av seg i kantene med luft.
Fortsatt kjenner jeg på alle lagene i vinen som kommer frem i glasset, og sitter med følelsen av at den bare fortsetter å vokse. Vinen er deilig i dag, men liten tvil om at dette bare vil bli bedre med ekstra tid på flaske. Lett å bli litt glemt når du kommer etter en årgang som 2010, men det er noen virkelige smykker også fra 2011 i Chablis.
Sitter godt til sjøsmaken i blåskjellene, og syren gjør seg til fløtesausen. Blir minnet på hvorfor dette er en favoritt. Noen ganger bare sitter det, og det er så deilig.
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9/1/2013 - Jeremy Holmes wrote:
Really fresh nose of white flowers, lime, flint and mint. Good volume in the mouth with just a touch of creaminess shielding the gums from the sharp geological matter. Whilst it lacks the piercing cut of the 2010 it finishes with good precision and leaves a salty mineral flavour in the mouth once swallowed.
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7/3/2013 - Vintomas wrote: 93 Points
Visit to William Fèvre in Chablis (Chablis): Nose: mineral, yellow and green apple, some spice.
Palate: mineral with a stony character, mint, quite concentrated, green apple, high acidity. Long aftertaste with mineral and mint.
Summary: a young and well-built grand cru with all the pieces in the right places, 93+ p
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6/4/2013 - KVM wrote: 92 Points
Another GC winner from Fevre. Dense, mineral and more similar to 2009 than 2010
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4/16/2013 - godx wrote: 92 Points
France 2013 - Chablis (Chablis): Tasted at the Domaine. Very similar nose to the Cote de Bouguerots with classic Chablis aromas of wet stone, lemons, white fruits and flowers. Lemon grass flavours on the entry with tart pear and more lemon rounding things out. The finish is long with loads of minerals and wet stones. Well balanced with solid acidity. Very enjoyable right now in this youthful stage but in 5-7+ years this should be really great. Excellent. 92+
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3/1/2013 - Rezy13 Likes this wine:
Green color; fine chalk dust with strong herb (I could not identify which), lime pith; powerful on the palate with a slight bitterness, rich midpalate, little noticeable oak, good verve but not that of the Vaulorent. Definitely in need of some age. If you open soon be sure to give it lots of air as this was quite closed at first.
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