Community Tasting Notes (39) Avg Score: 90.1 points

  • Perhaps I have been lucky but no premox in my case of this wine.

    At its peak now I suggest absolutely exemplary honey and wet stones Chablis and long with savoury notes.

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  • After so many off bottles of Fevre this was a nice surprise. Lots of secondary characteristics (honey, something leaning towards butterscotch) but still a good amount of bright citrussy fruit. Not deep or profound--too rounded off for that (little discernible minerality, stoniness, salinity). A nice wine that merits the $25 or so I paid for it.

    Yeah, well, there ya go. To be fair, this got a lot more interesting overnight in the refrigerator. It added appreciable depth as well as a savory quality that strikes me as very appealing at the moment. I presume this is a candidate for further age, assuming a bottle that has not already spoiled.

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  • This wine was taken from my cellar and consumed at a beach barbecue, primarily as an aperitif. A formal note was not written, but it can be said that the wine was delicious, with crisp acidity, good minerality and a long finish. It should drink well for at least another 3-4 years. Drink now-12/14.

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  • Totally shot. The failure rate of Fevre Chablis around here approaches 50%.

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  • Consistent with prior bottle. Wish I had more.

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  • Another strong '02 Fevre showing, drinking very well with no signs of premox. Intense and deep with minerals and lemon oil. No reason to wait.

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  • Disgusting oaked internationale crap. Maybe even a little premoxed to boot.

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  • No sign of prem-ox with this one, decent depth, balance and length with lime and green apple fruit, some minerality - but the bready, slightly leesy flavours that have developed here really detract for me - it lacks the purity & clarity that I look for.

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  • No premature oxidation here. Cork a little iffy but not stained all the way to rim. No detailed note but wine is in its sweet spot. Drink up.

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  • 2002 Fevre Fourchaume Vaulorent: Also ready to drink, sparking slightly straight out of the bottle, though a little disjointed. With half an hour's airing, clean and precise, with a fine mineral-acid-fruit balance. Marshy-caramelly nose and flavors, medium-bodied. This too is about ready; previous bottles have taken overnight to taste right.

    Surprisingly good match for cornmeal-cheese fritters with blackbeans and spicy yoghurt sauce. The feared spectre of prem-ox has yet to cast its shadow on our '02 Fevres.

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  • In drink up queue because lots of reports of PremOx in this bottling, but this was doing quite well, no signs of age at all, a rather fleshy and full bodied Chablis. Lemon, apple, just a hint of flowers and vanilla. Long finish. Stony, not sure I'd have picked as Chablis blind, seems like a leaner Puligny. Excellent in any case. A-

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  • Singingly textbook Premier Cru Chablis - rumours of oxidation in this wine have been wide of the mark in the first 6 of my case

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  • Corked.

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  • Pale/medium lemon. Nose is quite doughy, some attractive underlying minerality with hints of acacia, green apple and citrus. Indeed quite complex but too doughy for my taste - not sufficiently clean, fresh and pure. Medium bodied on the palate, has the same doughy, bready flavours initially and then the citrus, apple and minerals come through on and actually the finish is attractively fresh and long with good minerality and tangy fruit. Very drinkable but lacks the purity and raciness I really look for in really top class Chablis.

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  • No formal note. Medium lemon. Slightly doughy nose, minerals, green apples. Medium + bodied, quite full for a Chablis, lime, some minerals and distinct spiciness, good length, fresh tangy lime finish.

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  • Riveting!

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  • This one very noticeably darker and very advanced, evident premature oxidation.

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  • Surprisingly deep yellow in the decanter, this wine developed in an unusual way over the hour or so in which we drank it. At first, I couldn't tell if the tastes and aromas were pointing towards premature oxidation or just a weird variation on that characteristic Chabllis 'swamp water' thing. Then the wine seemed to go completely dead. As I was mentally aligning myself with the growing host of p'ox casualties, a faint hint of flavor began to emerge, like barely audible strings at the beginning of a soft symphony introduction. Another five minutes and my tongue was bathing in a full flow of crystal-clear, finely-etched, minerally intense, medium-bodied wine, smelling of kiwis, lemon, and salty sea breeze, with beautiful balance and a long finish. I wonder how long I could subsist on diet consisting solely of cru Chablis and Beaujolais.

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  • No formal note but this bottle fine too, indeed very fresh on the nose with distinct stony mineraility and baked bread flavours and lemony acidity on a good length finish. Very good but not exceptional.

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  • Another top showing of this wine - plump and ripe for a chablis, but pin-sharp focus in the fruit, fresh and clear and detailed - super

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  • This was delicious. It had a slight greenish gold color. There was some oxidation, but it was more a balanced component. The wine was still very much alive. There was a beautiful nose of river rocks, grapefruit, and seashells. On the palate, there was a bit of nutty sherry like component to the citrus and stones. Very good length. Excellent wine, don't know that it's going to get much better.

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  • Based on my experience with this wine from last August where I noted it developed rapidly in the glass, along with the recent notes from others regarding premox issues with this bottling, I decided to pull the cork on my last bottle. No worries with this bottle! Very much alive, with lovely citrus aromas and flavors, along with a rich, creamy quality -- developing secondary characteristics. The long finish showed an intriguing minty note. Altogether lovely. Even though it shows the potential for further development, it was worth erring on the side of caution -- it's better than the alternative.

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  • This bottle showing lighter appearance than the first - hurrah not oxidised! Nose quite rich and creamy, some green apple and hint of oyster shell. Slightly more citrussy on the palate, still with a creamy overlay and then some nice acidity on a lingering finish. Not exactly classic but enjoyable nonetheless.

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  • Dull straw colour, advanced aromatics, oxidised.

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  • This is the wine that the Wine Society has written to its members about warning of the risk of it being prematurely oxidised, but this bottle was better than dandy - vibrant and mineral, with the taste of what I've now learnt to call oyster shell adding pungency, but balanced by just right ripe fruit - really really good

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  • The Wine Society wrote to me this week warning me that following a review of 1998-2002 white burgundy they had noted a high incidence of premature oxidation in this wine (apparently 5 out of 6 bottles they sampled had been affected). So I opened this bottle to check and yes, unfortunately the nose showing distinct oxidative notes, with overly honeyed and burnt caramel aromas. The palate a little fresher, and just about still drinkable, but still advanced, a little flabby and dull and a pale shadow of the wine this once was, and still should be. Will be taking advantage of the refund offered and have adjusted my drink by date down from 2014 to 2009.

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  • Terrific Chablis. Lemon, very discreet influence of wood, a slightly saline quality, tons of acidity (you can feel it tingle right at the joint in your jaw). Exhilarating.

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  • Pale/medium straw. Citrus, stony minerals, some pineapple, a few floral notes beginning to show, very lightly honeyed, quite complex and concentrated but perhaps lacking a little acidity and elegance.

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  • No notes taken. Lemon chiffon nose, deep, complex. Quite nice, but seems to evolve fairly rapidly in the glass.

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  • Decanted 1 hour. Pale/medium straw. Complex, reasonably open nose with ripe apple and citrus fruit, stony minerality. Very intense on the relatively full palate with palate-staining green apple fruit, lemon notes, some oak evident but for me not overly intrusive, trademark wet stone minerality notable on the deliciously crisp, long finish. Excellent modern style Chablis, this seems to have opened up considerably in the last 9 months and is actually drinking quite well now but surely with much more still to come.

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  • Oh well, one of those nights. First bottle corked, then this. Nothing unsound about the wine but... Healthy pale color, but only a brief moment of sea brine before the oak, pineapple, and botrytis asserted themselves and did not let go. Ripe, round on the palate with drying wood tones and shockingly low acidity. This could have been an '03 and is definitely not what I am seeking in a Chablis. I generally love the '02 Fevres, but not this one. Very atypical in many ways, but most notably for how intrusive the oak was.

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  • Still young, steely acidity predominateing at present, but will improve, I'm sure.
    Keep 2 years

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  • Minerals and lemon on the nose eventually gave way to more complex, tropical aromatics with warming. In the mouth this wine is still tight and young with green-apple acidity dominating but with time the mid-section fattens and you can imagine that this wine will be very nice in several years. The oak treatment is slightly more modern than the pure traditionalists but not off-putting. I'd decant this for a few hours if you drink one now.

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  • Double decanted 1/2 hour before tasting.
    Pale, bright lemon, just a hint of gold.
    Piercingly intense minerals dominate the nose. Some floral and even nutty hints emerging as wine begins to warm.
    Quite full bodied and viscous on the palate, hugely intense again with green apples, minerals and traces of smoke. Very long minerally finish with lovely crisp balancing acidity.
    Characterful, intense, mineral Chablis. Just about approachable now, should improve for many years to come. Don't serve too cold (suggest 13/14C)!!

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  • Still young and only just starting to open up. Restrained nose but beautifully balanced on the palate, steely dry, minerally, but full flavoured. Opened up a little more after half an hour or so. Will still keep for several years, so no real hurry to drink up.

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  • Barely yellow in the galss. On the nose faint hints of apple and citrus. On the palate apple and lemon custard. Smooth, barely detectable acidity; some minerality. Little development over 90 minutes time. Would not have identified this blind as a highly rated chablis from a strong vintage. I hope that it was simply a weak bottle or that it is already shutting down. Quite disappointing given the favorable comments by others.

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  • Took well over an hour in glass to begin to open. Forward candied limes hiding the minerality. Three people who had never had a Chablis before really liked this.

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  • This is mighty fine chablis. Big, fat and juicy but light on it's feet. Very un-Fourchaume like. Lots of fresh pit fruit and bone minerality. Not sure how this will age but it is delish right now.

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  • Pale Straw colour.
    Mineral, Citrus, White Florals and Nectarines aromas
    On the palate rich, flinty and steely, white stone fruit with touch of sweet (pine) nuts with very good acid balance. Long clean finish giving a quality of purity.
    Great drinking now and such a baby.

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