Pale lemon. Lemon curd, crushed herbal spice, white flowers, mineral zest and some minor but distinct oxidative characters. Honey, lemon, dry extract, herbal zest, aged complexity. Good acidity, excellent structure. All round this is tasty and drinking well, but on the downward path.
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Mature Premier & Grand Cru Chablis with Richard Brazier (Handford Wines, London): The nose points to its age but still the wine has an energy and vibrancy to it. Honey notes, light citrus, some evolution of the fruit of course and generally felt like a well aged well matured wine with energy to make it enjoyable. We would advice one drinks sooner than later. 91-92
Drank with the Hallocks. Gold color, nose of stones & minerals, maybe some citrus. Medium body, lots of earthy minerality, still good acidity. A bit lacking in fruit, but went perfectly with our oysters. Still enjoyable.
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Fully mature nose. Fat, broad and rich. Dried apricot fruit, toffee, white raisins and an oilyness. Mature, fullish palate. Rich, fat and slightly earthy minerality. Good acidity makes for freshness, but I preferred the Laroche Blanchots this evening. If tasted blind this could be taken for a Cote de Beaune Burg.
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Light yellow colour; subdued nose of chalk, wet pebbles, citrus, walnuts. Fresh thanks to good acidity, medium alcohol, medium - long length. Outstanding wine
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Light golden yellow in color. Aged Chablis notes of lanolin, browned butter, chalk, waxy yellow citrus fruits and some caramel. Palate is starting to show hints of premox, but does not hamper the waxy, resiny citrus fruits, mushrooms, soy and a hint of salty caramel toffee. Better on the nose than the palate.
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Dinner chez Arjune (Cobble Hill, Brooklyn): Deep straw. Mellow citric nose, good freshness, and no oxidation; lemon curd. Palate is soft and resolved, more lemon, oyster shells; no oxidation. Quite delicious and long, but a little "small" for what it is. Ready to roll for sure and a tasty wine.
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Another Dinner with Greg & Sayo (Their House, Hong Kong): Rich but bright and fresh yellow gold color. Nose is immediate melted salty butter, broken oyster shell, cooked ham, flint...quite complex. Palate is very concentrated lemon, melted butter, honeyed water then gun flint and ozone on the finish. Quite rich mouthfeel for a Chablis. Mature but lots of years ahead of it. Not especially complex by my taste but incredibly harmonious and more-ish. It went really well with the fresh-shucked oysters.
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lemon, salt nose. extracted rock and minerals with notes of sea shells and salt. pebbly stony finish that you just want to hold in your mouth and not swallow, but it glides down your throat nicely.
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The last of 10 bottles purchased, and I'm happy to say that only one (May 2010) was showing premox. While it would have been nice to age them longer, the blight just makes it too risky. This bottle was simply outstanding. Nose of lemon chiffon and minerals, with some light spice notes coming through. On the palate it's fresh, lively, beautifully balanced, and a true pleasure -- creamy yet taut.
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Last night's bottle was totally shot, so I thought I'd try another one. Same source, purchased at the same time, and it's stellar. Bright, pure, clean, bracing, like fluffy sea foam with a lemon chaser -- I know that sound a bit odd, but it's what comes to mind. This is Chablis at its best, beautifully balanced, excellent acidity, seashells, very long finish. Superb!
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A pristine bottle! No oxidation whatsoever. Wine is somewhat closed with more minerality and oystershell than I remember it to have back in 2008. Powerful and sharp. Nose is about ripe apple, white flowers and a bit of the lemonbuttery sweetness. After a while an agreeable caramel and hazelnut smell emerges, not overwhelming though. I agree with most tasters that this is not the best grand cru of Fèvre, but still, anyway you look at it, it was a very fine bottle of wine. This bottle easily had 5 healthy years ahead of it... in fact it would probably have been better in a year or 2/3
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(from Premier Cru, with a label in French on the back) Even stronger sherry and caramel notes here with only the ghost of acidity and Chablis character lurking in the background, like those ruined cities of bygone eras now overgrown with vegetation that you read about in fantasy novels. Very much in keeping with at least some of the recent 2002 Fèvre Bougros I have had from the same source, although out of five sampled earlier, two were still good.
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In fine shape. This shows a Grand Cru level of power on the palate, with good acidic structure and a lack of the distinctive oily character that seems to be the hallmark of those that convert to sherry. Not exactly Grand Cru in finesse, but then this particular bottle seems to be on the younger side of mature, with white flower notes emerging only reluctantly with time in the glass. Still, this is about where you would expect it to be for a "normal" Chablis aging profile...
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The first in the series was excellent. Another 2002 sampled last week was the 2002 Fevre Bougros, a Grand Cru from low on the slope below Preuses. I think of this as a second tier Grand Cru--in 2006, for example, it did not show quite as well as the 2006 Fevre Fourchaume Vaulorent, although that may be partly because the Bougros will take longer to come around. But it does not normally have quite the complexity of the top Grand Cru (e.g. Preuses, Clos, Bougros Cotes des Bouguerots,...), even if the power is there. However, on this Friday the 2002 Fevre Bougros was showing very well, replete with vibrant energy conveyed by the citrus core, which is now softened and rounded slightly relative to how it showed when young. The round palate here is viscous, almost sappy, and a distinct petroleum note emerges on the nose, very similar in style to the Vaillons when younger. So not a great Grand Cru, but still performing quite well at its level--a bit more power and structure than the Premier Cru Vaillons from across the river, and another step up in viscosity. We had another bottle on Monday at Five Restaurant that was slightly corked, and the fruit was clearly muted compared to the Friday bottle.
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A somewhat hard edge here, with the first signs of sherry flavors emerging on the palate. A souped up version of the 2002 Vaillons, this one seems to be fading. It is missing the characteristic dry extract (although it has acidity) that I associate with the les Clos, for example.
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Thought it might be a good idea to give one of these a try since I've been reading so much lately about poxed bottles. No problem with this one! Fresh, clean, terrific energy. Nose loaded with citrus and oyster shells; the palate is racy, with nice citrus and a creamy background. Lots of life left here.
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This is a good bottle. The nose is reticent. Some green apple mixed with a little spice on the palate. The palate is starting to show more integration but still needs time. No oxidation.
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Just starting to go bad but kind of drinkable. At this point, after three f*ed up bottles in a row, it was good enough. One left, I'll open it within the week. Yeeeeshhh!
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Flawed. Cork slid in towards the bottle on opening, and crumbled a bit when I removed it. Kind of like drinking nothing, sort of like water with some alcohol and a very very very vague sherry like taste at the end.
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Regular dinner group (@ PZ): A lot of butter (from the oak), soft citrus. Vegetables. A bit strange wine. Not a textbook Chablis because I miss the minerals. Maybe this is an off bottle. Nevertheless the score is not too bad.
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Outstanding. Started the afternoon off with a couple of Grand Cru Chablis'. Very mineral forward. Opened up after a few minutes, and was very fruit and acidity balanced, with a round, full, finish.
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Just love these crisp Chablis. Perhaps my favorite wine. Remember the Thanksgiving in 1966 with my roommates family and the very flinty mineral of a cold weather Chablis. Probably cost less then $5.00 but has stuck in my mind all these years. The warmer weather of the last few years has not made Chablis better but the cold weather in our future will make these wines spectacular.
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Dinner our place, Frédéric and Céline: I convinced myself that I'm more of a riesling man, but wines like these make me want to change my mind. Telltale chardonnay nose, with butter, lemon, brioche and nuts. Very fresh and lively with Grand Cru minerality and oily texture with hints of nuts and nicely integrated wood. The last sip of this wine, 6 hours after opening was truly great. Exceptionnal showing, went perfect with the superfresh baked cod with almondmilk espuma (+caramelised leeks and fresh green peas). 92 - 93 pts
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This was easily identified as Chardonnay also, though I think guesses centered in Cote de Beaune. Lemony fruit, less acidic than classic Chablis. Ripe but a little flat. Seems older than it should, though not in full-blown PremOx mode. B-/C+
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Pale in colour with a slight green tinge. Minerals intermix with stone fruits on the nose. The palate is smooth and packed with interest. Early it shows crispness with telltale oyster shell but the finish is smoother and silky with the fruit and a whisper of caramel as the final sensation.
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Orange peel, peach and a touch of honey. Powerful and ripe on the palate, there is finesse to it as well. Finishes with great persistence. Drinking well now.
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Superb lemon and cream nose, followed up on the palate by the same, along with good acidity and a lingering finish. Color was excellent, a very light straw -- certainly no signs of oxidation. Terrific showing.
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Tasted blind. Tropical on the nose with roasted pineapple, and a touch of coconut oil. Buttery oak--maybe a bit too much. Firms up on the palate with some beautiful fig notes, pear, and prominent lime on a chalky frame with moderate acidity.
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This was wonderful. A 6 year old burgundy that has improved with age. Quite a difference from even the best CA chardonnays. Very much resembled a good red Burgundy, Bordeaux or Cabernet that just gets better (more sophisticated) with age. This was crisp but smooth, mouth filling and full of sophisticated flavors without any overt tastes of oak.
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Developing very well, opening up with a crisp and clean nose. Swiftly progresses to a rounder wine than the last bottle about a year ago, and the oak is starting to show, but it's kept in check by the really luscious, creamy quality.
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shutting down? my first time with this wine so i don't know, but aromas were quite reserved and then after 45 mins showed some clean lime, only hinys of flowers. heavy heavy oak on the palate, wet rocks, citrus. not at all inspriring, but very good wine.
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No notes taken, but it was quite lovely. Not sure if it's shutting down a bit, but it didn't seem quite as expressive as the last few times I've had this wine (though it also went down quickly since there were five of us drinking it). It needs to be opened for awhile to allow development. Won't try any more for at least another year.
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Delightful! Pale gold color. Nose shows lemon, wet stone, and spice. On the palate, citrus overtones are met with noticable (and enjoyable) minerality and a steely backbone of acidity. Flavors linger beautifully in this most enjoyable Chablis.
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light, clear, pale, seductive lemon nose, medium balanced, light toasty richness with lemon. lingering finish with acid. Well balanced but not as bold as it could be
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New Year's Eve 2005 (Cafe La Haye, Sonoma): Oh my! The perfect example of why I love chablis. This has such lovely balance, precision and focus, it's hard to stop sniffing and sipping. Evolved very nicely in the glass. Lemon meringue with a certain crisp yet creamy quality.
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Still showing quite some oak but drinking very well right now. Complex, good length and a level of acidity that should allow it to age well while not getting in the way at this stage.
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Lovely lemon aromas (perhaps more aptly described as lemon peel), white fruit; the white fruit really expands with a few minutes of aeration, along with a nice sappy/oily quality. Wonderful steeliness on the palate, very well defined. Crisp and lively; fruit comes out very nicely with aeration. Not as deep as "Les Clos" from a few weeks ago, but without that reference point this wine stands very well on its own merits. A steal at $29.00!
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Medium yellow. With some coaxing, aromas of crushed stone and flowers are unmistakable, along with an oily lemon note. In the mouth, a lively attack of ripe, almost fat citrus and rock dust, with the nicely balancing acidity really heightening the flavors. Finishes long, with rock dust and the slightly oily texture spreading out on the palate. Not quite the structure and delineation that the Fevre Clos have shown, but considerably more finesse than the Fevre Vaillons from 2002 that I tried. My mother-in-law, who assured me she did not care for white wine, slammed this one down almost as fast as I did.
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5/29/2022 - skipwine Likes this wine: 90 Points
Decant - still holding up - good bouquet, smooth, medium body and finish
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3/17/2019 - Vini Ciclismo Likes this wine: 92 Points
Pale lemon.
Lemon curd, crushed herbal spice, white flowers, mineral zest and some minor but distinct oxidative characters.
Honey, lemon, dry extract, herbal zest, aged complexity. Good acidity, excellent structure. All round this is tasty and drinking well, but on the downward path.
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6/2/2018 - ChateauLaFeet Likes this wine: 92 Points
Beautiful nose of crème brûlée, lemon, and rainy sidewalk. Color is showing some age, but is still drinking beautifully.
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10/23/2017 - ehodin wrote: flawed
Premox
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6/6/2017 - Papies wrote: 92 Points
Mature Premier & Grand Cru Chablis with Richard Brazier (Handford Wines, London): The nose points to its age but still the wine has an energy and vibrancy to it. Honey notes, light citrus, some evolution of the fruit of course and generally felt like a well aged well matured wine with energy to make it enjoyable. We would advice one drinks sooner than later. 91-92
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8/7/2015 - cephomer Likes this wine: 91 Points
Drank with the Hallocks. Gold color, nose of stones & minerals, maybe some citrus. Medium body, lots of earthy minerality, still good acidity. A bit lacking in fruit, but went perfectly with our oysters. Still enjoyable.
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6/6/2015 - Pknut wrote: flawed
Premox'ed. BBQ at Spencer and Lisa's.
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3/30/2015 - GPMJ wrote: flawed
Oxidized
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11/15/2014 - Argrath wrote: 91 Points
Fully mature nose. Fat, broad and rich. Dried apricot fruit, toffee, white raisins and an oilyness.
Mature, fullish palate. Rich, fat and slightly earthy minerality. Good acidity makes for freshness, but I preferred the Laroche Blanchots this evening. If tasted blind this could be taken for a Cote de Beaune Burg.
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10/14/2014 - bino Likes this wine: 92 Points
Light yellow colour; subdued nose of chalk, wet pebbles, citrus, walnuts. Fresh thanks to good acidity, medium alcohol, medium - long length. Outstanding wine
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6/17/2014 - devraj Likes this wine: 90 Points
Light golden yellow in color. Aged Chablis notes of lanolin, browned butter, chalk, waxy yellow citrus fruits and some caramel. Palate is starting to show hints of premox, but does not hamper the waxy, resiny citrus fruits, mushrooms, soy and a hint of salty caramel toffee. Better on the nose than the palate.
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1/29/2013 - Matt Neel Likes this wine:
Dinner chez Arjune (Cobble Hill, Brooklyn): Deep straw. Mellow citric nose, good freshness, and no oxidation; lemon curd. Palate is soft and resolved, more lemon, oyster shells; no oxidation. Quite delicious and long, but a little "small" for what it is. Ready to roll for sure and a tasty wine.
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11/24/2012 - mccaffery wrote: flawed
Corked or just way past their time
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11/23/2012 - mccaffery wrote: flawed
Long gone. Missed the window or its just corked.
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7/15/2012 - Chidainey wrote: 91 Points
Big buttery, citrusy nose; big buttery, nutty, smooth fruit; nice finish.
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3/17/2012 - Mr T wrote:
In good shape...slightly aging as appropriate and nice acid but moderately bracing...went well with dinner
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12/17/2011 - Goldstone wrote: 90 Points
Another Dinner with Greg & Sayo (Their House, Hong Kong): Rich but bright and fresh yellow gold color. Nose is immediate melted salty butter, broken oyster shell, cooked ham, flint...quite complex. Palate is very concentrated lemon, melted butter, honeyed water then gun flint and ozone on the finish. Quite rich mouthfeel for a Chablis. Mature but lots of years ahead of it. Not especially complex by my taste but incredibly harmonious and more-ish. It went really well with the fresh-shucked oysters.
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10/11/2011 - ghood wrote: 93 Points
Last bottle of this one and in fine shape. Could have gone longer in the cellar. No premox signs.
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5/30/2011 - Roughl wrote:
another excellent bottle
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4/24/2011 - the godfather wrote:
this rocked hard
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3/19/2011 - calnative Likes this wine: 92 Points
lemon, salt nose. extracted rock and minerals with notes of sea shells and salt. pebbly stony finish that you just want to hold in your mouth and not swallow, but it glides down your throat nicely.
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2/28/2011 - Rick-again wrote: 91 Points
not as strong as previous bottles though still veyr nice. lots of complexity you expect from a GC Chablis
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2/13/2011 - fclarity wrote: flawed
Another premox death.
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2/6/2011 - ghood wrote: 92 Points
Great bottle. Still vibrant. No premox at all. Minerals, lemon, pear. Fresh finish. One bottle left, I'll hold for a while.
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1/7/2011 - xwine wrote:
The last of 10 bottles purchased, and I'm happy to say that only one (May 2010) was showing premox. While it would have been nice to age them longer, the blight just makes it too risky. This bottle was simply outstanding. Nose of lemon chiffon and minerals, with some light spice notes coming through. On the palate it's fresh, lively, beautifully balanced, and a true pleasure -- creamy yet taut.
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9/18/2010 - Rick-again wrote: 90 Points
reading all these notes I was a bit worried
my bottle was still singing ....apples, tart, butter, long finish
eatting with various cheeses and olives
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5/18/2010 - xwine wrote:
Last night's bottle was totally shot, so I thought I'd try another one. Same source, purchased at the same time, and it's stellar. Bright, pure, clean, bracing, like fluffy sea foam with a lemon chaser -- I know that sound a bit odd, but it's what comes to mind. This is Chablis at its best, beautifully balanced, excellent acidity, seashells, very long finish. Superb!
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5/17/2010 - xwine wrote: flawed
POXed beyond recognition.
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5/1/2010 - spotfin wrote: flawed
Pre-mox strikes again!
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3/9/2010 - BigRed1000 wrote: flawed
Premox
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2/5/2010 - Roughl wrote:
A pristine bottle! No oxidation whatsoever. Wine is somewhat closed with more minerality and oystershell than I remember it to have back in 2008. Powerful and sharp. Nose is about ripe apple, white flowers and a bit of the lemonbuttery sweetness. After a while an agreeable caramel and hazelnut smell emerges, not overwhelming though. I agree with most tasters that this is not the best grand cru of Fèvre, but still, anyway you look at it, it was a very fine bottle of wine. This bottle easily had 5 healthy years ahead of it... in fact it would probably have been better in a year or 2/3
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2/3/2010 - CSteefel wrote: flawed
(from Premier Cru, with a label in French on the back)
Even stronger sherry and caramel notes here with only the ghost of acidity and Chablis character lurking in the background, like those ruined cities of bygone eras now overgrown with vegetation that you read about in fantasy novels. Very much in keeping with at least some of the recent 2002 Fèvre Bougros I have had from the same source, although out of five sampled earlier, two were still good.
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2/3/2010 - drwine2001 wrote: flawed
Horizontal Tasting of 2002 Fevre Chablis (San Francisco): Unequivocally dark and completely oxidized.
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1/9/2010 - CSteefel wrote: 91 Points
In fine shape. This shows a Grand Cru level of power on the palate, with good acidic structure and a lack of the distinctive oily character that seems to be the hallmark of those that convert to sherry. Not exactly Grand Cru in finesse, but then this particular bottle seems to be on the younger side of mature, with white flower notes emerging only reluctantly with time in the glass. Still, this is about where you would expect it to be for a "normal" Chablis aging profile...
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12/26/2009 - CSteefel wrote: flawed
Flawed--corked.
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12/26/2009 - CSteefel wrote:
The first in the series was excellent. Another 2002 sampled last week was the 2002 Fevre Bougros, a Grand Cru from low on the slope below Preuses. I think of this as a second tier Grand Cru--in 2006, for example, it did not show quite as well as the 2006 Fevre Fourchaume Vaulorent, although that may be partly because the Bougros will take longer to come around. But it does not normally have quite the complexity of the top Grand Cru (e.g. Preuses, Clos, Bougros Cotes des Bouguerots,...), even if the power is there. However, on this Friday the 2002 Fevre Bougros was showing very well, replete with vibrant energy conveyed by the citrus core, which is now softened and rounded slightly relative to how it showed when young. The round palate here is viscous, almost sappy, and a distinct petroleum note emerges on the nose, very similar in style to the Vaillons when younger. So not a great Grand Cru, but still performing quite well at its level--a bit more power and structure than the Premier Cru Vaillons from across the river, and another step up in viscosity. We had another bottle on Monday at Five Restaurant that was slightly corked, and the fruit was clearly muted compared to the Friday bottle.
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12/24/2009 - CSteefel wrote: 89 Points
A somewhat hard edge here, with the first signs of sherry flavors emerging on the palate. A souped up version of the 2002 Vaillons, this one seems to be fading. It is missing the characteristic dry extract (although it has acidity) that I associate with the les Clos, for example.
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11/22/2009 - xwine wrote:
Thought it might be a good idea to give one of these a try since I've been reading so much lately about poxed bottles. No problem with this one! Fresh, clean, terrific energy. Nose loaded with citrus and oyster shells; the palate is racy, with nice citrus and a creamy background. Lots of life left here.
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11/21/2009 - DCornutt wrote: 91 Points
This is a good bottle.
The nose is reticent.
Some green apple mixed with a little spice on the palate.
The palate is starting to show more integration but still needs time.
No oxidation.
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11/20/2009 - TheOtherPoster wrote:
Last bottle. Somewhat advanced but drinkable. A shame. Not one good bottle of this from our cellar. NR
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11/16/2009 - TheOtherPoster wrote: 72 Points
Just starting to go bad but kind of drinkable. At this point, after three f*ed up bottles in a row, it was good enough. One left, I'll open it within the week. Yeeeeshhh!
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11/16/2009 - TheOtherPoster wrote: flawed
Oh man, the third in a row, same thing. Moist cork, nothing/yuck taste.
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11/16/2009 - TheOtherPoster wrote: flawed
Uh oh, next bottle was the same, also with a moist cork.
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11/16/2009 - TheOtherPoster wrote: flawed
Flawed. Cork slid in towards the bottle on opening, and crumbled a bit when I removed it. Kind of like drinking nothing, sort of like water with some alcohol and a very very very vague sherry like taste at the end.
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9/28/2009 - spotfin wrote: 92 Points
Opened this due to premox concern. Nothing to worry with this wine. It maturing nicely.
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7/11/2009 - Zweder wrote: 88 Points
Regular dinner group (@ PZ): A lot of butter (from the oak), soft citrus. Vegetables. A bit strange wine. Not a textbook Chablis because I miss the minerals. Maybe this is an off bottle. Nevertheless the score is not too bad.
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4/26/2009 - Roughl wrote:
slightly oxidized
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4/25/2009 - 5laton wrote: flawed
Nutty, caramel aromatics. Hugely concentrated, but sadly sherried, spirity palate. The pox strikes.
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11/27/2008 - wpd wrote: 92 Points
Outstanding. Started the afternoon off with a couple of Grand Cru Chablis'. Very mineral forward. Opened up after a few minutes, and was very fruit and acidity balanced, with a round, full, finish.
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11/27/2008 - mellison wrote: 94 Points
Just love these crisp Chablis. Perhaps my favorite wine. Remember the Thanksgiving in 1966 with my roommates family and the very flinty mineral of a cold weather Chablis. Probably cost less then $5.00 but has stuck in my mind all these years. The warmer weather of the last few years has not made Chablis better but the cold weather in our future will make these wines spectacular.
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11/11/2008 - Roughl wrote: 92 Points
Dinner our place, Frédéric and Céline: I convinced myself that I'm more of a riesling man, but wines like these make me want to change my mind. Telltale chardonnay nose, with butter, lemon, brioche and nuts. Very fresh and lively with Grand Cru minerality and oily texture with hints of nuts and nicely integrated wood. The last sip of this wine, 6 hours after opening was truly great. Exceptionnal showing, went perfect with the superfresh baked cod with almondmilk espuma (+caramelised leeks and fresh green peas). 92 - 93 pts
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11/6/2008 - DaleW wrote:
This was easily identified as Chardonnay also, though I think guesses centered in Cote de Beaune. Lemony fruit, less acidic than classic Chablis. Ripe but a little flat. Seems older than it should, though not in full-blown PremOx mode. B-/C+
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7/17/2008 - ken-yyz wrote: 93 Points
Pale in colour with a slight green tinge. Minerals intermix with stone fruits on the nose. The palate is smooth and packed with interest. Early it shows crispness with telltale oyster shell but the finish is smoother and silky with the fruit and a whisper of caramel as the final sensation.
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7/11/2008 - CamWheeler wrote: 92 Points
Orange peel, peach and a touch of honey. Powerful and ripe on the palate, there is finesse to it as well. Finishes with great persistence. Drinking well now.
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7/4/2008 - xwine wrote:
Superb lemon and cream nose, followed up on the palate by the same, along with good acidity and a lingering finish. Color was excellent, a very light straw -- certainly no signs of oxidation. Terrific showing.
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6/26/2008 - TaitaJidou wrote: 90 Points
A great wine. Served with a simple quiche and salad. But just wonderful.
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5/22/2008 - vendange wrote: 91 Points
Tasted blind. Tropical on the nose with roasted pineapple, and a touch of coconut oil. Buttery oak--maybe a bit too much. Firms up on the palate with some beautiful fig notes, pear, and prominent lime on a chalky frame with moderate acidity.
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4/24/2008 - mellison wrote: 93 Points
This was wonderful. A 6 year old burgundy that has improved with age. Quite a difference from even the best CA chardonnays. Very much resembled a good red Burgundy, Bordeaux or Cabernet that just gets better (more sophisticated) with age. This was crisp but smooth, mouth filling and full of sophisticated flavors without any overt tastes of oak.
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3/22/2008 - xwine wrote:
Developing very well, opening up with a crisp and clean nose. Swiftly progresses to a rounder wine than the last bottle about a year ago, and the oak is starting to show, but it's kept in check by the really luscious, creamy quality.
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2/3/2008 - wpd wrote: 93 Points
Classic Chablis, Great minerality, citrus flavors, fabulous. Pale yellow balanced acidity.
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8/20/2007 - brooklynguy wrote: 87 Points
shutting down? my first time with this wine so i don't know, but aromas were quite reserved and then after 45 mins showed some clean lime, only hinys of flowers. heavy heavy oak on the palate, wet rocks, citrus. not at all inspriring, but very good wine.
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7/9/2007 - wpd wrote: 90 Points
Drank on 4th of July with Mark. Very nice chablis, but I prefer the Fouchaume from Fevre.
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3/4/2007 - xwine wrote:
No notes taken, but it was quite lovely. Not sure if it's shutting down a bit, but it didn't seem quite as expressive as the last few times I've had this wine (though it also went down quickly since there were five of us drinking it). It needs to be opened for awhile to allow development. Won't try any more for at least another year.
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10/28/2006 - psmith wrote:
Crisp, clean, mineral-driven flavors of lemon rind and olive oil. Great purity. Wonderful future.
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10/18/2006 - win wrote: 93 Points
Burgundy at LOLA (Dallas, Texas): Very crips, with a hint of lemon aromas and a beautiful, very clean finish. Wonderful wine!
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8/20/2006 - DaleW wrote: 88 Points
Pretty oaky. Good fruit, but too much oak for my Chablis tastes
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8/2/2006 - JMazen wrote: 90 Points
Very nice...needs time
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7/14/2006 - Will wrote: flawed
Hideously corked.
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1/27/2006 - Thilo wrote: 92 Points
Delightful! Pale gold color. Nose shows lemon, wet stone, and spice. On the palate, citrus overtones are met with noticable (and enjoyable) minerality and a steely backbone of acidity. Flavors linger beautifully in this most enjoyable Chablis.
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1/27/2006 - gdbarton1@gmail.com wrote: 91 Points
light, clear, pale, seductive lemon nose, medium balanced, light toasty richness with lemon. lingering finish with acid. Well balanced but not as bold as it could be
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12/31/2005 - xwine wrote:
New Year's Eve 2005 (Cafe La Haye, Sonoma): Oh my! The perfect example of why I love chablis. This has such lovely balance, precision and focus, it's hard to stop sniffing and sipping. Evolved very nicely in the glass. Lemon meringue with a certain crisp yet creamy quality.
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12/27/2005 - Will wrote:
Still showing quite some oak but drinking very well right now. Complex, good length and a level of acidity that should allow it to age well while not getting in the way at this stage.
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11/29/2005 - Dixie wrote:
Brought to Seaquam's. Was delicious!!!!!
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1/16/2005 - xwine wrote:
Lovely lemon aromas (perhaps more aptly described as lemon peel), white fruit; the white fruit really expands with a few minutes of aeration, along with a nice sappy/oily quality. Wonderful steeliness on the palate, very well defined. Crisp and lively; fruit comes out very nicely with aeration. Not as deep as "Les Clos" from a few weeks ago, but without that reference point this wine stands very well on its own merits. A steal at $29.00!
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12/1/2004 - CSteefel wrote: 92 Points
Medium yellow. With some coaxing, aromas of crushed stone and flowers are unmistakable, along with an oily lemon note. In the mouth, a lively attack of ripe, almost fat citrus and rock dust, with the nicely balancing acidity really heightening the flavors. Finishes long, with rock dust and the slightly oily texture spreading out on the palate. Not quite the structure and delineation that the Fevre Clos have shown, but considerably more finesse than the Fevre Vaillons from 2002 that I tried. My mother-in-law, who assured me she did not care for white wine, slammed this one down almost as fast as I did.
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