Four of us drank this and all agreed that it was adequate at best. Nice mineral nose but a bit flabby and disjointed on the palate. With vigorous decanting and a couple hours of air it gained some structure but still lacked balance and linearity. I realize this note is rather at odds with others on this wine - I don't think our bottle suffered any defect, but rather was a function of a relatively warm vintage. We've enjoyed other Fevre bottlings, but this was a letdown.
Nice to check in on this at ten years, and very nice to detect absolutely no pre-mox. This is one cool customer, that is still quite tight and linear, but is taunting in its intensity. Definitely makes me want to try another soon.
Aromas of green apple, pear, tropical fruit, lemon zest, toasted oak and limestone. Palate echoes the nose and leads to a long, dry mineral driven finish. A very pretty Chablis with good acidic balance. Paired with shrimp scampi.
Medium yellow with a tinge of green. Austere before aeration but then opened to reveal waves of lime, seashell and quinine. On the palate, lean but not mean with Grand Cru heft. Even better the next night with some apple and pineapple aromas. Very good.
Served slightly below cellar temperature. Tropical fruit, green apple, lemon and mineral on the nose. Green apple, citrus and sea shell lead to a long, crisp, mineral-driven finish. Well balanced with good acidity. Paired beautifully with snow crab legs.
This isnt a wow type of wine, but it is sensational. I've had some excellent Australian chardonnay over summer, but where this really is different is the clarity and purity on the nose. I loved it. Palate matches. Such great value compared to a similar red burgundy experience.
Pre-Christmas get-together at 13C (Vancouver, BC): I thought this was somewhat advanced, although far from undrinkable. Mainly lemon on the nose with notes of saline, charred butter and hints of caramel/sherry. Richer mouthfeel but with solid acidity (for an ’06), nice minerality and energy on the finish.
Quite restrained on the nose at first, but after some time to warm and breathe this put on a fair bit of weight. Aromas of ripe banana, sea spray, oyster shells, lemon zest, and charred oak on the nose. Nice lemon citrus on the palate, along with toasted oak, toffee, saline, and a firm showing of minerality. Long length finish ending on notes of charred oak and lemon zest. There was a sherried note hinting at some slight oxidation but it was quite minor and did not detract from the enjoyment of this wine. There's a great firm acidic backbone which brings some bite to the finish. A couple more years to help integrate the oak would do this well. Very good
What a difference two years makes. This is starting to show some signs of maturity. The acid has toned down considerably and this is really smooth, inviting, and food friendly. Lemon drops and white peaches. Nice.
Aromatic nose with stone fruit, mineral, subtle green apple and citrus notes; with all detectable on the palate as well. Mid-palate is classic Chablis - delicate, crisp, and sophisticated. Light-to-medium bodied. Long, soft, dry finish, dominated by the minerality. Excellent acidic balance. An outstanding wine that is maturing beautifully. Paired with chicken and artichoke pasta.
Subtle aromas of oyster shell, lemon and mint. It is tight, linear and focused in the mouth with squint inducing acidity. It doesn’t have the raw power or complexity of the ‘Les Clos’ but is stacked with so much geological material and so much finesse, terrific stuff.