Apologies to the afflicted, but not a hint of premox so far from our case. Cork not great, but wine still excellent. Pretty much as previous notes, still more tropical than mineral.
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Outstanding Old World Napa Cabs: PnP - This bottle showed a nose of wet grass and nothing much on the palate (originally too cold), but after a little while there emerged some citrus and a little minerality, but still very diluted. Not sure if the wine was flawed, it was a bad bottle or it is just too past its prime, but I don't feel comfortable scoring this wine.
IWFSC Dinner #831 (El Ideas): Opened from IWFSC cellar -- about a 50% failure rate to get a few sound bottles for this dinner. Moderate nose is still quite young with crisp white fruits and flint. With air the nose adds some richness and depth. Very crisp white fruit on the palate, with plenty of zingy acidity. Quite youthful and bracing. Seems like it needs time, but who can deal with the ticking time bomb of pre-mox?
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Another excellent bottle. Deep gold color. Classic Chablis - wet rock, salt and some stone fruit and lemon. Bright despite the color but with 15 years of flavor. Wish I had more.
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Still holding well. Light gold color. Chalk, stone with white florals. Slight petrol. Rich, but still bright enough. Classic old Chablis flavors. Excellent.
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Still young, with significant acid cut and nerve. Floral, citrus, slightly on the lean side. Promising for more years ahead, and surprisingly still young.
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IWFSC 801 Dinner (BOKA Chicago, IL): Really a clean color and quip unite the departure from the Les Clos. Good flavor, just not much to fill the palate.
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Coravin 8/30/14: Medium golden-yellow color; nose has a nice creamy note to it, slight salty minerality, very slight yeastiness/breadiness like an excellent mature champagne; palate is fresh throughout, great acidity, lime and slight tartness on midpalate, fades just a tad toward the finish; finish is medium length. Excellently balanced, not pre-moxed, at a nice phase of maturity, and refreshing on a warm day. Drink now. 91
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Light gold. Rich, buttery but not heavy. Citrus, pineapple. Enough acid to keep it balanced even if this one is on the fatter side of Chablis. Wonderful and still in fine shape. By the way, despite all the comments on Premox that I see - I have NEVER had an oxidized bottle of this one, and only a very very few premox'd bottles at all in my 2000, 2002+ Chablis. And I have 40 cases of Chablis from Fevre to Dauvissat to Raveneau going from 1995 forward. I have seen maybe 10 premox'd bottles in all the bottles I have drunk, and 6 of them were a single set of one wine that I bought from one retailer. I think this says something about premox and WHERE you bought the wine or perhaps how it was shipped/stored. Really a puzzle. But don't blame Fevre for it. Not my experience at all.
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Aged Raveneau, Dauvissat & Fevre at E&R: A little softer aromas here and more mellow. Quite creamy, with more baking powder and a slight metallic notion. Very nice entry, with softer, puckering acid. Quite nice depth here too, despite it's mellowness. Very rich and puckering on the tart finish. It's quite sharp, but there's an intense creaminess that balances nicely.
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Quintessential Chablis with all the right notes of steely white stone fruit balanced on tight but rounded oyster schist chalky limestone minerality. In addition, just a touch of whipped cream makes this a delightful Chablis that got even non regular wine drinkers excited and asking for seconds.
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Fruit and salinity combine on the nose. A slight earthy mushroom note accompanying the rich lemony orchard fruit component, before the salinity and acid complete the elegant picture.
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Nose of chalk, mineral, and subtle salinity. There's also an acid ripple with something like a lime rind note. Aging so well (or not aging much at all, really!). This wine very much benefitted by being opened a couple of hours before drinking (accidentally -- but I'd poured a glass early, tried it, and we didn't get back to it til later). Classic flavors of granitey, shell-like mineral, but there's a nice twist of butterscotch from this maturing Chardonnay! I will say this...as I started this bottle I thought it was a 90 and possibly flawed (slight oxidation?), and hours later I was loving it. And as I started this review I was thinking 92... Became 94 in the glass!
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Tried another one of my bottles and this was premoxed too - very disappointing. The '05s are lovely - does anyone know if the problem is solved and from when?
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Sunny yellow, even gold. Probably a warning sign that. Slightly oxidised nose with orange. Quite flinty. Still wood evident on the palate with lots of lime and mineral. However, this is clearly a victim of premox - quite obvious on the palate and detracts heavily.
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Another very good bottle of this wine - 1 year later than my last note. Glad I did not drink it all up this past year, as the wine is still showing well. Medium yellow gold color, rich, faint pineapple, citrus, and white flowers, with a somewhat peppery backend. Good crisp acid holds the fat at bay. Definitely rich and round Chablis, but good structure and flavor. Easy to drink.
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Toast and citrus, bright apples, and nice cut for a full sized wine. Fresh fruit and acid and still prominent wood. Nice texture and depth., good tension. Still pretty youthful. Thankfully no Pmox. I've had a bad run with 02 Fevre, but these were if anything youthful and vibrant. 92pts
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Just a hint of oxidation as the wine did not have the precision or crispness I expect from a Les Preuses, did not measure up at all to the Valmur the night before
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A lone bottle from a friend's carefully chosen collection. Storage since 2004 has been at a cool room temperature range but not subjected to central heating variations. The inside half of the cork was quite soft which I've not seen before. On the nose the was no evidence of deterioration, but full bodied with brioche and spice. On the palate it was softer, less acidic and mineral than I would expect, but still balanced and bold. Most likely not at it's best now but still a fabulous and big wine. I might pick up a slightly younger bottle to compare. It was a friend's generous and delightfully enjoyable contribution to Sunday lunch.
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Opened and poured, needed about 30 minutes for some funk to blow off, best example to date, pale, clear yellow in the glass, classic aromas of citrus and sea, minerals and seashells on the palate, light on its feet, elegant with a clear acidic spine, complex, long finish, nice contrast to the equally as good 2002 Les Clos
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After the last good bottle we had of this in 2010 this seems to have gone downhill at an alarming rate. The last bottle in November 2011 showed signs of oxidation, and this afternoon was just plain disastrous as this was both corked and oxidized
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Opened and poured, although this wine was a big hit, it is clearly showing oxidized notes on the nose and on the palate, still has good acidity, but time to drink the rest of the bunch
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Sasi's "B" day - Old Burgs, Barolos and Others (iCook Italian): Last bottle. This wine is always a gamble with all sorts of premox and advanced aging issues, so I am glad this bottle came out well. It did drink like what you would expect from a Les Preuses a good 10 years older, flecked with just that bit of oxidation at the edges, but thankfully it was not over the hill but rather came across as being almost at peak. I loved the nose - mushroomy, truffley, with a serious layer of chalk, and a lovely, almost cidery appley scent matched by lemons and melons, a subtle bit of flowers. Beautiful stuff, smelt almost like a good Blanc des Blancs Champagne actually. The palate was very much on form as well. This had all the cut, precision and sharpness of a Les Preuses, along with a just lovely stony, almost metally minerality wed to the fleshy white fruit of the 2002 vintage. Here, rich apple and pear flesh on the attack and mid-palate moved into a long, lush finish where there was an almost mushroomy savouriness underlined with more Chablis minerality. Unsurprisingly, a great pairing with mushroom soup. Drinking beautifully now - advanced beyond its age for sure, but most of the table thought it was just lovely. Boy I am glad that we popped this now rather than a couple of years later.
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Chablis Grand Cru Dinner (GT Fish & Oyster - Chicago IL): Bright fruit on nose, showing apple and lemon. Very clean fruit flavors also show apple to stat followed by lemon and lemon zest. Really great acidity and energy with a great finish.
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Medium gold color, buttery and floral nose. I drank this wine only lightly chilled, and it tasted of pineapple, butter and marshmallows. it was a very round, rich wine, but it had enough acid backbone to avoid being cloying. I would have preferred a bit more minerality, and some more acid, but it was nonetheless very enjoyable. It passed the "I want another glass" test. Very good with a mild fish dish. I have 6 more bottles, and I will drink these over the next year, since I don't see this evolving much. Probably at its peak now, and very good.
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Poped and poured. Probably should have decanted. This blt was still lighter gold in color, very fresh and youthfully tight. Great material and elegance but needs time to real express itself. I have one more left and might just wait 5yrs to open it. So much for worrying about premox.
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Palate: Quite complex. Buttery, minerals, lime flavors with hints of apple. Well balanced. Structure: Balanced, crisp, had a semi-bitter aftertaste but this may be because I drank the wine while it was cold initially. Would recommend serving slightly chilled though as the crispness was lost when the wine warmed up.
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WineBerserkers Brunch and Dinner (San Francisco): No Premox! Light yellow-green; Buttery, complex, apple; balanced, crisp but not over the top acidic. Overall young but drinking well. I'm going to save my last bottle for a few years to see if I can get a bit more of the aged character. 91-92
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Welcoming Adam to Singapore (Luke's Oyster Bar, Gemmil Road, Singapore): This was another brilliant bottle. Beautiful Chablis nose here, with lots of salinity in its wafting scents of oyster shell, salty seabreeze and some savoury, almost umami notes of toasted bread, earth and bits of fig and white plum. Not quite oxidative, but certainly matured. Very advanced actually, but very nice. With time though, any oxidative edge that might have been there seemed to recede, and fresher white fruit and citrus scents emerged alongside even more wonderful oyster shell minerality, with flinty, salty aromas coming to the fore of the bouquet beautifully. Intriguing stuff. The palate was every bit as good. This was a classic minerally Chablis, but with all the depth, breadth and complexity you would expect from a Grand Cru from a strong vintage as it apporaches peak drinking. A bit waxy on the texture, a bit creamy, it showed a whole lot more of the oyster shells one got on the nose, along with rich figs, white plums, some apple flesh and a tiny hint of lemon floating around the deeper white fruited flavours. Onto the mid-palate, the wine was anchored by lots of little salty seaside nuances along with a little lick of oak and cream and nut accents, all the while showing a mouthwatering juiciness. After an hour or so though, the oak dissolved into an incredible stony, flinty minerality that just pulled away into a long, powerful finish. Like the nose, this was a bit advanced, but absolutely lovely, with all the purity and focus you would want from a Chablis wed to a delicious fleshiness. As would be expected, a perfect pairing with seafood, and particularly brilliant with seared scallops.
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A very nice nose, some vinegar notes, soy sauce and minerality. The palate is luscious and a little oily and fat, oyster shells and minerality and some sour plumminess. Long long finish which grips and salivates.
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Tasting and Sale at Mood Indigo (Jalan Kilang Barat, Singapore): Truly outstanding - this was my favourite wine of the tasting by some distance. Even better than the last bottle I had. Lovely nose here, lots of earthy, loamy, mushroomy notes, some caramel from the age of the bottle, but what stood out most was lots of saline Chablis minerality. This had reservoirs of lovely deep aromas. I really liked it. On to the palate, and this had gorgeous bright acidity running through rich flavours of ripe lemons, lime zest, grapefruit - clearly Grand Cru weight, but lined with a super steely minerality that just stretched on and on and on at the finish. Mouthfilling, super-complex, pitch perfect balance, and super length all held together in a super-precise, focused package This was a glorious Les Preuses caught right at its peak.
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Blind Chardonnay @ Doug's (Portland, ME): With a strong acidity and vibrant citrus and green apple notes on the nose and palate there was a note that started to creep in after the first 5-10 minutes...baked banana bread and brised apples...eventually this started to take over the wine and these signs lead myself and a close friend to view this as a case of Pre-ox....
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This is our 4th or 5th bottle, and as others have observed, the wine has softened, gentled, smoothed out. There are still the mineral elements, but there is a bit more of a viscuous quality and the fruits now seem a bit more tropical or sweet. As it sat for awhile, it opened up even more. Very nice.
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ripe year Chablis, but definitely chablis. green fruit on the nose with minerals and rocky depth on the finish. Quite enjoyable, but not profound. Will get better
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Worried about my 02 Grand Crus, I opened this. It is a light golden color with green hint as I would expect from GC Chablis of this age. Nice mineral driven nose. Not earthy or particularly cheesy like I crave in Chablis (ie Dauvissat Foret), but clean and correct. It seems to be getting better with air. Very enjoyable. It helps that Preuses (and Valmur) are my favorite GC's in Chablis.
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Half bottle. Once again, oxidized and undrinkable. Unlike the bottle I described in January that was like an Oloroso, this was a dead ringer for Fino sherry.
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This doesn't appear to be oxidized, at least not as compared to some truly horrendous '02 Fevres that I've opened over the past year, it's just totally lifeless. Reminds me of grocery store jug white wine.
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From 375 this was lovely this evening with some WA oysters -a touch light when we opened it -surprisingly light in color & with a beautiful sheen. needed about 1/2 hr to strut it's stuff. Overall lighter in character than other 2002's. Easy drinking and a bit deceptive as there are good nuances here but you have to pay attention as this is delicate. This may turn out to be a surprisingly well aging wine.
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I have had an advanced version of this wine in the past that was still quite good, with softer floral and tropical fruit aromas that made for a very different style from what appears here. This bottle had the palest color of any in the lineup, with only the faintest trace of straw yellow. On the nose the seductive aromas are of oyster shell, chalk, and tidal pool delivered with great delicacy and detail. On the palate this is not the most powerful wine that you will encounter, but it is hard to imagine a more weightless one, or one with greater crystallinity, detail, and transparency. This is like looking into a crystal clear tidal pool, with details at depth showing remarkably in focus. It is not often that mere mortals get to see Newton’s Law of Gravity flouted so brazenly and successfully. The long seashell and saline notes linger on the palate with an almost ghostly presence. This was a great bottle…
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Horizontal Tasting of 2002 Fevre Chablis (San Francisco): As opposed to the oxidized half bottle I had last month, this was pale and pristine. Saline, lean, lighter weight and classic. Young and became even more focused over time. Outstanding and the consensus favorite tonight-a great showing.
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From a half bottle. For those keeping score, this was imported by Adventures in Wine, an operation that, in my experience, provides more adventure than you generally want in your wine. At any rate, best Oloroso I've had in some time, full of nuts and caramel. Oh wait, this is Chablis. The faintest whiff of Chablis was discernible in the background, but it was overrun by the state of oxidation. Drat.
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First two bottles premoxed. This one wasn't but reeked of new oak; could have been CA chard in a blind tasting. This isn't what Chablis is supposed to be. Couldn't smell or taste anything over the toasty oak. Drunk side by side with an '02 Bougros which suffered from the same problem but to a much lesser extent. Both paled next to a 2002 Valmur consumed two weeks ago. I think some bad decisions were made by the winemaker and really obscured some good fruit.
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Almost Halloween and with a 02 Preuses it could have been trick or treat. This one was a treat, with ripe fruit (orchard fuit, ripe pear, even pineapple),and tons of extract that fills the palate on and on to a harmonious big and long finish with mineral and wet stones, background oak, green apple, oyster shells and more. I a getting more open rich chablis character than precision, but I still like this very much.
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Lunch at Asia Grand (Odean Towers, Singapore): WOTD for me, just about shading the Deiss and the couple of red Burgs. Good at first, but it took awhile to warm up from the ice-bucket and to open up. When it came around, it was gorgeous. The complex nose showed rich, savoury mushroom notes, along a toss of Chinese herbs, white fruits and very Chablisienne minerality of saline-flecked oyster-shell, slate and wet stones. Palate was a little tight at first, all clean acid and primary, but very neutral white fruit. When it warmed up though, it showed lovely richness, with ripe lemons, lots of ripe, sweet pears and a rather astounding grip on the palate. What really marked this wine apart though was a tremendous sense of precision and focus that hit the palate on the attack and carried it all the way into the finish, where the fruit lingered very nicely with buttery oak and plenty of slatey, stoney minerality. It went quite brilliantly with our cod-based dim sum as well.
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opened another bottle (last of this vineyard) after first one is oxidized. this bottle is fabulous. maddening, but happy to have a good experience. nice oak integration/minerality. not crisp, but pleasingly plump and round. terrific finish, nice tension.
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lots of chatter about this vintage of fevre being premoxed, so i thought i better start getting to my remaining bottles. sure enough...premoxed. #%&*@!!
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Straw yellow with green tint at edges. Being 2002, there is pineapple but it's tempered by lemon and mineral notes so it's not at all tropical .. as it opens up there are some secondary notes developing giving it a apple cider aromas rather than pippin skins. Medium bodied .. mostly rock with a solid weight and vibrant, sparkling acidity that somehow wakes up the entire mouth. Finish is liquid stone, Meyers lemon, very very long with a bit of warmth. Drinking marvelously. Given my experience of the 2000's, I'd drink soon.
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Tasting Group Dinner - Bordeaux (Dave's House): Lemon, mineral, and sea shells. Saline texture. Long and racy in the mouth. Delicious and very young. Less intensity and cut than Fevre's '02 Les Clos, but that's mostly nitpicking.
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The nose on this is pretty nice with apple skin, lemon rind, wet rocks, a little dill and a saline. The palate shows a little new oak but that's okay with me. Richer, rounder than the other Chablis but still nice minerality, good acidity, honey, meyer lemon, like drinking liquified rocks with a little white chocolate...superb!
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As others and our last bottle, not as traditional a Chablis as anticipated at this stage, especially for Fevre. Not as much minerality, citrus, leanness as expected. Rather, relatively rich, softer and easier to drink. Actually a bit of toast/yeast character as with American chardonnays (not that we would have mistaken it for a CA chardonnay). Of note, several days later (in the frig, pumped), it seemed almost to have more complexity and more distinct acid/tannin. We still enjoyed very much, but not quite what we expected after a few years in the bottle. Our inclination is to drink them...they are as ready as they will get.
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Rather disappointing. None of that crisp slate and mineral taste that I expect from a Chablis. Kind of flabby without much character. Would have been difficult to identify as a Grand Cru Chablis in a blind tasting. Nor did it have the full mouthful of a good chardonnay.
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Popped and poured, this initially was giving up nothing on the nose and very little on the palate. After an hour or so to warm and open up, this began to sing. Not as impressive as prior bottles, and the flavor profile seemed a little more muddled than nuanced this time. That said, the primary flavors are still there, as is the impressive 40 second finish.
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Along with The Godfather, and jwobkk this was on the tail end of a new year's celebration with many wines. No frills Chablis that paired well with a selection of cheeses.
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Pale straw gold with green tints. Wet stones on the nose with a hint of lime and an occasional cheesy, butter pastry edge, by no means unpleasant. A nicely balanced wine, classic Chablis stone and citrus taste but with added complexity and creaminess. Good length to the finish. Initially quite closed but opened up impressively as the chill came off and the wine saw some air. Excellent Chablis, arguably needs a little more cellar time.
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Absolutely rocking stuff. Pale yellow, almost platinum color. Palate explodes with lime creme, minerals, talc and lots of other nuances. Outstanding balance. Acidity continues to soften, but plenty is still there to deliver a highly focused experience. The 2002 Fevre's are really rounding into drinking shape. With more time I'm convinced these will develop much further, but are finally doing great now.
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Excellent. It was not as tannic or young as anticipated, but rather drinking very well. Had a classic burgundy nose with toast, fruit, but minerals. Fairly rich in the mouth for a Chablis, very long finish. Drinking very well, surprisingly well, now.
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A nice wine but a bit light in character with a particularly high-acid, citrus-driven nose of lemons and limes; floral tones, and sweet fruit but wrapped in stone and steel.
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Pale staw, with a nose of lime and minerals; intensely flavored but light on the palate; balanced with a long finish. Really an excellent chablis. Matched particularly well with our dinner: seared wild scallops on a bed of mixed greens with an Asian vinagrette that included lime and orange juice and ginger, some segments of mandarine orange on the salad, and a side of mashed potatoes.
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12/04: NY Eve. Classic mineral/stones nose, a little toast, hint of flowers. While bone-dry, exceedingly rich, almost viscuous in the glass. Great finish. We loved it, and will be better and better.
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12/25/2023 - shugmo wrote:
Apologies to the afflicted, but not a hint of premox so far from our case. Cork not great, but wine still excellent. Pretty much as previous notes, still more tropical than mineral.
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10/22/2021 - rocknroller wrote: flawed
Old OG Napa Cabs (James & Carrie's, Northern Burbs, Mpls): oxidized
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10/22/2021 - I'd Rather Be Drinking Wine wrote:
Outstanding Old World Napa Cabs: PnP - This bottle showed a nose of wet grass and nothing much on the palate (originally too cold), but after a little while there emerged some citrus and a little minerality, but still very diluted. Not sure if the wine was flawed, it was a bad bottle or it is just too past its prime, but I don't feel comfortable scoring this wine.
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8/3/2019 - SteveHyde wrote: flawed
Premox. Again.
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4/8/2018 - ccn wrote: flawed
Oxidised
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1/9/2018 - Nanda wrote: 90 Points
IWFSC Dinner #831 (El Ideas): Opened from IWFSC cellar -- about a 50% failure rate to get a few sound bottles for this dinner. Moderate nose is still quite young with crisp white fruits and flint. With air the nose adds some richness and depth. Very crisp white fruit on the palate, with plenty of zingy acidity. Quite youthful and bracing. Seems like it needs time, but who can deal with the ticking time bomb of pre-mox?
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12/7/2017 - acidqueen wrote: 94 Points
Another excellent bottle. Deep gold color. Classic Chablis - wet rock, salt and some stone fruit and lemon. Bright despite the color but with 15 years of flavor. Wish I had more.
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9/23/2017 - SteveHyde wrote: flawed
Premox. Not as intense as in some other Fevre GC bottlings, but there nonetheless.
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5/18/2017 - acidqueen wrote: 93 Points
Still holding well. Light gold color. Chalk, stone with white florals. Slight petrol. Rich, but still bright enough. Classic old Chablis flavors. Excellent.
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1/24/2017 - Furmint wrote:
Severely Premoxed.
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8/6/2015 - acidqueen wrote: 92 Points
Still young, with significant acid cut and nerve. Floral, citrus, slightly on the lean side. Promising for more years ahead, and surprisingly still young.
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3/25/2015 - acidqueen wrote: 94 Points
Silky, elegant wine. Stone fruit, minerals. Unctuous butter and vanilla aftertaste. Good balance. Light on its feet. Excellent.
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1/13/2015 - jlgnml Does not like this wine: 90 Points
IWFSC 801 Dinner (BOKA Chicago, IL): Really a clean color and quip unite the departure from the Les Clos. Good flavor, just not much to fill the palate.
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12/25/2014 - shugmo Likes this wine:
Lovely as ever, holding beautifully. Not a hint of premox in our case so far...
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12/24/2014 - Fiorano wrote: 93 Points
Lovely wine. Bright and appropriate acidity with a solid core of mouth-watering minerality and a nice, slightly nutty finish. No sign of fading.
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8/30/2014 - aagrawal wrote: 91 Points
Coravin 8/30/14: Medium golden-yellow color; nose has a nice creamy note to it, slight salty minerality, very slight yeastiness/breadiness like an excellent mature champagne; palate is fresh throughout, great acidity, lime and slight tartness on midpalate, fades just a tad toward the finish; finish is medium length. Excellently balanced, not pre-moxed, at a nice phase of maturity, and refreshing on a warm day. Drink now. 91
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8/29/2014 - acidqueen wrote: 93 Points
Light gold. Rich, buttery but not heavy. Citrus, pineapple. Enough acid to keep it balanced even if this one is on the fatter side of Chablis. Wonderful and still in fine shape.
By the way, despite all the comments on Premox that I see - I have NEVER had an oxidized bottle of this one, and only a very very few premox'd bottles at all in my 2000, 2002+ Chablis. And I have 40 cases of Chablis from Fevre to Dauvissat to Raveneau going from 1995 forward. I have seen maybe 10 premox'd bottles in all the bottles I have drunk, and 6 of them were a single set of one wine that I bought from one retailer. I think this says something about premox and WHERE you bought the wine or perhaps how it was shipped/stored. Really a puzzle. But don't blame Fevre for it. Not my experience at all.
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8/28/2014 - Gridrocker wrote: flawed
Totally oxidized. Down the drain like the last one. I no longer purchase Fevre.
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5/21/2014 - David Paris (dbp) wrote: 91 Points
Aged Raveneau, Dauvissat & Fevre at E&R: A little softer aromas here and more mellow. Quite creamy, with more baking powder and a slight metallic notion. Very nice entry, with softer, puckering acid. Quite nice depth here too, despite it's mellowness. Very rich and puckering on the tart finish. It's quite sharp, but there's an intense creaminess that balances nicely.
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12/28/2013 - Alex H wrote: 89 Points
Quintessential Chablis with all the right notes of steely white stone fruit balanced on tight but rounded oyster schist chalky limestone minerality. In addition, just a touch of whipped cream makes this a delightful Chablis that got even non regular wine drinkers excited and asking for seconds.
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6/25/2013 - JJB88 wrote:
Fruit and salinity combine on the nose. A slight earthy mushroom note accompanying the rich lemony orchard fruit component, before the salinity and acid complete the elegant picture.
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2/8/2013 - rcg62 wrote: 94 Points
Nose of chalk, mineral, and subtle salinity. There's also an acid ripple with something like a lime rind note. Aging so well (or not aging much at all, really!). This wine very much benefitted by being opened a couple of hours before drinking (accidentally -- but I'd poured a glass early, tried it, and we didn't get back to it til later). Classic flavors of granitey, shell-like mineral, but there's a nice twist of butterscotch from this maturing Chardonnay! I will say this...as I started this bottle I thought it was a 90 and possibly flawed (slight oxidation?), and hours later I was loving it. And as I started this review I was thinking 92... Became 94 in the glass!
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1/10/2013 - DonalOB wrote: flawed
Tried another one of my bottles and this was premoxed too - very disappointing. The '05s are lovely - does anyone know if the problem is solved and from when?
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12/10/2012 - DonalOB wrote: flawed
Sunny yellow, even gold. Probably a warning sign that.
Slightly oxidised nose with orange. Quite flinty. Still wood evident on the palate with lots of lime and mineral. However, this is clearly a victim of premox - quite obvious on the palate and detracts heavily.
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11/18/2012 - Mistress of Wine wrote: flawed
Oxidized
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11/1/2012 - acidqueen wrote: 91 Points
Another very good bottle of this wine - 1 year later than my last note. Glad I did not drink it all up this past year, as the wine is still showing well. Medium yellow gold color, rich, faint pineapple, citrus, and white flowers, with a somewhat peppery backend. Good crisp acid holds the fat at bay. Definitely rich and round Chablis, but good structure and flavor. Easy to drink.
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8/18/2012 - cct wrote: 92 Points
Toast and citrus, bright apples, and nice cut for a full sized wine. Fresh fruit and acid and still prominent wood. Nice texture and depth., good tension. Still pretty youthful. Thankfully no Pmox. I've had a bad run with 02 Fevre, but these were if anything youthful and vibrant. 92pts
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8/10/2012 - Federsin wrote:
Just a hint of oxidation as the wine did not have the precision or crispness I expect from a Les Preuses, did not measure up at all to the Valmur the night before
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4/1/2012 - CraigC_UK wrote: 93 Points
A lone bottle from a friend's carefully chosen collection. Storage since 2004 has been at a cool room temperature range but not subjected to central heating variations. The inside half of the cork was quite soft which I've not seen before. On the nose the was no evidence of deterioration, but full bodied with brioche and spice. On the palate it was softer, less acidic and mineral than I would expect, but still balanced and bold. Most likely not at it's best now but still a fabulous and big wine. I might pick up a slightly younger bottle to compare. It was a friend's generous and delightfully enjoyable contribution to Sunday lunch.
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2/18/2012 - TWaldmann wrote:
No premox here. Seashells & acid. Absolutely lovely. It's in a really good place right now, but has years to go.
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2/1/2012 - Federsin Likes this wine:
Opened and poured, needed about 30 minutes for some funk to blow off, best example to date, pale, clear yellow in the glass, classic aromas of citrus and sea, minerals and seashells on the palate, light on its feet, elegant with a clear acidic spine, complex, long finish, nice contrast to the equally as good 2002 Les Clos
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1/7/2012 - Federsin Likes this wine:
Opened and poured, this bottle was much better than the previous, citrus, good acidity, just not the underlying tension I would expect in this wine
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1/1/2012 - bon vivant wrote: flawed
After the last good bottle we had of this in 2010 this seems to have gone downhill at an alarming rate. The last bottle in November 2011 showed signs of oxidation, and this afternoon was just plain disastrous as this was both corked and oxidized
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12/25/2011 - shugmo wrote:
Just as good as last year - holding well. Been lucky with these so far, not a sign of premox. Wonderful, though rich, Chablis.
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12/9/2011 - Federsin Likes this wine:
Opened and poured, although this wine was a big hit, it is clearly showing oxidized notes on the nose and on the palate, still has good acidity, but time to drink the rest of the bunch
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11/12/2011 - Burgundy Al wrote: flawed
Chablis dinner, plus more (GT Fish & Oyster - Chicago IL): Good but clearly starting to show oxidation.
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11/10/2011 - winecowboy wrote: 90 Points
Fresh citrus nose with a creamy mineral finish. Well made Chablis.
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9/8/2011 - Paul S wrote: 93 Points
Sasi's "B" day - Old Burgs, Barolos and Others (iCook Italian): Last bottle. This wine is always a gamble with all sorts of premox and advanced aging issues, so I am glad this bottle came out well. It did drink like what you would expect from a Les Preuses a good 10 years older, flecked with just that bit of oxidation at the edges, but thankfully it was not over the hill but rather came across as being almost at peak. I loved the nose - mushroomy, truffley, with a serious layer of chalk, and a lovely, almost cidery appley scent matched by lemons and melons, a subtle bit of flowers. Beautiful stuff, smelt almost like a good Blanc des Blancs Champagne actually. The palate was very much on form as well. This had all the cut, precision and sharpness of a Les Preuses, along with a just lovely stony, almost metally minerality wed to the fleshy white fruit of the 2002 vintage. Here, rich apple and pear flesh on the attack and mid-palate moved into a long, lush finish where there was an almost mushroomy savouriness underlined with more Chablis minerality. Unsurprisingly, a great pairing with mushroom soup. Drinking beautifully now - advanced beyond its age for sure, but most of the table thought it was just lovely. Boy I am glad that we popped this now rather than a couple of years later.
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9/4/2011 - sdr wrote: flawed
Oxidized
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8/31/2011 - Burgundy Al wrote: 92 Points
Chablis Grand Cru Dinner (GT Fish & Oyster - Chicago IL): Bright fruit on nose, showing apple and lemon. Very clean fruit flavors also show apple to stat followed by lemon and lemon zest. Really great acidity and energy with a great finish.
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8/27/2011 - acidqueen wrote: 90 Points
Medium gold color, buttery and floral nose. I drank this wine only lightly chilled, and it tasted of pineapple, butter and marshmallows. it was a very round, rich wine, but it had enough acid backbone to avoid being cloying. I would have preferred a bit more minerality, and some more acid, but it was nonetheless very enjoyable. It passed the "I want another glass" test. Very good with a mild fish dish. I have 6 more bottles, and I will drink these over the next year, since I don't see this evolving much. Probably at its peak now, and very good.
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8/26/2011 - chablis28 wrote: 91 Points
Poped and poured. Probably should have decanted. This blt was still lighter gold in color, very fresh and youthfully tight. Great material and elegance but needs time to real express itself. I have one more left and might just wait 5yrs to open it. So much for worrying about premox.
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8/8/2011 - mzimberg wrote: flawed
both premox and corked. Ugg!
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7/28/2011 - Federsin wrote: flawed
Drinkable, but definitely a below standard bottle
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7/24/2011 - ssrathnayake wrote: 90 Points
Palate: Quite complex. Buttery, minerals, lime flavors with hints of apple. Well balanced. Structure: Balanced, crisp, had a semi-bitter aftertaste but this may be because I drank the wine while it was cold initially. Would recommend serving slightly chilled though as the crispness was lost when the wine warmed up.
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7/19/2011 - aagrawal wrote: 92 Points
WineBerserkers Brunch and Dinner (San Francisco): No Premox! Light yellow-green; Buttery, complex, apple; balanced, crisp but not over the top acidic. Overall young but drinking well. I'm going to save my last bottle for a few years to see if I can get a bit more of the aged character. 91-92
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7/17/2011 - theRealPepe Likes this wine:
Welcome Noel to SF Brunch (Foreign Cinema, San Francisco, CA USA): My written note simply says "excellent", hee hee! I remember a fullish Chablis with oyster shell minerality, discrete lemon and some vanilla all wonderfully integrated. Classic wine.
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7/1/2011 - andtheodor wrote:
Steely lemon nose. A little flat and gamey on the palate with good acidity. Unusual, may be flawed.
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6/14/2011 - Paul S wrote: 94 Points
Welcoming Adam to Singapore (Luke's Oyster Bar, Gemmil Road, Singapore): This was another brilliant bottle. Beautiful Chablis nose here, with lots of salinity in its wafting scents of oyster shell, salty seabreeze and some savoury, almost umami notes of toasted bread, earth and bits of fig and white plum. Not quite oxidative, but certainly matured. Very advanced actually, but very nice. With time though, any oxidative edge that might have been there seemed to recede, and fresher white fruit and citrus scents emerged alongside even more wonderful oyster shell minerality, with flinty, salty aromas coming to the fore of the bouquet beautifully. Intriguing stuff. The palate was every bit as good. This was a classic minerally Chablis, but with all the depth, breadth and complexity you would expect from a Grand Cru from a strong vintage as it apporaches peak drinking. A bit waxy on the texture, a bit creamy, it showed a whole lot more of the oyster shells one got on the nose, along with rich figs, white plums, some apple flesh and a tiny hint of lemon floating around the deeper white fruited flavours. Onto the mid-palate, the wine was anchored by lots of little salty seaside nuances along with a little lick of oak and cream and nut accents, all the while showing a mouthwatering juiciness. After an hour or so though, the oak dissolved into an incredible stony, flinty minerality that just pulled away into a long, powerful finish. Like the nose, this was a bit advanced, but absolutely lovely, with all the purity and focus you would want from a Chablis wed to a delicious fleshiness. As would be expected, a perfect pairing with seafood, and particularly brilliant with seared scallops.
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6/14/2011 - Mingmong wrote: 94 Points
A very nice nose, some vinegar notes, soy sauce and minerality. The palate is luscious and a little oily and fat, oyster shells and minerality and some sour plumminess. Long long finish which grips and salivates.
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6/4/2011 - Paul S wrote: 94 Points
Tasting and Sale at Mood Indigo (Jalan Kilang Barat, Singapore): Truly outstanding - this was my favourite wine of the tasting by some distance. Even better than the last bottle I had. Lovely nose here, lots of earthy, loamy, mushroomy notes, some caramel from the age of the bottle, but what stood out most was lots of saline Chablis minerality. This had reservoirs of lovely deep aromas. I really liked it. On to the palate, and this had gorgeous bright acidity running through rich flavours of ripe lemons, lime zest, grapefruit - clearly Grand Cru weight, but lined with a super steely minerality that just stretched on and on and on at the finish. Mouthfilling, super-complex, pitch perfect balance, and super length all held together in a super-precise, focused package This was a glorious Les Preuses caught right at its peak.
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3/14/2011 - cavalpha wrote: flawed
very badly oxidized; fill level lower neck. where is Fevre getting their corks from?
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3/13/2011 - cavalpha wrote: flawed
premature oxidation
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3/7/2011 - cavalpha wrote: flawed
Oxidized
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1/5/2011 - Kirk Grant wrote: flawed
Blind Chardonnay @ Doug's (Portland, ME): With a strong acidity and vibrant citrus and green apple notes on the nose and palate there was a note that started to creep in after the first 5-10 minutes...baked banana bread and brised apples...eventually this started to take over the wine and these signs lead myself and a close friend to view this as a case of Pre-ox....
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12/25/2010 - shugmo wrote:
A lovely, if rather rich, chablis. Tropical fruits, citrus, cream and a touch of oak. Splendid accompaniment to Christmas dinner.
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9/27/2010 - amred wrote: 92 Points
This is our 4th or 5th bottle, and as others have observed, the wine has softened, gentled, smoothed out. There are still the mineral elements, but there is a bit more of a viscuous quality and the fruits now seem a bit more tropical or sweet. As it sat for awhile, it opened up even more. Very nice.
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7/18/2010 - the godfather wrote:
very creamy for a chablis
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7/6/2010 - Mistress of Wine wrote:
Pale yellow. Lime and chalk on the nose. Beautiful minerals and lsalt on a mouth coating long finish. A wonderful Grand Cru Chablis, fresh and lively.
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6/9/2010 - Milhous wrote:
ripe year Chablis, but definitely chablis. green fruit on the nose with minerals and rocky depth on the finish. Quite enjoyable, but not profound. Will get better
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5/27/2010 - tewino wrote: 91 Points
Worried about my 02 Grand Crus, I opened this. It is a light golden color with green hint as I would expect from GC Chablis of this age. Nice mineral driven nose. Not earthy or particularly cheesy like I crave in Chablis (ie Dauvissat Foret), but clean and correct. It seems to be getting better with air. Very enjoyable. It helps that Preuses (and Valmur) are my favorite GC's in Chablis.
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4/19/2010 - cortoncharlie wrote: 92 Points
Still very tight and not-oxidised. Opened this bottle at least 5 years too early. So frustrating with this premox problem....
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4/1/2010 - drwine2001 wrote: flawed
Half bottle. Once again, oxidized and undrinkable. Unlike the bottle I described in January that was like an Oloroso, this was a dead ringer for Fino sherry.
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3/18/2010 - slanum wrote:
This doesn't appear to be oxidized, at least not as compared to some truly horrendous '02 Fevres that I've opened over the past year, it's just totally lifeless. Reminds me of grocery store jug white wine.
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3/12/2010 - bon vivant wrote:
From 375 this was lovely this evening with some WA oysters -a touch light when we opened it -surprisingly light in color & with a beautiful sheen. needed about 1/2 hr to strut it's stuff. Overall lighter in character than other 2002's. Easy drinking and a bit deceptive as there are good nuances here but you have to pay attention as this is delicate. This may turn out to be a surprisingly well aging wine.
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3/4/2010 - Rinaldo Piemonte wrote: flawed
Premoxed
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2/3/2010 - CSteefel wrote:
I have had an advanced version of this wine in the past that was still quite good, with softer floral and tropical fruit aromas that made for a very different style from what appears here. This bottle had the palest color of any in the lineup, with only the faintest trace of straw yellow. On the nose the seductive aromas are of oyster shell, chalk, and tidal pool delivered with great delicacy and detail. On the palate this is not the most powerful wine that you will encounter, but it is hard to imagine a more weightless one, or one with greater crystallinity, detail, and transparency. This is like looking into a crystal clear tidal pool, with details at depth showing remarkably in focus. It is not often that mere mortals get to see Newton’s Law of Gravity flouted so brazenly and successfully. The long seashell and saline notes linger on the palate with an almost ghostly presence. This was a great bottle…
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2/3/2010 - drwine2001 wrote:
Horizontal Tasting of 2002 Fevre Chablis (San Francisco): As opposed to the oxidized half bottle I had last month, this was pale and pristine. Saline, lean, lighter weight and classic. Young and became even more focused over time. Outstanding and the consensus favorite tonight-a great showing.
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1/7/2010 - drwine2001 wrote: flawed
From a half bottle. For those keeping score, this was imported by Adventures in Wine, an operation that, in my experience, provides more adventure than you generally want in your wine. At any rate, best Oloroso I've had in some time, full of nuts and caramel. Oh wait, this is Chablis. The faintest whiff of Chablis was discernible in the background, but it was overrun by the state of oxidation. Drat.
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1/6/2010 - Rinaldo Piemonte wrote: 79 Points
First two bottles premoxed. This one wasn't but reeked of new oak; could have been CA chard in a blind tasting. This isn't what Chablis is supposed to be. Couldn't smell or taste anything over the toasty oak. Drunk side by side with an '02 Bougros which suffered from the same problem but to a much lesser extent. Both paled next to a 2002 Valmur consumed two weeks ago. I think some bad decisions were made by the winemaker and really obscured some good fruit.
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11/16/2009 - Chuck Miller wrote: flawed
Another premox btl dumped down the drain.
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10/30/2009 - calnative wrote: 93 Points
Almost Halloween and with a 02 Preuses it could have been trick or treat. This one was a treat, with ripe fruit (orchard fuit, ripe pear, even pineapple),and tons of extract that fills the palate on and on to a harmonious big and long finish with mineral and wet stones, background oak, green apple, oyster shells and more. I a getting more open rich chablis character than precision, but I still like this very much.
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10/15/2009 - Paul S wrote: 93 Points
Lunch at Asia Grand (Odean Towers, Singapore): WOTD for me, just about shading the Deiss and the couple of red Burgs. Good at first, but it took awhile to warm up from the ice-bucket and to open up. When it came around, it was gorgeous. The complex nose showed rich, savoury mushroom notes, along a toss of Chinese herbs, white fruits and very Chablisienne minerality of saline-flecked oyster-shell, slate and wet stones. Palate was a little tight at first, all clean acid and primary, but very neutral white fruit. When it warmed up though, it showed lovely richness, with ripe lemons, lots of ripe, sweet pears and a rather astounding grip on the palate. What really marked this wine apart though was a tremendous sense of precision and focus that hit the palate on the attack and carried it all the way into the finish, where the fruit lingered very nicely with buttery oak and plenty of slatey, stoney minerality. It went quite brilliantly with our cod-based dim sum as well.
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10/4/2009 - jeff nowak wrote: 92 Points
opened another bottle (last of this vineyard) after first one is oxidized. this bottle is fabulous. maddening, but happy to have a good experience. nice oak integration/minerality. not crisp, but pleasingly plump and round. terrific finish, nice tension.
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10/4/2009 - jeff nowak wrote: flawed
lots of chatter about this vintage of fevre being premoxed, so i thought i better start getting to my remaining bottles. sure enough...premoxed. #%&*@!!
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10/4/2009 - antiwood wrote:
Straw yellow with green tint at edges. Being 2002, there is pineapple but it's tempered by lemon and mineral notes so it's not at all tropical .. as it opens up there are some secondary notes developing giving it a apple cider aromas rather than pippin skins. Medium bodied .. mostly rock with a solid weight and vibrant, sparkling acidity that somehow wakes up the entire mouth. Finish is liquid stone, Meyers lemon, very very long with a bit of warmth. Drinking marvelously. Given my experience of the 2000's, I'd drink soon.
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8/31/2009 - godx wrote: 91 Points
No formal notes. Medium golden colour. Minerally nose, very creamy, 'fat' on palate, nutty aromas. Excellent.
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6/19/2009 - Siggy wrote: 91 Points
Tasting Group Dinner - Bordeaux (Dave's House): Lemon, mineral, and sea shells. Saline texture. Long and racy in the mouth. Delicious and very young. Less intensity and cut than Fevre's '02 Les Clos, but that's mostly nitpicking.
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5/30/2009 - tonyvelebil wrote: 93 Points
Chablis & Burgs (Fevre, Dauvissat, Leroy) (Christianne's Place in SF): A step up from the 02 Vaillons and 04 Vincent Dauvissat Vaillons. Paired with Scallops with Lettuce-butter sauce and a little truffle oil.
The nose on this is pretty nice with apple skin, lemon rind, wet rocks, a little dill and a saline. The palate shows a little new oak but that's okay with me. Richer, rounder than the other Chablis but still nice minerality, good acidity, honey, meyer lemon, like drinking liquified rocks with a little white chocolate...superb!
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5/16/2009 - Chuck Miller wrote: flawed
Premoxed and squashy.
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11/2/2008 - amred wrote: 91 Points
As others and our last bottle, not as traditional a Chablis as anticipated at this stage, especially for Fevre. Not as much minerality, citrus, leanness as expected. Rather, relatively rich, softer and easier to drink. Actually a bit of toast/yeast character as with American chardonnays (not that we would have mistaken it for a CA chardonnay). Of note, several days later (in the frig, pumped), it seemed almost to have more complexity and more distinct acid/tannin. We still enjoyed very much, but not quite what we expected after a few years in the bottle. Our inclination is to drink them...they are as ready as they will get.
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8/17/2008 - mellison wrote: 90 Points
Rather disappointing. None of that crisp slate and mineral taste that I expect from a Chablis. Kind of flabby without much character. Would have been difficult to identify as a Grand Cru Chablis in a blind tasting. Nor did it have the full mouthful of a good chardonnay.
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7/7/2008 - KevinS wrote: 91 Points
Popped and poured, this initially was giving up nothing on the nose and very little on the palate. After an hour or so to warm and open up, this began to sing. Not as impressive as prior bottles, and the flavor profile seemed a little more muddled than nuanced this time. That said, the primary flavors are still there, as is the impressive 40 second finish.
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3/27/2008 - jeff nowak wrote: 91 Points
this is a good wine, but i expected a grand cru from this vintage and producer to have more oomph in the body, and a more defined finish.
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2/15/2008 - simba-mk@cox.net wrote: 93 Points
with Opakapaka, sauted with a Panko-pinenut crust, served with a garlic tomato dill buerre blanc.
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12/31/2007 - sosgoodjhu wrote: 91 Points
Along with The Godfather, and jwobkk this was on the tail end of a new year's celebration with many wines. No frills Chablis that paired well with a selection of cheeses.
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12/31/2007 - JOsgood wrote: 92 Points
Too many wines to be detailed. I liked this one though.
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12/31/2007 - the godfather wrote: 92 Points
no detailed notes, too many wines
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7/6/2007 - shugmo wrote:
Pale straw gold with green tints. Wet stones on the nose with a hint of lime and an occasional cheesy, butter pastry edge, by no means unpleasant. A nicely balanced wine, classic Chablis stone and citrus taste but with added complexity and creaminess. Good length to the finish. Initially quite closed but opened up impressively as the chill came off and the wine saw some air. Excellent Chablis, arguably needs a little more cellar time.
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8/9/2006 - KevinS wrote: 94 Points
Absolutely rocking stuff. Pale yellow, almost platinum color. Palate explodes with lime creme, minerals, talc and lots of other nuances. Outstanding balance. Acidity continues to soften, but plenty is still there to deliver a highly focused experience. The 2002 Fevre's are really rounding into drinking shape. With more time I'm convinced these will develop much further, but are finally doing great now.
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5/21/2006 - amred wrote: 94 Points
Excellent. It was not as tannic or young as anticipated, but rather drinking very well. Had a classic burgundy nose with toast, fruit, but minerals. Fairly rich in the mouth for a Chablis, very long finish. Drinking very well, surprisingly well, now.
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5/7/2006 - KPB wrote: 91 Points
A nice wine but a bit light in character with a particularly high-acid, citrus-driven nose of lemons and limes; floral tones, and sweet fruit but wrapped in stone and steel.
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3/15/2006 - KPB wrote: 92 Points
Pale staw, with a nose of lime and minerals; intensely flavored but light on the palate; balanced with a long finish. Really an excellent chablis. Matched particularly well with our dinner: seared wild scallops on a bed of mixed greens with an Asian vinagrette that included lime and orange juice and ginger, some segments of mandarine orange on the salad, and a side of mashed potatoes.
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9/28/2005 - amred wrote: 94 Points
12/04: NY Eve. Classic mineral/stones nose, a little toast, hint of flowers. While bone-dry, exceedingly rich, almost viscuous in the glass. Great finish. We loved it, and will be better and better.
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