Second Sunday Group: 2010 California Merlot (Our house): Somewhat deep color, though not quite as dark as I expected. Opens with a subtle nutty aroma, just a hint of oxidation, with apple and mineral notes underneath. The mineral and fruit becomes more apparent as the wine opens in the glass, and the nutty note almost disappears completely. Finishes with stone and saline notes. Good, but not great, although others liked this more than I, and one taster identified it as Chablis.
Already quite matured and tired. Ah well... but still some interesting tertiary elements remaining. Rather smooth, oxidation aromas, which reminds me of Vin Jaune, honey, dried iodine, bitter grapefruit, not wanting to go away yet... A bit one dimensional and one would expect more from Les Clos but this definitely shows the heat of the vintage... drink up within a year as there is no way this is going to benefit from longer ageing. Nevertheless, it was quite enjoyable with lots of Vongole clams and right before putting in the pasta, I couldn't help from picking up a good few while sipping through a glass of this wine. Life wasn't that bad really~
A splendid showing. Chrystal under the teeth... very complex, nop super complex would be more appropriate. Honey, saline, oyster shell, spice, rocks rocking at its will. Grapefruit's skin, green apple skin, actually both of them together mingling each other, in a laser beam texture. Wow, can't believe it is from 2003 vintage, the one that most of critics had said that it would be too hot, and over done. Not a trace of over maturity here. Looking forward to the next bottles.
Golden maize color. The nose is a harmonious balance of toasty notes, almonds, ripe golden fruits and signature "Les Clos" limestone, individually distinguishable but also integrated cohesively. Breathe deep, and a provocative, slightly savory note emerges at the very end of the whiff- something uniquely located between turkey, fresh fish, butterscotch and vanilla. This aroma has no name. On the palate this bottle is smooth and integrated, with a faintly funky edge. The persnickety would bemoan the premox, but to me (in this case at least) it is subtle enough to be slightly additive, in the way of gentle, mature white Burgundy from the good old days. Regardless, acidity pulses throughout, keeping the palate balanced like the nose. As a nice surprise, at the very back of the tongue just before sliding down the gullet this perks up with a final burst of acid, lemon and spice. Again, the Kimmeridgian soils sing out for a split second with a final chalky refrain, and then off this goes. If I'm waxing excessively lyrical here, I guess it is because this vineyard is my muse. Outstanding, a true pleasure.
Coloration is pale with mellow golden tones. Nose is equal parts buttery oak and round fruit, with a hint of roasted turkey. Over time, and at a slightly lower temperature, this evolved to incorporate a mentholated eucalyptus note. The palate is surprisingly austere, entering with a steely, chalky flavor and shooting straight to the back of the tongue, where the acid reaches a crescendo and then wilts into a reprise of the initial oaky vanilla note. Impressive, powerful parts in isolation, but they're too disjointed, more like drinking three wines (nose, front of tongue, back of tongue) than one. Nearly nine years old already but given the longevity of these Grand Crus, still some time for everything to integrate more fully.
Chablis Tasting (Mykha's, Glen Ellyn, Illinois): 3rd time I have had this wine. A salty/briney character with a hint sherry. This bottle was starting to show it's age which I hope is not indicative of the other 5 bottles I still have. Moderate acidity. Notes of watery apples and mint. 88 points.
Got better with time and air. Still, it is a little low on acidity. Some nice mineral notes appear with time along some lemon and pineapple notes. Med body, quite powerful, it needs a litttle time to get together.
Started out with a bit of funk (thought it might be oxidized) but this blew off to reveal a nice fruity Chablis. Not much acidity showing at first. Decidedly fruity and some acidity showed up later (possibly when the wine got a bit warmer).
13% alc., golden colour, on the nose I get lots of apples, some citrus and a hint of herbs like sage with a dash of honey; on the palate it is strong and creamy with the right amount of acidity; this wine is very balanced and in my opinion it is very well made. Certainly it is very good with food. What I personally dislike is the superficial impression of apples/applejuice ..... but this seems to be found in almost every burgundian (Chardonnay) white wine and it is a personal aversion. I drank this wine over two days and it was better on day two. Without any doubt this is a very good wine - but not exactly my cup of tea.
Cuvee Offline Dinner (Cuvee Restaurant, Napa, California): I brought this to the Napa offline at Cuvee on Monday and we drank it next to a 2004 Fevre Chablis Grand Cru Vaudesir. I and most others preferred the Vaudesir. Similar notes to the first time I had it. Pure and clean with anise and some smokiness. This just needs to age for another 3-4 years to come around. 90+ points.
Superbe chablis! Pale gold color, gorgeous citrus nose with captivating complexities where aromas come and go(honey, white flower, touch of exotic fruit) Superbe texture as well with captivating lightness and tight back bone. The flavors linger tremendously in the back end. As the bottle went down it kept showing different qualities that we could only marvel.(citrus, mineral, flowers, and great length) Went perfectly with creamy oyster.
This estate owns just over 10 acres in the highest section of the Le Clos vineyard. Le Clos is one of the most highly regarded in Grand Crus in Chablis. Fevre has a large holding of Grand Cru vineyards controlling 15% of all the Grand Crus in Chablis. Most experts advise a minimum of 5 years aging for this wine to show its best. Tanzer called this the wine of the vintage. This wine normally sells for $60+. This wine was much thinner than I expected. Undoubtedly due to its need for further aging. I would characterize this as light to medium bodied but expect it to put on weight. It was paired with a roasted butternut squash soup that Otis made. The soup overpowered this wine. Notes of lime, mint and minerals. Definite upside to this wine. I'll try another in a year or so. 90-91+ points.
Chablis and 03 Bordeaux Dinner (HB: A Hearty Boys Spot): Pale yellow in color. The nose presents aromas of minerals, tropical white fruits and saphron. Forward and crisp on the palate. White fruits and flint. More approachable and luscious than the 02 --- but a just slightly weaker wine in the long run.