It's a tasty Chardonnay all right and demonstrably superior to the Premier Cru Vaulorant Premier Cru along side it. Still, it's rather soft and friendly without the cut, acidity or minerality I was seeking. At least was pale with no hint of premox.
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Decanted for 30 minutes -- I finally referred to my previous TNs for this wine. It is truly a pleasure to not have a flawed bottle of this wine. A clear light golden yellow color in the glass. Plenty of lemon, and a fair dose of stony minerality, along with some white flowers on the nose. A medium+ mouthfeel, with a good dose of lemon curd and some apple, along with a stony/seashell minerality, and mouth-cleansing acidity. A fine example of Les Clos that should remain attractive for several more years.
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Medium deep gold. Rich, ripe, mature nose. That old varnish aroma that I can't quite describe accurately. On the palate, still plenty fresh, but also matured to perfection, this is right in its wheelhouse. Great, smooth mouthfeel. Long finish. Balanced and solid. Beautiful wine.
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Medium deep gold. Rich, ripe, mature nose. That old varnish aroma that I can't quite describe accurately. On the palate, still plenty fresh, but also matured to perfection, this is right in its wheelhouse. Great, smooth mouthfeel. Long finish. Balanced and solid. Lovely wine.
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Nose - iodine, seashell, pear Mouth - showing really well, quite full bodied for Chablis, fatter and less nervy, but less rich than the puligny we had prior. Still some leaner honey notes, floral, creamy, and nicely mineral.
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Light golden color. Appearance here is lighter, fresher than my last bottle. On the nose in a much better place as well. Notes if honeyed citrus, green apple and orchard fruit. White flowers. Some spice and oak influence noted but with classic Chablis ocean breeze salinity. On the palate, honeyed citrus notes. Sour green apple. Spice. And a core of balanced but cutting acidity and minerality across an oily and silky texture with real density. This is really excellent and drinking fabulously right now. A long spicey citrus and oyster brine filled finish.
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Popped and then drank contemplatively over three hours. Yellow gold colour appropriate to its age. Nose of sun-warmed summer buttercups and other yellow meadow flowers. Some gunflint in the background. The palate is much more pronounced gunflint and a heady minerality that becomes quite resonant in the head on the finish. This is showing its Grand Cru pedigree. 91-92
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Fish and Fire by Shane (Chateau Lea, New Jersey): Served for the first of seven courses, a cold smoked Halibut Crudo. For me this wine was a disappointment especially on first opening and given the stellar pro reviews from the first few years this was available. There was distinct mild oxidation on the nose and palate, gave it some air in the cellar with hopes it might improve. When served it was still there…The color was lovely, medium golden yellow. Aside from the oxidation the nose was lightly floral (white flowers) and earthy with a little oak and stone fruit. Palate had medium (+) acidity. Seems more like a Meursault than a Chablis almost. The mouth feel is very nice and it shows grilled peach, a nuttiness and some chalk. Finish is quite long. This seemed a product perhaps of the warm 2009 vintage and didn’t exhibit some of the more mineral and acid driven characteristics I love in Chablis especially the Grand Cru….BUT curiously this wine really changed rather remarkably with all of the elements in the Halibut dish, they virtually eliminated the oxidation and the wine tasted much fruitier with pear distinctly in the forefront. Overall, this was less fresh than expected and while it is by no means flabby, on its own it seemed rather flat and lacking in depth. On its own I would have scored this 90 or perhaps lower, but with the food, 92…so average 91. I’m not certain this will be better in the future, I would suggest drinking any if you have some sooner rather than later…premox???
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Golden in color. With clear signs of age. Nose initially was quite oxidated, but as it opened this subsided and it showed quite nicely. A bit developed at this point but still quite nice (but would drink now). Nose full of orchard fruits, some noticeable oak and yeast notes, but also the tried and true saline, oyster shell and brine. On the palate, quite full bodied, with a texture of thick silk. Ripe citrus, apple, and white fruits with a salinity that is quite characteristic. Still has nice acid and structure. A bit spicy. Overlay excellent, but I think this bottle was a little advanced and maybe not stored perfectly (I did not store personally).
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Light gold in color. Aromas of sea-shells, iodine, minerals, subtle stone-fruits and a slight hint of oxidative notes, but not hampering from the wine. Extremely tactile palate shows savory and saline sea-shell broth, yellow citrus laced stone fruits, very good acidity and hint of dried honey and a long mineral filled finish. Good by itself, superb with food.
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I have had a fair number of this wine but several, auction bought were advanced , this is wonderfully backward and what they all should be , light colour great length and so dry , wow.
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any fears of premox or flabbiness due to vintage were quickly dispelled. this was fevre at its best - fresh, laser like acid, lingering salinity and finish. loved the delicate yet substantial mouthfeel and the minerality on the nose. like drinking rainwater dripping from crushed rocks. but dont be fooled by its approachibility - this had grand cru weight. damn, this was good.
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My first bottle in the past 6 years and unfortunately this was a bit oxidized. The oxidation lessened an hour after opening. The wine was very drinkable, but far from the "stunning" experience of 6 years prior.
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Rauno and Adithi's Valentine's Day Dinner (Wellington, NZ): Served double blind. I did not see a lot of Chablis typicity here and picked this wine as a Côte de Beaune - a Meursault or Chassagne - from a warmer year. Deep gold colour. A lovely, I thought slightly oxidised, nose of white florals, clotted cream, blanched nuts, poached pears and citrus. Similar notes on palate. More orchard than citrus fruit, with a touch of the exotic. Once I knew it was a Chablis, I thought it must be in the 2004 - 2007 range, showing what I thought was a little premox. Once it was established as a 2009 Fèvre Les Clos, I could see where the ripeness and the comparative lack of Chablis character had come from. I love Fèvre Chablis but closely follow the 'Fèvre premox window' which - having long past gone through 2006s and made serious in-roads into 2007s - I was hoping was not yet nibbling away at 2009s ... Any way, this was for me a good, rich and powerful Chardonnay.
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Elegant and pure. Lighter than expected for an ‘09. Solid Chablis sea characteristics but lacks the power and depth that the site usually reflects. Still great though.
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My first bottle from a 6-pack. Surprisingly well balanced given the vintage's generally softer acidity. Flashy fruit profile without the minerality I love in Chablis. Overall very pleasant, but lacks the punch of some other vintages.
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Very nice indeed, as Clive Coates might say. Pleasantly fragrant, beautifully balanced and long. Light touch of seashells, almond, corn and lemongrass, slightly low in acidity, complex and does not fade a bit over two hours. The texture was more like a rich Meursault than a skinny Chablis. Perfectly enjoyable now and may even improve with additional time in bottle.
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From 375: Probably worth a point or two more than I'm giving it.Certainly more in it's youth, but I guess I like my white burgundies young. Beautiful deep nose, but palate seems a bit tired and on the verge of becoming oxidized. Complex and showing the minerality and saline notes that I expect of Chablis. Could use more acidity for my taste. Finishes a little flat. If you have small formats, drink up. Stored since release at 55 - 60 degrees F. Addendum: Muchbetter after three days in the refrigerator. I no longer think this is on the verge of being oxidized. I'd rate it a 90. It still tastes a little flat, lacking the zest I expect of Les Clos.
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Friday Dinner at our Place (Pok Fu Lam, Hong Kong): Medium-gold hay colour. Definitely needs a long decant - when I opened this the day before it was heavy, oaky, flat and overly alcoholic. After a double-decant and 36 hours in the fridge it was a revelation. Nose of lemons, lemon verbena and other herbs, rounded pebbles. The palate had now toned down a lot - the oak had integrated and was now all polished and harmonious. As it warmed from a cold glass it go much more flinty, slate and other minerals and really came into its own. It paired really well with moist thin-sliced tandoori chicken and a light chick pea, capsicums and cucumber salad. 92+ on the night, which was a revelation from when I had first opened it.
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PnP. Should have referred to my previous note last June and done a quick decant, as the wine did open during our meal. However, this bottle never seemed to rise to the level of last year's bottle. A medium+ mouthfeel, with a good dose of lemon curd and some apple, along with a stony/seashell minerality, and mouth-cleansing acidity. Should hold for several years.
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Light yellow. Lemon and white flower notes. Powdery minerality. Still painfully young, but opened up a bit with extended time in glass. A bright future if it can avoid the premox curse.
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Medium-pale maize color. Buttery nose of toasted brioche, with vernal scents of grass and flowers. There is a balancing, mineral note of seashells throughout, which is classic Les Clos. The palate starts with a buttery texture but has a distinctly maritime bite in the middle, with the crisp flavor of a very delicate oyster. This finishes long, with persistent acidity. A bit more broad and buttery than I recall from prior bottles, this is accessible now but will continue to evolve for 5-10 years yet. Paired perfectly with pan-seared scallops.
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Very good and very pure Chablis. The wine is the perfect expression of its soil: pure mussel lime. The wine has a lot of inner strength, the aromas are very clean, pure and extremely mineral. You have to listen to this wine in its diversity, because it does not have makeup, a lot of body or a striking aroma. This wine possesses nobility and complexity and a fruit which is a mixture of citrus and a complex minerality, the acidity is animating and the drinking flow is high.
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Very complex Chablis. Fairly pale yellow in the glass. Notes of lemon, backed by light tropical fruit on the nose. Delicious taste - perfectly judged fruit and acidity. Excellent, and the most complex and refined Chablis we have tasted. Is it worth twice the price of a good Premier Cru? Don't know!
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PnP. It's a pleasure to not have a flawed bottle of this wine. I should remember to give this wine a bit of air as it improved in the glass. Plenty of lemon, and a fair dose of stony minerality, along with some white flowers. A really nice wine -- when it's not oxidized. Should hold for several years.
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No sign of premox, but muted on the nose and on the palate. Revealed just a tad after 2 hours of air, but still, not much to offer than some saline notes, lemon juice and a tad of honey.
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drinking well right now but no hurry. Citrus and steel on the nose. A very pure expression of chardonnay. A touch of honey, a hint of oak. Very precise.
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Bu à l'aveugle. J'ai misé sur Meursault, jamais je n'aurais cru que c'était de Chablis. Minéralité absente, aucunement boisé, très gras, acide, peu de fruits en bouche, un peu oxydé et une longueur moyenne mais agréable. Je suis déçu, mais peut-être cette bouteille précise n'étais pas tout simplement pas bonne.
3/5
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Medium lemon yellow color. Pretty open nose of cammomile/white blossoms, citrus, oyster shell, a touch of honey, peach, and stony minerality. Opens up more with some minutes in the glass and offering also aromatics of ripe yellow fruit. It's medium-full bodied, with nice richness, but also with high acidity adding tension and beautiful texture. Long, salivating and complex finish with a touch of bitterness. A very impressive Les Clos and this (not like my last bottle) is living up to the reputation.
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Blind Chablis Tasting (River Forest, IL): From magnum. Tasted blind in Chablis flight. Noticeably ripe, good concentration. Maturing flavors and aromas, even if clearly not very old. I thought this seemed sadly too Fevre when tasted blind. My 8th favorite of the blind tasting, group's #5.
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Brought to a dinner before a show. Shared with friends. Drinking wonderfully with all the zest, sea spray, crushed rocks, lemon and grapefruit one could want. A little rounder than a '10 Fevre Cotes Bougerots served right before this.
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PNP rendered a crystalline yellow in the stem. Moderate nose of seashell, grapefruit pith, white lily, and lemon. Very slight but pleasant oxidation. The palate was atypical Chablis as it rendered rich grapefruit, chamomile, and lemon zest. Drank more like a Puligny Pucelles than a GC Chablis in that the characteristic minerality, oyster shell, and stone nuance was more to the background. A nice drink to pair with a simple broiled perch with asparagus.
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Just popped and poured a glass. Light straw colored. Nose of lilacs (?), flowery, lanolin. Cutting minerality; like a mouthful of cold gravel - but in a good way! Decent length and rounded mouthfeel. Not a lot of butter. Very steely. Just starting to open up after 10 min in the glass. I think this will get only better as it opens up. Planning to have this with some Japanese snow crab legs. Should go well. Thoughts of crusty bread and good butter, with a platter of oysters. Alas.
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Ensemble sur les citrons et les coquillages. Intensité et puissance hors norme. Un brin austère. Longue finale sur les coquillages. Un vin qui aura besoin de 3-5 ans de repos avant d’être à point. Un autre Clos de Fèvre qui me laisse sur ma faim, bien qu’objectivement très grand. 92-93+
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Orchard fruit with hints of cyclamen and champaca flowers enrich the cultivated qualities to this value wine. Lemon, lime, pear, butter, almond flavors along with the complex and wanting to sniff more nose envelopes the senses with a unified impression of a complete and balanced wine. Elevated the wild caught fresh shrimp cocktail and enhanced and balanced the lobster tails dipped in butter.
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White Burgs (Mpls, MN): Light gold color. 2oz pour x 2 over 75 minutes. This was tight and muted on the nose initially, it took a good 30 minutes or more to show its stuff, but when it did, it was wonderful as expected. Earthy, orange peel, lemon emerges, lime hints, subtle butterbrickle. The palate has a depth and power, rich but liner with stylish minerality, lemon-lime, emerging spices, excellent length. This evolved so nicely after a rather subtle start. 93+pts.
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Chambolles and others at Mike and Cathy's: Served blind to me, this seemed clearly a Grand Cru Chablis, from a riper year. A fresh, marine nose of salt, seashells, chalk and minerals. However, there are other atypical Chablis notes of almond croissant, exotic fruits, mixed nuts and mealiness. Less clearly Chablis on palate. Quite rounded, ripe and rich, with real Grand Cru depth and power. However, although lower acid than many Chablis, there is still sufficient acid here to retain focus (but leading Nick to ask, 'Did they acidify this wine?'). The flavours were peaches and pears, some rock melon, blanched almonds, lemons and minerals. Still quite primary and clenched on mid palate, with a long, dry finish. Premox aside, I don't see this wine making old bones but I would hold for 3-5 years.
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Light yellow towards white; intense, steely flinty nose with some valve rubber; very nice and balanced attack, good body with no leanness, almost rich, hint of exotic fruits; long aftertaste; very nice
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Canlı ,parlak açık altın sarısı renginde. Floral ,is, limon ,stone fruit,tereyağı ,hafif flint ,tebeşir notaları ,burunda ilk alınan aromalar.Arkada armut,ham şeftali notalarına iyot ,silikçe de olsa meşe dokunuşları eklenerek, burnunu daha da cazip hale getiriyor. Damakta oldukça yuvarlak, yağlımsı dokuda. Meyvenin olgunluğu iyi yakalanan , asidinin ise enerji kattığı yapısı ile birlikte, bunlara eklenen mineral dokunuşları, şarabı 2-3 yıl civarı erken içtim izlenimi yaratıyor. Damakta mineral,limon, stone fruit tatları bırakıyor. Uzun ,mineral dokunuşların canlılık kattığı bitimi ile kompleks ,zamana ihtiyacı olan ama önemlisi iyi bir potansiyeli olan bir Chablis örneği. 2017-2028
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Silvery Sauvignon Blanc colour. Nose is ozone, fresh-chucked oyster shells, a bracing sea breeze, wet pebbles. Palate is wet stones from a brook, very crisp, white apple, precise but slightly overwhelming acidity. Beautifully made. Some length. Fruit stones emerge on the palate after 2+ hours in the glass. Some length. Super...... but I would mistake it blind for a killer Sauvignon Blanc at this stage of its development. Needs at least another 5 years to flesh out. Everyone loved this.
Stunning!. Crystalline medium-gold hue with lovely floral nose. On the palate it had terrific richness, depth and purity of fruit. A round and delicious wine that finished with considerable depth and elegance.
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A Mix Grand Cru & Premier Cru Red Burgs Plus a Few More (Edina Country Club, Edina, MN): Light to light-medium gold color. PNP, drank 1+ glass over an hour and revisited at 3 hours. The is impressive again, filled with fresh sea breezes and crisp minerals, sweet floral notes, bright fruits with lemon in the forefront, earthiness, and apple, with a mild amount of oak. The palate is intense, focused, great purity to the lemon, lemon oil, nicely textured, wet stones, and a very long finish. Impressive yet again.
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Westchester Wine School Premium Burgundy Tasting (Mamaroneck, NY): Drank at WWS blind tasting vs. Martenot Meursault Les Perrieres. The chablis was a pale straw color, not much gold in the glass. Nose reminded me of the sea shore & oysters. Nice minerality here, wet stones with a lot of (too much) wood. This wine was overoaked, which obscured the other elements of the wine. Decent acidity, & I liked the mineral quality that showed thru but I just couldn't get past the oaky style of this wine. I much preferred the Meursault. A nice somewhat golden color. Generous nose of pineapples and honey. Some vanilla from the wine having obviously been aged in oak, with a slight mineral quality, along with a good, ripe fruit level. This wine was rounder, more full bodied, with more richness & ripe fruit than the chablis. Very nice mouthfeel, good complexity and length. Still youthful too so I see this wine getting even better with some bottle age. Very enjoyable.
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From 375: Lives up to the hype. Classic elegant, restrained fruit, mineral driven chablis. Drinks well now and likely to develop more complexity with age. Restrained elegant nose leads to a well balanced palate. Bracing acidity and a long finish. Begs for fresh oysters.
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White & Red Burgs & a Couple Others (Edina Country Club, Edina, MN): light gold color. Followed 2 glasses over 3 hours. This really was singing right off the bat. Nose is full of sea shells, oyster, ocean breeze, citrus, earth, apple. The palate has fantastic purity, wonderful minerality, citrus, fresh and crisp, with a long finish. This can only get better, but man is it delicious now. Group and my white WOTN.
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Minneapolis Wine Club Offline: Top notch stuff! Light gold. Elegant and features shells, minerals, golden apples and citrus notes. Really a balanced effort and drinking well now but will age for five plus years. I don't see much of a point to cellar this as it is great today!!! Wine of the night for this event. Excellent Gary!!! B.S. at 88 you are full of B.S. dude!
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Very pale color, slightly light and muted nose and palate. Rounder and less steely than expected, with an unexpected smoky note that gave great balance to the usual Clos edginess. This doesn't show the depth for long aging, in fact I enjoyed it right now.
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LUNCH @ ZARZO -whites- (Restaurant ZARZO , Netherlands): A lightly intense straw core doesn’t give away much and the nose gives off notes of medium-minus intense yellow pineapple and some chlorine minerals. These first impressions steer me towards Sémillon more than anything else… While medium bodied, a lack of stuffing on the mid-palate makes the pronounced acidity stand out somewhat, but a modicum of tension is nonetheless present thanks to mouth-tingling mineral expression. The citrus fruits –I can’t narrow it down further– are little more than medium intense and can’t disguise a somewhat unclean thread of most likely sulphuric origin. This image continues for the barely fifteen seconds worth of balance on the finish, but a typical clay-like mineral residu also asserts itself here. The latter really should have given me a clue, but I was still considering Aligoté when this wine was revealed as: Chablis Grand Cru “Les Clos” 2009 – William Fèvre. I’ve been done with this producer for years, but on the handful of occasions every year that I still taste them they invariably confirm their consistently disappointing track record. Scoring it seems pointless indeed.TN ................. Mike de Lange.
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White flower, lime, green apple notes accentuated intense minerality of the nose. Although I am not fan of wood in Chablis, oak softens the minerality and acidity in this robust wine, and it integrates into the background with time. Had it opened for a few days and it kept evolving, which suggests longevity.
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Medium gold color. Nose is intense and full, with lemon, butter and classic "Les Clos" aromas of salty seashore and limestone. However, this has a bit of an edge, like acetone or diesel, though piquantly so (think properly aged Riesling). The palate is dominated by seashells upfront, broadening out at the back to include sweeter lemon curd and floral rosewater flavors. The acidity is persistent but gentle, a little citrusy tickle at the crest of the back of the tongue. This is a great example of its type; tasty wine now but has the potential to be a stunner with a few years' maturation. 94+, leaning towards the plus.
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Had the 09 Les Clos from Dauvissat and Fevre side by side. The Dauvissat seems to have tightened up even more, and should be put in the back of the cellar. The Fevre was delicious, and is open for business.
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Birthday Celebration (Balena - Chicago IL): Very ripe apple with modest lemon and lemon oil aromas. Similar fruit profile on palate, coming across as very fat and lush today, very "2009" and not specifically Chablis-like to me. Clearly lots of great fruit and concentration here, I will be interested (and cautiously optimistic) about this wine's long-term potential, but wouldn't open another until 2015 or later.
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"Clos" dinner chez Rasoul (Vancouver, BC): Tasted blind – nice nose that immediately hinted at a Cote de Beaune white or even a ripe year Chablis with notes of floral, lime, lemon, green apple and some lifted note that I couldn’t put my finger on. Expansive on the palate with richer flavours and a fat and fairly soft and heavy mouthfeel. I couldn’t help but think this could use more acidity. I was somewhat shocked to see this reveal as 09 Fevre Les Clos as I tasted this at the Domaine last year and found it to have better balance and more acidity and minerality. An excellent wine no matter how you look at it, but this is the second 09 from Fevre I’ve had the last few weeks that has been fairly disappointing. Needs a few years for sure. Excellent. 90+
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working with wine 2012 seminar 1 - chardonnay (Pyrmont): Nose: medium minus intensity, mineral>stone fruit, citrus, spice and slight meatiness. Mouth: Medium plus acid, citric lemon, diminishes to spicy notes. slight phenolic grip.
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Robe jaune paille aux reflets dorée, le nez est ample et complexe où se mélange la pomme acidulée, le citron et une très forte minéralité. En bouche, c'est plein et frais avec des arômes de minéralité qui rend l'ensemble complexe avec beaucoup de volume en bouche. Finale interminable sur la roche. Les saveurs sont encore primaires. À mettre en cave encore 5-6 ans.
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William Fèvre at Bibendum (Stockholm): The nose is aromatic, with honey, ripe yellow apple and some baked apple, some spice. The palate shows high concentration with minty minerality, and good acidity (although not extremely high). Young, but rather accessible, 93+ p.
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Knightsbridge Holiday Burgundy Sale (Northbrook, IL): Lemon and orange zest on nose with some ripe apple in background. Ripe fruit on nose with good spice. To me this came across today as rather more ripe than I've ever come to expect from other vintages of Fevre's Clos, so I'd give this a few years in cellar to see if the fruit softens and more nuanced character comes through.
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At a well-attended tasting this wine was the least agreed-upon bottle. Some loved it, some hated it. I was in the lovers camp, but I know that what made it so divisive was the strong, in your face oaking that made it decidedly new-world style. For me this made the nose incredible: the smell of fresh rain and ozone before a storm plus biscuit and even petrol notes. Subtle flavors, balanced acidity, soft and easy-going, nice long finish. Expensive, but wonderful if you like a full-bodied style.
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Fruit forward nose, expressive, open; touch of glue aspect, very powerful with good balance, extract, intense with tingly finish. 93-94. Tasted at the Domaine.
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Hard to judge for me since I have not tasted this young GC´s before. Highest acidity of all! A real work-out for your palate due to the acidity. Reminds me of tasting a sample of Chardonnay in Champagne before second fermentation. M. Févre says it needs at least 10 years before it will open up. I prefer not to give any points at this stage.
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France 2011 - Chablis; 7/6/2011-7/7/2011 (Chablis): Tasted at the Domaine. Lively nose of green apple and citrus with hints of floral and oaky notes. Nice acidity (higher than Bougros but not as much as Valmur). A long and persistent finish gives smokey and citrus flavours. This is a bigger wine but it is very well balanced. It's somewhat rich in the mouth but the acidity and minerality keep it from being round or coming across as ripe. Needs 5+ years. Outstanding. 93+
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This is a very classy bottle of Chablis. It shows nice restraint and emits faint whiffs of orange blossom, lemon pith, mint, honeysuckle and iodine. It is full and rich in the mouth with a fairly high glycerol feel. There’s a wet stone, mineral feel to the palate and it is very well balanced and long. My only criticism is that the acidity is just a little too user friendly at this stage but this aside it is probably the best 09 Chablis I’ve tasted thus far.
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This is lovely. Nose is already up front and the medium weight wine is focussed and full of precision. It's a little low on acidity and although complex is not particularly weighty. Excellent all the same and highly recommended. Estimated maturity: 2015+
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11/22/2023 - sdr Likes this wine: 91 Points
It's a tasty Chardonnay all right and demonstrably superior to the Premier Cru Vaulorant Premier Cru along side it. Still, it's rather soft and friendly without the cut, acidity or minerality I was seeking. At least was pale with no hint of premox.
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12/26/2022 - stinkycook Likes this wine:
This bottle certainly at peak. Showing some age.
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10/23/2022 - VlgJeff Likes this wine: 92 Points
Decanted for 30 minutes -- I finally referred to my previous TNs for this wine. It is truly a pleasure to not have a flawed bottle of this wine. A clear light golden yellow color in the glass. Plenty of lemon, and a fair dose of stony minerality, along with some white flowers on the nose. A medium+ mouthfeel, with a good dose of lemon curd and some apple, along with a stony/seashell minerality, and mouth-cleansing acidity. A fine example of Les Clos that should remain attractive for several more years.
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9/7/2022 - winot Likes this wine: 93 Points
Medium deep gold. Rich, ripe, mature nose. That old varnish aroma that I can't quite describe accurately. On the palate, still plenty fresh, but also matured to perfection, this is right in its wheelhouse. Great, smooth mouthfeel. Long finish. Balanced and solid. Beautiful wine.
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9/7/2022 - winot Likes this wine: 93 Points
Medium deep gold. Rich, ripe, mature nose. That old varnish aroma that I can't quite describe accurately. On the palate, still plenty fresh, but also matured to perfection, this is right in its wheelhouse. Great, smooth mouthfeel. Long finish. Balanced and solid. Lovely wine.
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6/4/2022 - soyhead wrote:
Nose - iodine, seashell, pear
Mouth - showing really well, quite full bodied for Chablis, fatter and less nervy, but less rich than the puligny we had prior. Still some leaner honey notes, floral, creamy, and nicely mineral.
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1/1/2022 - SB5784 Likes this wine: 95 Points
Light golden color. Appearance here is lighter, fresher than my last bottle. On the nose in a much better place as well. Notes if honeyed citrus, green apple and orchard fruit. White flowers. Some spice and oak influence noted but with classic Chablis ocean breeze salinity. On the palate, honeyed citrus notes. Sour green apple. Spice. And a core of balanced but cutting acidity and minerality across an oily and silky texture with real density. This is really excellent and drinking fabulously right now. A long spicey citrus and oyster brine filled finish.
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12/30/2021 - Goldstone Likes this wine: 91 Points
Popped and then drank contemplatively over three hours. Yellow gold colour appropriate to its age. Nose of sun-warmed summer buttercups and other yellow meadow flowers. Some gunflint in the background. The palate is much more pronounced gunflint and a heady minerality that becomes quite resonant in the head on the finish. This is showing its Grand Cru pedigree. 91-92
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9/4/2021 - oldwines Likes this wine: 91 Points
Fish and Fire by Shane (Chateau Lea, New Jersey): Served for the first of seven courses, a cold smoked Halibut Crudo. For me this wine was a disappointment especially on first opening and given the stellar pro reviews from the first few years this was available. There was distinct mild oxidation on the nose and palate, gave it some air in the cellar with hopes it might improve. When served it was still there…The color was lovely, medium golden yellow. Aside from the oxidation the nose was lightly floral (white flowers) and earthy with a little oak and stone fruit. Palate had medium (+) acidity. Seems more like a Meursault than a Chablis almost. The mouth feel is very nice and it shows grilled peach, a nuttiness and some chalk. Finish is quite long. This seemed a product perhaps of the warm 2009 vintage and didn’t exhibit some of the more mineral and acid driven characteristics I love in Chablis especially the Grand Cru….BUT curiously this wine really changed rather remarkably with all of the elements in the Halibut dish, they virtually eliminated the oxidation and the wine tasted much fruitier with pear distinctly in the forefront. Overall, this was less fresh than expected and while it is by no means flabby, on its own it seemed rather flat and lacking in depth. On its own I would have scored this 90 or perhaps lower, but with the food, 92…so average 91. I’m not certain this will be better in the future, I would suggest drinking any if you have some sooner rather than later…premox???
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7/11/2021 - SB5784 Likes this wine: 92 Points
Golden in color. With clear signs of age. Nose initially was quite oxidated, but as it opened this subsided and it showed quite nicely. A bit developed at this point but still quite nice (but would drink now). Nose full of orchard fruits, some noticeable oak and yeast notes, but also the tried and true saline, oyster shell and brine. On the palate, quite full bodied, with a texture of thick silk. Ripe citrus, apple, and white fruits with a salinity that is quite characteristic. Still has nice acid and structure. A bit spicy. Overlay excellent, but I think this bottle was a little advanced and maybe not stored perfectly (I did not store personally).
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6/8/2021 - D'Yquembe Mutumbo wrote: 93 Points
Really fun wine, perfect for an extra hot summer day outside. Lovely citrus, iodine, white flowers, and a beautiful salinity. Hit the spot.
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5/8/2021 - devraj Likes this wine: 92 Points
Light gold in color. Aromas of sea-shells, iodine, minerals, subtle stone-fruits and a slight hint of oxidative notes, but not hampering from the wine. Extremely tactile palate shows savory and saline sea-shell broth, yellow citrus laced stone fruits, very good acidity and hint of dried honey and a long mineral filled finish. Good by itself, superb with food.
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3/1/2021 - wineappellation Likes this wine: 93 Points
09 William Fevre Chablis Le Clos
Young, malo, hint of toasty oak. Bright green and citrus with some exotic fruits. Loads of chalky minerals. Long.
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1/1/2021 - Mivvy wrote: flawed
Cork - Poxed
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12/25/2020 - robferguson1 wrote: 95 Points
I have had a fair number of this wine but several, auction bought were advanced , this is wonderfully backward and what they all should be , light colour great length and so dry , wow.
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12/12/2020 - asparagus Likes this wine: 94 Points
any fears of premox or flabbiness due to vintage were quickly dispelled. this was fevre at its best - fresh, laser like acid, lingering salinity and finish. loved the delicate yet substantial mouthfeel and the minerality on the nose. like drinking rainwater dripping from crushed rocks. but dont be fooled by its approachibility - this had grand cru weight. damn, this was good.
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11/13/2020 - robferguson1 wrote: 93 Points
Excellent
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8/3/2020 - LWI wrote: 93 Points
Blind. Some reductive notes, lemon, spices; smooth and long wine with some butter, yet grapefruit-type finish. Fine complexity and most well balanced.
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6/27/2020 - cardsandwine wrote:
My first bottle in the past 6 years and unfortunately this was a bit oxidized. The oxidation lessened an hour after opening. The wine was very drinkable, but far from the "stunning" experience of 6 years prior.
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4/2/2020 - JHSP Likes this wine: 91 Points
rich nice Chablis GC with perfect aging notes and great depth. Medium finish and medium complex nose. Perfect sweet spot now - out of Magnum
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3/7/2020 - HowardNZ wrote: 90 Points
Rauno and Adithi's Valentine's Day Dinner (Wellington, NZ): Served double blind. I did not see a lot of Chablis typicity here and picked this wine as a Côte de Beaune - a Meursault or Chassagne - from a warmer year. Deep gold colour. A lovely, I thought slightly oxidised, nose of white florals, clotted cream, blanched nuts, poached pears and citrus. Similar notes on palate. More orchard than citrus fruit, with a touch of the exotic. Once I knew it was a Chablis, I thought it must be in the 2004 - 2007 range, showing what I thought was a little premox. Once it was established as a 2009 Fèvre Les Clos, I could see where the ripeness and the comparative lack of Chablis character had come from. I love Fèvre Chablis but closely follow the 'Fèvre premox window' which - having long past gone through 2006s and made serious in-roads into 2007s - I was hoping was not yet nibbling away at 2009s ... Any way, this was for me a good, rich and powerful Chardonnay.
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3/6/2020 - Burgundy Al wrote: 91 Points
La Paulée de New York - The Verticals (Eventi Hotel - New York NY): Walk around tasting. 12/10/09 vertical. On the rich side for Chablis with good+ depth. Very tasty now and still fresh enough.
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3/6/2020 - drwine2001 wrote:
The Verticals Tasting at 2020 La Paulée de New York (Eventi Hotel, New York): Medium yellow. Lower pitched citrus. Richer still than the 2010, lower but adequate acidity, less distinctly Chablisien. Good Chardonnay but pales next to its younger sib.
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12/8/2019 - danibus Likes this wine: 92 Points
Elegant and pure. Lighter than expected for an ‘09. Solid Chablis sea characteristics but lacks the power and depth that the site usually reflects. Still great though.
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11/16/2019 - Miceri Likes this wine: 95 Points
Really nice, long aftertaste (no formal notes)
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5/23/2019 - Burglover13 wrote: 91 Points
My first bottle from a 6-pack. Surprisingly well balanced given the vintage's generally softer acidity. Flashy fruit profile without the minerality I love in Chablis. Overall very pleasant, but lacks the punch of some other vintages.
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1/26/2019 - sdr Likes this wine: 92 Points
Very nice indeed, as Clive Coates might say. Pleasantly fragrant, beautifully balanced and long. Light touch of seashells, almond, corn and lemongrass, slightly low in acidity, complex and does not fade a bit over two hours. The texture was more like a rich Meursault than a skinny Chablis. Perfectly enjoyable now and may even improve with additional time in bottle.
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1/25/2019 - melzar wrote: 88 Points
From 375: Probably worth a point or two more than I'm giving it.Certainly more in it's youth, but I guess I like my white burgundies young. Beautiful deep nose, but palate seems a bit tired and on the verge of becoming oxidized. Complex and showing the minerality and saline notes that I expect of Chablis. Could use more acidity for my taste. Finishes a little flat. If you have small formats, drink up. Stored since release at 55 - 60 degrees F. Addendum: Muchbetter after three days in the refrigerator. I no longer think this is on the verge of being oxidized. I'd rate it a 90. It still tastes a little flat, lacking the zest I expect of Les Clos.
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1/4/2019 - robferguson1 wrote: 93 Points
Burghound rates this 95, I liked it but not that much , maybe I’m still getting used to the subtlety of aged Chablis v aged meursault.
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6/1/2018 - Goldstone Likes this wine: 92 Points
Friday Dinner at our Place (Pok Fu Lam, Hong Kong): Medium-gold hay colour. Definitely needs a long decant - when I opened this the day before it was heavy, oaky, flat and overly alcoholic. After a double-decant and 36 hours in the fridge it was a revelation. Nose of lemons, lemon verbena and other herbs, rounded pebbles. The palate had now toned down a lot - the oak had integrated and was now all polished and harmonious. As it warmed from a cold glass it go much more flinty, slate and other minerals and really came into its own. It paired really well with moist thin-sliced tandoori chicken and a light chick pea, capsicums and cucumber salad. 92+ on the night, which was a revelation from when I had first opened it.
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4/15/2018 - VlgJeff wrote: 90 Points
PnP. Should have referred to my previous note last June and done a quick decant, as the wine did open during our meal. However, this bottle never seemed to rise to the level of last year's bottle. A medium+ mouthfeel, with a good dose of lemon curd and some apple, along with a stony/seashell minerality, and mouth-cleansing acidity. Should hold for several years.
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4/8/2018 - KVM wrote:
Four bottles opened. First was mature and good and rich. Other 3 were oxidized to varying degrees and the problem got worse with time in the glass.
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3/30/2018 - mjf@ulkner wrote: 93 Points
Light yellow. Lemon and white flower notes. Powdery minerality. Still painfully young, but opened up a bit with extended time in glass. A bright future if it can avoid the premox curse.
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2/2/2018 - NineteenEightyTwo Likes this wine: 90 Points
Medium-pale maize color. Buttery nose of toasted brioche, with vernal scents of grass and flowers. There is a balancing, mineral note of seashells throughout, which is classic Les Clos. The palate starts with a buttery texture but has a distinctly maritime bite in the middle, with the crisp flavor of a very delicate oyster. This finishes long, with persistent acidity. A bit more broad and buttery than I recall from prior bottles, this is accessible now but will continue to evolve for 5-10 years yet. Paired perfectly with pan-seared scallops.
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12/16/2017 - Nutty08 wrote:
Did not show as well as the the '08 William Fevre as this still had oak to the fore. Rounder palate, but slightly richer. B+
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10/12/2017 - MQuentel@web.de Likes this wine: 93 Points
Very good and very pure Chablis. The wine is the perfect expression of its soil: pure mussel lime. The wine has a lot of inner strength, the aromas are very clean, pure and extremely mineral. You have to listen to this wine in its diversity, because it does not have makeup, a lot of body or a striking aroma. This wine possesses nobility and complexity and a fruit which is a mixture of citrus and a complex minerality, the acidity is animating and the drinking flow is high.
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8/6/2017 - thehaughleydrinker Likes this wine: 92 Points
Very complex Chablis. Fairly pale yellow in the glass. Notes of lemon, backed by light tropical fruit on the nose. Delicious taste - perfectly judged fruit and acidity. Excellent, and the most complex and refined Chablis we have tasted. Is it worth twice the price of a good Premier Cru? Don't know!
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6/26/2017 - VlgJeff wrote: 91 Points
PnP. It's a pleasure to not have a flawed bottle of this wine. I should remember to give this wine a bit of air as it improved in the glass. Plenty of lemon, and a fair dose of stony minerality, along with some white flowers. A really nice wine -- when it's not oxidized. Should hold for several years.
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5/28/2017 - h8oopus wrote:
Drank at Maruyama's.
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5/1/2017 - matt182 Does not like this wine: 85 Points
No sign of premox, but muted on the nose and on the palate. Revealed just a tad after 2 hours of air, but still, not much to offer than some saline notes, lemon juice and a tad of honey.
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3/14/2017 - Topper wrote: 94 Points
drinking well right now but no hurry. Citrus and steel on the nose. A very pure expression of chardonnay. A touch of honey, a hint of oak. Very precise.
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12/20/2016 - maxfischer wrote: flawed
More than slightly pox'd. Ugh.
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12/9/2016 - rocknroller wrote: 93 Points
Annual Tasting Group Holiday Party (I Nonni, St. Paul, MN): Just got a taste of this. Consistent with past bottles. Particularly notable was a pretty floral note on the nose. Very nice green fruits throughout. 93+pts.
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12/9/2016 - Jean-Philippe M Likes this wine:
Bu à l'aveugle. J'ai misé sur Meursault, jamais je n'aurais cru que c'était de Chablis. Minéralité absente, aucunement boisé, très gras, acide, peu de fruits en bouche, un peu oxydé et une longueur moyenne mais agréable. Je suis déçu, mais peut-être cette bouteille précise n'étais pas tout simplement pas bonne.
3/5
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9/14/2016 - Markus IWC wrote: 75 Points
Slightly oxidized, defect nose. Probably bad storage. Need rich and fat food.
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8/1/2016 - NostraBacchus Likes this wine: 94 Points
Medium lemon yellow color. Pretty open nose of cammomile/white blossoms, citrus, oyster shell, a touch of honey, peach, and stony minerality. Opens up more with some minutes in the glass and offering also aromatics of ripe yellow fruit. It's medium-full bodied, with nice richness, but also with high acidity adding tension and beautiful texture. Long, salivating and complex finish with a touch of bitterness. A very impressive Les Clos and this (not like my last bottle) is living up to the reputation.
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7/22/2016 - dcwino wrote: 90 Points
Poker night - Mostly double blind - Rayas, Masseto, Schrader, QC and etc. (Reston, Va): Really ripe, sweet white fruits, slightly lacking acidity. A bit cloying for my palate.
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7/15/2016 - Burgundy Al wrote: 89 Points
Blind Chablis Tasting (River Forest, IL): From magnum. Tasted blind in Chablis flight. Noticeably ripe, good concentration. Maturing flavors and aromas, even if clearly not very old. I thought this seemed sadly too Fevre when tasted blind. My 8th favorite of the blind tasting, group's #5.
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5/13/2016 - Bellissimo Likes this wine:
Brought to a dinner before a show. Shared with friends. Drinking wonderfully with all the zest, sea spray, crushed rocks, lemon and grapefruit one could want. A little rounder than a '10 Fevre Cotes Bougerots served right before this.
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4/11/2016 - drdan8 Likes this wine: 92 Points
PNP rendered a crystalline yellow in the stem. Moderate nose of seashell, grapefruit pith, white lily, and lemon. Very slight but pleasant oxidation. The palate was atypical Chablis as it rendered rich grapefruit, chamomile, and lemon zest. Drank more like a Puligny Pucelles than a GC Chablis in that the characteristic minerality, oyster shell, and stone nuance was more to the background. A nice drink to pair with a simple broiled perch with asparagus.
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2/20/2016 - VindependenceDay Likes this wine: 91 Points
Just popped and poured a glass. Light straw colored. Nose of lilacs (?), flowery, lanolin. Cutting minerality; like a mouthful of cold gravel - but in a good way! Decent length and rounded mouthfeel. Not a lot of butter. Very steely. Just starting to open up after 10 min in the glass. I think this will get only better as it opens up. Planning to have this with some Japanese snow crab legs. Should go well. Thoughts of crusty bread and good butter, with a platter of oysters. Alas.
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12/21/2015 - BigJul wrote: 93 Points
Ensemble sur les citrons et les coquillages. Intensité et puissance hors norme. Un brin austère. Longue finale sur les coquillages. Un vin qui aura besoin de 3-5 ans de repos avant d’être à point. Un autre Clos de Fèvre qui me laisse sur ma faim, bien qu’objectivement très grand. 92-93+
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7/18/2015 - gsquireh Likes this wine: 94 Points
Orchard fruit with hints of cyclamen and champaca flowers enrich the cultivated qualities to this value wine. Lemon, lime, pear, butter, almond flavors along with the complex and wanting to sniff more nose envelopes the senses with a unified impression of a complete and balanced wine. Elevated the wild caught fresh shrimp cocktail and enhanced and balanced the lobster tails dipped in butter.
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7/1/2015 - rocknroller wrote: 93 Points
White Burgs (Mpls, MN): Light gold color. 2oz pour x 2 over 75 minutes. This was tight and muted on the nose initially, it took a good 30 minutes or more to show its stuff, but when it did, it was wonderful as expected. Earthy, orange peel, lemon emerges, lime hints, subtle butterbrickle. The palate has a depth and power, rich but liner with stylish minerality, lemon-lime, emerging spices, excellent length. This evolved so nicely after a rather subtle start. 93+pts.
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6/14/2015 - cubswinws Likes this wine: 94 Points
Super great chablis with lovely crisp acidity and nice minerals with a touch of lemon on the finish.
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6/12/2015 - cubswinws Likes this wine: 93 Points
Great minerality and a bit of lemon zest. Really a nice chablis.
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4/28/2015 - SimonPh Likes this wine: 89 Points
Minerally, took a little while to open up, some beeswax on the palate, not overly long finish - nice, without being a classic
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4/26/2015 - KVM wrote: 93 Points
Light yellow. Wonderful minerality and oyster. Long fruit, lemon peel finish.
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1/4/2015 - HowardNZ Likes this wine:
Chambolles and others at Mike and Cathy's: Served blind to me, this seemed clearly a Grand Cru Chablis, from a riper year. A fresh, marine nose of salt, seashells, chalk and minerals. However, there are other atypical Chablis notes of almond croissant, exotic fruits, mixed nuts and mealiness. Less clearly Chablis on palate. Quite rounded, ripe and rich, with real Grand Cru depth and power. However, although lower acid than many Chablis, there is still sufficient acid here to retain focus (but leading Nick to ask, 'Did they acidify this wine?'). The flavours were peaches and pears, some rock melon, blanched almonds, lemons and minerals. Still quite primary and clenched on mid palate, with a long, dry finish. Premox aside, I don't see this wine making old bones but I would hold for 3-5 years.
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12/29/2014 - Miceri Likes this wine: 94 Points
Light yellow towards white; intense, steely flinty nose with some valve rubber; very nice and balanced attack, good body with no leanness, almost rich, hint of exotic fruits; long aftertaste; very nice
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11/23/2014 - Thracian Alvarinho wrote:
Very young at the moment. Has great potential.
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11/21/2014 - ŞarapTutkunları wrote: 94 Points
Canlı ,parlak açık altın sarısı renginde. Floral ,is, limon ,stone fruit,tereyağı ,hafif flint ,tebeşir notaları ,burunda ilk alınan aromalar.Arkada armut,ham şeftali notalarına iyot ,silikçe de olsa meşe dokunuşları eklenerek, burnunu daha da cazip hale getiriyor. Damakta oldukça yuvarlak, yağlımsı dokuda. Meyvenin olgunluğu iyi yakalanan , asidinin ise enerji kattığı yapısı ile birlikte, bunlara eklenen mineral dokunuşları, şarabı 2-3 yıl civarı erken içtim izlenimi yaratıyor. Damakta mineral,limon, stone fruit tatları bırakıyor. Uzun ,mineral dokunuşların canlılık kattığı bitimi ile kompleks ,zamana ihtiyacı olan ama önemlisi iyi bir potansiyeli olan bir Chablis örneği. 2017-2028
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7/3/2014 - Goldstone Likes this wine: 91 Points
Silvery Sauvignon Blanc colour. Nose is ozone, fresh-chucked oyster shells, a bracing sea breeze, wet pebbles. Palate is wet stones from a brook, very crisp, white apple, precise but slightly overwhelming acidity. Beautifully made. Some length. Fruit stones emerge on the palate after 2+ hours in the glass. Some length. Super...... but I would mistake it blind for a killer Sauvignon Blanc at this stage of its development. Needs at least another 5 years to flesh out. Everyone loved this.
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7/1/2014 - Goldstone wrote:
Took to Mark & Tracy's house but ended up in their cellar.
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3/14/2014 - Burgundy Al wrote: 91 Points
La Paulée de San Francisco - The Verticals (The Fairmont - San Francisco CA): Tasting, brief note. Fresh, lush and forward. Very good now.
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3/14/2014 - AtoZ wrote: 93 Points
Can't really read my notes but I liked all three years and all were very good. Liked this one the best but really impressed by all.
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3/14/2014 - xwine wrote:
La Paulée de San Francisco 2014 Verticals Tasting (The Fairmont, San Francisco): Showing a lot of slate on the nose, yet still quite rich; chalky palate, not particularly deep but has a nice, long finish.
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3/14/2014 - drwine2001 wrote:
Impressions from the 2014 La Paulee Verticals Tasting (Fairmont Hotel, San Francisco): Great breadth of flavor allied with delightful structure and acidity. Really unexpectedly excellent.
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3/11/2014 - cardsandwine Likes this wine:
Stunning!. Crystalline medium-gold hue with lovely floral nose. On the palate it had terrific richness, depth and purity of fruit. A round and delicious wine that finished with considerable depth and elegance.
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3/2/2014 - rocknroller wrote: 94 Points
A Mix Grand Cru & Premier Cru Red Burgs Plus a Few More (Edina Country Club, Edina, MN): Light to light-medium gold color. PNP, drank 1+ glass over an hour and revisited at 3 hours. The is impressive again, filled with fresh sea breezes and crisp minerals, sweet floral notes, bright fruits with lemon in the forefront, earthiness, and apple, with a mild amount of oak. The palate is intense, focused, great purity to the lemon, lemon oil, nicely textured, wet stones, and a very long finish. Impressive yet again.
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2/6/2014 - cephomer wrote: 89 Points
Westchester Wine School Premium Burgundy Tasting (Mamaroneck, NY): Drank at WWS blind tasting vs. Martenot Meursault Les Perrieres. The chablis was a pale straw color, not much gold in the glass. Nose reminded me of the sea shore & oysters. Nice minerality here, wet stones with a lot of (too much) wood. This wine was overoaked, which obscured the other elements of the wine. Decent acidity, & I liked the mineral quality that showed thru but I just couldn't get past the oaky style of this wine. I much preferred the Meursault. A nice somewhat golden color. Generous nose of pineapples and honey. Some vanilla from the wine having obviously been aged in oak, with a slight mineral quality, along with a good, ripe fruit level. This wine was rounder, more full bodied, with more richness & ripe fruit than the chablis. Very nice mouthfeel, good complexity and length. Still youthful too so I see this wine getting even better with some bottle age. Very enjoyable.
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1/26/2014 - melzar wrote: 94 Points
From 375: Lives up to the hype. Classic elegant, restrained fruit, mineral driven chablis. Drinks well now and likely to develop more complexity with age. Restrained elegant nose leads to a well balanced palate. Bracing acidity and a long finish. Begs for fresh oysters.
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10/13/2013 - rocknroller wrote: 94 Points
White & Red Burgs & a Couple Others (Edina Country Club, Edina, MN): light gold color. Followed 2 glasses over 3 hours. This really was singing right off the bat. Nose is full of sea shells, oyster, ocean breeze, citrus, earth, apple. The palate has fantastic purity, wonderful minerality, citrus, fresh and crisp, with a long finish. This can only get better, but man is it delicious now. Group and my white WOTN.
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10/13/2013 - 3daywinereview.com wrote: 95 Points
Minneapolis Wine Club Offline: Top notch stuff! Light gold. Elegant and features shells, minerals, golden apples and citrus notes. Really a balanced effort and drinking well now but will age for five plus years. I don't see much of a point to cellar this as it is great today!!! Wine of the night for this event. Excellent Gary!!! B.S. at 88 you are full of B.S. dude!
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8/15/2013 - petitblanc wrote: 91 Points
Very pale color, slightly light and muted nose and palate. Rounder and less steely than expected, with an unexpected smoky note that gave great balance to the usual Clos edginess. This doesn't show the depth for long aging, in fact I enjoyed it right now.
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6/24/2013 - KVM wrote: 92 Points
Light yellow. Fresh pear and lime nose. Very good structure and a very sweet feel. Long and delicious.
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5/4/2013 - GalvezGuy wrote: 93 Points
CT Texas V - North Dallas Forty and then some; 5/3/2013-5/5/2013 (McKinney, North Dallas, TX): Great floral nose with mineral, seashore, and taut citrus. On the palate rich with lemon curd, saline, oyster shell, green apple, hints of pineapple. Long exciting finish with a great whack of fruit. My favorite of the Fevres
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4/25/2013 - Barry Rothof wrote:
LUNCH @ ZARZO -whites- (Restaurant ZARZO , Netherlands): A lightly intense straw core doesn’t give away much and the nose gives off notes of medium-minus intense yellow pineapple and some chlorine minerals. These first impressions steer me towards Sémillon more than anything else…
While medium bodied, a lack of stuffing on the mid-palate makes the pronounced acidity stand out somewhat, but a modicum of tension is nonetheless present thanks to mouth-tingling mineral expression. The citrus fruits –I can’t narrow it down further– are little more than medium intense and can’t disguise a somewhat unclean thread of most likely sulphuric origin. This image continues for the barely fifteen seconds worth of balance on the finish, but a typical clay-like mineral residu also asserts itself here. The latter really should have given me a clue, but I was still considering Aligoté when this wine was revealed as: Chablis Grand Cru “Les Clos” 2009 – William Fèvre. I’ve been done with this producer for years, but on the handful of occasions every year that I still taste them they invariably confirm their consistently disappointing track record. Scoring it seems pointless indeed.TN ................. Mike de Lange.
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2/28/2013 - tsec1224 wrote: 92 Points
White flower, lime, green apple notes accentuated intense minerality of the nose. Although I am not fan of wood in Chablis, oak softens the minerality and acidity in this robust wine, and it integrates into the background with time. Had it opened for a few days and it kept evolving, which suggests longevity.
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1/3/2013 - NineteenEightyTwo Likes this wine: 94 Points
Medium gold color. Nose is intense and full, with lemon, butter and classic "Les Clos" aromas of salty seashore and limestone. However, this has a bit of an edge, like acetone or diesel, though piquantly so (think properly aged Riesling). The palate is dominated by seashells upfront, broadening out at the back to include sweeter lemon curd and floral rosewater flavors. The acidity is persistent but gentle, a little citrusy tickle at the crest of the back of the tongue. This is a great example of its type; tasty wine now but has the potential to be a stunner with a few years' maturation. 94+, leaning towards the plus.
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10/13/2012 - BradE wrote:
Had the 09 Les Clos from Dauvissat and Fevre side by side. The Dauvissat seems to have tightened up even more, and should be put in the back of the cellar. The Fevre was delicious, and is open for business.
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9/8/2012 - sdr Likes this wine: 91 Points
Clean and crisp. Reminds me of cool air at a rocky northern seashore. Light to medium weight. Very good but not thrilling.
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6/26/2012 - Burgundy Al wrote: 92 Points
Birthday Celebration (Balena - Chicago IL): Very ripe apple with modest lemon and lemon oil aromas. Similar fruit profile on palate, coming across as very fat and lush today, very "2009" and not specifically Chablis-like to me. Clearly lots of great fruit and concentration here, I will be interested (and cautiously optimistic) about this wine's long-term potential, but wouldn't open another until 2015 or later.
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5/27/2012 - godx wrote: 90 Points
"Clos" dinner chez Rasoul (Vancouver, BC): Tasted blind – nice nose that immediately hinted at a Cote de Beaune white or even a ripe year Chablis with notes of floral, lime, lemon, green apple and some lifted note that I couldn’t put my finger on. Expansive on the palate with richer flavours and a fat and fairly soft and heavy mouthfeel. I couldn’t help but think this could use more acidity. I was somewhat shocked to see this reveal as 09 Fevre Les Clos as I tasted this at the Domaine last year and found it to have better balance and more acidity and minerality. An excellent wine no matter how you look at it, but this is the second 09 from Fevre I’ve had the last few weeks that has been fairly disappointing. Needs a few years for sure. Excellent. 90+
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4/17/2012 - chatters wrote:
working with wine 2012 seminar 1 - chardonnay (Pyrmont): Nose: medium minus intensity, mineral>stone fruit, citrus, spice and slight meatiness. Mouth: Medium plus acid, citric lemon, diminishes to spicy notes. slight phenolic grip.
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2/27/2012 - DuVinMD wrote: 94 Points
Robe jaune paille aux reflets dorée, le nez est ample et complexe où se mélange la pomme acidulée, le citron et une très forte minéralité. En bouche, c'est plein et frais avec des arômes de minéralité qui rend l'ensemble complexe avec beaucoup de volume en bouche. Finale interminable sur la roche. Les saveurs sont encore primaires. À mettre en cave encore 5-6 ans.
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2/6/2012 - Vintomas wrote: 93 Points
William Fèvre at Bibendum (Stockholm): The nose is aromatic, with honey, ripe yellow apple and some baked apple, some spice. The palate shows high concentration with minty minerality, and good acidity (although not extremely high). Young, but rather accessible, 93+ p.
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12/17/2011 - VindependenceDay wrote: 89 Points
Flat. Nose muted. Really underwhelmed. My fault for opening the bottle probably way too young, but thought there might be more there.
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12/4/2011 - Burgundy Al wrote: 91 Points
Knightsbridge Holiday Burgundy Sale (Northbrook, IL): Lemon and orange zest on nose with some ripe apple in background. Ripe fruit on nose with good spice. To me this came across today as rather more ripe than I've ever come to expect from other vintages of Fevre's Clos, so I'd give this a few years in cellar to see if the fruit softens and more nuanced character comes through.
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10/22/2011 - Jack Cranley wrote: 92 Points
At a well-attended tasting this wine was the least agreed-upon bottle. Some loved it, some hated it. I was in the lovers camp, but I know that what made it so divisive was the strong, in your face oaking that made it decidedly new-world style. For me this made the nose incredible: the smell of fresh rain and ozone before a storm plus biscuit and even petrol notes. Subtle flavors, balanced acidity, soft and easy-going, nice long finish. Expensive, but wonderful if you like a full-bodied style.
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8/27/2011 - peternelson Likes this wine: 93 Points
Fruit forward nose, expressive, open; touch of glue aspect, very powerful with good balance, extract, intense with tingly finish. 93-94. Tasted at the Domaine.
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7/31/2011 - Bisty wrote:
Hard to judge for me since I have not tasted this young GC´s before. Highest acidity of all! A real work-out for your palate due to the acidity. Reminds me of tasting a sample of Chardonnay in Champagne before second fermentation. M. Févre says it needs at least 10 years before it will open up. I prefer not to give any points at this stage.
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7/7/2011 - godx wrote: 93 Points
France 2011 - Chablis; 7/6/2011-7/7/2011 (Chablis): Tasted at the Domaine. Lively nose of green apple and citrus with hints of floral and oaky notes. Nice acidity (higher than Bougros but not as much as Valmur). A long and persistent finish gives smokey and citrus flavours. This is a bigger wine but it is very well balanced. It's somewhat rich in the mouth but the acidity and minerality keep it from being round or coming across as ripe. Needs 5+ years. Outstanding. 93+
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6/17/2011 - Jeremy Holmes wrote:
This is a very classy bottle of Chablis. It shows nice restraint and emits faint whiffs of orange blossom, lemon pith, mint, honeysuckle and iodine. It is full and rich in the mouth with a fairly high glycerol feel. There’s a wet stone, mineral feel to the palate and it is very well balanced and long. My only criticism is that the acidity is just a little too user friendly at this stage but this aside it is probably the best 09 Chablis I’ve tasted thus far.
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1/17/2011 - nskelsey wrote: 93 Points
This is lovely. Nose is already up front and the medium weight wine is focussed and full of precision. It's a little low on acidity and although complex is not particularly weighty. Excellent all the same and highly recommended. Estimated maturity: 2015+
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