very nice, had the acid to balance but the tension was gone and Tiff noted a discernible caramel flavor (which we think of as bottle age / mild oxidation)... i'm not surprised given it was 2006, it wasn't to point that I didn't enjoy it but we will drink up asap on this wine, one btl left
Workshop Faculty Dinner (My House, Denver, CO): Lemon skin in color. Nose offers up lemon curd, apple, wet stones and floral notes. Fruit weight is a bit heavy for a Chablis but its creamy texture is cut nicely by chalky mineral and acid. This is not a tense wine, rather leaning towards depth of flavor and penetrating length. I was at first worried about the pair to this sushi-like octopus dish, but the acidity made the weight seem light enough and let the flavors match extremely well.
Too bad there's no "I Love it" button. This truly exemplifies what Grand Cru Chablis should be. Creamy, chalky, mineral and yet with great acid to balance out the weight. Oak is masterfully used. Finish is dry, chalky again and long, very long. Magnificent effort.
Grand Cru Chablis! Floral nose along with white nectarine. In the mouth, some stone, yet lemony and even a bit of tropical fruit. It certainly has minerality, but more fruit than I expected from Chablis (which I liked). Very nice finish.
Professional reviews have copyrights and you can view them here for your personal use only as private content. To view pro reviews you must either subscribe to a pre-integrated publication or manually enter reviews below. Learn more.
(Domaine William Fèvre Chablis Grand Cru Les Preuses) Pale yellow color; floral, lemon honey and vanilla nose; tasty, poised, elegant, ripe citrus with a floral note and touch of honey; medium-plus finish
NOTE: Some content is property of Burghound and Vinous and The World of Fine Wine and View From the Cellar and JancisRobinson.com and RJonWine.com.