1995 Foreau Domaine du Clos Naudin Vouvray Demi-Sec

Community Tasting Notes (5) Avg Score: 93 points

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  5/10/2013 - JeffGMorris Likes this wine: 93 Points

  Loire based dinner at Fuleen Seafood, Chinatown, NYC w/ Brad Kane and several others. Similar light to medium yellow in color to the '95 Huet Clos Du Bourg but richer with more depth and concentration. Excellent for drinking now and probably the next 20 years. 50+13+13+8.5+8.5 = 93

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  5/10/2013 - BradKNYC wrote:

  A night of stellar wines from Vouvray, Germany and Alsace. (Fuleen Seafood House): After this showing, I'm convinced the bottle I had two years ago at the Foreau-a-thon was corked. This bottle was quite fresh and showed riper than the '95 Huet CDB demi, but had impeccable balance. Shows what's to me a typical Foreau demi-sec character of quince, yellow citrus, ginger, acacia and mineral. The ginger notes are something I especially see much more frequently in the wines of Foreau than in Huet. Shows wonderful vitality and persistence. There's richness to the fruit, but also plenty of zing from the acids. Beautiful and plenty of life ahead. Solid A-.

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  9/18/2011 - cweiss wrote:

  My note from 4/1/2003 reads "Quite nice. Very good with lobster. Drink 2003-7."
  Well, pretty damn good with lobster 8.5 years later.
  If I had any more though I'd be inclined to drink them now.

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  5/14/2011 - BradKNYC wrote:

  Foreau-a-thon (Don's): This wine was a bit controversial. Eden swore the wine was corked, though the rest of us initially thought it was just exhibiting a lot of Chenin wooliness. Indeed, with air it did dissipate. However, while the wine showed nicely and did get better with air, I don't think anyone was convinced this was an intact bottle. It just seemed there was something slightly off about it, though it was not corked. When I decanted it before heading to the tasting I was a bit worried as it was showing a strong oxidative character and was really disjointed with the alcohol sticking out a bit. By the time we tried it at the tasting, about four hours later, while it still exhibited a light oxidative note, the wine was much better integrated. Certainly wooly, with typical quince, apricot and mineral notes, with baked spiced apples in the background. Nicely balanced, though the sugar shows a slight caramelized note to it. By the end of the night I was ready to give it an A-/B+, but I want to try another bottle from a different source before I really judge it. NR.

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  4/1/2003 - cweiss wrote:

  Quite nce. Very good with lobster. Drink 2003-7.

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