France
Tasted Wednesday, June 14, 2023 - Sunday, June 18, 2023 by ThijsV with 182 views
Annual wine trip with some producers and restaurants booked up front and some on the go
Great wine restaurant, small but delicious menu, with a great wine list on the wall
Beautiful winery, impressive cellar, great wines. 120 ha in Bourgogne of which 90ha in Cote d’Or. Only 10% negociant business
(6/15/2023)
[Tasting at Domaine Faiveley] Pale ruby in color with a small bricking rim. Medium intensity on the nose with lovely tertiary development notes. Red fruit, spices, some forest floor and cured meat. Medium+ acidity, medium tannins and a long finish.
The ‘La Favorite’ cuvee is from their oldest vines (30-40 years) in Le Clos du Roy. 25% whole bunch, 30% new oak for 15 months
They have an amazing fermentation room (rebuild in 2018) and marvelous cellars. Before the visit I had the idea that they are mainly negociant, but they have 120 ha own vineyards and nowadays only 10% is negociant business, mainly with their whites
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(6/15/2023)
[Tasting at Domaine Faiveley] Pale ruby in color, medium intensity on the nose. More powerful than the Clos du Roy La Favorite. Red and black fruit, wood spices, minerality, ethereal but deep. Medium acidity, medium tannins, long finish. Too young at this point, but already great. 92-93
Fully destemmed, 40% new oak, 16 months
They have an amazing fermentation room (rebuild in 2018) and marvelous cellars. Before the visit I had the idea that they are mainly negociant, but they have 120 ha own vineyards and nowadays only 10% is negociant business, mainly with their whites
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(6/15/2023)
[Tasting at Domaine Faiveley] Pale ruby, medium intensity with aroma’s of red & black fruit, violets, leather, some development with forest floor and mushroom. Powerful. 92-93
Bottle 4063. From two lower plots near the provincial road and one plot higher up in Clos Vougeot. 60% new oak, 40% 1-year old oak
They have an amazing fermentation room (rebuild in 2018) and marvelous cellars. Before the visit I had the idea that they are mainly negociant, but they have 120 ha own vineyards and nowadays only 10% is negociant business, mainly with their whites
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(6/15/2023)
[Tasting at Domaine Faiveley] Pale ruby with a slight rim. Medium intensity with aroma’s of dark cherries, some leather, dried red fruit, some mushroom. Medium acidity, medium tannins and a long finish.
Interesting story how they were allowed to add their domaine name to the Corton monopole. Apparently a discussion with the AOC president. "Clos des Cortons Faiveley" has been owned by the Faiveley family as a monopole since 1874. It is the domaine's flagship wine and according to Faiveley it is one of two Burgundian Grands Crus to bear the name of its owner (Romanée-Conti being the other).
12800 bottles produced, this was bottle 9125. 50% new oak, 50% 1 -year old oak for 18 months. Oldest vines dat back to 1932.
They have an amazing fermentation room (rebuild in 2018) and marvelous cellars. Before the visit I had the idea that they are mainly negociant, but they have 120 ha own vineyards and nowadays only 10% is negociant business, mainly with their whites
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(6/15/2023)
[Tasting at Domaine Faiveley] Medium lemon in color. Medium intensity with classic Meursault aroma’s (oak, butter, popcorn), mirabelle, citrus, nutmeg. Medium+ acidity, long finish. 90-91
This is a wine from their negociant business, as they do not own the vineyard. They do manage the vineyard and everything around it, year round. 40-50% new oak, 18 months
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Right in the heart of the center, half tourist tour/half tasting. Impressive cellars with a big library
(6/15/2023)
[Tasting at Drouhin, Beaune] Pale yellow in color, medium intensity with aroma’s of lemon, green apple, saline, unripe mango. High acidity, medium finish. 89-90
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(6/15/2023)
[Tasting at Drouhin, Beaune] Most of their regional & village wines are negociant wines, the majority of their own vineyards is premier crus (and some grand cru). This is one of their negociant bottlings. A bit of a blend between old and new style Meursault; a lot of hazelnut, butter, popcorn, but also good fruit. Medium+ acidity, long finish. 89-90
20% new oak
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(6/15/2023)
[Tasting at Drouhin, Beaune] Pale yellow, medium- intensity on the nose with lemon, grapefruit, minerality. More expressive at the moment on the palate. Medium+ acidity, long finish. 90-91+. Too young at the moment to really show, good potential
30% new oak.
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(6/15/2023)
[Tasting at Drouhin, Beaune] Nice and simple, red fruit, medium acidity, medium finish
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(6/15/2023)
[Tasting at Drouhin, Beaune] Medium ruby, slightly rustic feel to it, red fruit, black pepper, bit black currant. Medium acidity, medium+ tannins, long finish. Needs more time
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(6/15/2023)
[Tasting at Drouhin, Beaune] More elegant than the Pommard Grand Epenots in the same tasting. Red fruit, some flowers, bit of black fruit. Medium acidity, medium+ tannins, medium+ finish. 90-91
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Ma Cuisine has an impressive wine list with very reasonable prices. Amongst others more than 50 vintages d’Yquem on the wine list. Tasty, typical French food.
(6/15/2023)
Medium intensity, floral, pear, pear mousse, citrus, a tart note. High acidity, medium finish
Slightly unbalanced due to the acidity, the wine does not have the body or extract to carry the acidity
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(6/15/2023)
[Restaurant purchase] at Ma Cuisine in Beaune. White flower, pear, bruised yellow apple, apricot, oak. Medium+ acidity, medium+ finish. Modern style Meursault. Seemed to have a slight fizzle. Not sure I get the hype, at the price paid in the restaurant this was fine value, but if you look at secondary market prices it doesn’t make sense to me
2100 bottles made, 33 year old vines, 19 months elevage
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(6/15/2023)
[Restaurant purchase] At Ma Cuisine in Beaune. Medium intensity on the nose with strawberry, red cherry, red currant, roses, blueberry, baking spices, vanilla, hint of barnyard, earthy, Medium+ acidity, medium tannins, long finish. With a bit more air getting velvety
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(6/16/2023)
[Tasting at Domaine Pattes Loup, Courgis] Green apple, lemon, minerality, saline. High acidity, long finish. 90
3 year aging sur lie, 70% stainless steel, 30% old oak (200 liter)
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(6/16/2023)
[Tasting at Domaine Pattes Loup, Courgis] A bit richer than their basic Chablis; lemon, grapefruit, pear, saline. High acidity, medium+ finish.
100% old oak for 1 year (500 liter)
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(6/16/2023)
[Tasting at Domaine Pattes Loup, Courgis] Medium intensity, nice complexity, green apple, lemon, saline, minerality. High acidity, long lingering finish. 91-92
1 year in old oak, then pumped into cement tanks for another two years before bottling.
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In the center of Chablis, we got to taste almost the full range of the wines. Impressive wines and impressive holdings in all the important Chablis vineyards
(6/16/2023)
[Tasting at Domaine William Fevre, Chablis] One of the few negociant wines they have. From Portlandian soils. Fermented in stainless steel. Does not disappoint; lemon, green apple, medium+ acidity, medium finish
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(6/16/2023)
[Tasting at Domaine William Fevre, Chablis] From their Butteaux, Forest and Montmains parcels. Green apple, lemon, more depth and a bit richer. High acidity, long finish. 90-91
25% old oak
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(6/16/2023)
[Tasting at Domaine William Fevre, Chablis] Lovely, liked this more than the Montmains. Green apple, lemon, unripe pear, minerality. High acidity, long finish
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(6/16/2023)
[Tasting at Domaine William Fevre, Chablis] Slightly richer than the regular Vaillons but also more delicate. High acidity, long finish
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(6/16/2023)
[Tasting at Domaine William Fevre, Chablis] From their 3.63ha holding (of the 17ha) in Vaulorent, west of the grand cru’s. Riper fruit on the nose, lemon, apple, unripe stonefruit. Medium+ acidity, long finish
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(6/16/2023)
[Tasting at Domaine William Fevre, Chablis] From the lower part (4 ha) of their holding in Bougrot, average vine age 60-70 years in mostly clay soil. Deep and rich with ripe stone fruit, great minerality. High acidity, long finish. 91-92
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(6/16/2023)
[Tasting at Domaine William Fevre, Chablis] From the steepest parts of their Bougros holding, which is almost always bottled separately. According to the Domaine it typically has more muscle and for this wine I agree. Also a bit more character. 92-93
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(6/16/2023)
[Tasting at Domaine William Fevre, Chablis] From their 4.11ha holding in Les Clos (26ha total). Clearly the most powerful and dense, ripe and complex. Medium+ acidity, long finish. 93-94
60% old oak
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(6/16/2023)
[Tasting at Domaine William Fevre, Chablis] Riper fruit, because of the warm vintage; ripe green apple, some stone fruit. Medium+ acidity, long saline finish. 91-92
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(6/16/2023)
[Tasting at Domaine William Fevre, Chablis] Warm year, riper style. Apple, pear, stone fruit, minerality, some first development noticeable, hinting on what is yet to come. Medium+ acidity, long finish.
First year they stopped ice filtration to remove tartaric crystals as it lowers the acidity
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Since 1971 owned by large negociant Albert Bichot. This domaine is allowed to produce the “8th grand cru”, the monopole La Moutonne
(6/16/2023)
[Tasting at Domaine Long Depaquit, Chablis] Ripe lemon, grapefruit, green apple. Medium+ acidity, medium finish. 88-89
66% stainless
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(6/16/2023)
[Tasting at Domaine Long Depaquit, Chablis] Medium intensity, candied lemon, pear, stone fruit, minerality. Medium+ aciidty, long finish.
100% stainless
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(6/16/2023)
[Tasting at Domaine Long Depaquit, Chablis] Medium intensity, elderflower, minerality, saline, sage. Medium+ acidity, long finish. Quite a ‘harsh’ glass, despite the fact that it is from a steep south facing part of the vineyard
15% 1-5 year old oak for 10 months
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(6/16/2023)
[Tasting at Domaine Long Depaquit, Chablis] Green apple, lemon, pear, minerality, a green note. High acidity, long finish. 91-92
25% oak. Too young
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(6/16/2023)
[Tasting at Domaine Long Depaquit, Chablis] Ripe red apple, pear, stone fruit, flintiness. Medium+ acidity, long finish
25% old oak
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Amazing wine list at very, very reasonable prices. Dauvissat by the glass and the Raveneau at an amazing price
(6/15/2023)
[Restaurant purchase] At Hotellerie Les Clos in Chablis, by the glass. Intensity medium. Floral notes, (candied) lemon, green apple, cream, mineral/rock. Acidity high. Finish medium(+). The wine seems not to fully fulfill its potential -which should be able to lift the score with 1 or 2 points. The palate is slightly out of balance and opens with apparent reluctance. Slightly disappointed with the showing of this bottle
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(6/15/2023)
[Restaurant purchase] At Hotellerie Les Clos in Chablis, by the glass (!!). Intensity medium. Yellow flowers, honeysuckle, yellow apple, unripe banana, brioche / yeast, cream, flint, mineral. Acidity medium(+). Finish medium(+). Gorgeous to drink now, but will further improve with more years on the shelf.
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(6/15/2023)
[Restaurant purchase] At Hotellerie Les Clos in Chablis. Intensity medium. Elderflower, yellow flower, yellow apple, pear, peach, yeast, saline. Acidity medium(+). Finish long. Silky soft and elegant Chablis. So pretty. Good to drink now, but this wine is likely to amaze for years to come.
[Edit] on day 2 much more minerality, iodine, cream, honey
Often such iconic wines in one way or the other don’t give that ‘wow’ feeling, but this one (even at its young age) surely did! One of the best whites ever drunk
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Great easy going wine restaurant where you can also buy wines. Great food and top spot to chill out after a day of tasting
(6/15/2023)
[Restaurant purchase] At Chablis Wine Not in Chablis. One of those wines that were on the list to try for a while, but I was underwhelmed by its performance. Intensity medium (+). Blackberry, blackcurrant, sweet cherry, liquorice, bacon, cinnamon. Acidity medium(+). Tannins medium. Finish medium. The finish has a sweet experience to it. Goes very nice with meat. Easy drinker. Alcohol shows
[Edit] On day 2 better, more balanced, balsamic, stony minerality, rosehip. Less bacon notes
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(6/15/2023)
[Restaurant purchase] At Chablis Wine Not in Chablis. PYCM is always such a treat, but difficult to find at reasonable prices. At the restaurant they told their allocation is 6 bottles a year…
Intensity medium+ on the nose. Lemon oil, banana, ceder, vanilla. Acidity medium(+). Long finish
[Edit] On day 2 even a bit better; softer, rounder with a fair amount of nutmeg present
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Lunch in the garden at the restaurant at the domaine
(6/17/2023)
[Restaurant purchase] At Domaine Jacques Selosse’s restaurant in Avize. Deep golden, yellow flowers, bruised yellow apple, intense pure honey, brioche, beewax, orange peel, dried orange, almond. Medium acidity, long finish
Quite delicate and elegant, easily overshadowed by food
Degorgement March 2022, made of the years ‘15, ‘16 & ‘17. 3600 bottles made
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Walk in tasting with this very friendly family domaine. We got to sit with three generations at the table
(6/17/2023)
[Tasting at Waris-Larmandier] Velvety and soft, brioche, citrus. Medium acidity, medium+ finish. 60% chardonnay, 30% Pinot Noir, 10% Meunier. Just a tiny bit too sweet…
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(6/17/2023)
[Tasting at Domaine Waris-Larmandier] Smooth and elegant, citrus, brioche. 8 g/l dosage. High acidity, long finish
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(6/17/2023)
[Tasting at Waris-Larmandier] Comparable with the Brut, but chalkier, more citrus, almost drying as if it has tannins. Brioche, citrus, minerality. High acidity, long finish. 50% 2017 base year, 50% solera since 2013
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(6/17/2023)
[Tasting at Waris-Larmandier] Citrus, brioche, a hint of red fruit. High acidity, long finish. 90-91
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(6/17/2023)
[Tasting at Waris-Larmandier] Base cuvee is Racines de Trois with some red wine added. Not exactly my cup of team
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(6/17/2023)
[Tasting at Domaine Waris-Larmandier] Wow, this is something special. Super elegant and velvety. Brioche, freshly ground meal in a mill, citrus. Very long. Oldest vines from 1962. 92-93
Only 1100 bottles produced
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(6/17/2023)
[Tasting at Waris-Larmandier] Also very special, only 1300 bottles produced. Again soft and elegant, again freshly ground meal, bread, citrus. High acidity, long finish. 91-92
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Fine food, but with an extensive champagne list in this otherwise rather sleepy village
(6/17/2023)
[Restaurant purchase] At La Recommande in Avize. Blend from the Côtes des Blancs. 90% Chardonnay from Cramant, 10% from Avize and Oger. 8 years on the lees, base years ‘08 and ‘09 (40%) with 60% reserve added. Bottle is characteristically closed in agrafe style. 8000 bottles produced.
Intensity medium(+). Dried citrus fruit, yellow apple, mineral, brioche, bread, oak, honeycomb, toasted almond. Acidity medium(+). Finish long.
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(6/17/2023)
[Restaurant purchase] At La Recommande in Avize. 100% Chardonnay from Côtes des Blancs. Organic and bio-dynamique. Average age of the vines is over 60 years. Manual harvest. Vinification in 100% oak barrels of which 8% new. 5 gram per liter dosage. 50% 2018 vintage, 50% reserve perpetual going back to 1995. Disgorgement 24 November 2021.
Intensity medium. (Candied) lemon, red apple, dough, croissant, brioche. Acidity medium(+). Finish long.
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(6/18/2023)
At Ruinart, as part of the visit. Intensity medium. 7gr/l sugar. Citrus, orange peel, pear, stone fruit, mineral hints, brioche. Acidity medium(+). Finish medium (+).
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(6/18/2023)
At Ruinart, as part of the visit. Intensity medium (+). 3gr/l sugar. Dried citrus, yellow apple, mineral, flint, smoky, brioche, toast, toasted almond. Acidity medium(+). Finish long.
Very interesting, but not great value
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2015 Domaine Roulot Monthélie 1er Cru Champ Fulliot 91 Points
France, Burgundy, Côte de Beaune, Monthélie 1er Cru
(6/14/2023)
[Restaurant purchase] At La Dilittante in Beaune together with BJBU (hence the same note). Intensity medium. Lemon peel, floral, grapefruit, wet stone, butter, oak, popcorn, bitter touch. Acidity medium(+). Finish medium(+). Took 30-45 minutes to fully open up, with additional emphasis on the creamy, buttery character.
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2017 Domaine Tollot-Beaut Aloxe-Corton 89 Points
France, Burgundy, Côte de Beaune, Aloxe-Corton
(6/14/2023)
[Restaurant purchase] At La Dilittante in Beaune together with BJBU (hence the same note). Intensity medium. Strawberry, redcurrant, red cherry, a hint of green bell pepper, sandy forest floor after spring rainfall. Acidity medium. Tannins medium(-). Finish medium. The wine has a fruity style
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