No signs of premox here. This is fantastic, really focused and vibrant with a core of bright pear and lemon fruit tinged with flowers, stones, and faint spicy and smoky accents. The palate feels remarkably light yet there's great intensity to the flavours, and the balance is excellent with bright acids keeping it very precise.
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Whites and Fish @ Tonny's II (Tonny Restaurant, Geylang Lor 3, Singapore): A classic Chablis, and a delicious one to boot – this was really nice. There was just a smidgen of oxidation on the fringes of the wine, and I think a few more years in the bottle would have done it in. We thankfully got to it while it was still fresh and beautiful. On the nose, this could hardly have come from anywhere else in the world, with tons of salty mineral and saline, seashelly notes drifting through white fruited apple flesh and melon aromas, all touched a shade of earthiness. The palate shared that same savoury, almost salty character, along with a lovely weight of fleshy apple flavours edged with just a hint of oxidative sour plum and fig peel notes. There was such an elegant balance to the wine. It had the beguiling softness of a mature white Burgundy, yet it was still long and compelling, with a sticky, juicy depth and gentle Grand Cru strength driving it into a long finish, where a light sweetness in the fruit was undercut by a salty mineral drift and a kiss of lemon zest. Very nice indeed, and drinking just about at peak - this was easily a step or two up from the bottle I had some 6 years back.
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Oxidised. A shame because my other bottle opened a few months earlier was very fresh. Bloody white burgundy! Is it worth the risk? How can two bottles kept in the same conditions for 13 years be so different? Aaaaaargh!
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Notes of bruised green apple, macerated pears with a hint of sea shell, similar palate with hints of lemon, though quite mature still a pleasure to drink
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Chapitre d'Automne de la St Hubert (Nicolas Restaurant, Keong Saik Street, Singapore): This brought a smile to my face after the flawed Bonnes Mares. 2000 was indeed a good year for Chablis. This particular wine showed a nice green gold colour. Classic, clean nose of chalky mineral. The palate was rich, yet really elegant, focused and refined, with minerally oyster shells dancing around juicy limes and a beam of palate cleansing acidity. Nice, long, minerally finish topped the whole thing up. Best white of the night by quite a distance.
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Len brought to Michael's Genuine in celebration of Judy's (Borger) birthday. Has knit together well, and seems at its peak. Very good, but the hot vintage, probably reduced the acidity, and is probably not a candidate for extended aging.
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Excellent mouth-filling chardonnay with a buttery palate and good balancing acid. Refreshing and delicious. Shows that you don't have to drop the big bucks for a 1er Cru White Burg to get excellent wine. (SF Offline at Chapeau!)
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9/11/2022 - Collector1855 wrote: 94 Points
200 Burgundy Grand Crus from vintage 2000, 4-day blind tasting (Singapore): Rich, ripe buttery, borderline too much pine apple here. Good but too rich vs the other wines in this flight.
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7/3/2022 - Atzll1 wrote: flawed
Premox unfortunately.
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7/1/2016 - AudunG wrote: 80 Points
This was actually a Cote de Bouguerots. Golden yellow. Drinkable, but far too oxidized. Not uncommon for Fevre at this period of time.
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10/2/2014 - salil wrote: 92 Points
No signs of premox here. This is fantastic, really focused and vibrant with a core of bright pear and lemon fruit tinged with flowers, stones, and faint spicy and smoky accents. The palate feels remarkably light yet there's great intensity to the flavours, and the balance is excellent with bright acids keeping it very precise.
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8/24/2014 - MGI Likes this wine: 90 Points
Good but getting light. Don't wait further
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8/20/2014 - Paul S wrote: 93 Points
Whites and Fish @ Tonny's II (Tonny Restaurant, Geylang Lor 3, Singapore): A classic Chablis, and a delicious one to boot – this was really nice. There was just a smidgen of oxidation on the fringes of the wine, and I think a few more years in the bottle would have done it in. We thankfully got to it while it was still fresh and beautiful. On the nose, this could hardly have come from anywhere else in the world, with tons of salty mineral and saline, seashelly notes drifting through white fruited apple flesh and melon aromas, all touched a shade of earthiness. The palate shared that same savoury, almost salty character, along with a lovely weight of fleshy apple flavours edged with just a hint of oxidative sour plum and fig peel notes. There was such an elegant balance to the wine. It had the beguiling softness of a mature white Burgundy, yet it was still long and compelling, with a sticky, juicy depth and gentle Grand Cru strength driving it into a long finish, where a light sweetness in the fruit was undercut by a salty mineral drift and a kiss of lemon zest. Very nice indeed, and drinking just about at peak - this was easily a step or two up from the bottle I had some 6 years back.
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6/5/2014 - theonlylittledog wrote: flawed
Oxidised. A shame because my other bottle opened a few months earlier was very fresh. Bloody white burgundy! Is it worth the risk? How can two bottles kept in the same conditions for 13 years be so different? Aaaaaargh!
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3/29/2014 - theonlylittledog wrote: 91 Points
Zingy and fresh with a strong mineral acidity. Not much weight or fruit but I guess that after 14 years there isn't going to be a lot of fruit left...
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10/20/2013 - eoinhharkins Likes this wine: 91 Points
Notes of bruised green apple, macerated pears with a hint of sea shell, similar palate with hints of lemon, though quite mature still a pleasure to drink
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1/16/2013 - Beaune Yard wrote: flawed
Corked
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5/11/2011 - Russell Faulkner wrote:
No pox, quite neutral infact, just a hint of mushroomy development otherwise very clean but not exciting.
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2/14/2009 - Villon wrote: 91 Points
Vif et minéral, mais un peu trop boisé pour un chablis. Attaque du tonnerre, mais finit un peu court. Quand même très bien
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12/6/2008 - hargy wrote: 88 Points
quite a pale gold with a relatively light bouquet - not of sufficient length and a bit too buttery for my liking - drink soon
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10/25/2008 - Paul S wrote: 92 Points
Chapitre d'Automne de la St Hubert (Nicolas Restaurant, Keong Saik Street, Singapore): This brought a smile to my face after the flawed Bonnes Mares. 2000 was indeed a good year for Chablis. This particular wine showed a nice green gold colour. Classic, clean nose of chalky mineral. The palate was rich, yet really elegant, focused and refined, with minerally oyster shells dancing around juicy limes and a beam of palate cleansing acidity. Nice, long, minerally finish topped the whole thing up. Best white of the night by quite a distance.
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3/4/2008 - markellen.foodies@gmail.com wrote:
Len brought to Michael's Genuine in celebration of Judy's (Borger) birthday. Has knit together well, and seems at its peak. Very good, but the hot vintage, probably reduced the acidity, and is probably not a candidate for extended aging.
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11/15/2004 - Kuban wrote:
Mid gold, bright. Slightly mutted nose, floral hints. Incredible flavour and length. Outstanding. Decanted.
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3/19/2004 - PaulH wrote: 90 Points
Excellent mouth-filling chardonnay with a buttery palate and good balancing acid. Refreshing and delicious. Shows that you don't have to drop the big bucks for a 1er Cru White Burg to get excellent wine. (SF Offline at Chapeau!)
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