PnP. Medium light gold. Nose of citrus (lemon/lime) oyster shell, Lovely mouthfeel with a linear presentation of the fruit and a not overwhelming acid kick on the finish which also displays a lovely herbal (sage?) component. This feels less developed than a 16 Bougros de Boquerots from a few month ago. No signs of premox and will keep my last bottle til age 15 or so.
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Pale yellow. Prominent aromas of Meyer lemon, tangerine, oyster shell, limestone, sourdough bread. Nice attack of fruit on the front of the palate, crisp acids (medium plus), energetic mouth feel, linear profile down the middle of the palate, low to medium alcohol (13%), lovely lemon zest and bitter herbal aromatics on the back, very long finish. Rich but austere.
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Leo's btl at his & Jimmy's Annual Oysterfest. There were 13 of us so I took a small pour. My WOTH with power, class, intensity & balance to support world class fruit. 94+
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Medium body, greenish golden colour, 13% abv. Intense aroma of orchard fruits and flowering acacia. Creamy palate of peaches, apricots and pears following by almond, gentle acidity and lingering, mineral finish. Complex but elegant and well balanced wine, still very fresh. Food friendly, well pairing to soupe a l'oignon et au fromage. Open half hour ahead. Don’t cool it too much, serve 12ºC - 14ºC. Drink now and for the next 6/7 years, perhaps longer.
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Pale yellow. Rich and complex aromas of Meyer lemon, pear, sea shell, sweet and hot spices, and hint of brioche. Smooth and medium to full body on the palate, good extract, medium to high acids, low to medium alcohol, very long finish. Rich and mellow, very different from the sharp brightness of a young Chablis.
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From a 375 mL. The cork was in great shape, but the wine was uninspiring. Very sharp layers of layered lemon, salinity, acidity, some less overt floral, and a nuttiness in there somewhere (marizpan or almond paste) along with a bit of bitter pith (but more so straight up bitter than citrus). This is not a style I enjoy any more even with a 30 min decant (and cannot seeing it evolve even if let to sit longer), but perhaps it is a combination also of insufficient age, vintage, in addition. The edge was taking off when paired with a dressed lobster roll, chips, and cole slaw, but rather unremarkable in the end. Perhaps it needs something stronger, fish, veal, or pork in cream / creamy mushroom sauce. Left in the decanter and 2 hours later, the bitterness subsided. Tartness remained, body started to thin out, and the toasted oak notes came a bit more to the foreground. Not a complex wine.
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Medium yellow. On the nose a creamy minerality shot through with notes of lemon, cumin, and deft touch of oak. An initial attack of delicate fruit on the palate, moving into a rich spread on the mid palate, medium bodied, followed by a long finish of strong acids with a nice bite of citrus rind. A touch withdrawn right now, but whispering of hidden promise.
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Rose & Arrow Dinner (RPM Steak - Chicago IL): Bright start is very Chablis-like, but the vintage richness quickly emerges from there. Rich, long finish is again on the brighter side. Certainly very good with Grand Cru density, but not completely harmonious.
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In the bouquet a bit rustic and yellow fruits like peach and apricots as well as a touch of oak. On the palate tropical yellow fruits and also green apples and minerals as well as impressions of nuts. Friendly wine.
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Exactly what a Les Clos should be. Fine balance between fruit and precision on the palate. Powerful, complex mid-palate and medium/long finish. Excellent.
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My last bottle of this wine was comparatively disappointing (see below TN). We had a bottle over lunch in Chablis - at the Fèvre-owned Le Bistrot! - but that was in 2018, only three years from vintage. Drinking another bottle over two evenings (during which it did not change), six years on from vintage, I now think that assessment was premature and unfair. Good brassy mid gold. A bouquet of pears, lemon zest, lemon meringue pie, buttered toast, nectarine and blanched almond. Rich and full on palate. However with sufficient cut and acidity to pull the Chablis together. Plenty of power and substance but with Chablis typicity, albeit obviously from a warmer year. Genuinely good but not, at least yet, a great Les Clos. Also, not, I would guess, a Les Clos for the ages, to be drunk comparatively earlier, say by 2030. (92 - 93).
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Annual Tasting Group Holiday Party (St. Genevieve, Mpls, MN): Light gold color. Drank a glass of the '13 and '15 side by side along with a small pour of the '13 Bougros. All three of these wines were outstanding. The '13 vintage shines with its steely, chiseled minerality. The '15 is deeper and more broad, butterscotch, citrus, lightly toasted, deep swampy saline, full bodied and long.
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Tasted over 2 hrs -translucent light gold green -mild reduction stony lemon faint brown spice -med/med+ acidity, med weight linear concentrated lemon stone quinine brown spice emerges on the rather long finish along with a touch of warmth -not as chiseled as most vintages, still with some upside
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Ripe but balanced primary fruit, drying, smells and tastes like minerals (somehow). "Smells of oyster shells" said one taster. "Fevre is good in fat years" said another. Wow. Love this.
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Shy nose of oyster shells and sea air. On the palate a core of rich fruit in a diaphanous gown of acid, a hint of figgy maturity and a nice bit of bitter rind at the back. Charming, poised, cerebral.
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I love the saline and mineral notes in Chablis. This had lots of that along with some light spice notes and good acidity. Bright and lively. I enjoyed this bottle but I think it lacked the extra bit of oomph that I expect at the Grand Cru level.
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Clear pale yellow. Crisp, subtle chardonnay notes, medium bodied, good acidity, slaine, mineralogy, long finish. Enjoyable wine-- perhaps expecting more. Interesting to see if this ages based on community notes 2021-2036?
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Lunch at Le Bistrot des Grand Crus, Chablis: Overall, a disappointing Les Clos, quite a way inferior to the 2014 La Chablisienne Les Clos. Pale gold. An attractive nose of gentle spices, pears and lemons, with a slightly off-putting creamy, lactic element. This element was reduced on the second pour. Not a lot of Chablis typicity on palate … in fact, before the food, I was not at all impressed. It seemed overly broad and lacking in focus, minerality and acid cut. The second pour was again better on palate and the acidity seemed to improve when matched with the fat in the Foie Gras. It also paired reasonably well with the trout. Only, in my view, an average Grand Cru Chablis.
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Monthly Tuesday group "The Dead Sparrow" #028 Chablis (by DJ): Ripe white and yellow fruits, vanilla, yeast and green impressions in the bouquet. On the palate white and yellow fruits, firm and beautiful acidity and mild bitterness. This wine probably needs another decade to show its finesse and complexity. Try around 2025 or later. 91++ for now.
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Rich, ripe apple and sea breeze on the nose. Coating, sappy texture that is not quite heavy with flavors of apple and spice. There's an impression of energy here yet simultaneously I wish this had more acid. I'm not a fan of 2015 Chablis but it is possible this evolves positively and my score is low.
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Still a bit closed (especially drank after the bombastic Fourchaume), showing stone fruits, yellow apple, a touch of vanilla and mandarin. Also wet pebbles hint, but minerality stays on the background. Better on the mouth, more intense, more mineral. Solid and fresh, a bit of mint.
Not bad, but it still needs a couple of years.
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Henriot 2015 Burgundy Tasting (City Winery Chicago): Brief note, trade tasting. Dense flavors of ripe lemon, quincy, salt, a touch of heat on the palate keeps this from next-level greatness. Medium persistence on the finish, good today but outshined by several other bottlings.
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4/22/2024 - rosenst1 wrote: 93 Points
PnP. Medium light gold. Nose of citrus (lemon/lime) oyster shell, Lovely mouthfeel with a linear presentation of the fruit and a not overwhelming acid kick on the finish which also displays a lovely herbal (sage?) component. This feels less developed than a 16 Bougros de Boquerots from a few month ago. No signs of premox and will keep my last bottle til age 15 or so.
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2/13/2024 - wgmccallum Likes this wine: 94 Points
Pale yellow. Prominent aromas of Meyer lemon, tangerine, oyster shell, limestone, sourdough bread. Nice attack of fruit on the front of the palate, crisp acids (medium plus), energetic mouth feel, linear profile down the middle of the palate, low to medium alcohol (13%), lovely lemon zest and bitter herbal aromatics on the back, very long finish. Rich but austere.
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12/21/2023 - chablis28 wrote: 94 Points
Leo's btl at his & Jimmy's Annual Oysterfest. There were 13 of us so I took a small pour. My WOTH with power, class, intensity & balance to support world class fruit. 94+
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12/8/2023 - vlzat Likes this wine: 94 Points
Medium body, greenish golden colour, 13% abv. Intense aroma of orchard fruits and flowering acacia. Creamy palate of peaches, apricots and pears following by almond, gentle acidity and lingering, mineral finish. Complex but elegant and well balanced wine, still very fresh. Food friendly, well pairing to soupe a l'oignon et au fromage. Open half hour ahead. Don’t cool it too much, serve 12ºC - 14ºC. Drink now and for the next 6/7 years, perhaps longer.
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6/12/2023 - wgmccallum Likes this wine: 95 Points
Pale yellow. Rich and complex aromas of Meyer lemon, pear, sea shell, sweet and hot spices, and hint of brioche. Smooth and medium to full body on the palate, good extract, medium to high acids, low to medium alcohol, very long finish. Rich and mellow, very different from the sharp brightness of a young Chablis.
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2/26/2023 - VincentMorey Does not like this wine:
From a 375 mL. The cork was in great shape, but the wine was uninspiring. Very sharp layers of layered lemon, salinity, acidity, some less overt floral, and a nuttiness in there somewhere (marizpan or almond paste) along with a bit of bitter pith (but more so straight up bitter than citrus). This is not a style I enjoy any more even with a 30 min decant (and cannot seeing it evolve even if let to sit longer), but perhaps it is a combination also of insufficient age, vintage, in addition. The edge was taking off when paired with a dressed lobster roll, chips, and cole slaw, but rather unremarkable in the end. Perhaps it needs something stronger, fish, veal, or pork in cream / creamy mushroom sauce. Left in the decanter and 2 hours later, the bitterness subsided. Tartness remained, body started to thin out, and the toasted oak notes came a bit more to the foreground. Not a complex wine.
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7/10/2022 - wgmccallum Likes this wine: 93 Points
Medium yellow. On the nose a creamy minerality shot through with notes of lemon, cumin, and deft touch of oak. An initial attack of delicate fruit on the palate, moving into a rich spread on the mid palate, medium bodied, followed by a long finish of strong acids with a nice bite of citrus rind. A touch withdrawn right now, but whispering of hidden promise.
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3/30/2022 - Burgundy Al wrote: 91 Points
Rose & Arrow Dinner (RPM Steak - Chicago IL): Bright start is very Chablis-like, but the vintage richness quickly emerges from there. Rich, long finish is again on the brighter side. Certainly very good with Grand Cru density, but not completely harmonious.
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3/15/2022 - Zweder wrote: 92 Points
In the bouquet a bit rustic and yellow fruits like peach and apricots as well as a touch of oak. On the palate tropical yellow fruits and also green apples and minerals as well as impressions of nuts. Friendly wine.
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3/12/2022 - Chair Likes this wine: 94 Points
Exactly what a Les Clos should be. Fine balance between fruit and precision on the palate. Powerful, complex mid-palate and medium/long finish. Excellent.
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12/18/2021 - HowardNZ Likes this wine: 93 Points
My last bottle of this wine was comparatively disappointing (see below TN). We had a bottle over lunch in Chablis - at the Fèvre-owned Le Bistrot! - but that was in 2018, only three years from vintage. Drinking another bottle over two evenings (during which it did not change), six years on from vintage, I now think that assessment was premature and unfair. Good brassy mid gold. A bouquet of pears, lemon zest, lemon meringue pie, buttered toast, nectarine and blanched almond. Rich and full on palate. However with sufficient cut and acidity to pull the Chablis together. Plenty of power and substance but with Chablis typicity, albeit obviously from a warmer year. Genuinely good but not, at least yet, a great Les Clos. Also, not, I would guess, a Les Clos for the ages, to be drunk comparatively earlier, say by 2030. (92 - 93).
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12/12/2021 - rocknroller wrote: 94 Points
Annual Tasting Group Holiday Party (St. Genevieve, Mpls, MN): Light gold color. Drank a glass of the '13 and '15 side by side along with a small pour of the '13 Bougros. All three of these wines were outstanding. The '13 vintage shines with its steely, chiseled minerality. The '15 is deeper and more broad, butterscotch, citrus, lightly toasted, deep swampy saline, full bodied and long.
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11/19/2021 - Cote d'Or wrote:
Tasted over 2 hrs
-translucent light gold green
-mild reduction stony lemon faint brown spice
-med/med+ acidity, med weight linear concentrated lemon stone quinine brown spice emerges on the rather long finish along with a touch of warmth
-not as chiseled as most vintages, still with some upside
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9/27/2021 - wgmccallum Likes this wine:
Not a detailed note, but a lovely wine, my previous tasting note sounds right.
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6/18/2021 - Pinot_Geek Likes this wine: 94 Points
Ripe but balanced primary fruit, drying, smells and tastes like minerals (somehow). "Smells of oyster shells" said one taster. "Fevre is good in fat years" said another. Wow. Love this.
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12/29/2020 - Vinterest Angus Likes this wine: 95 Points
Sample. delicious but needs more time to fulfil its potential.
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8/19/2020 - wgmccallum Likes this wine: 93 Points
Shy nose of oyster shells and sea air. On the palate a core of rich fruit in a diaphanous gown of acid, a hint of figgy maturity and a nice bit of bitter rind at the back. Charming, poised, cerebral.
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6/23/2019 - Outplaying Likes this wine:
I love the saline and mineral notes in Chablis. This had lots of that along with some light spice notes and good acidity. Bright and lively. I enjoyed this bottle but I think it lacked the extra bit of oomph that I expect at the Grand Cru level.
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6/22/2019 - williamswhine wrote: 92 Points
Clear pale yellow. Crisp, subtle chardonnay notes, medium bodied, good acidity, slaine, mineralogy, long finish. Enjoyable wine-- perhaps expecting more. Interesting to see if this ages based on community notes 2021-2036?
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6/22/2019 - Plabella Likes this wine: 95 Points
delicious lemon,apple & balanced nicely
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5/6/2019 - Plabella Likes this wine: 92 Points
quality Chablis. crisp with apple and peach.
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1/11/2019 - HowardNZ wrote:
Lunch at Le Bistrot des Grand Crus, Chablis: Overall, a disappointing Les Clos, quite a way inferior to the 2014 La Chablisienne Les Clos. Pale gold. An attractive nose of gentle spices, pears and lemons, with a slightly off-putting creamy, lactic element. This element was reduced on the second pour. Not a lot of Chablis typicity on palate … in fact, before the food, I was not at all impressed. It seemed overly broad and lacking in focus, minerality and acid cut. The second pour was again better on palate and the acidity seemed to improve when matched with the fat in the Foie Gras. It also paired reasonably well with the trout. Only, in my view, an average Grand Cru Chablis.
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11/7/2018 - williamswhine Likes this wine: 91 Points
Clear pale yellow. Very light oak, crisp, subtle chardonnay notes, medium bodied, good acidity, long finish. Enjoyable wine.
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4/17/2018 - Zweder wrote: 91 Points
Monthly Tuesday group "The Dead Sparrow" #028 Chablis (by DJ): Ripe white and yellow fruits, vanilla, yeast and green impressions in the bouquet. On the palate white and yellow fruits, firm and beautiful acidity and mild bitterness. This wine probably needs another decade to show its finesse and complexity. Try around 2025 or later. 91++ for now.
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4/12/2018 - rlove wrote: 90 Points
Rich, ripe apple and sea breeze on the nose. Coating, sappy texture that is not quite heavy with flavors of apple and spice. There's an impression of energy here yet simultaneously I wish this had more acid. I'm not a fan of 2015 Chablis but it is possible this evolves positively and my score is low.
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10/27/2017 - Burgundy Al wrote: 91 Points
Some Wine Tasted at the Zachys Auction; 10/27/2017-10/28/2017 (Charlie Palmer Steak - Washington, DC): Small glass, brief note. Rich, ripe, nutty and forward. I'd be enjoying this more if this were from Meursault because it didn't come across as classically Chablis to me today. Still very enjoyable.
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6/16/2017 - The years of the grape wrote: 89 Points
Still a bit closed (especially drank after the bombastic Fourchaume), showing stone fruits, yellow apple, a touch of vanilla and mandarin. Also wet pebbles hint, but minerality stays on the background.
Better on the mouth, more intense, more mineral. Solid and fresh, a bit of mint.
Not bad, but it still needs a couple of years.
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4/28/2017 - drwine2001 wrote:
Miscellaneous Wines from a France Trip-Burgundy, Alsace, and Paris; 4/20/2017-4/29/2017: The most difficult wine of the range to taste. More powerful than the Preuses but tightly closed now. Hard to say more except that the acidity is not that high.
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3/14/2017 - SoundinBetween wrote:
Henriot 2015 Burgundy Tasting (City Winery Chicago): Brief note, trade tasting. Dense flavors of ripe lemon, quincy, salt, a touch of heat on the palate keeps this from next-level greatness. Medium persistence on the finish, good today but outshined by several other bottlings.
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