I'm probably going to be opening the rest of my half bottles of this within the month to see if any still have any life. I've had about a 35% success rate - Granted, it is in half bottles, so if you've got a larger format it may still be ok, but it's going down quick.
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Much better than the last. Honey color consistent with its age. Slight oxidation but not terribly off putting. Still exhibits a fair amount of the minerality and acidity one would expect from a 1er cru Chablis from a better than average year. Still decent fruit too. For what it's worth, the half bottles aren't doing the wine any favors. Not flawed, but getting tired. Maybe it's better in 750's or mags, but I'd drink up either way.
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Full yellow. Typical oyster shell and iodine aromatics with more honey and some oxidation emerging later. Pleasant lighter weight, sound if not resounding acidity, orange peel character to the fruit. Perfectly creditable Premier Cru, but its evolution suggests it is getting long in the tooth and should be consumed.
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Med pale yellow, great nose of stony minerals, peach stones, some faint citrus - fantastic impact on the palate, great balance, v good length - intense and wine-y - tastes like...Montmains! Delicious. Fresh and likely to last for many years yet. Great QPR.
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Smells like honey, melon, and pears. Taste is dry and lemony. The characteristics of the nose come through very subtly as an aftertaste which, in my opinion, saves this wine. Then again, I don't like lemony wines. For what it is I think it's a solid chablis - just not my style of wine.
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A tad subdued, ripe apples, moderate acidity, a touch of seashore. Good wine, but I kept waiting for a bit more verve and complexity. Maybe in a partially closed state? B
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Joseph Drouhin '05 Burgundy Preview (Specialty Imports): One of my favorite Chablis sites. Nice and steely with high minerality, high acid, and crushed rocks along with citrus, lemon peel. Light and lean, screams for oysters or other shellfish.
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1/28/2018 - senesd wrote: 85 Points
Showing its age - a bit disappointed given this is a premier cru
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5/10/2014 - anstruletz wrote: flawed
I'm probably going to be opening the rest of my half bottles of this within the month to see if any still have any life. I've had about a 35% success rate - Granted, it is in half bottles, so if you've got a larger format it may still be ok, but it's going down quick.
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4/1/2014 - anstruletz wrote: 84 Points
Much better than the last. Honey color consistent with its age. Slight oxidation but not terribly off putting. Still exhibits a fair amount of the minerality and acidity one would expect from a 1er cru Chablis from a better than average year. Still decent fruit too. For what it's worth, the half bottles aren't doing the wine any favors. Not flawed, but getting tired. Maybe it's better in 750's or mags, but I'd drink up either way.
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4/1/2014 - anstruletz wrote: flawed
This one was past its prime. Second bottle in the batch...
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3/8/2013 - drwine2001 wrote:
Full yellow. Typical oyster shell and iodine aromatics with more honey and some oxidation emerging later. Pleasant lighter weight, sound if not resounding acidity, orange peel character to the fruit. Perfectly creditable Premier Cru, but its evolution suggests it is getting long in the tooth and should be consumed.
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8/23/2011 - Xavier Auerbach wrote: 90 Points
A private dinner (Restaurant Daniel ***, NYC): Good intensity, quite oaky, no lack of acidity, saltiness, seashell, good length.
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9/15/2010 - winot wrote: 92 Points
Med pale yellow, great nose of stony minerals, peach stones, some faint citrus - fantastic impact on the palate, great balance, v good length - intense and wine-y - tastes like...Montmains! Delicious. Fresh and likely to last for many years yet. Great QPR.
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9/25/2009 - dcoplan wrote: 82 Points
Smells like honey, melon, and pears. Taste is dry and lemony. The characteristics of the nose come through very subtly as an aftertaste which, in my opinion, saves this wine. Then again, I don't like lemony wines. For what it is I think it's a solid chablis - just not my style of wine.
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9/7/2009 - DaleW wrote:
A tad subdued, ripe apples, moderate acidity, a touch of seashore. Good wine, but I kept waiting for a bit more verve and complexity. Maybe in a partially closed state? B
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5/18/2007 - jjclips2 wrote: 88 Points
Joseph Drouhin '05 Burgundy Preview (Specialty Imports): One of my favorite Chablis sites. Nice and steely with high minerality, high acid, and crushed rocks along with citrus, lemon peel. Light and lean, screams for oysters or other shellfish.
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5/17/2007 - hutch wrote: 87 Points
Dreyfuss Abbey Tasting: Very bright, with lots of acidity. Steely. Good. 87-88
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3/15/2007 - rjonwine@gmail.com wrote: 86 Points
2005 Joseph Drouhin Burgundy tasting with Veronique Drouhin (Beltramo's in Menlo Park, California): Tight, dullish nose, with faint note of grapefruit; tight on palate with light-medium body, tart citrus fruit, hint of chalk; short-medium finish 86+ pts.
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