From an excellent looking bottle, this wine had a deep yellow/light gold center and clear rims. The medium intensity nose generated apricot, lemon, almond paste, and white stone notes.
In the mouth, this wine was rich and ripe with firm acidity and very good length.
This wine was shaped more like a Batard than a Chevalier but that is a pretty minor grievance. This was attractive and ready to drink. However, it should easily last 5 years.
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Rich and tropical but balanced out with moderate plus acidity. It held up in the glass very well for a good three hours. Very nice on its own but shy to a superb 90 Niellon CM. 92+
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Very mature and medicinal, saline - salty minerals. Definite oxidation. Took some time to come around but wonderful on the palate and excellent cut for a time - again some ox, medicinal and saline. Caramel/saline finish. Nose - 4.5/6, Palate - 5/6, Finish - 5/6, Je ne Sais Quoi - 1-1.5/2 = 15.5-16/20.
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From a bottle purchased on release, this wine had a deep center and clear rims. The medium intensity nose displayed citrus, acacia flowers, almond paste, apples, and white stone.
In the mouth, this wine quite subtle and a bit watery at first. Then it got firm, maybe a bit too firm, and showed some alcohol. After 3+ hours it started to round out and become quite impressive. While still refined, it had incredible balance and outstanding length.
As with many old whites, it is way to easy to drink this wine before it has a chance to show its majesty. However, the color on this bottle was great so it encouraged me to give it a ton of air. Clearly, this was what it needed. A classic Chevalier (massive power that seems subtle).
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42 Grams (42 Grams): I remember drinking several of the 88 on release at Inkahoots. Wine had nice depth and fruit still although mature. Good not great.
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Champagne and Burgundy Dinner (42 Grams - Chicago IL): Best I can ever remember for this wine. This was served in a great flight alongside Leflaive 1990 and 1991 Chevalier-Montrachet, and it more than held its own. Subtle floral hints, good earthy notes and plenty of ripe stone fruit with age appropriate maturity. Really good power.
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Excellent on pop and pour. Excellent richness of fruit, length, depth, and fine acidity. This is in an amazing place right now. Oak perhaps became a touch more prominent and the fruit diminished just a little by the end of the night. Preferred this to the batard.
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In good place and quite enjoyable, but less vibrant and more delicate vs the 1985 version also poured. Less fruit and more about minerality and texture.
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second of three bottles i bought only a couple years ago, color was med to dark golden, nose was all caramel and mineral, attack and mid palate had nice acid and just a touch of sweet lemon to attempt to balance the oxidation right out of the bottle, finish was all 'over the hill', petrol, old oak... after about 30 minutes the attack and mid-palate collapsed and matched the finish... too bad as it seemed the material was there if this bottle wasn't so aged... again, a true disappointment relative to awesome 1994 bottles i've had
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OK wine, nose was nice caramel and lemon, palate seemed tired and overly mature, made the oak noticeable and left me wanting for the acid, lemon, liveliness that i have seen in the 1994 bottling
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Light amber color. Nose of light woodsy oak, some earthiness. The palate presents the same notes complemented with layers of burnt marshmallow, lemon, pineapple, a hint of butterscotch. This wine is multidimensional. The finish was medium long, only mildly acidic but balanced. Wonderful.
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From a bottle purchased on release, this wine had a medium yellow center with clear rims. The medium intensity nose featured lemon, egg shell, heavy toast, and some white stone.
In the mouth, this wine was quite attractive with good richness, excellent acidity, and great length. Even if held back a bit by just a touch of extra wood, this was a very nice wine in the middle of its drinking zone. It should last at least another 5 to 10 years.
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Slight signs of oxidation put a wet blanket on what would otherwise be great aromatics. Regardless, the wine is solidly built and provides depth of flavors and length on the palate. I was unable to get any of the classic Chevalier characteristics out of this wine.
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Mama Méo! (Veritas): Rich and butterscotchy, almost more Batard than Chevalier to me, and in comparison to the purer and less bassy Chassagne this legendary grand cru is actually upstaged. Until the lobster comes along, and like the turn of a key unlocks the true personality and hidden depths here, turning it at least a decade fresher and many ticks on the spectrum brighter in fruit complexion, the jammy finish replaced by a cleansing chalk-spackled minerality that turns as briny as a rush of ocean water. Credit the wine but also credit the critter. Park Smith happened to be sitting next to me at the bar and said of the new chef Gregory Pugin, "He taught us a new way to make lobster." Well done!
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Just gorgeous wine, one of my favorites of the evening (admitted bias: I brought the bottle). It began like an impenetrable block of wax, but continually opened up and evolved over the entire evening, developing flavors of crême brulée, lemon custard, caramel, and exotic spices. Not an especially powerful wine for a grand cru white Burg, but superbly graceful and weightless. Also lacked the ultimate grip as the acidity was not high, but the subtle, sugary finish was still long and stunning. I could have smelled the empty glass all night long - those who had still had some left at the end of the dinner were singing its praises.
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1/7/2023 - fclarity wrote: 94 Points
From an excellent looking bottle, this wine had a deep yellow/light gold center and clear rims. The medium intensity nose generated apricot, lemon, almond paste, and white stone notes.
In the mouth, this wine was rich and ripe with firm acidity and very good length.
This wine was shaped more like a Batard than a Chevalier but that is a pretty minor grievance. This was attractive and ready to drink. However, it should easily last 5 years.
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11/13/2019 - Burgnick Likes this wine: 92 Points
Rich and tropical but balanced out with moderate plus acidity. It held up in the glass very well for a good three hours. Very nice on its own but shy to a superb 90 Niellon CM. 92+
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9/26/2018 - Seth Rosenberg wrote: 91 Points
Very mature and medicinal, saline - salty minerals. Definite oxidation. Took some time to come around but wonderful on the palate and excellent cut for a time - again some ox, medicinal and saline. Caramel/saline finish. Nose - 4.5/6, Palate - 5/6, Finish - 5/6, Je ne Sais Quoi - 1-1.5/2 = 15.5-16/20.
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6/4/2016 - fclarity wrote: 94 Points
From a bottle purchased on release, this wine had a deep center and clear rims. The medium intensity nose displayed citrus, acacia flowers, almond paste, apples, and white stone.
In the mouth, this wine quite subtle and a bit watery at first. Then it got firm, maybe a bit too firm, and showed some alcohol. After 3+ hours it started to round out and become quite impressive. While still refined, it had incredible balance and outstanding length.
As with many old whites, it is way to easy to drink this wine before it has a chance to show its majesty. However, the color on this bottle was great so it encouraged me to give it a ton of air. Clearly, this was what it needed. A classic Chevalier (massive power that seems subtle).
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4/23/2016 - fcxj wrote: 92 Points
Pretty big, quite nice.
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10/17/2015 - nikos wrote:
42 Grams (42 Grams): I remember drinking several of the 88 on release at Inkahoots. Wine had nice depth and fruit still although mature. Good not great.
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10/17/2015 - Burgundy Al wrote: 93 Points
Champagne and Burgundy Dinner (42 Grams - Chicago IL): Best I can ever remember for this wine. This was served in a great flight alongside Leflaive 1990 and 1991 Chevalier-Montrachet, and it more than held its own. Subtle floral hints, good earthy notes and plenty of ripe stone fruit with age appropriate maturity. Really good power.
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3/27/2015 - FYC wrote:
Excellent on pop and pour. Excellent richness of fruit, length, depth, and fine acidity. This is in an amazing place right now. Oak perhaps became a touch more prominent and the fruit diminished just a little by the end of the night. Preferred this to the batard.
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11/22/2014 - KenK wrote: 91 Points
In good place and quite enjoyable, but less vibrant and more delicate vs the 1985 version also poured. Less fruit and more about minerality and texture.
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11/22/2014 - Burgundy Al wrote: 89 Points
Tenth Annual White Truffle Dinner (Chez Weber - Chicago IL): In Jadot Demoiselles vertical. Powerful and ripe fruit, but rather mature. Slightly one dimensional for Greand Cru.
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4/9/2013 - WoodieBayArea wrote: 90 Points
second of three bottles i bought only a couple years ago, color was med to dark golden, nose was all caramel and mineral, attack and mid palate had nice acid and just a touch of sweet lemon to attempt to balance the oxidation right out of the bottle, finish was all 'over the hill', petrol, old oak... after about 30 minutes the attack and mid-palate collapsed and matched the finish... too bad as it seemed the material was there if this bottle wasn't so aged... again, a true disappointment relative to awesome 1994 bottles i've had
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12/11/2012 - WoodieBayArea wrote: 90 Points
OK wine, nose was nice caramel and lemon, palate seemed tired and overly mature, made the oak noticeable and left me wanting for the acid, lemon, liveliness that i have seen in the 1994 bottling
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5/5/2012 - DonWinspear wrote: 94 Points
Light amber color. Nose of light woodsy oak, some earthiness. The palate presents the same notes complemented with layers of burnt marshmallow, lemon, pineapple, a hint of butterscotch. This wine is multidimensional. The finish was medium long, only mildly acidic but balanced. Wonderful.
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10/2/2011 - fclarity wrote: 92 Points
From a bottle purchased on release, this wine had a medium yellow center with clear rims. The medium intensity nose featured lemon, egg shell, heavy toast, and some white stone.
In the mouth, this wine was quite attractive with good richness, excellent acidity, and great length. Even if held back a bit by just a touch of extra wood, this was a very nice wine in the middle of its drinking zone. It should last at least another 5 to 10 years.
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5/30/2009 - FakeAccount wrote: 94 Points
Better than the last bottle (less premox). Cleaner flavors and long legnth of finish.
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4/26/2009 - FakeAccount wrote: 92 Points
Slight signs of oxidation put a wet blanket on what would otherwise be great aromatics. Regardless, the wine is solidly built and provides depth of flavors and length on the palate. I was unable to get any of the classic Chevalier characteristics out of this wine.
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9/9/2008 - Keith Levenberg wrote: 93 Points
Mama Méo! (Veritas): Rich and butterscotchy, almost more Batard than Chevalier to me, and in comparison to the purer and less bassy Chassagne this legendary grand cru is actually upstaged. Until the lobster comes along, and like the turn of a key unlocks the true personality and hidden depths here, turning it at least a decade fresher and many ticks on the spectrum brighter in fruit complexion, the jammy finish replaced by a cleansing chalk-spackled minerality that turns as briny as a rush of ocean water. Credit the wine but also credit the critter. Park Smith happened to be sitting next to me at the bar and said of the new chef Gregory Pugin, "He taught us a new way to make lobster." Well done!
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3/14/2005 - DChan wrote: 94 Points
Just gorgeous wine, one of my favorites of the evening (admitted bias: I brought the bottle). It began like an impenetrable block of wax, but continually opened up and evolved over the entire evening, developing flavors of crême brulée, lemon custard, caramel, and exotic spices. Not an especially powerful wine for a grand cru white Burg, but superbly graceful and weightless. Also lacked the ultimate grip as the acidity was not high, but the subtle, sugary finish was still long and stunning. I could have smelled the empty glass all night long - those who had still had some left at the end of the dinner were singing its praises.
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