A stunning Grand Cru Chablis, this is fully mature but it was still decanted for a couple of hours, and I think was beneficial. The nose is buttery and honeyed and sensual, and not necessarily typically Chablis. However. the palate displays an incredible flintiness and perfect minerality with unwavering balance. The finish is perfection with clean oyster shell and gravel notes with hints of citrus, and pushes 60 seconds. 96+
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On the palate, we have a honeyed attack, the sensation of a still very young wine. Then in the mid-palate, a small lack of body of the wine in my opinion, I expected a little more fat, but it is very quickly counterbalanced by a magnificent finish on beautiful very powerful bitters with predominantly grapefruit. The length is impressive.
Very well.
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PNP. Beautiful light golden color, no premox. Rich nose and palate to match. Baked apples, lemon peel, hazelnut, white smoke. As grand cru Chablis often is, this wine is not so 'Chablisiene', drinks like Beaune.
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Last of 12, pnp, soft and fully travelled cork, perfect level, stunning if not quite the electrifying energy of last year's bottle, wonderful flint and salinity of Chablis at its very best, no rush but no reason to hold. VF+ (19).
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Weird. This appeared very much premox'd for the first hour. We decanted it and left it alone until the end of the night. 4-5 hours later it was a totally different wine that had come back to life. Not as tense as it should be, but otherwise a very good showing.
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11th of 12, pnp, perfect level, half travelled cork - WOW, WOW, WOW! Remarkably youthful look and flavour profile for a 24 year old Chablis, balanced and mineral with wonderful energy to the fruit and no sense at all of fade or drying out, notably more to it than previous bottles, fab concentration and persistence, still developing nuance, indeed Grand Vin! VFI (19.5).
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From another bottle purchased on release, this wine was dropping sediment and was likely unfiltered. It had a deep yellow/light gold center and clear rims. The medium intensity nose showed over-ripe pear, white stone, and lemon.
This was a bit disjointed at first and showed its over-ripe qualities. However, after a couple hours of air it became more integrated. It had very ripe fruit, strong acidity, and good length.
This wine was certainly fully mature before its time and will not be getting better. It was clearly Chablis given its strong acidity. While reasonably entertaining to drink, the over-ripe quality of this vintage is too much. Drink up.
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From a bottle purchased on release, this wine had a light gold center and clear rims. The medium intensity nose showed lemons, honey, white raisins, and white stone.
In the mouth, this wine was ripe and rich with a huge acidic wall behind it. While the acidity was defuse, the length was quite impressive.
This bottle was, again, shockingly mature. Fortunately, it was just alive enough to be quite attractive. Drink up!
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Final bottle. Another pristine one. Light gold-yellow. Tastes like wet rocks, jasmine and mandarin. Crisp, mineral and drinking well with years ahead if all the bottles are like this one. Incredibly youthful. I would have guessed 10-12 years old, not 23. Glad to end on a high note.
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Another pristine bottle. Medium gold. Cork was saturated but not leaking. Outstanding wine after 90 minute decant. Stony, earthy, mineral and chalk with hints of honey. What a beauty.
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From a pristine bottle, this wine had a deep yellow center and clear rims. The medium+ intensity nose was super ripe and somewhat reduced at first. The first impression was not particularly pleasing. However, as the wine aired, it improved noticeably to show very ripe pear, marzipan, lemon, and some soil.
Interestingly, this wine was a bit more streamlined, and not so overtly ripe, in the mouth (after substantial air). However, it was still rich and not nearly as acidic as it should have been for a Chablis. It had adequate acidity lurking under rich fruit. The length was good but not great.
Again, the conclusion here is that it is time to drink these ASAP with about 3 hours of pre-drinking decanter time.
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I noticed that all my 1995 Dauvissat bottles were a touch dark and throwing a lot of sediment. This made me a bit nervous because the 1996s show no sediment and a light color. Therefore, I decided to open a bottle. By the way, all of the bottles were purchased upon release and were in pristine condition (.25 cm).
This wine had a very deep yellow center with clear rims. The nose was super ripe at first. However, after 4+ hours of air, it showed ripe pear, apple, citrus, and white rock.
Again, this was a bit overly ripe in the mouth at first but it developed beautifully with air. It was rich and ripe with great integrated acidity and excellent length. While quite rich, there was no mistaking the Chablis white stone and fresh acidity. It was best after 5 hours in a decanter.
This wine appeared ready to go. This bottle, and the sediment in my other 1995 Dauvissat's, suggests these wines have turned a corner and are more ready to drink than the 96's and maybe even the 90's. While they will easily last 5+ years in the cellar, they are unlikely to improve from here. Drink up!
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Still going real strong. Cork was a little messed up, but wine was in great shape. Love when older chablis starts to round out but still has the acidic core. Hard to pull off but I guess not for this producer/vineyard.
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The only Chablis that I enjoyed. The nose started with straw and impure fruit. That quickly faded and honey emerged. Good density with caramel and honey on the palate with acidity support. Enjoyable.
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Senn-d off (part 2): Chablis at Nico Osteria (Chicago, IL): You know, at this point, I should just give up on Dauvissat. I just don't understand the wines. This is quite ripe, with a bit of yellow fruit. Awesome density and power, but there's a slight bit of funk that I just can't get over. There's acid here as well, but the bottle as a whole just doesn't seem to be that well-integrated. Lots of good raw material, but put together in a way that I just don't really get.
Golden, showing its age. I guessed Grand Cru from early 90s. Quite impressive. It was big, with chrysanthemum notes and stunning complexity. Easily a ringer for a top Chevalier-Montrachet. Grand vin!
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Decanted. This was throwing out scents of white-flowers, vanillin, touch of green-apples. On the palate, this still had good minerality, acidity & was rather broad-shouldered. Finished supple & long. Nice!
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My first fully mature example of this wine, almost surprisingly good. Retains the classic chicken stock and oyster shell aromas it's always had, adds toast and a touch of petrol, but now rounded almost fat, very long, surprisingly intense. My wife is bringing soft shell crabs home shortly for dinner, will make a great combo. The reward for and why we cellar wine for the better part of 20 years.
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10th of 12, not decanted, consistent fine notes - bright pale yellow, classic gunflint added to flowers and chalk, light but marvellous balance and so long and refreshing, right back on form having hit a dullish patch 2 or 3 years ago. Very fine (18.5/20).
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Aged Raveneau, Dauvissat & Fevre at E&R: Luscious burnt match aromas, with sweet soil and minerals. Uncooked morel mushrooms. Creamy and very nice. Palate is very creamy, with still nice sharpness and persistent depth and richness, but fairly focused and integrated. Smooth. Can hold this on the palate for quite some time and appreciate the wine. Things dial up with awesome intensity and persistence on the rich, vibrant, blossoming finish. Puckering and smooth. Gorgeous.
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Interesting what a difference a year makes. This wine is still good but definitely on the way down and needs to be drunk. Much more golden in color, still good distinct Chablis flavors but much fatter and richer and heavy. Still worth drinking, and the second bottle stayed in the refrigerator for a day and was still good, but time to finish these off. Don't get me wrong, we enjoyed it, but it is time. By the way, both of the corks in these bottles were rather tightly compressed and thus loose, so that probably made a difference. I have 3 bottles left, so will check this and comment if I see something different there.
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Medium deep golden colour. Nicely mature, complex nose of orange marmalade, quince, with bread and caramel notes, light coffee, plums. Very dry and very soft on the palate, complex, with similar caramel and baked apple notes. Quite rich yet somewhat restrained, but pretty long. Brioche, apricot kernels aftertaste.
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Intense nose with mature appley fruit and dried citrus notes, accompanied by notes of honey, wool, liquorice, macadamia and lovely mushroom character. Dry medium bodied palate with fine intensity and grainy deep acidity backing up the matured fruit. Baked apple, vibrant lemon, vegetal touches and earth. Long nutty finish. Wonderful stuff! Somewhat matured aromas coupled with great intensity and overall balance. Drinking well.
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Another outstanding bottle. I have had almost no issues with premox in my older Chablis, and this case has been no different. This wine is medium yellow gold. Medium richness, with good acid. Floral, citrus, honey and nice balance. Still lots of like ahead, but drinking well right now.
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If the premox doesn't get it, the cork does. My one good bottle of this wine is amongst the best wines I have ever had, but the inconsistency is infuraiating. Hopefully your luck is better than mine.
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Julian's Chablis Offline: Nicely rounded and intense. Getting to maturity. Rounded quite intense. A saline, slightly iodine nose. Nicely intense. Good minerality. Lacks a bit of length on the finish, and some intensity, but that's nit picking. ***1/2
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No premox here. Musty at first, this needed a good hour in the glass to really wake up. There's lemon, green apple, and white peach fruits playing a supporting role, but mainly there's a lot of honey mixed with oyster juice and seashells. Medium bodied, with plenty of acid structure left, as this sits in the glass the intensity of the honey and minerals continues to increase. Last sip was the best. Really good wine.
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Clos and Clos: The OC Does Les Clos and Clos St Jacques (Marche Moderne, Costa Mesa CA): Dried herb, what seemed like a cool dill note to me. Although the wine showed a little bronzy in color sitting in the glass, it did not to me reflect or give off any oxidation, which is impressive for tracking towards 20 years from vintage. Honey and lemon-lime, with a creaminess, yet showing acid and stone still at this stage. Drinking great and shows that some white burg can avoid the premox problem and exhibit the lovely qualities of aged Chablis.
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Amazing wine, still life ahead. Medium lemon yellow, honey, buttered toast and white flowers. Complex flavors and depth to this one. Plenty of minerality and acid backbone, but smooth and easy to drink. Happy I have 7 more bottles, because this is wonderful aged Chablis with no signs of being too old.
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Tasted blind, this wine had a medium yellow center with clear rims. The medium intensity nose featured lemon, egg shells, bread, and some white stone.
This wine was clearly still quite young and it took hours to really show itself. It had great richness and a "wall" of acidity to back it up. Assuming the color looks good (no premox), I wouldn't open this for another 5 years at least. At that time my score could well increase a few points.
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Tasted blind, this wine displayed a light yellow center and clear rims. The medium+ intensity nose offered up lemon and white stone with a hint of macaroon.
In the mouth it was medium bodied and refined with excellent balance and length. It certainly improved in the glass and I suspect this wine would have shown better if given even more (than 2 or 3 hours) aeration time. By the end it showed impressive richness and strong acidity.
I would opt for aging this 5 to 10 more years before drinking. At that time my score should improve by a point or two.
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wow. still pale in color. glorious wine. evolving nose that screams minerals and fruit. solid core, but not heavy as layer upon layer of flavor unfold. archetypal chablis just starting to show the aged white burg notes that add another dimension of complexity.
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This bottle featured a light yellow center and essentially clear rims. It was clearly on the young side of the spectrum. The nose was moderately intense at first but developed over the course of 3 hours to show intense lemons, green apples, and a hint of almond paste.
The mouth feel was attractive at first but blossomed substantially over the course of 3 hours. The flavors followed the nose and the wines texture improved substantially to show an impressively vibrant, sappy core of fruit. Clearly, this still needs 5 to 10 years but should be quite impressive and my score may move up.
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As opposed to the '95 Ramonet we tried tonight, this was an extraordinarily fresh example. Light yellow. Anise and chalk on the nose gave way to iodine, citrus, and a whiff of mushroom. Medium weight, this filled out over time and still was in its ascendancy by the last pour. Tremendous acidity, minerality, and grip for a '95. Far more impressive wine than the '95 Forest tasted recently.
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Burgundy Pairs (Le Colombier, London): Cobwebby and sharp, very vigorous, powerful oyster-shell pungence, but searingly acidic. This will doubtless soften in time, but today I much preferred the gentler 1998
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Much less advanced than previous bottle. With air, the wine began to blossom incredibly. Overwhelming amounts of oyster shell, with sweet tangy, structure to give it all balance. Will last many years yet. Superb, again!
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Quite simply the best chablis I have ever had, with the possible exception of the 02 Raveneau Les Clos. Deep yellow colour with some gold. Stunning level of glycerin/richness. Masses of sweet citrus, wet cotton wool, cold river rocks and beurre blanc. No doubt it will continue to improve but I would find it very hard not to drink right now if I had any more.
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Just about as good as chablis gets. Still vibrant colour of yellow straw with a hint of gold. Nose opened immediately but became more fully integrated after 30 mins of air. Classic wet cotton wool with cool, minerally rocks. Delightful palate again of wet cotton wool and sweet lemon/orange peel. Wonderfully long finish - I can still "taste" the wine vividly today.
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Cold, rolled, iron bars in a glass or what others refer to as wet cotton wool, ice cold water over crushed rocks etc etc! Lovely, elegant balance but not much additional complexity. Still, a lovely chablis with a long finish.
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Chablis Offline (Snow's on the Green, London): Mid straw colour, slightly honeyed, flour. Some oyster. Toasty oak. Weighty and rich textured, honeyed finish. Not very complex. Short. Grand cru weight and texture but not flavour or length. 4-
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Chablis Tasting, Rubicon Restaurant (Rubicon restaurant, San Francisco): Residual sulfur seems to contribute to a slightly funky nose initially, but this element blows off with time to reveal impressive aromas of honey, peach, and nuts. In the mouth, quite powerful, even searing acidity balanced by full, ripe fruit, this is a wine very much in the style of the other Dauvissat we tried (especially the 1990 Dauvissat Preuses). The wine kept improving in the glass, but doesn’t seem to have developed any where near its full aromatic or palate complexity. Based on the later tasting of the 1990 Dauvissat Preuses, I would personally give this wine another ten years. Still, much more impressive than anything in the preceding flight. Certainly the wine of the flight, at least in my opinion.
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5/7/2022 - djhammond Likes this wine: 96 Points
A stunning Grand Cru Chablis, this is fully mature but it was still decanted for a couple of hours, and I think was beneficial. The nose is buttery and honeyed and sensual, and not necessarily typically Chablis. However. the palate displays an incredible flintiness and perfect minerality with unwavering balance. The finish is perfection with clean oyster shell and gravel notes with hints of citrus, and pushes 60 seconds. 96+
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1/29/2021 - Benoit Hardy wrote: 92 Points
The nose is on butter and chalk.
On the palate, we have a honeyed attack, the sensation of a still very young wine. Then in the mid-palate, a small lack of body of the wine in my opinion, I expected a little more fat, but it is very quickly counterbalanced by a magnificent finish on beautiful very powerful bitters with predominantly grapefruit. The length is impressive.
Very well.
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9/16/2020 - nebbiol-ho Likes this wine: 95 Points
PNP. Beautiful light golden color, no premox. Rich nose and palate to match. Baked apples, lemon peel, hazelnut, white smoke. As grand cru Chablis often is, this wine is not so 'Chablisiene', drinks like Beaune.
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6/13/2020 - liber Likes this wine: 97 Points
Last of 12, pnp, soft and fully travelled cork, perfect level, stunning if not quite the electrifying energy of last year's bottle, wonderful flint and salinity of Chablis at its very best, no rush but no reason to hold. VF+ (19).
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7/24/2019 - esh44 wrote:
Weird. This appeared very much premox'd for the first hour. We decanted it and left it alone until the end of the night. 4-5 hours later it was a totally different wine that had come back to life. Not as tense as it should be, but otherwise a very good showing.
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5/30/2019 - liber Likes this wine: 98 Points
11th of 12, pnp, perfect level, half travelled cork - WOW, WOW, WOW! Remarkably youthful look and flavour profile for a 24 year old Chablis, balanced and mineral with wonderful energy to the fruit and no sense at all of fade or drying out, notably more to it than previous bottles, fab concentration and persistence, still developing nuance, indeed Grand Vin! VFI (19.5).
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5/22/2019 - fclarity wrote: 93 Points
From another bottle purchased on release, this wine was dropping sediment and was likely unfiltered. It had a deep yellow/light gold center and clear rims. The medium intensity nose showed over-ripe pear, white stone, and lemon.
This was a bit disjointed at first and showed its over-ripe qualities. However, after a couple hours of air it became more integrated. It had very ripe fruit, strong acidity, and good length.
This wine was certainly fully mature before its time and will not be getting better. It was clearly Chablis given its strong acidity. While reasonably entertaining to drink, the over-ripe quality of this vintage is too much. Drink up.
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3/2/2019 - fclarity wrote: 94 Points
From a bottle purchased on release, this wine had a light gold center and clear rims. The medium intensity nose showed lemons, honey, white raisins, and white stone.
In the mouth, this wine was ripe and rich with a huge acidic wall behind it. While the acidity was defuse, the length was quite impressive.
This bottle was, again, shockingly mature. Fortunately, it was just alive enough to be quite attractive. Drink up!
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10/6/2018 - acidqueen wrote: 97 Points
Final bottle. Another pristine one. Light gold-yellow. Tastes like wet rocks, jasmine and mandarin. Crisp, mineral and drinking well with years ahead if all the bottles are like this one. Incredibly youthful. I would have guessed 10-12 years old, not 23. Glad to end on a high note.
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1/14/2018 - acidqueen wrote: 97 Points
Another pristine bottle. Medium gold. Cork was saturated but not leaking. Outstanding wine after 90 minute decant. Stony, earthy, mineral and chalk with hints of honey. What a beauty.
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1/13/2018 - fclarity wrote: 93 Points
From a pristine bottle, this wine had a deep yellow center and clear rims. The medium+ intensity nose was super ripe and somewhat reduced at first. The first impression was not particularly pleasing. However, as the wine aired, it improved noticeably to show very ripe pear, marzipan, lemon, and some soil.
Interestingly, this wine was a bit more streamlined, and not so overtly ripe, in the mouth (after substantial air). However, it was still rich and not nearly as acidic as it should have been for a Chablis. It had adequate acidity lurking under rich fruit. The length was good but not great.
Again, the conclusion here is that it is time to drink these ASAP with about 3 hours of pre-drinking decanter time.
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9/24/2017 - fclarity wrote: 94 Points
I noticed that all my 1995 Dauvissat bottles were a touch dark and throwing a lot of sediment. This made me a bit nervous because the 1996s show no sediment and a light color. Therefore, I decided to open a bottle. By the way, all of the bottles were purchased upon release and were in pristine condition (.25 cm).
This wine had a very deep yellow center with clear rims. The nose was super ripe at first. However, after 4+ hours of air, it showed ripe pear, apple, citrus, and white rock.
Again, this was a bit overly ripe in the mouth at first but it developed beautifully with air. It was rich and ripe with great integrated acidity and excellent length. While quite rich, there was no mistaking the Chablis white stone and fresh acidity. It was best after 5 hours in a decanter.
This wine appeared ready to go. This bottle, and the sediment in my other 1995 Dauvissat's, suggests these wines have turned a corner and are more ready to drink than the 96's and maybe even the 90's. While they will easily last 5+ years in the cellar, they are unlikely to improve from here. Drink up!
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5/26/2017 - bconly wrote: 94 Points
Still going real strong. Cork was a little messed up, but wine was in great shape. Love when older chablis starts to round out but still has the acidic core. Hard to pull off but I guess not for this producer/vineyard.
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10/25/2016 - Burgnick Likes this wine: 92 Points
The only Chablis that I enjoyed. The nose started with straw and impure fruit. That quickly faded and honey emerged. Good density with caramel and honey on the palate with acidity support. Enjoyable.
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10/5/2015 - acyso wrote: 88 Points
Senn-d off (part 2): Chablis at Nico Osteria (Chicago, IL): You know, at this point, I should just give up on Dauvissat. I just don't understand the wines. This is quite ripe, with a bit of yellow fruit. Awesome density and power, but there's a slight bit of funk that I just can't get over. There's acid here as well, but the bottle as a whole just doesn't seem to be that well-integrated. Lots of good raw material, but put together in a way that I just don't really get.
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8/14/2015 - astroman wrote:
Volnay Night: Aged chrysanthemum and tea like. Very big palate with long long finish. Structured but slight too aged for my liking
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8/14/2015 - Dbrane Likes this wine: 92 Points
Golden, showing its age. I guessed Grand Cru from early 90s. Quite impressive. It was big, with chrysanthemum notes and stunning complexity. Easily a ringer for a top Chevalier-Montrachet. Grand vin!
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8/14/2015 - etyc Likes this wine:
Decanted. This was throwing out scents of white-flowers, vanillin, touch of green-apples. On the palate, this still had good minerality, acidity & was rather broad-shouldered. Finished supple & long. Nice!
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5/9/2015 - Force5 Likes this wine: 93 Points
My first fully mature example of this wine, almost surprisingly good. Retains the classic chicken stock and oyster shell aromas it's always had, adds toast and a touch of petrol, but now rounded almost fat, very long, surprisingly intense. My wife is bringing soft shell crabs home shortly for dinner, will make a great combo. The reward for and why we cellar wine for the better part of 20 years.
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7/22/2014 - liber Likes this wine: 95 Points
10th of 12, not decanted, consistent fine notes - bright pale yellow, classic gunflint added to flowers and chalk, light but marvellous balance and so long and refreshing, right back on form having hit a dullish patch 2 or 3 years ago. Very fine (18.5/20).
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5/21/2014 - David Paris (dbp) wrote: 93 Points
Aged Raveneau, Dauvissat & Fevre at E&R: Luscious burnt match aromas, with sweet soil and minerals. Uncooked morel mushrooms. Creamy and very nice. Palate is very creamy, with still nice sharpness and persistent depth and richness, but fairly focused and integrated. Smooth. Can hold this on the palate for quite some time and appreciate the wine. Things dial up with awesome intensity and persistence on the rich, vibrant, blossoming finish. Puckering and smooth. Gorgeous.
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4/29/2014 - acidqueen wrote: 89 Points
Interesting what a difference a year makes. This wine is still good but definitely on the way down and needs to be drunk. Much more golden in color, still good distinct Chablis flavors but much fatter and richer and heavy. Still worth drinking, and the second bottle stayed in the refrigerator for a day and was still good, but time to finish these off. Don't get me wrong, we enjoyed it, but it is time.
By the way, both of the corks in these bottles were rather tightly compressed and thus loose, so that probably made a difference. I have 3 bottles left, so will check this and comment if I see something different there.
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11/12/2013 - BradE wrote:
This surprised on the upside. A gorgeous nose, and for me a beguiling palate.
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7/10/2013 - igaf wrote:
Medium deep golden colour. Nicely mature, complex nose of orange marmalade, quince, with bread and caramel notes, light coffee, plums.
Very dry and very soft on the palate, complex, with similar caramel and baked apple notes. Quite rich yet somewhat restrained, but pretty long. Brioche, apricot kernels aftertaste.
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7/10/2013 - avp wrote:
Intense nose with mature appley fruit and dried citrus notes, accompanied by notes of honey, wool, liquorice, macadamia and lovely mushroom character.
Dry medium bodied palate with fine intensity and grainy deep acidity backing up the matured fruit. Baked apple, vibrant lemon, vegetal touches and earth. Long nutty finish.
Wonderful stuff! Somewhat matured aromas coupled with great intensity and overall balance. Drinking well.
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3/30/2013 - acidqueen wrote: 95 Points
Another outstanding bottle. I have had almost no issues with premox in my older Chablis, and this case has been no different.
This wine is medium yellow gold. Medium richness, with good acid. Floral, citrus, honey and nice balance. Still lots of like ahead, but drinking well right now.
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3/11/2013 - rm wines wrote: flawed
If the premox doesn't get it, the cork does. My one good bottle of this wine is amongst the best wines I have ever had, but the inconsistency is infuraiating. Hopefully your luck is better than mine.
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2/19/2013 - salil wrote: flawed
Premox claims another.
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2/18/2013 - rm wines wrote: flawed
Premox. Fail.
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2/21/2012 - SimonG wrote: 94 Points
Julian's Chablis Offline: Nicely rounded and intense. Getting to maturity. Rounded quite intense. A saline, slightly iodine nose. Nicely intense. Good minerality. Lacks a bit of length on the finish, and some intensity, but that's nit picking. ***1/2
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2/7/2012 - coremill wrote: 92 Points
No premox here. Musty at first, this needed a good hour in the glass to really wake up. There's lemon, green apple, and white peach fruits playing a supporting role, but mainly there's a lot of honey mixed with oyster juice and seashells. Medium bodied, with plenty of acid structure left, as this sits in the glass the intensity of the honey and minerals continues to increase. Last sip was the best. Really good wine.
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1/28/2012 - Frank Murray III wrote:
Clos and Clos: The OC Does Les Clos and Clos St Jacques (Marche Moderne, Costa Mesa CA): Dried herb, what seemed like a cool dill note to me. Although the wine showed a little bronzy in color sitting in the glass, it did not to me reflect or give off any oxidation, which is impressive for tracking towards 20 years from vintage. Honey and lemon-lime, with a creaminess, yet showing acid and stone still at this stage. Drinking great and shows that some white burg can avoid the premox problem and exhibit the lovely qualities of aged Chablis.
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8/13/2011 - acidqueen wrote: 95 Points
Amazing wine, still life ahead. Medium lemon yellow, honey, buttered toast and white flowers. Complex flavors and depth to this one. Plenty of minerality and acid backbone, but smooth and easy to drink. Happy I have 7 more bottles, because this is wonderful aged Chablis with no signs of being too old.
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3/13/2011 - fclarity wrote: 93 Points
Tasted blind, this wine had a medium yellow center with clear rims. The medium intensity nose featured lemon, egg shells, bread, and some white stone.
This wine was clearly still quite young and it took hours to really show itself. It had great richness and a "wall" of acidity to back it up. Assuming the color looks good (no premox), I wouldn't open this for another 5 years at least. At that time my score could well increase a few points.
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2/13/2011 - fclarity wrote: 93 Points
Tasted blind, this wine displayed a light yellow center and clear rims. The medium+ intensity nose offered up lemon and white stone with a hint of macaroon.
In the mouth it was medium bodied and refined with excellent balance and length. It certainly improved in the glass and I suspect this wine would have shown better if given even more (than 2 or 3 hours) aeration time. By the end it showed impressive richness and strong acidity.
I would opt for aging this 5 to 10 more years before drinking. At that time my score should improve by a point or two.
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11/18/2010 - Milhous wrote:
wow. still pale in color. glorious wine. evolving nose that screams minerals and fruit. solid core, but not heavy as layer upon layer of flavor unfold. archetypal chablis just starting to show the aged white burg notes that add another dimension of complexity.
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12/12/2009 - fclarity wrote: 94 Points
This bottle featured a light yellow center and essentially clear rims. It was clearly on the young side of the spectrum. The nose was moderately intense at first but developed over the course of 3 hours to show intense lemons, green apples, and a hint of almond paste.
The mouth feel was attractive at first but blossomed substantially over the course of 3 hours. The flavors followed the nose and the wines texture improved substantially to show an impressively vibrant, sappy core of fruit. Clearly, this still needs 5 to 10 years but should be quite impressive and my score may move up.
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11/3/2009 - drwine2001 wrote:
As opposed to the '95 Ramonet we tried tonight, this was an extraordinarily fresh example. Light yellow. Anise and chalk on the nose gave way to iodine, citrus, and a whiff of mushroom. Medium weight, this filled out over time and still was in its ascendancy by the last pour. Tremendous acidity, minerality, and grip for a '95. Far more impressive wine than the '95 Forest tasted recently.
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10/30/2008 - Rupert wrote:
Burgundy Pairs (Le Colombier, London): Cobwebby and sharp, very vigorous, powerful oyster-shell pungence, but searingly acidic. This will doubtless soften in time, but today I much preferred the gentler 1998
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10/30/2008 - DAN BAILEY wrote:
Much less advanced than previous bottle. With air, the wine began to blossom incredibly. Overwhelming amounts of oyster shell, with sweet tangy, structure to give it all balance. Will last many years yet. Superb, again!
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8/2/2008 - DAN BAILEY wrote: 98 Points
Quite simply the best chablis I have ever had, with the possible exception of the 02 Raveneau Les Clos. Deep yellow colour with some gold. Stunning level of glycerin/richness. Masses of sweet citrus, wet cotton wool, cold river rocks and beurre blanc. No doubt it will continue to improve but I would find it very hard not to drink right now if I had any more.
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11/8/2007 - DAN BAILEY wrote: 96 Points
Just about as good as chablis gets. Still vibrant colour of yellow straw with a hint of gold. Nose opened immediately but became more fully integrated after 30 mins of air. Classic wet cotton wool with cool, minerally rocks. Delightful palate again of wet cotton wool and sweet lemon/orange peel. Wonderfully long finish - I can still "taste" the wine vividly today.
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8/4/2007 - DAN BAILEY wrote: 93 Points
Cold, rolled, iron bars in a glass or what others refer to as wet cotton wool, ice cold water over crushed rocks etc etc! Lovely, elegant balance but not much additional complexity. Still, a lovely chablis with a long finish.
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6/29/2007 - SimonG wrote:
Chablis Offline (Snow's on the Green, London): Mid straw colour, slightly honeyed, flour. Some oyster. Toasty oak. Weighty and rich textured, honeyed finish. Not very complex. Short. Grand cru weight and texture but not flavour or length. 4-
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4/28/2005 - CSteefel wrote:
Chablis Tasting, Rubicon Restaurant (Rubicon restaurant, San Francisco): Residual sulfur seems to contribute to a slightly funky nose initially, but this element blows off with time to reveal impressive aromas of honey, peach, and nuts. In the mouth, quite powerful, even searing acidity balanced by full, ripe fruit, this is a wine very much in the style of the other Dauvissat we tried (especially the 1990 Dauvissat Preuses). The wine kept improving in the glass, but doesn’t seem to have developed any where near its full aromatic or palate complexity. Based on the later tasting of the 1990 Dauvissat Preuses, I would personally give this wine another ten years. Still, much more impressive than anything in the preceding flight. Certainly the wine of the flight, at least in my opinion.
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4/28/2005 - jfloren wrote:
Chablis Dinner in San Francisco (Rubicon Restaurant, San Francisco): Very nice, classic lemon-lime notes against a chalky mineral backdrop. Mineral finish with a healthy pulsation at the end. This is still young. (5 votes for 1st; 6 votes for 2d)
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