From a magnum. Dark yellow. Nose dominated by caramel aromas, but also some seashore and developed tropical fruit aromas. Fruity, tight and very concentrated, with loads of acidity. Really impressive. 1-2 points deducted for the dominating caramel aromas.
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08/14 flight. Lots of similarities in the pair as the 2008 shows very fresh and bright. More evolution in the fruit, which is starting to just show some honey.
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Around 80% of the cork was wet upon opening but the cork was still in good condition otherwise. Beautifully developed. Lemon buerre blanc aromas, still a nice line of acidity and length to die for. Wonderful at the moment, doubt it's going to get any better.
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Medium golden in colour. Cork was not perfect. Evolved but just hanging in. Honey, melon, lime. Round upfront but a surprising touch of acidity at finish which might be spoilage. Left me wondering if this is good or not so. Still overall class shining through.
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Medium yellow. Wow, a real burst of lemon on the nose accompanied by white flowers and a bit of iodine. Medium body, urgent, ripe citrus pith, light wood, and a good amount of drying stone on the finish. Much fresher than a bottle this spring. It is neither the most concentrated Clos nor the last word in complexity for this cru, but it is still excellent.
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Class. Pure, precise, great cut. This is white Burgundy at its best. Nothing like great California chardonnay. If this higher acid, less oak sort of thing is your thing, this is fabulous.
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Having been through a case of this (drunk between 2011 and 2017) and felt a little underwhelmed compared to admittedly very high expectations we started a second case a week ago and were very pleasantly surprised. Much more open than previously. Long and complex. Clearly the earlier bottles were drunk far too young.
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This is just getting started. So pure and fresh and now with some depth and complexity to go along, this showcases the brilliance of aging higher pedigree Chablis wines. I'd say this has at least ten more years in it and some upside. Colour is starting to take on that golden yellow sheen, but there is none of that unfiltered beer look and no oxidative rotten apple cores to it, just a budding complexity that has completely consumed the oak which is not perceivable except perhaps as some viscous element and a soft touch of lemon meringue. Long and fine. Shellfish minerality and apple orchard and just a liquid version of Oops, I dropped the lemon tart.
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Deep yellow. Right out of the bottle, a discouraging whiff of sherry-uh oh, here we go again. Thankfully, it was not to be. This is a rich, round Clos with definite truffled honey amongst its flavors, but there is also bright orange, saline, and more than adequate acidity for its breadth. Without question, it is fully mature and close to tumbling off the oxidative cliff. Drink now (or sooner!).
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Nose of apple, pear, lemon zest and chalk. Palate mirrors the nose. Very long finish with balanced acidity and soft mineral character. A great expression of Terroir. Served with corn chowder.
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Starting to show maturity with notes of old cheese and mushroom but still retaining some fresh apple and lemon fruit and that intense crushed oystershell feeling. Very good. Has delivered on its initial promise. WOTN.
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First Les Clos for me and it was quite delicious. The nose is lovely with ripe apple and pear, lime zest, sea breeze, and lilac. The palate has excellent concentration and length with precision balance and the finish lingers for quite some time due to the intensity of the flavors. Seems to be peaking now and delicious.
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Nose of apple, pear, lemon and limestone. Apple, asian pear, lemon, limestone and hint of saline on the palate. Good persistence with balanced acidity. Served with shrimp, tarragon and pasta.
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Bright yellow. Butterscotch, honey with some minerality. Still soft and generous but tasting more like a quality new world wine. Looked a little simple up against a Bonneau du martray corton which ultimately had great length and complexity. Ready to be drunk now.
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Tasted over 2.5 hrs -translucent light gold with faint green tinge -low key ripe yellow fruit clean -med/med+ acidity, med weight super sappy concentrated remnants of some apple and citrus playing off some waxy mature elements, decent complexity and length -very good and just entering a phase of full maturity without excessive oxidation
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Much too young; sharp and fresh with citrus and minerals, but need serious time in the glass before growing to be a true Le Clos. Very clean cut, will be very good in 3-5 years. #NielsC
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Tasted over 2 hrs -translucent med gold -sweet ripe apple faint earthy mushroom sea breeze -med+ acidity, med/med+ weight tangy, saline citrus minerality really opens up and sings after a couple hours of air -displaying the restrained power of Les Clos and higher acid ripe profile of the vintage, very good and in early maturity now
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2X as fresh as 2007 without the faintest hint of oxidation. 150 bottles from 2008 were bottled under DIAM per Fabien Moreau while 2007 was entirely bottled under cork. Completely gulpable.
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Courtesy of tlv, and the best example of tis wine I have tasted. Opens with notes of perfumed florals which give way to chalk and mineral then oyster shell and orchard fruit. Orchard fruit, oyster shell and mineral on the palate with a hint of citrus on the finish. A superb showing tonight, 93+ pts.
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This was one of the best Chablis I've tasted. Textbook. It may offer more complexity with a few more years of cellaring, but it is singing right now. Deftly balanced, with tension between the vibrant fruit and acidity, plus many other nuances from attack through the long finish. Superb.
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Medium yellow. Beautiful Chablis melange of orange oil and brine on the nose. Enveloping texture with concentrated fruit followed by outstanding length and limestone. This definitely showed the power of the cru and was truly excellent, even if the acidity level doesn't quite measure up to the more racy examples from this vintage.
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Opened by LostVerse. 2nd time I have had this wine. Liked it better in 2012 but that may have something to do with the pairing this time around. Instead of the Lobster Capaccino Soup which everyone else had, I had French Onion. Clear white color. Came off as steely with a tinny profile and notes of aspargus and apple. A bit one dimensional this time around. 87 points.
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Opened at Anvil for birthday dinner. This has a nice mineral streak running through with a definite touch of salinity as Allred mentions. This was lovely, but I think it suffered alongside the Kalin that was also opened - the Kalin being the better match here.
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TLV's Birthday Dinner (Anvil Club): Oyster shell, mineral and mint aromas. The palate follows the bouquet, with a nice saline quality coming in on the finish. Thanks tlv.
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From magnum. Popped and poured. Pale golden colour. On the nose; ripe orchard fruits, white flowers, sea shore, moist gravel and vanilla-toffee. On the palate; citrus dominance, concentrated, firm structure and impressive length. There are some faint oxidative notes lurking in the background preventing this bottle from scoring even higher, but not enough to make it unpleasant in any way. I see no point in cellaring this further when it has reached such an advanced state of evolvement even in large format. Good, yet still a bit disappointing.
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Pure nose of steel, light flower, chalk and slightly subdued citrus fruit. On the palate minerals, minerals and more minerals, combined with a relatively high acidity, elegant yellow-green fruit, lemon and slightly buttery notes in the background. A classic, steely, chalky, mineralinfused chablis with power and stuffing for the long run. Very, very good.
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Burgundy Dinner (Rock Pool Bar and Grill): Medium plus intensity aromas of red and green apple over citrus concentrated, slightly funky/struck match quality and creamy notes. In the mouth the wine has medium plus acidity, slight green notes with touches of apple and hints of citrus. Rich, mouth filling, long. Nice
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La Paulée de San Francisco - The Verticals (The Fairmont - San Francisco CA): Tasting, brief note. Lots of orchard fruit, some lemon. Very good minerality and acidity helps provide good balance. Surprisingly forward and accessible. Similar to the 2010 on a slightly smaller scale, less ripe than 2009 in the vertical.
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Served slightly below cellar temperature. Pretty nose of apple, lemon peel, limestone, and asian pear with a hint of spice. Bright and vibrant on the palate with crisp acidity. Leads to a long, dry finish with seamlessly integrated mineral character. Good weight. Outstanding acidic balance made this bottle very enjoyable and memorable. Paired with flounder.
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Thrilling. Drank initially pop n pour very cold and rewarded with mouthwatering acidity, grapefruit. Next sips added lime and honey. Got nicely weighty after 45 minutes, addition of white peaches, and after 1 hour rescinded into obscurity. An incredible journey
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Really good weight on the palate with oak, citrus and mineral flavors. Still a little tight on the nose but very enjoyable, glad I have 2 more to try over the coming years
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Champagne & White Burgs at Meritage (Meritage, St. Paul): Pale green color. PNP, drank 1 glass over 60 minutes. Nose is very fresh, sea air, sea shells, lemon, light florals, a little oak. The palate is bold with really nice depth and creaminess. Vibrant citrus, full bodied, lime, nice acid, shells, some toasted oak, rich, long finish. I found this to be showing very well. 93+pts.
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Smaking hos Domaine Christian Moreau Père et Fils: Nydelig nese! Søtlig, mineralsk og salt. Bløt inngang. Konsentrert og med en tydelig og stram struktur. Relativt høy syre, men balansert. Stram. Lang, så lang avslutning med nydelige mineralske toner. SuperChablis, men la ligge en god stund til.
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Loved the intensity. Bon: Sweet fruit; not overly intense. Nate: Impressed with viscosity. Good acidity. Fruity flavors with a touch of sweetness but not excessive.
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Has a real rainwater purity about it with various elements that are restrained and measured but engage the sensors and titillate in a most pleasurable way. There’s a whiff of white flowers, some citrus notes and plenty of iodine. It is voluminous with something sweet and vinous, perhaps white peach but the main sensation is geological. There’s an acid spine that’s razor sharp and I’m quite sure it may draw blood if it weren’t sheathed in glycerol. Brilliant Chablis that is powerful, direct and measured.
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Wet stones, sea shells, flint on the nose. Surprisingly open for business (though the bottle was opened 12hrs earlier and left standing - not decanted). Smooth with a zesty finish. Clearly a long and prosperous life ahead for this wine.
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The Moreau family has a 3.2 ha parcel and harvests the top, middle and bottom separately, and then blends them into one cuvee in the spring. The nose is a bit flat, but this shows a strict purity on the palate and a lot of material, dry extract. This will need a lot of time to truly shine, but I have high hopes as the balance on the palate and finish is lovely. Excellent intensity and length.
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A little more dirt on the nose, but perfumed, light fruit coming through here; a really pretty nose. A bit more acidic than the Valmur, but the nice fruit carries through to the finish. 90-91
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Wildman 2008 Burg Preview (Boston, MA): Just incredible focus. Chiseled. This is really stunning stuff. How can something so light and bright also be so full of flavors. Reminds me of a diamond, instead of light, there are flavors being reflected all over the palate. 92-93
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1/13/2024 - AudunG wrote: 93 Points
From a magnum. Dark yellow. Nose dominated by caramel aromas, but also some seashore and developed tropical fruit aromas. Fruity, tight and very concentrated, with loads of acidity. Really impressive. 1-2 points deducted for the dominating caramel aromas.
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9/25/2023 - Nanda wrote: 92 Points
08/14 flight. Lots of similarities in the pair as the 2008 shows very fresh and bright. More evolution in the fruit, which is starting to just show some honey.
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9/12/2022 - lepetitchateau wrote: flawed
From magnum - oxidized
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7/30/2022 - ANWW89 Does not like this wine:
PREMOX
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8/14/2021 - donnydinkumdum Likes this wine: 96 Points
Around 80% of the cork was wet upon opening but the cork was still in good condition otherwise. Beautifully developed. Lemon buerre blanc aromas, still a nice line of acidity and length to die for. Wonderful at the moment, doubt it's going to get any better.
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7/27/2021 - DaddyNeedsPow wrote: 93 Points
Lovely. Showing some oak, but quickly came together in the glass. Creamy lemon custard, and acidity that sneaked in through the back door.
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3/8/2021 - nwebstar Likes this wine: 93 Points
Medium golden in colour. Cork was not perfect. Evolved but just hanging in. Honey, melon, lime. Round upfront but a surprising touch of acidity at finish which might be spoilage. Left me wondering if this is good or not so. Still overall class shining through.
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8/22/2020 - drwine2001 wrote:
Medium yellow. Wow, a real burst of lemon on the nose accompanied by white flowers and a bit of iodine. Medium body, urgent, ripe citrus pith, light wood, and a good amount of drying stone on the finish. Much fresher than a bottle this spring. It is neither the most concentrated Clos nor the last word in complexity for this cru, but it is still excellent.
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8/10/2020 - Gary N Likes this wine: 95 Points
Class. Pure, precise, great cut. This is white Burgundy at its best. Nothing like great California chardonnay. If this higher acid, less oak sort of thing is your thing, this is fabulous.
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7/17/2020 - rob1869 wrote:
Having been through a case of this (drunk between 2011 and 2017) and felt a little underwhelmed compared to admittedly very high expectations we started a second case a week ago and were very pleasantly surprised. Much more open than previously. Long and complex. Clearly the earlier bottles were drunk far too young.
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7/16/2020 - Omar Khayyam Likes this wine: 95 Points
This is just getting started. So pure and fresh and now with some depth and complexity to go along, this showcases the brilliance of aging higher pedigree Chablis wines. I'd say this has at least ten more years in it and some upside. Colour is starting to take on that golden yellow sheen, but there is none of that unfiltered beer look and no oxidative rotten apple cores to it, just a budding complexity that has completely consumed the oak which is not perceivable except perhaps as some viscous element and a soft touch of lemon meringue. Long and fine. Shellfish minerality and apple orchard and just a liquid version of Oops, I dropped the lemon tart.
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3/3/2020 - drwine2001 wrote:
Deep yellow. Right out of the bottle, a discouraging whiff of sherry-uh oh, here we go again. Thankfully, it was not to be. This is a rich, round Clos with definite truffled honey amongst its flavors, but there is also bright orange, saline, and more than adequate acidity for its breadth. Without question, it is fully mature and close to tumbling off the oxidative cliff. Drink now (or sooner!).
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11/8/2019 - hoservin Likes this wine: 93 Points
Nose of apple, pear, lemon zest and chalk. Palate mirrors the nose. Very long finish with balanced acidity and soft mineral character. A great expression of Terroir. Served with corn chowder.
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9/14/2019 - bugdoced Likes this wine: 93 Points
lost in the cellar, this has emerged in perfect shape with softened minerality some fruit and residual salinity
delicious
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5/5/2019 - kenj001 wrote:
Very nice
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1/2/2019 - Lord Rodney wrote: 95 Points
The best Moreau to date - so rich and deep yet still true Chablis style!!
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9/19/2018 - Jozefs wrote: 92 Points
Proeverij: Euryanthe - Bourgogne wit Grand Cru 2008 19/09/2018 (notitie MC)
Zicht: intens, zeer doorzichtig, bleekgeel. Intens aroma. Neus: redelijk complex, intens.
Aroma's: wit fruit, balsem, honing, terroir, eik, kreupelhout, acacia.
Smaak: krachtige attaque, vrij rond, mooie spanning, mooie expansie, mooie balans, grote lengte.
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8/24/2018 - Herb K wrote:
Wine is drinking exceptionally right now. Minerally. Fill bodied. Apples with sweet undertones.
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8/16/2018 - Enfantterrible wrote: 90 Points
Finally got a decent bottle. Thankfully my last...
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8/9/2018 - Puteljen! Likes this wine: 93 Points
Starting to show maturity with notes of old cheese and mushroom but still retaining some fresh apple and lemon fruit and that intense crushed oystershell feeling. Very good. Has delivered on its initial promise. WOTN.
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7/14/2018 - rcg62 wrote: flawed
Slightly oxidized. Had been well-stored too. Why oh why do I waste $ on white burgundy
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4/22/2018 - jnewman77 Likes this wine:
First Les Clos for me and it was quite delicious. The nose is lovely with ripe apple and pear, lime zest, sea breeze, and lilac. The palate has excellent concentration and length with precision balance and the finish lingers for quite some time due to the intensity of the flavors. Seems to be peaking now and delicious.
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4/13/2018 - hoservin wrote: 92 Points
Nose of apple, pear, lemon and limestone. Apple, asian pear, lemon, limestone and hint of saline on the palate. Good persistence with balanced acidity. Served with shrimp, tarragon and pasta.
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3/29/2018 - JCGuthrie wrote: flawed
Pre-mox. Too bad, was looking forward to trying this.
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3/28/2018 - rocknroller wrote: flawed
Some Great Whites at Octo Fish Bar (Octo Fish Bar, St. Paul, MN): Same bottle as JCGuthrie. Oxed. Bummer and the 2nd of 3 bottles on the night.
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3/21/2018 - RN wrote: 91 Points
Bright yellow. Butterscotch, honey with some minerality. Still soft and generous but tasting more like a quality new world wine. Looked a little simple up against a Bonneau du martray corton which ultimately had great length and complexity. Ready to be drunk now.
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3/4/2018 - Cote d'Or wrote:
Tasted over 2.5 hrs
-translucent light gold with faint green tinge
-low key ripe yellow fruit clean
-med/med+ acidity, med weight super sappy concentrated remnants of some apple and citrus playing off some waxy mature elements, decent complexity and length
-very good and just entering a phase of full maturity without excessive oxidation
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3/2/2018 - beatles wrote: 91 Points
Much too young; sharp and fresh with citrus and minerals, but need serious time in the glass before growing to be a true Le Clos. Very clean cut, will be very good in 3-5 years.
#NielsC
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10/11/2017 - Jozefs wrote: 92 Points
I a much better, fresher state than the Dauvissat Clos tasted beside it.
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4/2/2017 - Cote d'Or wrote:
Tasted over 2 hrs
-translucent med gold
-sweet ripe apple faint earthy mushroom sea breeze
-med+ acidity, med/med+ weight tangy, saline citrus minerality really opens up and sings after a couple hours of air
-displaying the restrained power of Les Clos and higher acid ripe profile of the vintage, very good and in early maturity now
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4/2/2017 - wgoelen Likes this wine: 94 Points
Beautiful.
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1/31/2017 - WEB,III Likes this wine: 92 Points
2X as fresh as 2007 without the faintest hint of oxidation. 150 bottles from 2008 were bottled under DIAM per Fabien Moreau while 2007 was entirely bottled under cork. Completely gulpable.
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5/1/2016 - wgoelen wrote: 93 Points
Delicious. Nice acidity and citrus fruit (grapefruit)
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4/30/2016 - thelostverse wrote: 93 Points
Opened at Anvil with Allred and wives before the ESO show. Consistent profile as previous bottle, but a touch better. Very nice.
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4/30/2016 - AllRed wrote: 93 Points
Courtesy of tlv, and the best example of tis wine I have tasted. Opens with notes of perfumed florals which give way to chalk and mineral then oyster shell and orchard fruit. Orchard fruit, oyster shell and mineral on the palate with a hint of citrus on the finish. A superb showing tonight, 93+ pts.
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4/12/2016 - WEB,III Likes this wine: 92 Points
Another beauty. While this could age longer, it's absolutely delicious now.
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4/11/2016 - Enfantterrible wrote: flawed
butterscotch garbage
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2/27/2016 - zigzag Likes this wine: 96 Points
Beautiful balance of mineralogy and savory. Probably the best Chablis I have tasted.
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2/20/2016 - WEB,III Likes this wine: 93 Points
Fantastic showing. This particular bottle had another 10 years ahead.
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12/5/2015 - Rollerball wrote: 94 Points
Lemon curd.
Great viscosity and acid.
A little new oak.
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10/10/2015 - Nojomoschwa wrote: 95 Points
This was one of the best Chablis I've tasted. Textbook. It may offer more complexity with a few more years of cellaring, but it is singing right now. Deftly balanced, with tension between the vibrant fruit and acidity, plus many other nuances from attack through the long finish. Superb.
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9/13/2015 - drwine2001 wrote:
Medium yellow. Beautiful Chablis melange of orange oil and brine on the nose. Enveloping texture with concentrated fruit followed by outstanding length and limestone. This definitely showed the power of the cru and was truly excellent, even if the acidity level doesn't quite measure up to the more racy examples from this vintage.
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7/4/2015 - wineduggery Likes this wine: 92 Points
Drinking well right now.
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1/23/2015 - Vino Me wrote: 87 Points
Opened by LostVerse. 2nd time I have had this wine. Liked it better in 2012 but that may have something to do with the pairing this time around. Instead of the Lobster Capaccino Soup which everyone else had, I had French Onion. Clear white color. Came off as steely with a tinny profile and notes of aspargus and apple. A bit one dimensional this time around. 87 points.
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1/23/2015 - thelostverse wrote: 92 Points
Opened at Anvil for birthday dinner. This has a nice mineral streak running through with a definite touch of salinity as Allred mentions. This was lovely, but I think it suffered alongside the Kalin that was also opened - the Kalin being the better match here.
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1/23/2015 - AllRed wrote: 90 Points
TLV's Birthday Dinner (Anvil Club): Oyster shell, mineral and mint aromas. The palate follows the bouquet, with a nice saline quality coming in on the finish. Thanks tlv.
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1/10/2015 - Pebben wrote: 91 Points
From magnum. Popped and poured. Pale golden colour. On the nose; ripe orchard fruits, white flowers, sea shore, moist gravel and vanilla-toffee. On the palate; citrus dominance, concentrated, firm structure and impressive length. There are some faint oxidative notes lurking in the background preventing this bottle from scoring even higher, but not enough to make it unpleasant in any way. I see no point in cellaring this further when it has reached such an advanced state of evolvement even in large format. Good, yet still a bit disappointing.
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9/6/2014 - Enfantterrible wrote: flawed
Premoxed enough to make it unpleasant. No more buying white burgs for me until they fix this
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6/20/2014 - Puteljen! Likes this wine: 92 Points
Pure nose of steel, light flower, chalk and slightly subdued citrus fruit. On the palate minerals, minerals and more minerals, combined with a relatively high acidity, elegant yellow-green fruit, lemon and slightly buttery notes in the background. A classic, steely, chalky, mineralinfused chablis with power and stuffing for the long run. Very, very good.
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5/13/2014 - PC73 wrote: 91 Points
Clean. Fruity.
Bit more rounded and fuller than 2012 as would be expected.
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3/25/2014 - chatters wrote:
Burgundy Dinner (Rock Pool Bar and Grill): Medium plus intensity aromas of red and green apple over citrus concentrated, slightly funky/struck match quality and creamy notes. In the mouth the wine has medium plus acidity, slight green notes with touches of apple and hints of citrus. Rich, mouth filling, long. Nice
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3/14/2014 - Burgundy Al wrote: 93 Points
La Paulée de San Francisco - The Verticals (The Fairmont - San Francisco CA): Tasting, brief note. Lots of orchard fruit, some lemon. Very good minerality and acidity helps provide good balance. Surprisingly forward and accessible. Similar to the 2010 on a slightly smaller scale, less ripe than 2009 in the vertical.
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3/14/2014 - AtoZ wrote: 91 Points
Lacked the power of the 2010 but was in the same style. Liked it a lot.
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3/14/2014 - hoservin wrote: 93 Points
Served slightly below cellar temperature. Pretty nose of apple, lemon peel, limestone, and asian pear with a hint of spice. Bright and vibrant on the palate with crisp acidity. Leads to a long, dry finish with seamlessly integrated mineral character. Good weight. Outstanding acidic balance made this bottle very enjoyable and memorable. Paired with flounder.
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3/14/2014 - drwine2001 wrote:
Impressions from the 2014 La Paulee Verticals Tasting (Fairmont Hotel, San Francisco): Magnum. Less overtly fruity than the '09. Still young and tight, terrific texture, limestone flavors. The acidity is strong but beginning to ameliorate.
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2/6/2014 - jwsmith wrote: 93 Points
Really drinking nice full of minerals stone ocean and sea salt.
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2/3/2014 - jmoon Likes this wine: 95 Points
Thrilling. Drank initially pop n pour very cold and rewarded with mouthwatering acidity, grapefruit. Next sips added lime and honey. Got nicely weighty after 45 minutes, addition of white peaches, and after 1 hour rescinded into obscurity. An incredible journey
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12/31/2013 - jlgnml Likes this wine: 92 Points
Welcoming in the New Year (Beth and David's in GlenviewDavid): Very good but needs time, last minute sub to my bad wine
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12/14/2013 - cliffkol wrote: 93 Points
Light nose of floral and minerals. Bold but silky flavors of citrus, apples, minerals, slight oak. Great acidity balances everything. Luscious.
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7/18/2013 - jwsmith wrote: 92 Points
Clean steely classic chablis excellent
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6/27/2013 - pnwskibum wrote: 93 Points
Really good weight on the palate with oak, citrus and mineral flavors. Still a little tight on the nose but very enjoyable, glad I have 2 more to try over the coming years
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2/28/2013 - rocknroller wrote: 93 Points
Champagne & White Burgs at Meritage (Meritage, St. Paul): Pale green color. PNP, drank 1 glass over 60 minutes. Nose is very fresh, sea air, sea shells, lemon, light florals, a little oak. The palate is bold with really nice depth and creaminess. Vibrant citrus, full bodied, lime, nice acid, shells, some toasted oak, rich, long finish. I found this to be showing very well. 93+pts.
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9/21/2012 - jwsmith wrote: 90 Points
Closed down at the moment not showing its true potential..
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6/26/2012 - Lord Rodney wrote: 91 Points
Hard as a nail. Really it was a stupid idea to open this bottle now! So shut in the nose. Lots of cold lemmon and minerals, nothing more
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5/24/2012 - -E- wrote: 94 Points
Smaking hos Domaine Christian Moreau Père et Fils: Nydelig nese! Søtlig, mineralsk og salt. Bløt inngang. Konsentrert og med en tydelig og stram struktur. Relativt høy syre, men balansert. Stram. Lang, så lang avslutning med nydelige mineralske toner. SuperChablis, men la ligge en god stund til.
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5/12/2012 - Bar57 Likes this wine: 93 Points
Excellent fat chablis with obvious oak. Best after 1h+ in decanter around 14C.
Lovely 93+
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2/9/2012 - Bon and Nate wrote:
Loved the intensity.
Bon: Sweet fruit; not overly intense.
Nate: Impressed with viscosity. Good acidity. Fruity flavors with a touch of sweetness but not excessive.
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1/24/2012 - AllRed wrote: 89 Points
Chablis dinner with xhoser (Mykha's, Glen Ellyn): A bit reticent; citrus, mineral and stone qualities with a rich texture. 89-90 pts.
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1/24/2012 - Vino Me wrote: 92 Points
Chablis Tasting (Mykha's, Glen Ellyn, Illinois): Opened by Lostverse. Nicely balanced. Advanced and drinking well for it's age. Notes of quince and mango. 92-93 points.
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11/10/2011 - Jeremy Holmes wrote:
Has a real rainwater purity about it with various elements that are restrained and measured but engage the sensors and titillate in a most pleasurable way. There’s a whiff of white flowers, some citrus notes and plenty of iodine. It is voluminous with something sweet and vinous, perhaps white peach but the main sensation is geological. There’s an acid spine that’s razor sharp and I’m quite sure it may draw blood if it weren’t sheathed in glycerol. Brilliant Chablis that is powerful, direct and measured.
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10/15/2011 - maxfischer wrote: 93 Points
Really exquisite. Dry, but subtle, lots of minerality on a long finish. Beautifully integrated. Drinking very well.
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9/26/2011 - Rani Likes this wine: 91 Points
Wet stones, sea shells, flint on the nose. Surprisingly open for business (though the bottle was opened 12hrs earlier and left standing - not decanted). Smooth with a zesty finish. Clearly a long and prosperous life ahead for this wine.
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9/8/2011 - chatters wrote:
Wine-Ark Cellar Club Tasting 8 - September 2011, Christian Moreau, Voyager Estate and Kaesler (Roof Terrace Australian Museum): Colour: Clear, medium intensity, lemon
Nose: Butter, cream, clove, spice, toasty oak, ripe stone fruit over wet stone mineral and floral top notes
Mouth: Medium minus tannin, medium acid, apple and spice – cinnamon (?) after the ripeness of the nose there is very slight greenness in the mouth. The wine has a long finish though the fruit does not carry through
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6/9/2011 - jwsmith wrote: 93 Points
Very nice silky classic cut stone and mineral
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2/12/2011 - Burgundy Al wrote: 94 Points
La Paulée de New York Grand Tasting (Metropolitan Pavilion - New York NY): Tasting, brief note. A slight step up from Valmur for me today. Apple and lemon aromas and flavors with some lemon peel. Great textures, great energy through to long finish.
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2/12/2011 - ews3 wrote: 92 Points
La Paulee de NY - Grand Tasting (2008 Vintage) (Metropolitan Pavilion, NYC): nice. more full bodied. smoke powder, nutmeg.
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2/12/2011 - Gargantua wrote: 87 Points
La Paulée de New York 2011: Nicest nose of all Moreaus poured, but, still: not a fan. These wines showed very poorly today in my opinion.
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11/12/2010 - lepetitchateau wrote: 94 Points
The Moreau family has a 3.2 ha parcel and harvests the top, middle and bottom separately, and then blends them into one cuvee in the spring.
The nose is a bit flat, but this shows a strict purity on the palate and a lot of material, dry extract. This will need a lot of time to truly shine, but I have high hopes as the balance on the palate and finish is lovely. Excellent intensity and length.
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9/20/2010 - hutch wrote: 93 Points
Wildman's Sancerre and Jolivet (Matunuck Oyster Bat): Yep, this is a grand cru. Very focused. 91-94, because I wasn't taking great notes on this, but it veers toward the latter
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2/12/2010 - amateurwino wrote: 91 Points
A little more dirt on the nose, but perfumed, light fruit coming through here; a really pretty nose. A bit more acidic than the Valmur, but the nice fruit carries through to the finish. 90-91
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2/4/2010 - hutch wrote: 93 Points
Wildman 2008 Burg Preview (Boston, MA): Just incredible focus. Chiseled. This is really stunning stuff. How can something so light and bright also be so full of flavors. Reminds me of a diamond, instead of light, there are flavors being reflected all over the palate. 92-93
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