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TN '04 Fevre Chablis

Jean and I went out for a rare meal without Andrew these days and took ourselves out to a very nice resaurant in Indy: Elements

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the high point of the meal was our entrees, which were Alaskan halibut over kohlrabi, baby bok choy and maitake mushrooms, all in a white wine-miso broth. With that, we had:

2004 William Fevre Chablis nose: initially, rather reticent, minerals and a hint of fruit palate: grapfruit, seaweed, minerals, good acidity, no noticeable new oak, later becoming more open with lemony fruit while maintaining good minerality

Earlier, with our starters, we had:

NV Laurent-Perrier Champagne nose: toasty, biscuits palate: toast, rounded, fine mousse, low acid

Overall, a very fine meal and a fun night out.

Mark Lipton

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Mark Lipton
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The Fevres are getting great press. Used to be super-oaky, but seems like around '01 started cutting back, and by '04 well into the low-oak camp. Thanks for nice notes

Reply to
DaleW

Yes. I was initially hesitant to get the Fevre, having read your accounts of oaky wines from them back in the '90s. However, I too had read some accounts of good experiences with recent Fevres from people like Jay Miller or Jim Cowan, whose palates are not too far from my own, so I decided to give it a whirl. The other Chablis on the list was from Seguinot-Bordet. They're imported by J et R in Michigan, and I've had their '99 before at a J et R tasting (and duly reported here), but wasn't wowed by it. In retrospect, I wish I could have tried both ;-)

Mark Lipton

Reply to
Mark Lipton

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