This wine was served with steamed lobsters and the combination was excellent.

The color was a very pale green-gold. The nose of melons, tropical fruit, and citrus was completely devoid of oak. On the palate, the wine was very crisp with flavors of melons and grapefruit. It was still very closed and needs at least another year or two. It's already outstanding. How good it will be is difficult for me to ascertain. It kept improving through the lengthy dinner, with the last sips being by far the best. Be sure not to serve this wine overly chilled. 92-95?

Thanks BoardO. I have had the Bugros and the Les Clos so far, sadly I haven't seen this one locally.

Thanks as well. I'm have some sleeping soundly.

Jason, how's the Bougros? I have two bottles.

The Bugros blew away the Les Clos from the bottles I tried. I think I posted a tasting note.

Hmmm. I can still get more. Was it just that it was more accessible, or do you think it's basically a better wine?

I thought it the better wine. I know Jones had the Les Clos as well and I believe he was disappointed in it to.

Thanks for the notes, guys. So Fevre isn't a very oaky producer, I gather?

Chablis isn't an oaky wine.

"Traditionally" made Chablis (ala Dauvissat, Raveneau or others) isn't an oaky wine.

But prior to Joseph Henriot buying Fevre in 98 (Henriot also owns Bouchard), Fevre wines were heavily oaked.

Now-a-days, under Henriot they are using 80-100% oak (30-50% new) for their Grand Cru's, and less for their premier cru and village wines.

I've been drinking Chablis for 26 years and never had a heavily oaked one. Traditionally, the wine has minimal oak.

I had the 02 Los Clos last week. I found it very closed, almost primary. Minerals, and a hint of citrus. It was fat though, really packed tight. I usually like Los Clos at 4-6 years old. I don't think I would try this one again before age 6. Not up to the 00 in my opinion, but still outstanding with potential to improve 91+.

We had this wine at The French Manor in the Poconos with exotic mushrooms in puff pastry with Brie.

We found the nose to be muted with mineral scents of pears and pineapples. The wine was crisp with citrus and pear flavors and it continued to open until it was finished. I believe it would have been better to deacnt this wine an hour in advance. We drank it only lightly chilled. This wine needs time. 91-93.

DRABing your wines again eh Board-o.

Guilty as charged