Tremblay shout out

  • Thread starter Thread starter BJ
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originally posted by Larry Stein:
I found out about Duplessis via Selection Massale. When I visited Chablis in 2014, SM arranged a visit at the domaine. Lilian drove my friend and I to the top of Vaillons to see the lay of the land. My friend has a 1/2 acre (.2 hectare) hobby vineyard at his home in the Santa Cruz Mountains, all Pinot Noir. They talked about vineyard management.

I pretty much loaded up on 2009-14. I'm working my way through 11s. Not touching 2010s. Even the 09s I've had recently had plenty of acidity. 2017 will most likely be the last vintage I go big on. Actuarial tables. The other main US wholesaler, Hand Picked Selections, just offered 17s at a very fair price. Unfortunately, no Clos. All the 1er cru except Vaugiraut.
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I first became aware of Duplessis through a Dan Kravitz posting on Parker's old board. I sent him an email, since he tried to import the stuff, and eventually tracked down magnums of the '97 les Clos. Unbelievably good. Took some to a wine dinner with some California winemakers and that was the wine everybody kept coming back to. Dan subsequently had a hard time selling it to retail, so I couldn't always track down an allotment. I think it was after the '04 vintage when the wine became available annually in Chicago and I've bought it every year since. Fantastic wine.
 
originally posted by BJ:
OK, since we have at least a couple of Chablis cellar brainiacs talking, I'll ask a question I've asked before:

Is premox still a thing in Chablis? Safe to cellar? I haven't cellared for this reason.
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i stash away premier cru from louis michel, bernard defaix, billaud-simon (now splintered into billaud-simon and samuel billaud), and domaine fevre and wait until 7 years past the vintage to get going for 1er crus, and have not been bitten for a long time.

i got a good line on a bunch of 2011 domaine freve various 1er crus and just finished the last one recently and never had an oxidised bottle.

recently servin became available and am collecting them as well, but will need to wait until 2024 to meet my seven year guideline, but out of the gate they are tremendous.
 
A L Michel Vaudesir 2000 and a Raveneau Butteax 2004 last Saturday. No problems, with the Michel perfectly mature and the Raveneau far too young. No problems with other recent bottles, including a Defaix 2005.
 
originally posted by robert ames:
originally posted by BJ:
OK, since we have at least a couple of Chablis cellar brainiacs talking, I'll ask a question I've asked before:

Is premox still a thing in Chablis? Safe to cellar? I haven't cellared for this reason.
Click to expand...

i stash away premier cru from louis michel, bernard defaix, billaud-simon (now splintered into billaud-simon and samuel billaud), and domaine fevre and wait until 7 years past the vintage to get going for 1er crus, and have not been bitten for a long time.
.
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While this seems prudent to me, I usually open a bottle or two near release for getting that “baby fat” experience. If I wait too long, it’s gone and the wine is often shut.
‘Something joyous about it.
And at this point, seven years seems a bit too long on my aging curve.
Best, jim
 
originally posted by Larry Stein:
Fevre was the poster child for Chablis premox. However, it doesn't appear to be an issue any longer once they went to DIAM stoppers. That happened in 2010 for Grand Cru and 2007(8?) for Premier Cru.

I haven't seen any premox in Duplessis, Dauvissat or Raveneau bottles I've tasted. I don't taste wines from the latter two properties that often, but what I have tried in the past few years have all been 10-20 years old.

I can't speak for other producers.
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FWIW, I've seen frequent Premox problems with Vincent Dauvissat in the 2008-2014 range. I've stopped buying the wines, mostly because of price, but the Premox made that decision easier.
 
originally posted by Jim Hanlon:
originally posted by Larry Stein:
Fevre was the poster child for Chablis premox. However, it doesn't appear to be an issue any longer once they went to DIAM stoppers. That happened in 2010 for Grand Cru and 2007(8?) for Premier Cru.

I haven't seen any premox in Duplessis, Dauvissat or Raveneau bottles I've tasted. I don't taste wines from the latter two properties that often, but what I have tried in the past few years have all been 10-20 years old.

I can't speak for other producers.
Click to expand...

FWIW, I've seen frequent Premox problems with Vincent Dauvissat in the 2008-2014 range. I've stopped buying the wines, mostly because of price, but the Premox made that decision easier.
Click to expand...

Perzackly my position. A couple of pox’d ‘04 1ers from Dauvissat and I was done

Mark Lipton
 
Glad to know it's worked out.

I do have to say in spite of my prior Diam trashing I am now a fan. They just seem to work. Dunno about long haul. Overall, good to have less pressure on cork supply and improved quality.
 
Great thread y'all, ya got me back into Chablis. Mme L doesn't like the look of our Visa.

And FL Jim, agree on the early check in, I do the same with CruBeau.
 
originally posted by Florida Jim:
originally posted by robert ames:
originally posted by BJ:
OK, since we have at least a couple of Chablis cellar brainiacs talking, I'll ask a question I've asked before:

Is premox still a thing in Chablis? Safe to cellar? I haven't cellared for this reason.
Click to expand...

i stash away premier cru from louis michel, bernard defaix, billaud-simon (now splintered into billaud-simon and samuel billaud), and domaine fevre and wait until 7 years past the vintage to get going for 1er crus, and have not been bitten for a long time.
.
Click to expand...
While this seems prudent to me, I usually open a bottle or two near release for getting that “baby fat” experience. If I wait too long, it’s gone and the wine is often shut.
‘Something joyous about it.
And at this point, seven years seems a bit too long on my aging curve.
Best, jim
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surprised to hear this. premier crus (to generalise greatly) take about 7 years to go from primary wine to wine with bottle complexity, and for me, that is when chablis magic happens. while the primary chablis is lovely, with bottle complexity it becomes beguiling, compelling, and mysterious.
 
greetings jonathan:

i have mainly spent my money on the regular lechet (with consistent and unwavering pleasure), which i find bats above its price range by a good bit, and is as good as my dollar could ask for. i expect that for someone that holds 1er cru chablis until 7 years past the vintage or more, the bit of oak in the lechet reserve will be well absorbed. but my experience is with the regular. burghound does comment on the lechet reserve oak and scores it higher while saying that he prefers the regular bottling, but this is as a young wine.
 
originally posted by Jonathan Loesberg:
For those of you who have mentioned Bernard Defaix, do you have a preferred cuvée? Is the oak on the reserve Lechet intrusive?
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The one with ambient yeasts. Oh wait, that's an empty set.

Damn, Jayson told me to troll the board, but I just realized he meant the other board. Where the hell is the delete button?
 
I had a single bottle of 2013 Duplessis Fourchaume, most likely purchased at the Selection Massale warehouse closing sale. Doubtful that I would’ve purchased just a single bottle through the regular offer.

I opened it last night. It was very good. Saline and citrus notes. It had shed some acidity, but the balance was there.

Can we use the Rule of 7 for Chablis?
 
originally posted by Larry Stein:
I had a single bottle of 2013 Duplessis Fourchaume, most likely purchased at the Selection Massale warehouse closing sale. Doubtful that I would’ve purchased just a single bottle through the regular offer.

I opened it last night. It was very good. Saline and citrus notes. It had shed some acidity, but the balance was there.

Can we use the Rule of 7 for Chablis?
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if the shoe fits, wear it.
 
originally posted by MLipton:
originally posted by Jim Hanlon:
originally posted by Larry Stein:
Fevre was the poster child for Chablis premox. However, it doesn't appear to be an issue any longer once they went to DIAM stoppers. That happened in 2010 for Grand Cru and 2007(8?) for Premier Cru.

I haven't seen any premox in Duplessis, Dauvissat or Raveneau bottles I've tasted. I don't taste wines from the latter two properties that often, but what I have tried in the past few years have all been 10-20 years old.

I can't speak for other producers.
Click to expand...

FWIW, I've seen frequent Premox problems with Vincent Dauvissat in the 2008-2014 range. I've stopped buying the wines, mostly because of price, but the Premox made that decision easier.
Click to expand...

Perzackly my position. A couple of pox’d ‘04 1ers from Dauvissat and I was done

Mark Lipton
Click to expand...

I had all sorts of poxed Dauvissat going back to 1996. I got out of the Raveneau business due to price and even if I wanted to pay, difficulty of sourcing.

The Chablis producer I buy consistently now is Picq. The wines are very good and can develop nicely while also offering pleasure young. I also like de Moor a lot but don't really cellar them and they're hard to come by. I've liked the Moreau-Naudet I've had and will seek out some more as they're in my market.

The Duplessis I've had have been good, but they don't come to my market and I don't seek them out. I recently had some Costal that was meh.

I've been much more interested in chardonnay from the Macon over the last few years as well as Loire Chenin, Champagne and German Riesling but could use some Chablis in my life besides Picq.

Anyone have thoughts on the following:
Jean Collet
Vincent Mothe
Dom. Christophe
Eleni and Edouard Vocoret
Dom. Beru
Piuze

Lavantureux and Savary (haven't had either in a while but my local KL distributor carries them as well as Costal)
 
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