Are De Moor (chablis) wines flawed?

D

D. Zylberberg

David Zylberberg
Last night was my third encounter with De Moor, and now I'm 3 for 3 - every time I've tasted De Moor, I've found it flawed with a odd (and off-putting) sweet-apple nose that I suspect strongly to be influenced by ethyl acetate. Last night I (and the group) ranked a De Moor bottle 8 out of 8 of a group of 2010 white burgs; previous encounters introduced the bottle to the drain and led to awkward white lies at a Dressner tasting.

Seems like everyone else enjoys this, but I'm up to - geez, 5 or 6 bottles of this counting what I had at the Dressner tasting, and I'm getting consistent results. Anyone else have a problem with this producer?
 
originally posted by Keith Levenberg:
Never had a bad one nor one with a sweet apple scent, but what's so bad about a sweet apple scent?
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It's not a good, chardonnay-like apple scent. It's volatile, smells like hard cider - you know THAT apple aroma that you only find in cider, the apple equivalent of foxiness in grapes? That's what it smells like. It's some kind of odd ester, I think, that shouldn't be there. It sticks out to me like a sore thumb.

I doubt it's storage since the wines I've drunk were either poured at a Dressner tasting or bought, I believe, at CSW - but I guess anything is possible.
 
i don't like the wines they make from chardonnay, and never have.

of the bottles i've drunk, flawed would be in the eye of the beholder, but de moor does not represent this chubby chap's cup of chablis.

fb.
 
originally posted by fatboy:
i don't like the wines they make from chardonnay, and never have.

of the bottles i've drunk, flawed would be in the eye of the beholder, but de moor does not represent this chubby chap's cup of chablis.

fb.
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What's odd is that there are a significant minority of reports on CT that kvetch about this producer - calling it lactic or oxidized or whatnot, but no one is bitching about my particular problem. I guess I'll just chalk my experience up to bad luck in the natural wine lottery.
 
originally posted by Jeff Connell:
originally posted by D. Zylberberg:
I guess I'll just chalk my experience up to bad luck in the natural wine lottery.
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More likely it's just not your cup of chablis. Are you chubby perchance?
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chalk is an inappropriate metaphor in this context; chubbiness, not so much.

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originally posted by D. Zylberberg:

What's odd is that there are a significant minority of reports on CT that kvetch about this producer - calling it lactic or oxidized or whatnot, but no one is bitching about my particular problem. I guess I'll just chalk my experience up to bad luck in the natural wine lottery.
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The reference to a "sweet-apple nose" is somewhat ambiguous, but when I see people talking about red apple characters (as opposed to green apple) in Chard-based wines I often think of phenolic characters and/or oxidative notes. Maybe the CT notes aren't unrelated.

Fo what its worth, I've had consistently bad luck with De Moor wines. I just figured that they were making wines for a (slightly) different audience.
 
I don't know that they are, Claude.
They're pretty universally praised here in Japan. I've just assumed that there was a particular and not very felicitous reaction between that house's style and my own individual prefs.
 
originally posted by Claude Kolm:
Certainly, this thread is an eye-opener. I had never realized that the wines were so polarizing.
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Same! Mind-boggling to me. I've never thought them anything other than textbook Chablis.
 
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