Are De Moor (chablis) wines flawed?

...I found the wine almost too clean for my taste :)

2008 Alice et Olivier De Moor Chablis Rosette (France, Burgundy, Chablis)

5/19/2012 - Pronounced acidity, crisp, young, vibrant, fresh...

12/28/2011 - This wine had incredible acidity. I didn't get a lot of mineral or soil from this wine at this time - it was youthful and dominated by brisk cold climate fruit and acidity. Needs a lot of years to really show its stuff.
 
I've never "got" DeMoor's Chablis but always chalked it up to some moral failing on my part. I haven't liked their Aligoté either, but that's got more to do with the grape variety than the producer.

Mark Lipton
 
originally posted by Keith Levenberg:
originally posted by Sharon Bowman:
originally posted by Keith Levenberg:
I've never thought them anything other than textbook Chablis.
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That's just odd. Which Chablis do you find similar?
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What do you think makes them different?
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This could go on forever as an Abbot and Costello routine. Try answering her question empirically. Is there a particular Chablis you find similar? Conceivably you might progress from there.

Of course, that assumes that that's something either of you want to do.
 
originally posted by Jonathan Loesberg:
originally posted by Keith Levenberg:
originally posted by Sharon Bowman:
originally posted by Keith Levenberg:
I've never thought them anything other than textbook Chablis.
Click to expand...

That's just odd. Which Chablis do you find similar?
Click to expand...
What do you think makes them different?
Click to expand...

This could go on forever as an Abbot and Costello routine. Try answering her question empirically. Is there a particular Chablis you find similar? Conceivably you might progress from there.

Of course, that assumes that that's something either of you want to do.
Click to expand...
I assume most people on this board are familiar with the attributes that comprise "textbook Chablis." What would be the point of rattling off a list of all the Chablis I've had that taste like Chablis? On the other hand, Sharon said that it is "odd" that I find these Chablis to taste like Chablis, so it is natural to wonder what it is about them that she finds un-Chablislike.
 
Speaking for myself (and this may be colored by my other issues with the wine), they're high acid, which is chablis-like, but not particularly mineral. I don't get any oyster blood.
 
originally posted by MLipton:
ConfessionsI've never "got" DeMoor's Chablis but always chalked it up to some moral failing on my part. Mark Lipton
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I'm worse - I've not ever drunk one!
 
originally posted by Keith Levenberg:

I assume most people on this board are familiar with the attributes that comprise "textbook Chablis." What would be the point of rattling off a list of all the Chablis I've had that taste like Chablis? On the other hand, Sharon said that it is "odd" that I find these Chablis to taste like Chablis, so it is natural to wonder what it is about them that she finds un-Chablislike.
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oh dear god.

i actually imagine that most people on this board have no fucking clue what the attributes that comprise "textbook chablis" are. at all.

what does it even mean? is co-op chablis from courgis "textbook chablis"? and if not, why is furry hipster chablis from courgis "textbook"?

or to put it another way, if you are sampling from dauviassat, tribut and duplessis and their ilk, and you understand your samples -- say with a touch of exploring outside that space .. i'm listening. right or wrong, that's the textbook i learned from. and it portrays a coherent impression of an idea of a wine and a terroir.

otoh, if your idea is the variously manufactured concoctions that the likes of fevre and raveneau and similar spit out, then why not say it? and say why. i mean, i may totally fucking ignore the qualitative dimension of whatever it is you have to say (or i may not), but in my own chubby way, i'll respect your right to hold the opinions you do.

fb.
 
originally posted by D. Zylberberg:
Speaking for myself (and this may be colored by my other issues with the wine), they're high acid, which is chablis-like, but not particularly mineral. I don't get any oyster blood.
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I'd agree with the lack of minerality.
More than that, the wines often show oxidized characters that I find atypical in (young) chablis. For some reason I have little tolerance for oxidized notes in Chardonnay. It's something I've tried to shake, but I haven't had much success.
I've usually had better luck with their Aligote, since my own personal foibles don't extened to slightly oxidized Aligote.
 
originally posted by BJ:
fb, fevre and raveneau in teh same breath? whoa.
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to be clear, because it seems important with regards the shadow boxing in this thread, i don't think fevre = raveneau.

i have only a little experience of the former, and no interest in adding to it. nuff said.

with regards the latter (where teh chubsperience involves god knows how many wasted roubles, and far too many bottles of far too many vintages back to the early eighties), in the end, it just ain't my idea of chablis.

which gets us back to de moor: again, in my opinion, the process, however well meant, is way bigger than the wine and the (in this case, very limited) terroirs the de moors make wine from.

thass teh rationale. n'est ce pas?

shrug. can't we drink to differences of opinion? (and make mine chablis, please?)

fb.
 
originally posted by MLipton:
ConfessionsI've never "got" DeMoor's Chablis but always chalked it up to some moral failing on my part.
Mark Lipton
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That's what we figured, we were just too polite to mention it.

Kidding aside, I get oxidized cidery notes sometimes in Chardonnays, more often from middle-aged wines, and more often from the Maconnais. I wouldn't think EA was the cause - EA has such a distinctive nail polish remover scent. Haven't had a DeMoor in ages, so I can't comment directly.
 
otoh, if your idea is the variously manufactured concoctions that the likes of fevre and raveneau and similar spit out, then why not say it?
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I'm curious as to what is "manufactured" about Fevre and Raveneau. No axe to grind, I've only had a few of the former and none of the latter for years if ever.
 
originally posted by fatboy:
originally posted by Keith Levenberg:

I assume most people on this board are familiar with the attributes that comprise "textbook Chablis." What would be the point of rattling off a list of all the Chablis I've had that taste like Chablis? On the other hand, Sharon said that it is "odd" that I find these Chablis to taste like Chablis, so it is natural to wonder what it is about them that she finds un-Chablislike.
Click to expand...

oh dear god.

i actually imagine that most people on this board have no fucking clue what the attributes that comprise "textbook chablis" are. at all.
Click to expand...

I find this assumption surprising. Chablis is not obscure. Textbook Chablis can be found in most any wine shop all across the country, easily available and inexpensive. It's one of the most popular wines in America, a true wine of the people.

carlo_Chablis40L.jpg
 
originally posted by Chris Coad:
originally posted by fatboy:

I find this assumption surprising. Chablis is not obscure. Textbook Chablis can be found in most any wine shop all across the country, easily available and inexpensive. It's one of the most popular wines in America, a true wine of the people.
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old school. chablis is changing, and growing.

fb.
 
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