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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.1 pts. and median of 90 pts. in 13 notes) - hiding notes with no text | | | Tasted by Burgundy Al on 1/16/2017 & rated 88 points: Lots of mature and ripe apple with some apple pie notes. Excellent concentration for its level. Still drinking very well for its age and the '01 vintage. (2317 views) | | | Tasted by Burgundy Al on 8/7/2016 & rated 88 points: Fully mature with candied apple and sweet spice. Fleshy and rich, this held up nicely over the several hours it was open. A recent purchase as part of a mixed auction lot that included several vintages of Ente's Seve du Clos that I really wanted. So my expectation for these bottles was very low, and I was pleasantly surprised. (2521 views) | | | Tasted by wickedwax on 5/21/2012: Aromas of lemon oil, minerals, hazelnuts and some toasty oak notes. Very Meursault with a roundness in the mouth, but with good acidity. Citrus and some yellow stone fruit on the palate with good concentration for a villages wine. Good length and a wonderful showing for a Meursault village. At a great place right now and should be able to hold for a few more years if it is in the right conditions. This and some other Entes we tasted were stored impeccably, yet 2 bottles of the 2000 Meursault were premoxed. (3979 views) | | | Tasted by cma82 on 3/15/2012 & rated 90 points: Actually enjoyed this quite a bit. It seemed best to me on the first day, when the minerality was more cut and stood out. Day two it seemed a bit more fat and out of place. A bit of wood--not too much imo. Bright acid, tangerine, and hazelnut. (4075 views) | | | Tasted by fredb on 11/10/2010: Medium yellow-gold color. Aromas of lemon, butterscotch, and pineapple. On the palate, this shows lemon, butterscotch, hazelnut oil, and pineapple. The iodine and mineral notes from the last bottle are not present on this showing and this is seemingly more advanced. Some signs of seepage under the capsule may be the culprit. In any event, a fine enough sip. Drink. (4572 views) | | | Tasted by psmith on 4/3/2010: Rich, forward wine with almost new-world styling and ripeness. Fat front, and a bit blowsy, but finishing with a firm structure. Some wood. Hazelnut oil. Mature. Enjoyable. (3415 views) | | | Tasted by fredb on 3/23/2010: Medium yellow-gold color. Aromas of mineral, flowers, quince, pineapple, and lemon. On the palate, an iodine/mineral persistence carries throughout with lemon, tangerine, pineapple, quince, and yellow flowers. Finish is medium-short. Refreshing and very easy to drink. May develop further, but hard to argue holding this, as it is so good now and premox is always lurking. (3236 views) | | | Tasted by fredb on 8/20/2009: Deep golden color. Aromas of lemon curd, candied lemon, ginger, and flowers. On the palate, this initially shows a very dense, sweet, candied lemon and ginger essence. It later evolves in the glass to show butterscotch and orange with a hint of iodine in the backgroun. Would likely fool Kistler fans into thinking that it was new world or is the type of white Burgundy that Parker is citing when he says that Kistler is Burgundian. Rich, ripe, delicious. Drink now. (2017 views) | | | Tasted by Burgundy Al on 2/2/2006 & rated 90 points: Focus on Burgundy (Mostly) - Blind Tasting (My home - Chicago IL): Wine tasting. Bright citrus on nose with some good floral support. Lemon and lemon zest on palate with a good deal of minerality, perhaps a bit too much oak prominent today. Good fruit coming out on finish, with the concentration to last. Hold to 2008 or 2009 before trying again, which is quite interesting for a Villages level wine. (2344 views) | | | Tasted by winefool on 2/1/2006 & rated 91 points: Medium yellow color. Rich oaky yellow fruit. Zingy tight oaky fruit. A little heat on the finish. 2/06 (2403 views) | | | Tasted by Rani on 10/3/2004 & rated 92 points: This is my first experience with this producer and I was impressed. Complex nose of earth, spices and clean fruit. Great acidity and well-integrated oak (it's there, but you need to look for it). Good concentration and finish. Still very young and will benefit from 8-10 years of cellaring. Very good, especially for a village wine. (2763 views) |
| Arnaud Ente Importer websiteChardonnay The Chardonnay GrapeFrance Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte de Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoMeursaultLocated in Cote de Beaune, south of Volnay and north of Puligny Montrachet. Meursault ("Murr-so") has historically been Burgundy's center for white wine production. In fact, nearly all of the 2.5 million bottles produced from 440 ha (1,090 acres) are whites. The soil is a mixture of marl and chalk and is perfectly suited to the production of chardonnay. Meursault wines are known for aromas of hazelnuts, honey and vanilla for its aromas and creamy, almost olive oilllike texture. There are no grand crus in Meursault, though Les Perrières, Les Genevrières and Les Charmes produce remarkable wines. Further, some of the most well-known vineyards of Meursault such as Narvaux and Limozin are not premier cru but Villages-classified vineyards. Recent top vintages include 2008, 2007, 2005, 2002, 1999, 1996, 1993, 1990.
With 437ha. of vineyards dedicated to Villages wine or Premier Cru, Meursault has the largest area permitted to be planted in white wine in the Cote-d'Or. Furthermore, despite the fact that the village lacks even one grand cru, Meursault has historically been Burgundy's center for white wine production, in the past even more so than Puligny-Montrachet or Chassagne-Montrachet. While much of those two villages had in the past been planted to red grapes, Meursault has always been white wine territory. In fact, the modern day vineyard of Les Combettes in Puligny-Montrachet, which forms a continuous chain with the premier crus of Meursault, was once considered part of Meursault and not Puligny, where the many nearby vineyards produced red wine. There are several important factors that determine the reputation of Meursault. Primarily, the soil throughout most of Meursault is perfectly suited to the production of chardonnay; it is a mixture of marl and chalk, that when combined with a largely east or southeast exposure creates healthy grapes that are full of character. Another factor correlates to geology, though in a very different way. Meursault's high water table allows its residents to carve deep, cold cellars "perfect for the production of wine" into the chalky, stony soil. So, while large negociants from Beaune dominated the production and marketing of Burgundy throughout time, Meursault remained a wine of its own citizens. Contributing to this, since red wine has been more prized throughout time, these same negociants looked elsewhere for sources because the wine of Meursault has always been white.
What makes the wine so special? The most common descriptors attached to Meursault are hazelnuts, honey and vanilla for its aromas and creamy for its texture. However, this simplifies things quite a bit. In most cases, Meursault despite an almost olive-oil texture is countered by a precise mineral character, stoniness and a more refined overall palate than, for instance, Chassagne-Montrachet. It's the unique stony/mineral character that often gets lost when tasting Meursault, as many concentrate on the ripe, hedonistic primary flavors and aromas. It's the bipolarity of the wine, the interplay of both factors, that makes Meursault one of the most sought after white wines in the world. As mentioned above, there are no grand crus in Meursault, though many would argue that Perrieres, Genevrieres and Charmes can attain these lofty heights in the hands of the best producers. Further, some of the most well-known vineyards of Meursault such as Narvaux and Limozin are not premier cru but Villages-classified vineyards, though again, the best examples are clearly of higher quality. source: http://www.burgundywinecompany.com/wines/display.php?subregion=Meursault
The vineyards on weinlagen-info
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