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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 92 pts. in 6 notes) - hiding notes with no text | | | Tasted by Tony Ling on 2/9/2019 & rated 93 points: PNP into Zalto Burgundy glass (“Leaf” day): Pale golden to the eyes.
Hints of reduction upfront. Nice concentration on the fruits with stone fruits like nectarine and ripe citrus fruits like bitter lemons, mandarin peels, some mints and spices too.
Nicely gentle and elegant on palate with great acidity and minerality. Some hints of mandarin peels and sweet-bitterness to the finish. Very consistent notes from nose to palate.
92-93 points to me.
1 hour upon opening: Towards the middle of the bottle more fruit flavours emerged and the elements are coming together nicely. Upgrade to 93 points. (826 views) | | | Tasted by austinbeeman- austinbeeman.com on 6/9/2013 & rated 93 points: A masterful bottle of White Burgundy. Complex high-grade oak and cold fruit on the nose - reminds me of Cheerios. Palate has lots of acidity holding court with bunches of good pure fruit and refined oak.
Price Unknown
www.austinbeeman.com (2879 views) | | | Tasted by Eric on 9/9/2009 & rated 91 points: Mmm, this is quite delicious, exactly what I was looking for with a meal of sauteed Halibut cheeks (butter, lemon and a hint of white wine) and sauteed zucchini. Wonderful nose, a little lime, a bit of chalk, more Puligny than Meursault. Mmm, great palate, wonderful mineral tones, there is the Meursault nuttiness, wonderful balance, a little light but very pleasing, very delicious. Really nice. (4420 views) | | | Tasted by rjonwine@gmail.com on 5/30/2008 & rated 93 points: Morel Mushroom Madness at the Plumed Horse (The Plumed Horse Restaurant, Saratoga, California): Light yellow color; fresh, precise lemon and cream nose; youthful, with a deep palate of citrus, tart lemon, with breadth, a slightly oily texture and good acidity; medium-plus finish (2503 views) |
| By John Gilman
View From the Cellar, Jan/Feb 2006, Issue #1, 2004 Burgundy Vintage
(Arnaud Ente Meursault) Login and sign up and see review text. | By Stephen Tanzer
Vinous, September/October 2005, IWC Issue #122
(Domaine Arnaud Ente Meursault) Subscribe to see review text. | By Richard Jennings
RJonWine.com (5/30/2008)
(Arnaud Ente Meursault) Light yellow color; fresh, precise lemon and cream nose; youthful, with a deep palate of citrus, tart lemon, with breadth, a slightly oily texture and good acidity; medium-plus finish 93 points |
NOTE: Scores and reviews are the property of View From the Cellar and Vinous and RJonWine.com. (manage subscription channels) |
| 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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