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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.7 pts. and median of 93 pts. in 29 notes) - hiding notes with no text | | | Tasted by burginner on 3/1/2023 & rated 92 points: magnum (570 views) | | | Tasted by Tony Ling on 5/29/2022 & rated 95 points: PNP into Riedel Burgundy glass (“Root” day): Medium lemon to the eyes.
Consistent with previously tasted. Super great as always.
95 points. (999 views) | | | Tasted by Tony Ling on 2/28/2022 & rated 95 points: PNP into Riedel Burgundy glass (“Root” day): Medium golden to the eyes.
Consistent notes as previously tasted. Tons of minerality and very very long.
95-96 points easy. (1136 views) | | | Tasted by Tony Ling on 1/20/2022 & rated 96 points: PNP into Riedel Burgundy glass (“Fruit” day): Medium golden to the eyes.
Magical aromatics of prestine and ripe stone fruits like peaches, apricots. Citrus peels like lemon rinds. Popcorn and some well integrated cool breeze reductive notes that adds to its complexity. Superbly complete wine. OMG.
96 points right off first pour and even better performing than last tasted.
2 hours upon opening, 4/5 left: Very nicely young still. Just great reductive notes of lemon rinds, super rich and detailed grapefruit notes.
2.5 hours upon opening, 2/3 left: More meaty and egg like reduction here. Lots of bright and super high acidity. And some petillance still. Still a long way to full blossom in my view but I like this showing a lot.
2 hours and 45 mins upon opening, 2/5 left: Ultra pure and elegant Chardonnay here. Super mineral and simply so amazingly long satisfying finish. With more time in bottle and slightly higher temperature this is simply more a complete and satisfying wine at 12% ABV.
3.5 hours upon opening, 1/5 left: Getting even better with more lemon tea like notes with black tea leafy notes. Really reductive and “drinks like a king” now…
Almost 4 hours upon opening, 2nd final pour: More about lemon rinds and superior ripe grapefruit notes then the stone fruits at this stage. Superbly clean and high energy and acidity. Oh wow this can last forever in my view. Retain at 96 points. (1303 views) | | | Tasted by Tony Ling on 11/26/2021 & rated 96 points: PNP into Spiegelau Burgundy glass (“Fruit” day): Medium golden to the eyes.
Hint of reduction upfront with chicken broth notes. Peaches with skin, citrus fruits like grapefruits and lazer focused yet mellow in texture. Very much like a nectar at the last drops in the glass with more air.
Lazer focused with tons of fruits (but in the most subtle way) to support the incredible acidity, a very long finish with signature toast and fruits notes.
Wow. What an incredible pairing with the Bizot 2010 tasted alongside. 95-96 points.
3 hours in, 1/5 left: more grapefruits and apricots here. Very amazing as always. (1336 views) | | | Tasted by hprphf on 10/15/2021 & rated 93 points: Clear and sharp reduction. Can feel the high acidity. Drinking well if slightly too sharp. 92-93 (912 views) | | | Tasted by burgburgburg on 4/30/2021 & rated 92 points: Allowed 2 hours of air, which longer should be better. Rich and intense bouquet. Full-bodied, powerful but balanced palate. Fine acidity to supplement the mineral backbone. (956 views) | | | Tasted by T.E.D. on 8/29/2020 & rated 94 points: Lean and mineral driven on nose and palate. Opens with citrus rind, flint, match stick, eventually rounding out to more stone fruit and hints of nut. Palate was tart and heavy on the acid. Yuzu and lichee, mellowing overtime to show a nice long finish of toasted oak, brioche and vanilla. Quite complex through and through and still showing its youthfulness. (1325 views) | | | Tasted by Nicephoras on 8/9/2020: I just don't understand the hype. Massively reduced and in my mind never came around by the end of the night. I suppose if you love reduction in whites, it might be worth it, but all I got was reduction on the nose and then chalk on the palate. That said, one of the better Entes I've had (which isn't really a compliment). (1326 views) | | | Tasted by burgburgburg on 5/8/2020 & rated 93 points: Understand the accolades it is receiving. Powerful and intense aroma till the last drop. Palate gained texture and layers with aeration. Among the top end white with Coche Dury and d'Auvenay. Still have few years ahead at her peak. (1268 views) | | | Tasted by Costa_k on 4/4/2020 & rated 95 points: Zesty lemony lovely long finish. Ready to go (1205 views) | | | Tasted by Jeremy Holmes on 12/22/2018: Extremely youthful and very stony. The palate is carved from river rock and there's the barest whisper of lemon fruit. It is precise and has intensity beyond its level. It possesses great detail and cut and the fine finish goes on and on. (2031 views) | | | Tasted by MWiking on 12/13/2018 & rated 94 points: I love Ente and this wine is as always just lovely (1561 views) | | | Tasted by The Vines That Bind on 8/21/2018 & rated 93 points: Right off the pop this smells like Coche. White peach, reduction, and lees. Lychee and tropical fruit. Considerable acid. I think better at the beginning but still a very impressive piece of work. Excellent wine. (2263 views) | | | Tasted by Benjamin on Wine on 3/9/2018 & rated 90 points: Developing, and so beautifully! Those secondary aromas of elegant oak usage. Butter, Nuts, Toast, Spices as well as honey. What I would think to be fresher fruit, in the beginning, is now riper. Ripe peaches and apricots dominate, with lime and pineapple but flint and minerality too. Balanced acidity, medium +, in balance the smooth mouthfeel of oak usage. Long finish and oh so elegant. (1878 views) | | | Tasted by Timothy Sung on 11/22/2017 & rated 94 points: Got that razor sharp acidity and gunflint of Coche-Dury,
but also got a bit of artificial sweetness for me.
Creamy rich sweet juice supported by super acidity and minerality.
Well, what's not to like?
I do prefer Coche-Dury and Roulot, though. (2167 views) | | | Tasted by Burgnick on 10/28/2017 & rated 92 points: Bottle was opened last night. Much better showing this time. Coche gun flint, minerals, lemon zest and white flowers. Very expressive and mineral driven. The precision of ente's wine is impeccable. (2502 views) | | | Tasted by Burgnick on 9/12/2017 & rated 91 points: Focused with good acidity but slightly riper than 2012. The palate has lots of minerality. It is crispy and precise. (2514 views) | | | Tasted by Jowh on 4/18/2016 & rated 94 points: Very focused wine with lasersharp acidity and precision. Extremely good linearity. Great citrus end lasting 10+ seconds. (3704 views) | | | Tasted by Sundbyberg on 4/1/2016 & rated 90 points: I was informed this is a great producer, but this wine did not quite convince me. (3458 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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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