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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.1 pts. and median of 89 pts. in 31 notes) - hiding notes with no text | | | Tasted by ekessler on 1/18/2021: Very good with dungeness crab and garlic noodles. Nutty and rich with a touch of oxidation. (1820 views) | | | Tasted by moutondoc on 1/16/2021 & rated 83 points: Agree with other tasters, wine oxidized, not too tasty (1774 views) | | | Tasted by DoubleMagnum on 7/20/2017 & rated 89 points: Color is light gold. Just a hint of oxidation on the palate. Did not enjoy it as much as other PYCM bottlings. This is overpriced for what it delivers. (2088 views) | | | Tasted by rmalloy on 3/3/2017 & rated 82 points: I don't like this one. Anemic on the palate. Pukey lemon. Lots of green oak. I think it's just way past its prime. (2772 views) | | | Tasted by brooklynguy on 1/17/2016: Deeply golden, perhaps a bit more advanced than it should be. The nose is intensely stony and also a bit ashy, dense, and it bears the stamp of the warm vintage in its weightiness. The palate shows some of the oily texture of Meursault, and it is mostly clean and true, but it is also very fleshy and ripe. This is good wine in the context of the vintage, but it is not a terribly good Meursault. (4134 views) | | | Tasted by chablis28 on 10/15/2014 & rated 92 points: Didn't get a chance to fully enjoy this wine but I was taken by its graceful elegance, purity and lush fruit on a stunning frame. At almost 10yrs old this is starting to drink very very well. I'd buy this wine if I saw it. (2004 views) | | | Tasted by Squirreljam on 8/24/2013 flawed bottle: Oxidised, also tasted like possible heat damage, no good; tried second bottle (2753 views) | | | Tasted by Squirreljam on 8/24/2013: first bottle of this tonight was flawed, this was my backup (and last of this). Bottle also hinted at oxidation but this one at least retained bracing acidity with stony salinity. Still, an undistinguished wine and I wouldn't purchase again, from garagiste or anyone else; poor qpr at ~$40. (2806 views) | | | Tasted by kkazaks on 5/18/2013 & rated 89 points: Have taste 3 bottles in the last few months - the last two in the last two days.
First bottle seemed lightly oxidized and deserving of a no-rating.
Last two bottles have shown quite nicely, though.
From garagiste: I am as willing as any to hate on garagiste but this wine does not give ample evidence for such passion.
Yellow-green appearance. Nose of meyer lemon, other citrus, even a hint of salinity, unbaked brioche (modest). Vibrant crisp acidty on the palate that lingers. Long finish.
I don't expect this to be much better: I think what this wine is now where it was meant to be . (I say this as someone who tends to like older wines and has held wines too long in the past.)
Enjoy it. (2704 views) | | | Tasted by rogerr on 1/19/2013 flawed bottle: Very oxidized. I emailed Garagiste to let them know but got no reply. Don't know if this bottle was over-hyped but according to other notes, the quality of the producer is abysmal. (1974 views) | | | Tasted by Remony on 10/16/2012 & rated 82 points: Disappointing. The fifth bottle from a case, and all have been sub-par, but not faulty. Almost no nose. The wine is fairly tasteless, very acidic, and gives little pleasure. Good colour, no premox, just a poor wine. Better with food, but not much. Contrast the PYCM Puligny 2005, which is very much better. (1986 views) | | | Tasted by drdecanto on 9/11/2012 & rated 81 points: This wine was expensive at $39. I didn't like it. I opened it tonight with a grilled white fish that was cooked to perfection. The nose suggested butterscotch and a hint of lemon zest. There was perhaps a hint of some nut like quality, but just a hint. So far, OK. In the mouth, the wine fell apart. There was no there, there. The mid-palate was hollow and missing in action. There was nothing but slight acidity and no flavors to speak of. There was no finish. This is an sub $10 bottle of wine walking around in emperor's clothes. I don't care who the producer is or what the vintage is. Bought this from Garagiste. Enough said. (2006 views) | | | Tasted by Margauxguy on 7/11/2012 & rated 90 points: Much better than last, nice ripeness and minerality, fresh lemon curd, apricot and peach (1884 views) | | | Tasted by ravbik on 6/16/2012 & rated 87 points: Much better developed wine. Good for summer (1614 views) | | | Tasted by ravbik on 6/15/2012 flawed bottle: Oxidized terrible wine. Another Garagiste wine gone bad (1594 views) | | | Tasted by Margauxguy on 6/5/2012 & rated 87 points: A bit funky, maybe pre mix, or sulfer (1836 views) | | | Tasted by urbanfarmer9@gmail.com on 5/25/2012 & rated 92 points: Much better and more typically Meursault than when drunk a year ago. Good fruit, minerals and excellent finish. A memorable experience. (1517 views) | | | Tasted by Margauxguy on 4/23/2012 & rated 91 points: Nice fresh, bright, stony, well made and structure to age (1692 views) | | | Tasted by Pierre-Yves on 3/31/2012 & rated 81 points: This wine is like a lady with way too much make-up. Maybe she is pretty with subtle and pure forms , but it is buried underneath all those oaky, toasted layers. Right now she looks vulgar and not appealing to me. (1574 views) | | | Tasted by T.E.D. on 1/23/2012 & rated 89 points: Drank over two days. Initial nose of minerals and rubber, mellowing out over time to a more balanced state. Body was nicely viscous, with oak, toast and wet stone notes. (1714 views) | | | Tasted by scoll on 1/21/2012 & rated 92 points: Well balanced. Lots of minerality but showed more tropical fruit notes later. Solid. (1642 views) | | | Tasted by Pinotnut on 1/17/2012 & rated 87 points: OK, not great. Reception (1720 views) | | | Tasted by Pierre-Yves on 12/4/2011 & rated 84 points: At opening way too much bee wax oak for me. No salinity that I like /expect in a Meursault. Too much work elevage on it, that doesn't speak Meursault terroir to me, IMHO. (1752 views) | | | Tasted by mikeaukenbals on 11/13/2011 & rated 91 points: drinking well now, solid but nothing special. (1775 views) | | | Tasted by ckinv368 on 4/12/2010: Lots of cut grass on the nose--tons of green pepper and onions with little fruit throughout (1967 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| NOTE: Scores and reviews are the property of JancisRobinson.com and Burghound and View From the Cellar and Vinous and Burgundy-Report. (manage subscription channels) |
| Pierre Morey Producer 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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