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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 18 notes) - hiding notes with no text | | | Tasted by Sheila62 on 3/22/2023: Loved this! No pre-mox here. Color beautiful, and classic village Meursault. Wonderful fruit with great acidity, and in perfect balance. Glad I waited for this. Drinking great now! (568 views) | | | Tasted by rlove on 2/16/2020 & rated 90 points: Rich peach, iodine, honeyed kiss of Botrytis. Shows a phenolic quality on the finish. (1603 views) | | | Tasted by Jeremy Holmes on 6/6/2018: Extremely fresh, with a touch of smoky mineral reduction and pristine peach, citrus and rockmelon fruits. It has outstanding focus and depth and length over-perform for its level. There's terrific grapefruit cut. (2375 views) | | | Tasted by fizz on 12/27/2016 & rated 92 points: Nose of white flowers, grapefruit, white peach, lemon and honeycomb. Palate is fine and precise, but with ample weight and drive. It's a delicious drink. There's a hint of bittersweet citrus and pebbles. The long finish has a reflected component that when it returns, induces a pleasant salivation. Terrific for it's level. (3517 views) | | | Tasted by William Kelley on 8/13/2016 & rated 92 points: From magnum, the 08 Ente Meursault is still a very crisp, youthful white Burgundy, which is great to see in this era of premature oxidation. Notes of ripe citrus, guava (is this a touch of '08 botrytis?), noble reduction and iodine are followed on the palate by a wine with real '08 cut and energy, a glossy medium-full texture and good persistence. In bottles this may well be singing, as some commentators here contend, but from magnum this wine could even use a few more years to unwind. (5660 views) | | | Tasted by Jeremy Holmes on 7/15/2016: Right in the zone with mildly exotic fruits and a dollop of almond butter. Great shape and volume for its level. There's still a healthy dose of matchstick sulphur to the wine and it has great drive. (4007 views) | | | Tasted by Rani on 3/28/2016 & rated 95 points: Tasted blind. Flint, notes of cantaloupe and flowers. Kiwi, huuuge acidity and concentration. Tremendously good. (3543 views) | | | Tasted by Jeremy Holmes on 1/22/2016: Rockmelon, guava and paw paw fruits abound on the nose. The palate is like sucking on a concentrated lemon butter lolly. It is a bit pulpy and seriously chalky with plenty of chewy dry extract to the finish. It is so fresh and has outstanding depth for its level. (3204 views) | | | Tasted by Ben Christiansen on 2/9/2015: A bit of caramel, just a bit on the nose. But the palate is pure and long. Just opened, and we shall see how it evolves, but I am thinking drink it up before the caramel overwhelms it. (5243 views) | | | Tasted by Ben Christiansen on 6/8/2014: Served warm it tastes like fish and salt, in the best way EVER. (5197 views) | | | Tasted by RyanJames on 8/17/2012 & rated 93 points: Incredible example of villages-level Meursault. Maybe the best I've had, ever. Rich, complex, palate coating, but not overdone, light on its feet and just delicious with great acidity that refreshes the palate with every sip. Classic Meursault nuttiness, rich, honeyed flavors, and a really long finish. I had modest expectations and was really overly impressed at $65. Will buy again if I can find it. (7238 views) | | | Tasted by SanFranSoxFan04 on 9/8/2011 & rated 90 points: Arnaud Ente (Vin Vino Wine, Palo Alto CA): Mineral and petrol nose, big tart green Apple flavors. Lots of acid. (8440 views) | | | Tasted by Ben Christiansen on 8/19/2011: This was out-of-this-world crazy good. So rich in flavors yet so light and lilthe. Just incredible. (7518 views) | | | Tasted by Ben Christiansen on 1/15/2011: Color is a clear, intense (medium +) lemon color.
Nose is clean of medium intensity (or even medium +), and youthful. Primary aromas are of fruit with very little oak showing through.
The wine is dry with medium + acidity (especially for Chardonnay, and Meursault this is very bright). Alcohol is medium, or even medium -. Certainly the acidity over rides it. The body of the wine is light, but again this could be the acidity altering my perception. To me the flavors and thier intensity of very pronouced with striking minerality all across the palate. It doesn't show like a Chablis because the fruit is a bit too rich, but the beautiful combination of acidity and minerality is too difficult to ignore. The finish is exceptionally long and lingering.
Quality over is outstanding -- the length, concentration and complexity are all quite high without achieving a high alcoholl load. For many drinkers I believe the acidity would seem out of balance, but that is not the case for me. It can be drunk know but knowing Ente (and I think his wines have only become better), it will take three years at least to develop secondary characteristics, and last five more if not seven more beyond. (4477 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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