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|Community Tasting History|
Community Tasting Notes (average 9 notes) - and median of 92 pts. in hiding notes with no text
| ||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. (397 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. (3859 views)|
| ||Tasted by Ben Christiansen on 6/8/2014: Served warm it tastes like fish and salt, in the best way EVER. (4287 views)|
| ||Tasted by Ryan Foss 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. (6383 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. (7462 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. (6847 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. (3801 views)
NOTE: Scores and reviews are the property of Vinous and Burghound and JancisRobinson.com and View From the Cellar. (manage subscription channels)
|By Stephen Tanzer|
Vinous, September/October 2010, IWC Issue #152
(Domaine Arnaud Ente Meursault) Subscribe to see review text.
|By Allen Meadows|
Burghound, June 2010, Issue #39
(Domaine Arnaud Ente Meursault Villages White) Subscribe to see review text.
|By Jancis Robinson, MW|
(Dom Arnaud Ente Meursault Blanc) Subscribe to see review text.
|By John Gilman|
View From the Cellar, Nov/Dec 2009, Issue #24, The Superb 2008 Burgundy Vintage- Already in the Shadow of 2009?
(Meursault- Domaine Arnaud Ente) Login and sign up and see review text.
|By Stephen Tanzer|
Vinous, September/October 2009, IWC Issue #146
(Domaine Arnaud Ente Meursault) Subscribe to see review text.
Arnaud Ente Importer website
Chardonnay Chardonnay on Appellation America
France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Burgundy 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
Côte de Beaune Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.info
MeursaultLocated 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