(blind) Medium minus straw color (lighter than wine 1). Nose is white burg, but lower ripeness (underripe lemon, green apple) and quite reductive in style - driven by struck match noble reduction. On the palate, tart citrus - almost key lime, lemon, with modest influence of oak - maybe 15% new French again. 12.5% alcohol, medium plus acid - strong and tartaric. My guess is this is lower ripeness Puligny - 3.1 pH, 8g TA, 10% n.f.o. 18 months. Village level.
2016 Puligny Village-level from a top tier producer. Excellent quality.
France, Burgundy, Côte de Beaune, Puligny-Montrachet
(non-blind - my wine) Medium yellow color. Classic white burgundy nose: Driven by cool-ripeness lemon, Meyer Lemon, with modest oak (vanilla, buttercream), subtle jasmine, and a subtle hint of struck match reduction that blends with the toasty oak. It's not an overtly reductive style, and it's not an excessively ripe nose. Classic white burgundy. On the palate, dry, medium bodied, 13% alcohol, elevated acid - bordering on high - clean and mostly tartaric (went through malo). Medium plus finish with lemon buttercream and slight freshly-sanded-wood oak. My guess would be 20% new French oak, 18 months. 3.2 pH, 7g TA.
This is a very good quality village Puligny-Montrachet.
France, Burgundy, Côte de Beaune, Criots-Bâtard-Montrachet Grand Cru
(blind) Deep gold color. Medium minus intensity, mushroomy, with yellow apple, slightly browned apple, hints of nutmeg oak. Sweet almost salty caramel-lemon. On the palate, nutty, hazelnut notes - oxidation and significant oak (30% new French?). Faded yellow apple fruit with some aldehydic character (age - 10-15 years?). Still some reduction - struck match. Medium body, 13% alcohol (seems richer given the expansive apply fruit) (actually 14% - it seems rich because it's actually rich), medium plus acid - strong.
I think given the style, this is a Chassagne or Meursault, 1er cru, from a warm vintage with good acidity like 2005.
Final call: 2005 Meursault 1er cru. Actual: 2005 Criots Batard-Montrachet Grand Cru - Roger Belland I'm impressed with the integration here!
(blind) Deep gold color. Nose is oxidative - with an apple juice, acetaldehyde character. It smells a bit like flat champagne - there's a leesiness to it. On the palate, oxidative, a bit bitter / tannic on the finish, with low oak impression (10% new oak or less) and medium acid. 12.5% alcohol. Guess: 2003 Village Meursault.
Actually 2000 Meursault Dom. Prieur-Brunet Past it's prime.
France, Burgundy, Côte de Beaune, Savigny-lès-Beaune
(blind) Medium minus yellow color. Reductive nose - some rubber. Not in a noble-reduction way. High-minus acid, and seems not to have gone through malo. Oak usage is minimal - maybe 10% new French oak. Ripeness is significant though - 13% alcohol (correct). Final call: 2015 Chablis 1er Cru.
2014 Savigny-le-beaune - northern CdB - Nicolas Potel 100% malo, 20% new french oak.
Analysis - I'm not far off here - riper region, cooler vintage than I guessed. What I missed is probably malo.
France, Burgundy, Côte de Beaune, Puligny-Montrachet
(blind) Medium minus yellow color. Nose has a weird cauliflower note - strangely vegetal. Slightly reductive, super low-ripeness lemon. On the palate, some toasted fresh wood - feels around 15% new French oak, 12.5% alcohol, weird green lemon midpalate, high acid - feels a bit tart/malic on the finish.
Final call: 2016 chablis 1er cru - low quality. Actually: 2011 Puligny-Montrachet Les Charmes - Alain Chavy
Analysis - I'm not far off here. Cooler year, warmer appellation.
2015 Jean-Philippe Fichet Meursault 88 Points
France, Burgundy, Côte de Beaune, Meursault
(blind)
Medium minus straw color (lighter than wine 1).
Nose is white burg, but lower ripeness (underripe lemon, green apple) and quite reductive in style - driven by struck match noble reduction.
On the palate, tart citrus - almost key lime, lemon, with modest influence of oak - maybe 15% new French again. 12.5% alcohol, medium plus acid - strong and tartaric.
My guess is this is lower ripeness Puligny - 3.1 pH, 8g TA, 10% n.f.o. 18 months. Village level.
2016 Puligny Village-level from a top tier producer. Excellent quality.
Actually: 2015 meursault - Jean-philippe Fichet
Wow - impressive acid. I'm surprised.
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2016 Francois Carillon Puligny-Montrachet 90 Points
France, Burgundy, Côte de Beaune, Puligny-Montrachet
(non-blind - my wine)
Medium yellow color.
Classic white burgundy nose: Driven by cool-ripeness lemon, Meyer Lemon, with modest oak (vanilla, buttercream), subtle jasmine, and a subtle hint of struck match reduction that blends with the toasty oak. It's not an overtly reductive style, and it's not an excessively ripe nose. Classic white burgundy.
On the palate, dry, medium bodied, 13% alcohol, elevated acid - bordering on high - clean and mostly tartaric (went through malo). Medium plus finish with lemon buttercream and slight freshly-sanded-wood oak.
My guess would be 20% new French oak, 18 months. 3.2 pH, 7g TA.
This is a very good quality village Puligny-Montrachet.
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2005 Domaine Roger Belland Criots-Bâtard-Montrachet 91 Points
France, Burgundy, Côte de Beaune, Criots-Bâtard-Montrachet Grand Cru
(blind)
Deep gold color.
Medium minus intensity, mushroomy, with yellow apple, slightly browned apple, hints of nutmeg oak. Sweet almost salty caramel-lemon.
On the palate, nutty, hazelnut notes - oxidation and significant oak (30% new French?). Faded yellow apple fruit with some aldehydic character (age - 10-15 years?). Still some reduction - struck match.
Medium body, 13% alcohol (seems richer given the expansive apply fruit) (actually 14% - it seems rich because it's actually rich), medium plus acid - strong.
I think given the style, this is a Chassagne or Meursault, 1er cru, from a warm vintage with good acidity like 2005.
Final call: 2005 Meursault 1er cru.
Actual: 2005 Criots Batard-Montrachet Grand Cru - Roger Belland
I'm impressed with the integration here!
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2000 Domaine Prieur-Brunet Meursault 80 Points
France, Burgundy, Côte de Beaune, Meursault
(blind)
Deep gold color.
Nose is oxidative - with an apple juice, acetaldehyde character. It smells a bit like flat champagne - there's a leesiness to it.
On the palate, oxidative, a bit bitter / tannic on the finish, with low oak impression (10% new oak or less) and medium acid. 12.5% alcohol.
Guess: 2003 Village Meursault.
Actually 2000 Meursault Dom. Prieur-Brunet
Past it's prime.
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2014 Domaine de Bellene Savigny-lès-Beaune Blanc 83 Points
France, Burgundy, Côte de Beaune, Savigny-lès-Beaune
(blind)
Medium minus yellow color.
Reductive nose - some rubber. Not in a noble-reduction way.
High-minus acid, and seems not to have gone through malo.
Oak usage is minimal - maybe 10% new French oak.
Ripeness is significant though - 13% alcohol (correct).
Final call: 2015 Chablis 1er Cru.
2014 Savigny-le-beaune - northern CdB - Nicolas Potel
100% malo, 20% new french oak.
Analysis - I'm not far off here - riper region, cooler vintage than I guessed. What I missed is probably malo.
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2011 Domaine Alain Chavy Puligny-Montrachet Les Charmes 78 Points
France, Burgundy, Côte de Beaune, Puligny-Montrachet
(blind)
Medium minus yellow color.
Nose has a weird cauliflower note - strangely vegetal. Slightly reductive, super low-ripeness lemon.
On the palate, some toasted fresh wood - feels around 15% new French oak, 12.5% alcohol, weird green lemon midpalate, high acid - feels a bit tart/malic on the finish.
Final call: 2016 chablis 1er cru - low quality.
Actually: 2011 Puligny-Montrachet Les Charmes - Alain Chavy
Analysis - I'm not far off here. Cooler year, warmer appellation.
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