2006 Domaine Michel Niellon Chassagne-Montrachet 1er Cru Clos de la Maltroie

Community Tasting Notes (4) Avg Score: 91.3 points

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  10/17/2018 - Collector1855 wrote: flawed

  During a Burg dinner. Dark yellow. As so often, 3 white Burgs served, one of them already showing signs of premox...

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  9/28/2016 - cct wrote: 91 Points

  Ripe and round but still with tension. This is dense but not heavy, honeyed, with orchard fruit and a nutty marzipan slant. Rich and powerful, yet not overbearing. It paired beautifully with a thyme - shallot roast chicken and even carried the roasted brussel sprouts well. I am in general less of a fan of '06 white burg, but this, while no wallflower, is very well balanced, baroque and beautiful. At peak with plenty of time in hand. Premox knock wood.

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  10/26/2012 - Philippe_C wrote: 93 Points

  Nose of green apple, hazelnut, hint of smoke... in the mouth, loads of yellow apple, nice lenght, lacking a bit of acidity, hint of mineral

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  1/30/2010 - Paul S wrote: 91 Points

  Confrerie des Chevaliers du Tastevin Singapore - Chapitre de la St Vincent Tournante des Chassagne Montrachet (Takumi Tokyo, Keppel Bay): A nice wine. This started out really slowly off the blocks - so much so that it was far overshadowed by the super-attractive Champs Gain on the same flight. It really started showing its mettle with time in the glass and food on the plate though. Never the most expressive of wines, but very nicely defined and rather classy. Nose started out a little woody, but that blew off quickly to show sweet musk and honey notes, along with sweet white fruit, savoury earth and a fragrant nuttiness. All these came in very subtle proporttions though, nothing showy. Palate was very defined, very clean. It was certainly narrower and leaner than the Champs Gain. On relfecltion though, mid-weight though it was, there was still more than enough concentration in its white fruit and mineral flavours to go around. It put on a nutty tone towards the mid-palate, before moving into a fresh, mouth-puckering finish that showed nice length and minerality. Again, there was a little linger of woodiness which blew off quickly. This really came alive with a scallop dish, with the fruits coming out more.

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