2008 Morey-Blanc Meursault 1er Cru Bouchères

Community Tasting Notes (3) Avg Score: 90 points

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  7/7/2016 - BurgAndy wrote:

  A premoxed mess.

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  3/28/2015 - BuzzzzOff Likes this wine: 90 Points

  It is that time of year where more than 40,000 7s’ fans descend upon Hong Kong with adrenaline pumping, wallets wide open, gullets prepared for gulping and tummies poised for aching. Yes, the Hong Kong (Rugby) Sevens started on Friday and ends on Sunday. Many people start partying on the previous Monday. The wild enthusiasts go 24/7 while the more subdued, yet still gonzo, seek to survive the 24/3. I put (Rugby) in brackets because 15 players per side is “proper” Rugby. Frankly, I find the game a bit difficult to watch as 30 players on the pitch results in too many Bangkok traffic jams. Equally, I did not grow-up with the sport and have not dedicated the time to learning the nuances. 7s, on the other hand, is like basketball on a football field where speed, quickness, strength, passing/catching skills and a fine blend between teamwork and one-on-one machismo is all wrapped into an electrifying 7 minutes per half of 14 elite athletes busting their humps to score a try. Magic!!!
  As the second and last - easy Saturday - wine of our 7s Saturday, we opted for a 2008 Morey-Blanc Meursault 1er Cru Bouchères. Although a Chardonnay, this Meursault was a darkish yellow with a heavy oak, slightly oxidised nose that led to a very complex blend of citrus, mineral and nutty flavours with a bit of sourness. The finish was long, elegant and lingering. Something more “intellectual” as the many aromas and tastes continued to present themselves over the nearly 4 hours of sipping. We enjoyed it, but I think the wine may be heading the wrong way. We sipped the Meursault with a special, spicy, seafood, cheese with tomato sauce rice prepared by our good friend, Ian. Need I say more? Very, very yummy!!

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  10/15/2010 - Jeremy Holmes wrote:

  Rich yet restrained with a touch of the exotic. There are some engaging florals and the wine has quite high acidity with a lovely blast of minerals to the finish. Pierre commented that Boucheres usually shows softer acidity but still with mineral.

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