External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.1 pts. and median of 88 pts. in 37 notes) - hiding notes with no text | | | Tasted by biggie on 11/28/2023 & rated 91 points: Root to Fruit Day - Pale gold in the glass. Nose is ripe apple, pear, white flowers and just a touch of caramel. On the palate the flavours are pineapple, ripe peach, lime and apple with medium body and medium plus acidity. The finish showcases the white flowers, lime (expressed as zest) and apple/pear. It’s complex, tasty and interesting. Who could ask for more? Delicious but definitely a drink now. With suubsequent sips and oxygen exposure the caramel comes out more. (126 views) | | | Tasted by biggie on 9/6/2022 & rated 93 points: Fruit to Root day- Found in the cellar. Dark lemon in the glass. Nose is really enjoyable - white flowers, apple, citrus, and a touch of butterscotch and popcorn. On the palate there’s lots of bright acidity (medium plus) with rich mouthfilling flavours of pear, apple, white flowers, toffee and butterscotch. Delicious!! The long finish has wonderful spice, apple and pear components to it along with the acidity that cleanses the palate. Absolutely en pointe tonight. (543 views) | | | Tasted by biggie on 3/14/2021 & rated 93 points: Leaf Day - pours light gold into the glass. Nose of stewed apricots, baked apple, spice, minerality, and lemon pie. On the palate it’s very rich with baked apple, toffee, canned pineapple, salinity and a nice hit of minerality. There’s lovely acidity that cleanses the palate from all the richness but leaves a flavour of baked apple and tropical fruit along with some lemon and smoke (BBQ lemon slices) on the long finish. Delicious and still very vibrant although fully mature. Drink now. Pistachio crusted halibut was an excellent match. (1278 views) | | | Tasted by juffer on 11/3/2019 & rated 88 points: Nose of pear and toffee. Medium weight. Decent acidity on the finish. Not complex, but nicely balanced. (1465 views) | | | Tasted by biggie on 7/7/2019 & rated 90 points: Root Day - light gold in colour. Aromas of baked apple, toffee, caramel, and brioche. Flavours of baked apple, citrus, brioche and cloves. Finish is medium+ in length with some bright cleansing acidity along with the apple/citric flavours. This is delicious and not showing any detriment at all at what should be an advanced age. Enjoyed with salt and vinegar chips crusted halibut - a terrific match. (1502 views) | | | Tasted by biggie on 3/10/2017 & rated 90 points: Fruit Day - Perfect balance between toast, fruit, acidity and minerality. Great nose of citrus, melon, pineapple and toast. Medium to full bodied with soft, ripe fruit and medium acidity on the palate with an underpinning of minerality. The finish is citrus and toast. Drink now. (2706 views) | | | Tasted by SlimShaney on 6/13/2016 & rated 89 points: Not quite creamy or acidic enough but still refreshing and nicely balanced. A little too generic though. Wheres the personality? (2719 views) | | | Tasted by 500174 on 11/10/2015: Low acid, buttery profile, round, verging on flabby. Warm vintage so we were told. I've had bottles of this vintage in previous years that were fresher, and then it seemed great qpr at £8.75 from TWS. 15 (3411 views) | | | Tasted by kfinsrud on 6/3/2015 & rated 85 points: Dobbeltdekantert. Duft av grønne epler og stikkelsbær. Rik. En oljete tekstur i munnen. Rik frukt, men også friskhet som balanserer. Bra lengde. 12 % ABV. Litt uvant Chardonnay. Definitivt drikk nå. (2693 views) | | | Tasted by mdefreitas on 3/10/2015 & rated 87 points: A pleasant, simple, fresh and crisp Chard that offers up citrus and apple flavors. Not a whole lot of minerality or length, but again, pleasant enough. (3829 views) | | | Tasted by Morten Overwien Sletten on 1/28/2015: Fine nyanser av hvite blomster, smørtoner og grønne epler. Her var det også toner av sitrus og lett sjømineralitet. Lekkert på nesa var den. Vinen hadde fin fylde i munnen. Men friskheten gav spyttkjertlene noe å jobbe med og jeg gledet meg til en smørsaus. Epler, hvite blomster og sitron også på smak med flott lengde. En rimelig og strålende hvit beaujolais som ble drukket i store bolleglass.
http://hvaharjegiglasset.blogspot.no/2015/01/bra-beaujolais-blanc.html (3432 views) | | | Tasted by Paul Benigeri on 1/4/2015 & rated 90 points: Really liked this wine. (2749 views) | | | Tasted by Philippe_C on 12/29/2014 & rated 88 points: Light nose of apple, hint of citrus... very light taste, finish a bit green, very short (1952 views) | | | Tasted by forceberry on 11/20/2014 & rated 86 points: The label says "Chardonnay Classic Beaujolais", so I guess it's this wine.
Intense golden yellow color. Very characterful and somewhat waxy nose with aromas of stones, something cheesy and lighter yellow fruit tones. The wine is dry, quite full-bodied and pretty round on the palate with succulent flavors of red apples, aromatic herbs, some melon, a little bit of bright citrus fruits and an odd, waxy hint that's probably from the spontaneous fermentation - a note I'd be happy to call "sponti" if this was a German Riesling. The wine is quite smooth with medium-to-moderate acidity. The finish is rather light in flavors, but still pretty long and vibrant with mouth-cleansing flavors of aromatic green herbs, fresh apples, some tart citrus fruits and a little bit of stony and somewhat bitter minerality. Also the acidity comes a bit more to the fore than on the midpalate.
A nice, fresh and positively easy-drinking wild Chardonnay. With its rather modest acidity the wine lacks a bit the freshness and brightness I look for in the Burgundy whites, but its interesting, waxy and slightly funky flavors replace the slight lack of freshness with more complexity. Overall quite nice and thoroughly enjoyable effort, but nothing really remarkable. Rather overpriced at 19,85€. (1352 views) | | | Tasted by Jona on 9/7/2014 & rated 85 points: A decent wine with a solid and rich finish but otherwise rather boring. (1857 views) | | | Tasted by Boislavie on 8/30/2014 & rated 88 points: Très beau (3112 views) | | | Tasted by loegaute on 7/24/2014 & rated 86 points: Kalk, klor, friske grønne epler, fersken, modne sitroner, ferske hasselnøtter og noe smått tropisk. Frisk, litt grov syre. Fyldig men fokusert frukt, god konsentrasjon og lengde. Sitron, grønne epler og lakris. Litt salt finish. 86p. (1888 views) | | | Tasted by mwneil on 6/12/2014 & rated 90 points: Tasted at the WL Beaujolais seminar with David Bowler. Very nice white with no oak and a good balance of fruit and acid. Good mouth feel and clean finish. Would drink again. (2669 views) | | | Tasted by biggie on 5/11/2014 & rated 89 points: Clear straw core - white meniscus - youthful. Clean nose - peach and some tropical fruit mixed with the citrus and mineral. Flavours of citrus and mineral but with plenty of stone fruit as well. Med + acidity, med body and low alcohol (but not missed at all!). I'm impressed with the mouth feel and flavour of this wine - really well balanced and delicious! Don't serve it too cold - serve at cool room temperature to let the full aromas and flavours out. Otherwise both are clipped and you miss the full experience. (2329 views) | | | Tasted by tko on 5/10/2014 & rated 84 points: Drank over two nights. Rather bland and lacking in grip. Lemony, somewhat tart. Not much on the nose. Many better wines at this price point and below. (2162 views) | | | Tasted by JOsgood on 5/8/2014 & rated 88 points: Simple and pure with a touch of minerals and funk. Pairs well with food. Opens up nicely with air. (2328 views) | | | Tasted by JOsgood on 4/19/2014 & rated 87 points: Simple, fresh and interesting. Nice nose. (1971 views) | | | Tasted by JOsgood on 4/7/2014: Simple and straightforward Chardonnay with interest and body. Very good value wine and quite enjoyable. (1861 views) | | | Tasted by JOsgood on 3/30/2014: Delicious and honest Chardonnay. Pure and lively. (1791 views) | | | Tasted by yofog on 3/23/2014 & rated 87 points: Simple, honest expression, apples and a little citrus. Fresh, direct, and food-friendly. (1696 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Domaine des Terres Dorées (Jean-Paul Brun) Producer website
U.S. Importer, actually, as the producer apparently does not have an URLChardonnay 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
Beaujolais Vins du Beaujolais (L’Union des Vignerons du Beaujolais)
The vineyards on weinlagen-info
Wine Scholar Guild Vintage Chart & Ratings
# 2009 Vintage Notes:
"There will be a lot of absolutely delicious Beaujolais to try in 2009, as it is indeed a very good, atypically ripe and opulent vintage for Beaujolais. As others here have mentioned, the Louis-Dressner and Kermit Lynch portfolios cover many of the very best estates (with an honorable mention for importer Weygandt-Metzler), and just choosing from their strip labels is a very good jumping off point. As a quick primer, the three best Beaujolais and Beaujolais-Villages producers that I regularly cross paths with are the aformentioned Jean-Paul Brun and his Domaine Terres Dorées, Pierre Chermette of Domaine du Vissoux and Domaine Dupeuble from the Kermit Lynch's portfolio. I also find the Beaujolais-Villages from Joseph Drouhin consistently excellent and very classic in style and like all of this firm's Beaujolais, a completely underrated source for very top drawer Crus and B-Villages.
Amongst the Cru Beaujolais, it is important to keep in mind(again as folks have mentioned already) that certain villages tend to produce much more structured wines, and this will be very evident in a powerful vintage like 2009. In general terms, the wines from Moulin-a-Vent, Morgon and Cote de Brouilly are going to demand a bit of bottle age to really start to drink well in 2009, and these may not be the best growers to focus on when tasting through the vintage to draw your own conclusions. But in these appellations, if you keep in mind that what you are tasting is likely going to need five years of bottle age to really blossom from these crus, you cannot go wrong with Kermit Lynch's "Gang of Five" producers- Thevenet, Lapierre, Foillard, Breton are four of the five- as well as Georges Descombes and Louis et Claude Desvignes from Louis-Dressner. I also like very much the Morgons made by Louis Jadot and Joseph Drouhin for the big houses, and Jean-Paul Brun also makes a very good example of Morgon.
In Moulin-a-Vent, Louis Jadot's Chateau des Jacques makes a very good range- though always structured when young- and Bernard Diochon is excellent year in and year out. Pierre Chermette also makes superb Moulin-a-Vent and the Drouhin version is consistently exceptional. In Cote de Brouilly, the two most exciting producers are Nicole Chanrion and Chateau Thivin (both represented by Kermit Lynch). The Chanrion is usually very accessible out of the blocks for this very stony terroir (it is an extinct volcano), while the Chateau Thivin bottlings demand time and are usually tight and structured when young. Better to try the delicious straight Brouilly from Chateau Thivin if you want to drink one of their wines out of the blocks, as that never demands patience and is lovely.
In the less structured Cru villages, wines I particularly like are the aformentioned Clos de la Roilette in Fleurie (they are the Chateau Yquem of the village- though their vines are right on the Moulin-a-Vent border and the wine used to be sold as Moulin-a-Vent before the AOC went into effect, so they are a bit more structured than most Fleuries), Cedric Chignard, Jean-Paul Brun and Pierre Chermette are all very, very good sources. Domaine Diochon in Moulin-a-Vent also makes a good Fleurie, as does Joseph Drouhin. In general these will be more floral, open and sappy bottles of Beaujolais out of the blocks and they will be delicious from the get-go.
In St. Amour, Domaine des Billards makes absolutely brilliant wines and is one of my favorite producers in all of Beaujolais. In Julienas, Michel Tete is the star producer, but I also like the Drouhin bottling from here very well indeed. There are many more outstanding bottlings to be found scattered thorughout the crus and I am sure that I am forgetting several worthy estates, but this at least will give you a good "to do" list to get started with the vintage. The only '09s I have tasted thus far are the Joseph Drouhin wines, which I tasted through in Beaune in March, and they are deep, sappy and beautifully soil-driven. If all the other top estates have made wines in this style, then this is indeed going to be a very special vintage for the region. But with the wines from Morgon and Moulin-a-Vent, you may do better trying a few bottles from either the 2006 or 2007 vintage if you can find them well-stored, as these are less structured vintages and both are beginning to really drink well from these villages." - John Gilman
# 2014 Vintage Notes:
"The 2014 vintage in Beaujolais is absolutely terrific and probably, along with 2011, the best vintage in the region since 2005. The region has had a bit of a rollercoaster ride in the last few years, with an absolutely phenomenal vintage in 2011 (particularly for those of us who like to age our Beaujolais for several years prior to serving), one of the most difficult growing seasons in recent memory in 2012, a good, solid classic vintage in 2013, and now, again, another truly outstanding vintage in 2014." - John Gilman
"2014 [...] vintage is a return to the mineral-cracked freshness and explosive low-alcohol red fruit the cru level wines of this region are famous for but have lacked since 2010/2011 (without the potentially hard/green/diffuse/underripe character found in many 2012/2013's)." - Jon Rimmerman
"the 2014s exhibit lively berry and floral character punctuated by zesty minerality. The wines are concentrated yet not heavy, and show good structure without coming off as outsized. Many producers I visited in June described the wines as a hybrid of the 2010s and 2011s, combining the structure of the earlier vintage and the fruit intensity of the latter. As such, the 2014s, as a group, are hugely appealing right now but I have no doubt that they will reward another three to five years of aging. Many of the brawniest 2014s have the material to see them through a decade or more of life but by that point they’ll have little resemblance to most peoples’ notion of Beaujolais, so I’d advise drinking almost all of the ‘14s before they hit their tenth birthday." - Josh Raynolds
# 2015 Vintage Notes:
"Vinification will not be straightforward and the 2015 vintage will be a reflection of the quality of the winemaker." - Jean Loron
"the wines have the potential to age and evolve beautifully" - Michael Apstein
# 2016 Vintage Notes:
"a harvest of soft, amply fruity wines, though without the depth and density of the outstanding 2015 harvest." - Wine Scholar Guild
# 2017 Vintage Notes:
"Trade body InterBeaujolais has said the 2018 harvest in the region will “go down in history as a legendary vintage” alongside the likes of 2017, 2015 and 2009." - Rupert Millar
#2018 Vintage Notes:
"The heatwave of July and August led growers to anticipate rich, high-alcohol wines akin to the excellent, but atypical, 2015s. However, probably due to the reserves of groundwater accumulated prior to June 20th, the 2018s are, as a rule, fresher, with slightly higher acidity and considerably lower alcohol than their counterparts from 2015. There is, nonetheless, an appealing fleshiness or rondeur to many 2018s, which suggests they won’t keep for as long as the more mineral 2017s – which are really hitting their stride now – but makes them highly seductive from the word go.
Another interesting theme, which we encountered in wines from various domaines across different crus, is a Cabernet Franc-like leafy character towards the back of the palate, which contributes an extra degree of freshness and buvabilité." Will Heslop |
|
