August 21, 2020 - Still plenty of tannin left but no fruit. A little austere. I did enjoy it but wouldn't buy again.
July 22, 2013 - An intriguing color on the wine, cloudy opaque brown core with a red orange border. The nose is as just as intriguing showing soy sauce, hoisin sauce, sour cherries, raspberries, citric peel, and oriental spices. Upon entry the wine exhibits a soft texture with flavors of concentrated sour red berries, orange peel, black tea, soy sauce, oriental spices, and a long sappy yet saline mineral finish. A mid bodied Burgundy with an elegant red fruit back bone, great fresh acidity, and terroir driven minerality.
November 13, 2011 - Interesting color. Sort of an off-red color that you'd normally associate with a much older wine but there's nothing old about the rest of it. Spice and floral elements stand out on the nose. Bright and zippy acidity at first hit on the palate that gives way to some really nice, pure red fruits. There's a touch of spicy oak towards the finish, which lasts for 20+ seconds. A very nice young Burgundy that should improve with 3-5 more years in the bottle but can easily be enjoyed now as well.
November 6, 2011 - My first experience with this producer/vineyard. Incredible purity of fruit, clear in the glass and a gorgeous nose. I initially picked up a slight mint note on the nose, which added something special, though it did blow off fairly fast. Simply great wine, balanced clean fruit, great acidity, nice finish.
February 18, 2011 - 2008 Mongeard-Mugneret Red Burgundies (Vin Vino Wine, Palo Alto, CA): Bright, fresh red cherry nose. Also tight on the palate, but elegant, with tart red fruit, moderate acidity, light tannins and well-integrated oak. Nice now but seems likely to improve.
February 18, 2011 - Mongeard-Mugneret 2008 Red Burgundies (Vin, Vino, Wine Palo Alto CA): Sweeter nose than Narbontons, coconut nose.
Something chemical on nose, like nail polish or orange oil, not in a bad way though. More bricking color than others. Good, but not 2x as good as Narbontons.