Community Tasting Notes 29

• johnrm Likes this wine: 92 points

  April 10, 2020 - Still drinking beautifully. Our previous notes still apply. The fresh citrus character remains but there is a depth and complexity too. Great stuff!

  Comment

• slywka7 Likes this wine: 92 points

  November 17, 2018 - Seymour Wine Club Meeting 11/17/18 (Home of David Zanowiak): Tasted blind. Aromas of almond, vanilla and a bit of buttered popcorn. Nose was a touch closed down in the beginning. Might have been a little too cold. Flavors of vanilla, slate, apple, mineral and a touch of nut. Ends with a nice 25+ second finish that touched on the primary flavors. I nailed this as a White Burgundy so I was happy with that. Wasn't over the hill or anything but could taste and see it was aged. An interesting wine.

  Comment

• johnrm Likes this wine: 92 points

  April 21, 2018 - We waited another two years to taste this vintage again. Darker gold than the last bottle - it looked as though it might be oxidised ('sherried') but it certainly was not. The nose and palate showed spice when first opened. As it began to warm a little, the fresh citrus acidity emerged strongly on the palate with transient hints of petrol, reminiscent of Clare Valley Riesling. (Yes, I was surprised, too.) By the the the wine reached 14C, the lemon and lime showed more spicy complexity. Green apple was evident but white peach and mango began to come through. Still very long, lip-smacking, and with plenty of acidity. A little butter began to emerge on the late palate over time but this was restrained in the early stages.
  Early top-ups from the wine cooler brought back the citrus flavours and acidity. The bottle was left to warm to 16C plus. Even then (after an hour or so), the citrus, spicy character was predominant.
  Excellent with Swedish hot-smoked salmon. Afterwards, the citrus flavours remained, together with ginger notes. Butter and oak were definitely muted. This differs from the experience of some previous tasters.
  With earlier bottles, I felt strongly that the wine should be given time and a higher temperature to open but in fact, it was worth letting it warm gradually from cellar temperature to enjoy the gradual transformation from citrus to richer fruit and butter flavours and back to a long, citrus end - the breadth of the flavour palette was greater than I have previously experienced. A fascinating, restrained, high quality wine.

  Comment

• forceberry wrote: 85 points

  April 12, 2017 - Tasted blind.
  
  Deep golden yellow color tending towards coppery orange. Really unctuous, over-the-top nose with ridiculously rich aromas of browned butter, cooked cream, some dried pineapple and a hint of caramel. The rich buttery character in the nose is just absurd. The wine feels full-bodied, rich and heavy on the palate, although surprisingly fresh with moderately high acidity. There are unctuous flavors of butter, popcorn, roasted nuts, some developed and even slightly stuffy character, light notes of toasted wood, a little bit of cooked cream and a hint of pineapple. The finish is heavy, almost chewy and unctuous, yet surprisingly fresh with the bright acidity cutting through nicely. The aftertaste is very long with flavors of toasted bread with butter, some cooked cream, a little bot of stony minerality, a hint of pineapple and a touch of saline minerality.
  
  Ugh. This was just too over-the-top for me. I mean really. I guess this was a pretty good - and very archetypal - Meursault, but I just tasted butter and toast and nuts. I guessed oaked Chardonnay and got that one correct, but my guess was a cooler-climate Cali Chardonnay, because of the high acidity. I just never thought any serious producer would make these kinds of over-the-top butter bombs in Europe, let alone in Burgundy. I guess this is good if you like butter diluted with alcohol, but I found it too difficult to enjoy. Hopefully some cellaring might help the wine get its game together. I guess that at approx. 30€ the wine is priced according to its quality.

  Comment

• johnrm Likes this wine: 91 points

  November 13, 2016 - Two years on from the last bottle. Quite a dark, golden, aged look to the wine. The nose and palate showed forward fresh citrus acidity when first opened. As it warmed, the nose showed more complexity but with the tropical fruit and spice remaining secondary to the citrus backbone.
  It was much, much better when it rose above cellar temperature to around 14C. After an hour or so, the citrus fruit and acidity softened. White peach, papaya, and mango flavours developed and a little buttery character emerged. Rich and 'lip-smacking' although the anticipated buttery richness was secondary to the citrus fruit for quite some time. The wine was very long.
  An hour later, and warmer, the wine was completely different. The expected buttery, honeyed notes emerged on the nose and palate. Much richer and more complex. A class act.
  Went quite well with chicken in a creamy sauce. With food, the citrus character re-emerged.
  It was well worth waiting for this wine to come round. I feel there is no rush to drink my last 3 bottles. I will certainly open them early and allow the wine to warm much closer to room temperature before tasting.

  Comment

Pro Reviews 3

Wine Definition

• Vintage 2008
• Type White
• Producer Louis Jadot
• Varietal Chardonnay
• Designation n/a
• Vineyard n/a
• Country France
• Region Burgundy
• SubRegion Côte de Beaune
• Appellation Meursault

Community Holdings

• Pending Delivery 0 (0%)
• In Cellars 46 (34%)
• Consumed 91 (66%)

Food Pairing

Who Likes This Wine

More About This Wine