2008 Tesco Finest Meursault

Community Tasting Notes (3) Avg Score: 85.3 points

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  7/23/2013 - alanh13 wrote: 84 Points

  Cork was poor, both in quality and condition. It was very soft and soaked halfway up.
  On its own, on opening: as before some brown apple oxidative notes but gentle. The disappear leaving a gentle, subdued oaked chardonnay. Quite forward, appley, some peachy notes, a little butter, some fennel/aniseed. Went well with chicken & mushroom pie. Not really my style but ok.
  Later at a very elevated temperature (19C?), it was spiced apple and fennel.
  This also proves something I've noticed that white Burgundy, Meursault in particular, can often have quite an oxidised nose on opening but which often settles down with air and food.
  ... Second day (half having been immediately decanted to half-bottle and stored in fridge): seemed slightly oxidised on opening, notes of apricot and browned apple. However with air and at a more normal temperature (12-14C) it seemed much better. Became slightly creamier and notes of spicey apple than oxidation.

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  5/22/2013 - RayOB wrote: 88 Points

  Drank in London
  A lot of butter and brioche on the nose. Some fruit coming through on the palate but it is a little bit too round and flabby. Medium length.

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  11/10/2012 - alanh13 wrote: 85 Points

  On opening, it's rich and honeyed, noticeable apple, quite oxidised actually. Some buttery opulence on the nose. Good but I would prefer more minerality and less oxidation personally.
  .. With some air (half an hour after double decant) and with food (roast chicken), this was much better. Rich and buttery and toasty. Still some brown apple oxidative notes, but much better. Good mouthfeel; stood up to roast chicken, roast root veg and roast potato with ease. In particular, it cut through the fat very well, so much be some good acidity underneath (perhaps a factor of the 2008 vintage, which I find has great acidity).
  Some fennel, nutmeg, vanilla and a good toastiness coming through. Very good but I still think it's largely down to the food and in general I prefer a less forward and less oxidative chardonnay.

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