1999 Pierre Morey Meursault Les Tessons

Community Tasting Notes (6) Avg Score: 89 points

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  2/17/2009 - micha_e wrote:

  Once again a relatively fresh bottle - no premox...but this particular one was marred by a bacterial problem (strong smell and taste of burnt nails)...not too much luck with this wine.

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  3/24/2008 - micha_e wrote:

  This one was not oxidized and showed how good the wine could have been if it were not affected by pre-ox problems.

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  11/12/2006 - micha_e wrote: flawed

  Had to pop another one from my case...last bottle I had was what I would expect from a 7 year old Meursault from a good producer. This one was again showing noticeable signs of premature oxidation. Much darker yellow-gold color, some sherry notes, hay, and a sweet, caramelly aspect to the otherwise relatively fresh acidity. Drinkable, but only a shadow of what it can be. Addition of metabisulfite solution clearly improved things considerably, supporting the theory of low sulfur for whatever reason. Have still 6 more, but it seems like a lottery to find a good bottle...

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  8/14/2006 - micha_e wrote: 89 Points

  This was (surprisingly) a good bottle showing none of the oxidized, caramelly aspects of most other bottles (from my case, it seems now that the rate of good to oxidized bottles is 2 to 3...).

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  1/26/2006 - micha_e wrote:

  Once again, a puzzling wine. Right after opening, I thought that this bottle would not be affected by premature oxidation. The first sip tasted fine if a bit closed. However, after a few minutes, the wine **seemed** to get darker in color with increasingly strong notes of butterscotch notes resembling an oxidized wine. This time, I decided to test the wine by adding metabisulfite solution (delivers SO2 to the wine). I thought it clearly improved the wine after some minutes, leaving the wine to taste fresher and more like it should taste for a 6 year old burgundy. After the addition of SO2, I thought it was a very good wine and easily worth of 90 points in my book.

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