2019 Domaine de Chassorney Volnay 1er Cru Les Lurets

Community Tasting Notes (4) Avg Score: 90 points

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  11/17/2023 - Sean Tay wrote: 92 Points

  I had a better 2018 as compared to 2019. 2019 is still youthful, in fact theres still gassy on the plate, probably still fermenting in the bottle and developing? Pronounced nose with funky, slight banyard, ripe strawberry. On this funky notes, I had realised for most going towards the nature route with minimal intervention, usually I get this notes. Medium acidity and medium tannin. Medium- finish. A little short for my liking.

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  1/9/2022 - canan wrote: 91 Points

  Clean and pure strawberry fruit with a touch of funk. There is a good complexity with wet leaves and mushrooms. The wine has a lovely complex florality on the nose and a decent flavor depth.
  There is a lovely and piercing acidity but the aftertaste is perhaps a bit too short compared to my expectations. Overall, a nice wine and has, for me, a certain x-factor to it which makes it very interesting.

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  7/31/2021 - Lype Likes this wine:

  A revisit to this this one, last tasted on 16 July this year (a Root Day in Maria Thun's biodynamic calendar) for which I did not write down tasting notes but I agree, at least up to a point, with Forceberry's notes below. Because of the contradictory previous experience this simply had to be revisited on a Fruit Day.
  
  The nose is reductive and has natural wine feel to it, by swirling the glass the nose clears but not entirely. The clean and pure palate has slight hints of natural wine features and provides dark fruits, cranberries, smoke, licorice notes, floral flavors and attractive fragrancy The medium minus acidity is in line with the elegantly light but expressive fruit component. There is gum drying (tannin like) feel but this does not prevent from enjoying the wine which can be consumed now but is clearly on an upward trajectory.

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  7/16/2021 - forceberry wrote: 87 Points

  Pinot Noir from a 40-yo parcel in Volnay. Vinified and bottled completely without SO2. Fermented and macerated in whole bunches for 5-6 weeks in open-top fermentors. Aged for 10 months in oak barrels (1/3 new). 13,5% alcohol. Tasted blind.
  
  Youthful, moderately translucent and very slightly murky purplish-red color. Very wild, crunchy and lively nose with aromas of ripe cranberries, some smoky reduction and even skunky sulfurous character, a little bit of tart lingonberry, light licorice notes, a fragrant hint of bergamot or orange zest and a touch of floral lift. Overall the nose has a rather natural overall feel to it. The wine is ripe, lively and juicy on the palate with flavors of ripe cranberries and sweet black raspberries, some floral notes of violets, a little bit of sauvage bretty funk, light boysenberry tones, an acetic hint of VA and a touch of reductive smoke. The structure is pretty balanced, thanks to the moderately high acidity and gently grippy medium-minus tannins. The finish is juicy, moderately wild and quite long with vivid flavors of black raspberries and sweet black cherries, some strawberry marmalade notes, a little bit of bretty funk, light balsamic notes of VA, a hint of leather and a touch of tart lingonberry.
  
  An interesting Volnay in the sense that it showed very little if any Burgundian character: the producer is trying to make a wine with minimal input, but the end result is a wine that tastes of the process, not of the place. Although the wine isn't overtly "natty" or excessively funky, it sits very firmly within the natural wine spectrum, coming across as surprisingly little Burgundian. My first guess was a Jura Poulsard from some of the natural extremists, many other guessed different red varieties from Loire. So there you have it: this wine feels more like a 20€ natural wine from Loire or Jura than a 70€ 1er Cru Volnay. It's an enjoyable wine - and light years better than any of the Frederic Cossard's non-Domaine de Chassorney wines I've tasted - but I really don't get what's the hype. If I buy Burgundy, I want Burgundy, not a natural wine where you can't even taste the Pinosity.

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