2005 Mongeard-Mugneret Savigny-lès-Beaune 1er Cru Narbantons

Community Tasting Notes (11) Avg Score: 90.5 points

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  3/6/2017 - RN wrote: 89 Points

  Drinking nicely with the tannin and fruit all in balance. Good length and balance. Always very consistent. I am not sure any further cellaring with improve.

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  1/3/2015 - Pknut wrote:

  There is a hit of iron on the initial attack. Palate shows cherries, iron, sour red plum and damp earth. Texturally, this is full with creamy smooth sides, not from oak (this isn't particularly oaky) but from resolution. This peaks at about the four hour mark, with the fruit showing some sweetness that wasn't there earlier, and then sort of declines thereafter. Good, not great.

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  6/27/2013 - KeithAkers wrote: 90 Points

  Digging into some Savigny-Les-Beaunes (Browntrout, Chicago IL): Nose: The nose is wound a bit tight, but there are attractive tones of dark red fruits, spices, dark red cherries, purple floral tones, and some bits of earth. There is nice depth to this and some class as well.
  
  Taste: Medium bodied with noticeable medium+ acidity and some chewier tannins. The feel is a bit coarse and youthful right now, but there are still excellent tones of dark red fruits, spices, purple florals, and some earth notes hiding underneath.
  
  Overall: This is wound fairly tight and needs more time. There is really good underlying material, but it isn't fully showing right now.

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  8/28/2012 - RN wrote: 90 Points

  Brownish tinge to the rim. Muted nose on opening. Took 15mins in the glass to start opening up. Initially thought the wine was 'asleep'. Red fruits, some spice and lots of tannin structure. This wine is a lot about mouth grip and length at the moment. Enjoyable with food and well made with a plenty of time left in the bottle. Question the value for money.

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  4/13/2012 - bobpsi wrote: 90 Points

  Expressive nose of red and black raspberry, red flowers, and spice. Medium body of raspberry, cherry, earth and spice. Medium plus finish.

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View all 11 Community Tasting Notes

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