2002 Vincent Bouzereau Meursault

Community Tasting Notes (5)

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  11/1/2007 - timewithwine wrote:

  A good color of light straw. A good, clean expression of lemon curd, mineral, wet stones, hazelnut with the latter dominating the finish (in a good way). Perhaps some buttered toast sneaks in there somewhere, but not heavy or overt at all. A bit short in the midpalate and lacks any real depth, but it is neither hollow nor singular; linear, yes, but that’s not fault. Despite all the negativity of this vintage (and this wine supposedly is 100% declassified Meursault) this particular wine delights the senses. 12.5% alc. With pumpkin ravioli (using wontons); a damn fine pairing. Recommended.

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  11/18/2006 - timewithwine wrote:

  After hours of the monotonous whirl of the leaf blower blocking all other sound and the marble-like sensation of acorns underfoot from another year’s worth of oak by-product dropped on the lawn was pushed, blown, raked and thrown to the curb, something simple and satisfying was in order. Chardonnay; it’s whats for dinner. Sunlight yellow color. Nice nose of lemon cream, mineral and hazelnut. That this has been fermented and left to age in oak for 12 months chisels its structure into something with some heft and depth, yet the acidity carries the wine with a grip that lasts cleanly through the finish. A good full mouthfeel. Good clean Chardonnay fruit with more lemon cream, mineral and definite hazelnut flavors on the finish. This is what Chardonnay should be. 12.5% alc. With peanut soup. Recommended

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  12/21/2005 - timewithwine wrote:

  gift to Dortons

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  12/19/2005 - timewithwine wrote:

  Monday, December 19, 2005 The back label says the fruit was hand-harvested and the wine is aged 18 months in oak. The purveyor says is 100% Volney. All I can tell ya is that it has a dusty, cranberry, red cherry and cola nose and looks like cranberry juice. It’s a very pretty wine. But for $15.00 it won’t deliver all you would want in a Burgundy. Very light bodied with an attack of cranberry, some red cherry and cola that quickly fades to some typical earthiness on the finish. No mid-palate. This is a nice wine for the price point; good to have when you want some pinot flavor without the pinot wallet pinch. It’s just not the wine for anyone seeking the pinot holy grail. 12.5% alc. With a couple mild blue cheeses and crusty bread

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  12/13/2005 - timewithwine wrote:

  Wednesday, February 02, 2005 Sunlight yellow color. Nice nose of lemon cream, mineral and something nutty. Good mouthfeel and structure with backbone of acidity and grip that carries the wine cleanly thru the finish. Nothing flabby here. Good clean Chardonnay fruit with more lemon cream, mineral and definite hazelnut flavors on the finish. This is what Chardonnay should be. 13% alc. Cuts and cleans the palate nicely with french onion soup. (Cheeses on the bread were Racelette and L’Etivaz d’Alpage.)
  Thursday, May 12, 2005 Disclaimer: I don’t claim to know much about what the proper profile of Chablis should be. Others such as Florida Jim and Brad Ballinger have forgotten more about Chablis than I’ll probably ever know. Some may even say that my occasional enjoyment of Va. wine disqualifies me altogether from ever being able to recognize a good wine if it spit on me. Be that as it may, this wine blew out my breeches. Center core of off-white with some yellow then shading to a green tinge on the rim. The nose - it was big but youthful with green apple, hazelnut, lemon, green apple, mineral and more green apple. Despite the nose, I expected this to be very tight and it was, but my goodness, what a big wine! Very focused flavors of green apple, mineral, lemon cream and toast. (I know from Florida Jim’s post quite some time ago that Bessin is listed in the ’no-oak’ category, but this had a definite toastiness on the finish.) More brisk sour apple flavors; tight and big, yet light - not heavy at all. Soooo much fruit from attack to finish. With pork chops stuffed with apple, blue cheese and onion, an excellent pairing. Did I enjoy this wine? You bet. Would I have ever picked up a Fourchaume had it not been for Jim, Brad and others? Who knows. But thanks to you folks here, I did. Thanks, guys.
  Tuesday, December 13, 2005 Much the same as the last time tasted, but a bit tighter and more closed. Downgraded a bit due to pairing - with pork tenderloin with an apple and maple syrup glaze that did not pair well.

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