This was funky/mushroomy on the nose at first. It then turned a bit truffled and started to match the palate with matchstick, salted popcorn kernel, and buttered toffee. Very viscous and oily. This is going to be very long lived. Thanks for opening @Mark Flesher — 3 days ago
A long drive in an old car on a hot day ripe with feeling alive from new experience. — 2 days ago
Still young but very drinkable Meursault @ £53 that’s one of my favourites at this price point 😉 If you like it more tart/sour now is great but leave 5yrs if you want it to ease 👍
📍 Albert Bichot Meursault Domaine De Pavilon Les Charmes 2015
🦃 Paired w/ Turkey breast, stuffing, sausage meat & veg
🏵 92 points
🍷 Straw yellow
👃 Lemon, lime & green apple in minerals w/ white flowers, chalk & a hint of honey, spiced vanilla butter & tropical touch
👄 Med zingy fresh body of slight tart green apple & lemon in dry minerals w/ lime biscuit & a light tropical undertone in med acidity
🎯 Long slight sour green apple & lemon citrus boom w/ a dry lime, slight tropical & mineral finale — 23 days ago
Good but a bit pricey for what it is. Doesn't have the zing to go along with the abundantly Quincy fruit. Lots of wood. It is really good but pales in comparison to a lot of the great meursault available today for the same price or less — 14 days ago
Vinho excelente. Sogra e sogro trouxeram da França (obrigado, pessoal).
Me lembrou muito tamarindo - tanto no cheiro, quanto no gosto. Algo de fruta meio verde e madeira daquela nova. Muito bom! — 21 days ago
Starting out, this was decanted for several hours. Initially the nose was like a fragrant, mid-age Chinon, stinky!
Color is intense dark crimson/ruby.
Nose is roasted cherry, dried cherry, dried blueberry, black currant juice and distant oak.
Palate has just ripping acidity of bright cherry, leather, dried cranberry, voilets, faint pepper and light anise on the finish, which lasts a few minutes in the mouth.
A very chewy, mouthfilling Burgundy with many decades ahead of it.
We paired with local lamb shanks from nearby Columbia county NY, braised about 6 hrs. and set atop creamy polenta cooked in sous vide bath, delicious! — 15 days ago