Browse Tag

chardonnay

Les Clous train

de Villaine 2005 Bourgogne Côte Chalonnaise Les Clous (Burgundy) – I’ve an odd sensation drinking this, as if I’m confronted with the rush of a suddenly-returned memory I didn’t know I’d forgotten. I drink precious little chardonnay of any non-sparkling type, and even less white Burgundy, but my more formative wine years were full of the stuff. Some sort of…well, I wouldn’t call it a “need,” exactly, but more of a satisfied conclusion, has been fulfilled by this wine. It doesn’t hurt that it delivers so much of what I actually like about good white Burgundy without burdening itself (or me) which the majority that I don’t. Beige earth, French horn mushrooms, ripe in both the agricultural and temporal senses of the word, draped with “fruit” but really much more about beautifully-rounded texture and poise. (5/11)

Miss Chétillons

Pierre Peters 2000 Champagne Le Mesnil-sur-Oger Grand Cru Brut “Cuvée Spéciale” Blanc de Blancs “Les Chétillons” (Champage) – Jeebus, that’s a lot of words. Here’s a bit of info that’s not a word: L.SBAA02, for the interested. And what about the wine? Lurid white flowers that quickly flash into an even more lurid state of decay, white pepper, intense Granny Smith apple. Long. Very long. Incisive and, once some of the overt floral prelude has sorted itself out, focused. Frankly, this is a brilliant wine. (1/11)

Miss Châtelaine

Domaine de la Cadette 2007 Bourgogne Vézelay Blanc “La Châtelaine” (Burgundy) – Sharp, angrily acidic, full of underripe heirloom pommes and none of the helter-skelter terroir that has so often characterized this wine, which I very frequently adore. Bad vintage, or bad batch? Doesn’t matter…after two bottles of identical form, I’m fobbing the rest. (10/10)

Michael, Royaux the boat ashore

Fèvre 2004 Chablis “Champs Royaux” (Chablis) – A forceful mineral hash leavened by a surprising thickness and a buttered corn quality that seems to be de rigueur at this house, even though I’d really prefer they leave it out. (9/10)

Roally world

Goyard “Domaine de Roally” 1999 Mâcon-Villages “Tradition” (Mâcon) – Heavy. Lush, hinting at a syrupy texture but with a preserved lime-influenced fruit that cuts against that weight. Botrytized? Possibly. Whether or no, it’s nicely mature at this stage, though I don’t suppose lovers of more decrepit chardonnay will be in any hurry. (8/10)

Moor or less

de Moor 2007 Bourgogne Blanc Chitry (Burgundy) – Light complexity – Complexity 101 – with a quartzy, light-then-flat-then-light-again texture, all skew angles and occult tangents, yet somehow formed and whole. Peachy? No, not really. Perhaps apricotty, but then maybe it’s crystallized. Or maybe not. Enjoyable. (7/10)

de Moor 2007 Bourgogne Blanc Chitry (Burgundy) – Overwhelmed with VA, stench, degradation, and awfulness. From the same case as the previous, very intact bottle. (8/10)

Very putrid s***

Beringer 2004 “VPS” White Zinfandel/Chardonnay “Premier Vineyard Selection” (California) – 80% white zinfandel, 20% chardonnay. Childrens’ fruit gum, hand sanitizer, NyQuil™, stale butter, minor sweetness. A little foxy, in a Welch’s green grape juice sort of way, with acetic acid following. Actually tastes like wine, which is a surprise at this stage. I’ve tasted worse. There: praise. (5/10)

de Moor, de merrier

de Moor 2008 Bourgogne Blanc Chitry (Burgundy) – Subtle. Clear running water, gently flowing over stones, plus lovely blended stone and citrus fruit. Perfectly under-structured, if that makes sense. The wine is kinda beautiful, but in a shy, somewhat girlish way. I’d describe it as a bit of a Lolita, but now this note is starting to creep me out. (7/10)

We are the Champs

Fèvre 2007 Chablis “Champs Royaux” (Chablis) – Fine-grained minerality, citrusy exotica, rapidly-declining finish. This wine has an enormously appealing texture that surpasses its aromatic interest, and it’s a pretty fine value (for Chablis). No, it’s not Great (or even great), but what do you want for this price? Ideally, one would wait a few years for the preservative buffer to subside, but it’s not as inaccessibly sulfured as some of its brethren. (6/10)