Sebastian Koncurat

8.9

Alberto Antonini put his finger prints on this wine 10 years ago and the quality still remains. All grapes sources from Agrelo in Mendoza. A very good bridge to more Terroir driven Malbec from Argentina — 9 years ago

Andrés Solís Lira

9.2

Had it with the winemaker: a vehement and honest French ex-pat who sources grapes from a couple of plots in the much-lauded Alto Cachapoal. Without touching the acidity or manipulating the alcohol, Machalí is elegant and poised, having precise aromas and complexity, but miles away from that über-common chocolate. — 10 years ago

Greg Koslosky

9.5

1982 what incredible white burgundy should be .One of the best sources for white Burgundy that can age! — 10 years ago

Terry Kaney

9.2

What happens when great passion meets great fruit sources. Well done Kelley — 10 years ago

Sean Wallner - WSET II

10

This Tempranillo from Stottle Winery is incredible! Notes of spice, blackberry, bing cherries, and tart strawberry. The grapes are sources from the Columbia Valley WA while Stottle is located in Hawks Prairie, Lacey, WA. — 10 years ago

Andrew Lampasone

Owner Wine Watch Selections

9.2

This label sources from 9 different vineyard sites. A more austere style of Pinot gris — 11 years ago

Hannah Greensmith

9.8

Located in Cote de Beaune, south of Volnay and north of Puligny Montrachet. Meursault ("Murr-so") has historically been Burgundy's center for white wine production. In fact, nearly all of the 2.5 million bottles produced from 440 ha (1,090 acres) are whites. The soil is a mixture of marl and chalk and is perfectly suited to the production of chardonnay. Meursault wines are known for aromas of hazelnuts, honey and vanilla for its aromas and creamy, almost olive oilllike texture. There are no grand crus in Meursault, though Les Perrières, Les Genevrières and Les Charmes produce remarkable wines. Further, some of the most well-known vineyards of Meursault such as Narvaux and Limozin are not premier cru but Villages-classified vineyards. Recent top vintages include 2008, 2007, 2005, 2002, 1999, 1996, 1993, 1990.


With 437ha. of vineyards dedicated to Villages wine or Premier Cru, Meursault has the largest area permitted to be planted in white wine in the Cote-d'Or. Furthermore, despite the fact that the village lacks even one grand cru, Meursault has historically been Burgundy's center for white wine production, in the past even more so than Puligny-Montrachet or Chassagne-Montrachet. While much of those two villages had in the past been planted to red grapes, Meursault has always been white wine territory. In fact, the modern day vineyard of Les Combettes in Puligny-Montrachet, which forms a continuous chain with the premier crus of Meursault, was once considered part of Meursault and not Puligny, where the many nearby vineyards produced red wine. There are several important factors that determine the reputation of Meursault. Primarily, the soil throughout most of Meursault is perfectly suited to the production of chardonnay; it is a mixture of marl and chalk, that when combined with a largely east or southeast exposure creates healthy grapes that are full of character. Another factor correlates to geology, though in a very different way. Meursault's high water table allows its residents to carve deep, cold cellars "perfect for the production of wine" into the chalky, stony soil. So, while large negociants from Beaune dominated the production and marketing of Burgundy throughout time, Meursault remained a wine of its own citizens. Contributing to this, since red wine has been more prized throughout time, these same negociants looked elsewhere for sources because the wine of Meursault has always been white.

What makes the wine so special? The most common descriptors attached to Meursault are hazelnuts, honey and vanilla for its aromas and creamy for its texture. However, this simplifies things quite a bit. In most cases, Meursault despite an almost olive-oil texture is countered by a precise mineral character, stoniness and a more refined overall palate than, for instance, Chassagne-Montrachet. It's the unique stony/mineral character that often gets lost when tasting Meursault, as many concentrate on the ripe, hedonistic primary flavors and aromas. It's the bipolarity of the wine, the interplay of both factors, that makes Meursault one of the most sought after white wines in the world. As mentioned above, there are no grand crus in Meursault, though many would argue that Perrieres, Genevrieres and Charmes can attain these lofty heights in the hands of the best producers. Further, some of the most well-known vineyards of Meursault such as Narvaux and Limozin are not premier cru but Villages-classified vineyards, though again, the best examples are clearly of higher quality. source: http://www.burgundywinecompany.com/wines/display.php?subregion=Meursault — 12 years ago

Christopher Bates

Master Sommelier, Owner/Winemaker Element Winery

9.3

Its so easy to lose sight sometimes. We spend so much time these days focusing on the old world, the forgotten, tradition, ect, that it sometimes feels like we ignore the new. Even when the new has history. Compiled with yesterday's Felton road chard and today's weinert, these are wines that I am embarrassed to say, I don't give enough credit too. I need to explore more. I will explore more...
back to the wine! This is awesome. The least overt of the two cuvees this focuses more on spice and savory. Planted on two separate parcel side-by-side and the same Vineyard and Robertson, these two are made identically according to "inside sources", and couldn't be further apart. — 9 years ago

Thierry POUSSIN

9.5

2010 - La Table du Lavoir at les Sources de Caudalie — 10 years ago

with Christophe

Jonathan Lipsmeyer

9.2

2010. What a lovely lifted finish! Makes me think of Serralunga. Wondering where the vineyard sources are here. — 10 years ago

Maxence Guilluy

9.4

Fresh, floral, spicy — 10 years ago

Andrew Lampasone

Owner Wine Watch Selections

9.2

This is a new label and different fruit sources than used to use a step up — 11 years ago

Mark Rado

8.9

Another picpoul in p-town :) — 12 years ago

with Scott

Jonas Hartz

9.2

Manon des Sources — 9 years ago

with Thomas

LM Segal

9.4

New and distinctive gin, botanicals from northern Quebec aboriginal sources. Who knew cloudberry was so good? This is the (good) bitter side of gin, phenomenal aromatics. Lemony-grapefruit essence. Seek this out. — 10 years ago

Thierry POUSSIN

9.3

2009 - Rouge at les Sources de Caudalie — 10 years ago

with Christophe

Michael Townley

9.1

Nice tropical fruit. No signs of oak but a nice finish. 3 different sources of fruit I Cally. — 10 years ago

Anthony Lombardi

9.4

Double decanted & served with dinner . Explosive nose showing black currant & mocha powder. Rich, deep palate with waves of black fruit & textured oaky spice. Plenty of youthful tannins which resolve with each bite of steak & as the wine breathes. Despite the showy fruit & tannins, this has a freshness & drinkability which is fantastic.

This has a healthy dose of Merlot blended in & a dollop of PV. From an excellent mix of top vineyards around the CV including one of Abeja's estate sources. Excellent vintage after vintage. — 11 years ago

Vincent Bottreau

9.6

Retour aux (bonnes) sources ! — 11 years ago

Daniela Caniglia

10

Interesting light fruit 20/1. 4 single vineyard fruit sources. Full of interesting characters. Mouth watering.. One of the most interesting pinots I've had in a long time — 12 years ago