Aubrey Jo Schoneboom

10

Female producer, village level Grand Cru — 6 years ago

Sipping Fine Wine

9.1

Récoltant manipulant, look for these 2 words on a Champagne Label. A grower who makes and markets Champagne under their own label, from grapes exclusively sourced from their own vineyards and processed on their own premises. Classic over 70% of the grapes come from the village of Avize, the rest from Oger. Nice mousse and fine bubble flow. Apple and crisp pear with lemon zest and toasty biscuit flavors. Lingering finish, tangy notes, great balance with mineral ending. Tasting great. — 7 years ago

Ryan Brazell

Rise Over Run

9.5

Gotta dig the relative value in the Grand Cru-adjacent, village level climats. — 8 years ago

Tom Kobylarz

9.6

An ambitious wine made in a solera style where still wine has been set aside and blended with other vintages going back to 2004. It is a till wine through that progression and then bottled with a tirage to initiate the bubble creation from secondary fermentation. 100% Chardonnay from a single site in the Grand Cru Cote des Blancs village of Mesnil.
#selosse #matteroftasteNYC — 8 years ago

with Blair and Karyn

Ian Blackburn

9.1

2014 - fresh off the boat!!! Great fruit, weight, texture, concentration - typicity. Consider the is village level - can't wait to try Premier Cru and Grand Cru in what appears to be a classic vintage — 9 years ago

with Mike

Sasha Agapov

9.4

Rene Bouvier is perhaps my favorite lesser known producer. I'm absolutely in love with his wines, be it a village Marsannay or an aged Grand Cru Échezeaux. And this bottle proves my love right — elegant, cherry pie infused young fruit, deliciously balanced even at this silly age. It's like a kid who can't lie yet — absolutely adorable and very fun to be around with. Please, please try it!

P.S. I am also very happy to be back from my horrible Southern Asia trip where people drink Jacobs Creek and honestly enjoy it. — 9 years ago

Lars "Ludde" Andersson

9.0

50/50 blend Grand Cru village Ambonnay tasty! — 9 years ago

Antoine Amiot-Servelle

Production Domaine Amiot-Servelle

9.4

People have to stop hating on 04.
This one is great, in fact, they declassifies all their grand crus at village level this year..! Because they were not satisfied! — 10 years ago

Francis Wilden

Director Francis Wilden Food & Wine Consulting

9.1

07 Raveneau Chablis villages : on the blind looked unmistakably Chablis 07 and I thought GC. A delicious wine , full of interest and satisfaction and would certainly have held its own against many 07 grand crus that I have recently tasted. A ridiculously good village wine and only possible from Raveneau. — 10 years ago

Gauthier Georgelet

9.8

A really good Champagne village, Verzy has definitely the best grand cru! 2003 even more interesting, must try! — 10 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 — 11 years ago

Sipping Fine Wine

9.0

Located to the east of the village of Saint-Émilion, on one of the high points of the appellation and it extends over 20 hectares. Ch was promoted to "Saint-Emilion Grand cru classé" in 2006. A blend of 80% Merlot, 15% Cabernet Franc and 5% Cabernet Sauvignon. Dark Crimson with ripe fruit aromas & herb notes. On the palate black cherry & raspberry, currant-like, with tobacco & cacao notes. Dusty fine tannins, lingering finish ending with earthy mineral tones, drinkable now, but ‘12 has more L-T aging. — 7 years ago

Ned Gray Creed

9.1

My favorite village in Champagne. #getBouzy — 7 years ago

with Damon, Mark and 1 other

Evelyn Marin

9.5

Just silly good. So pure with bright, beautiful red fruit. JM Fourrier has to be on of the best producers in all of Burgundy. I can only imagine how amazing his 1er and Grand Crus are if his Village is this impressive. — 8 years ago

Tom Kobylarz

9.1

Classic village Mesnil, 100% Chardonnay that sees full mallow and only 3.5g/l dosage.
Apple, pear, and a spritz of lemon fruits with chalk and sea shell mineral bones. Lithe but sturdy texture. — 9 years ago

Max Coane

10

Epic village wine! Crushed a lot of the 1er and Grand Cru's tonight — 9 years ago

Sameer Singh

9.4

2005 Lucie and Auguste Lignier Clos de La Roche

Decanted 3hrs. First Clos de La Roche ever!

Nose: black cherry and spice on nose. Still tight
Ripe fruit on palette with some sour cherries. Big depth. lots of tannins on the finish.

I put it in the fridge and tried it again on day 2 at room temp. It had just a little more perfume to the nose but didn't taste much different. I was hoping it would have opened up more.

I've only had 1er cru and village MSD to compare it to and I'm guessing this needs more time?
The 1er cru wines were 2005 and had more perfumed noses with excellent depth. palette was perfectly balanced in my opinion. — 9 years ago

Lewis Chester

9.4

2005 vintage. Maison Brûlée part of Clos St Denis near the north west of the village. Quite dark coloured. Purple hue. Liquorice, herb and garrigue. Spiced ripe red fruit. Power and weight. Perfumed and succulent. Lively and good weight and texture. Good ripe tannin. 50% new oak. And long length. This is a keeper and shouldn't be opened for at least a decade. — 9 years ago

Nicole Gabrielle

9.4

Arrowhead village wine tasting — 10 years ago

Lars "Ludde" Andersson

9.3

4x Grand Cru village avize, cramant, oiger & Le mesnil — 10 years ago

Lyle Fass

Founder Fass Selections

10

Old vines. Exceptional terroir. Monthelie village despite it being his BEST wine. Made like a Grand Cru. 30 hl/ha. Raised in rare new oak and only one in Burgundy to have it. Bottled, labeled and corked by hand. No fining and filtration. Serious layered aromas. Tiny concentrated fruits. Super powerful. Like a high end 1er Cru from Volnay and Pommard. Stunning. Long long long long. The ultimate ringer in a tasting. — 10 years ago

Gilles de Chambure

Master Sommelier & Educator

9.5

small producer champagne all chardonnay from own vines in Chouilly grand cru village only 11 ha — 11 years ago

David T

Independent Sommelier/Wine Educator

9.1

The 14 Chablis are really good. This Louis Michel is no different. An excellent example of little intervention of good fruit. This producer uses no oak; which I really appreciate. After you start to appreciate good Burgundy, CA Chardonnays aren't that interesting. Not that I don't ever drink or enjoy some CA Chardonnay producers, I just prefer the cooler climate Chardonnays that don't use new oak. This 14 was clean through and through. Bright citrus, peach, touch of green apple, soft minerality, touch of saline, creamy texture and beautiful round acidity and ripe, elegant finish. Photos of, Louis Michel vineyard, vineyard heat sources to protect the vine buds during their sometimes difficult Spring weather/frosts, Guillaume Michel (Owner/Winemaker) and their Domaine. Producer notes and history...It was largely believed that Michel family had only been cultivating Chablis since 1850. More on that in a bit. The winery is situated right in the heart of the village with 25 hectares spread over the very first slopes that were discovered by Cistercian monks in the 11th century. 40 years ago, the family decided to stop making the wine in wooden barrels, preferring to create clean, pure and precise Chablis without adding artificial woody tastes. I've said it more than once and I'll say it again, if you have good white grapes, strong wood use only covers up good fruit flavor or hides mistakes either in the vineyard or cellar, baring a stylistic choice. Through this philosophy, combined with the limited yields inspired by organic wine-growing techniques, the Domaine has developed a worldwide reputation for fine wine-making in stainless steel tanks. Today, the Domaine is managed by Jean-Loup Michel and his nephew, Guillaume Michel, who is continuing the family tradition. The importance of their work in the vineyards cannot be overstated. Guillaume Michel is a firm believer in the philosophy that if you do a good job in the vineyard, 90 per cent of the work is done when the grapes arrive at the winery. This statement could not be more true in my opinion. It his grandfather who started the philosophy, Guillaume has only continued it and evolved it with modern changes equipment etc.. It’s a matter of preserving the authenticity of each terroir...working with very pure and clean wines. They understand and like to work differences in terroir. Making it very important to have the same vinification for all the different terroirs. It is important to have an aromatically neutral vinification. Up until recently it was believed that the winemaking history of the family began in 1850, but thanks to Guillaume’s mother and her genealogical pursuits the date has been moved back to at least 1640. Around that time a winemaker from nearby Tonnerre settled in Chablis, marking the beginning of the families venture in Chablis. Domaine Louis Michel covers a total of 25 hectares. A very large part (15 hectares) is the domaine’s premier crus. In addition to that there is two hectares of Petit Chablis vines, six hectares of village Chablis and two hectares of grand crus. Vaudesír is the families biggest grand crus. Vaudesír is interesting because it is actually a valley. One side facing south, very hot, producing concentrated and powerful wines. In Grenouilles, Domaine Louis Michel has half a hectare at the top of the slope. This nine hectare grand cru is just over 7 hectares and is owned by the cooperative La Chablisienne. Vaudesír and Grenouilles are quite similar in terms of soil. Vaudesír has a bit more of clay. Les Clos, their third grand cru, is very rocky. Les Clos is the typical Kimmeridgian soil of Chablis. If you're like me and enjoy your white wine with good clean fruit rather than with oak or too much oak but haven't tried Louis Michel wines, pick up a bottle. I think you'll fall in love with the style and the value as many are under $30.
— 7 years ago

Craig Sampson

9.0

Nice Village Cru 2013 young but opens up when opened — 9 years ago

Roel van der Burg

Sommelier at Restaurant Entrepot

9.4

Precise, full of tension, with only a thin layer of fattiness. If this village wine is already great, what would one of the Le Montrachet Grand Cru's be like? — 9 years ago

with Aisha

Lyn Farmer

9.4

Clear, beautiful pale gold with just a hint of rouge. Excellent mousse and vibrant aromas of red apple, brioche and berry fruit. So focused on the nose, it invites a meditative sip. Stunning purity on the palate with brioche, red apple and berry nuances framed by crisp acidity and a creamy texture. Very long and entrancing finish. This is a Blanc de Noirs primarily from the grand Cru village of Ambonnay but with the inclusion of some fruit from the 1er Cru village of Cumières the wine is labeled Premier Cru. It hardly matters - this is first class all the way organically grown and produced. — 9 years ago

Vin Naturel

9.2

Saint-Véran 2013 - Domaine du Chalet Pouilly


C'est dans le village de Solutré-Pouilly, situé dans la région du Mâconnais en Bourgogne, que la famille Plumet réalise de la magie au Domaine du Chalet Pouilly. Ce domaine ne se revendique d'aucun mouvement, ni d'aucune communauté. Ils font du vin. Depuis 1850. Autant dire que le temps et le respect des pratiques de cette période font partie intégrante de la culture du domaine et qu'elles l'ont toujours été.

Dégustons : notre superbe victime se nomme Saint-Véran 2013 et autant le dire de suite, ce 100% Chardonnay balance : Waouh! Waouh! Waouh! (3 fois)

Des vignes d'une cinquantaine d'années produisent ce jus envoutant, issu d'un élevage en cuve inox pendant 8 mois environ.
La couleur est paille, le nez floral avec un soupçon de pain légèrement beurré. En bouche, la précision est phénoménale. Le vin est superbement équilibré et rien ne semble laissé au hasard. Finesse et délicatesse s'allient sur une minéralité citronnée qui impose une longueur fort agréable. Ce vin coule avec tant d'aisance et de délicatesse qu'on prend alors conscience que la bouteille du doux breuvage est déjà vide ;)
Aie !

Domaine du Chalet Pouilly : une priorité dans votre vie

La cachette est ici :
La P’tite cave
Michel Thievin
7 boulevard de port royal
75013 Paris
0147071091


ENGLISH /

English friends is here what you need to know, description taken directly from domain's website, but true:

TASTING:
Light yellow (thanks to the old vineyards - 50 years old) colour and an elegant fruity scent. Flavors of fresh buttered bread with
floral fragrances as well as a sweet aroma of ripe fruits and a roasted hint are characteristic of this wine.

PHILOSOPHY
Domaine du Chalet Pouilly's philosophy is to allow nature to express itself through the vinification process in order to create highquality, richflavored wines with a rustic touch. Domaine du Chalet Pouilly practices traditional winegrowing methods, respecting the "terroir" in order to bring out the superior flavors of its quality wines.


Un grand merci à nos amis Nadège et @n0styler


#vin #vinlibre #vinnature #vinnaturel #vinsauvage #vinslibres #wine #wineporn #winelover #wineaddict #winestagram #naturalwine #winetasting #wineoftheday #france #chardonnay #bourgogne



— 9 years ago

Andrew Lampasone

Owner Wine Watch Selections

9.2

One of the top grand cru vineyards in the village of gevrey — 10 years ago

Deborah Heath

9.5

Château–Chalon, an A.O.C & a village w 15 producers; the grand cru of vin jaune. — 11 years ago

Sean Shafik

9.1

At Marea...just an amazing wine like all his 2010s...explosive aromatics like a mortar to the nose....red fruits, velvet and that je ne sais quoi that i still can't pinpoint... Palette lacked some of the weight of a 1er or grand but Ooooooo what a village — 11 years ago