Domaine Jean Monnier & Fils, Vielles Vigne, AOC Meursault, Burgundy, Bourgogne-Franche-Comte, France, 2015
This wine: lot No. L.03 (on front label), varietal chardonnay, new French oak, 13% abv, coated natural cork closure, Waitrose -25% offer, £27 (04/19).
Consumer tasting note: a typical French oaked chardonnay, distinguished initially by its lack of distinctiveness, then with a little time revealing a more identifiable typicity beyond primary citrus and orchard fruit, which comes with age, of creamy roasted nuttiness, together with a delicate oaky note.
Drink now – RTD and will improve over 2-4 years – Wait. No need to decant, but savour in-glass over 30 minutes, if possible.
WSET style tasting note
Appearance: clear and bright, pale intensity lemon, showing tears (no deposit).
Nose: clean, pronounced intensity, developing, with aromas as they come, of warm lemon pith edged with dried lemon peel, a delicate oaky frill, cut ripe cooking apple, lemon boiled sweets, a herbal dill-like edge suggestive of varnished wood, a rich undertone suggestive of roasted nuts edged with caramel, then baked apple.
Palate: dry, medium acidity, medium (+) alcohol, medium (+) body, a smooth creamy texture with a low-key grip, medium (+) intensity, with flavours of lemon pith, stewed apple, hints of richer stone fruit – white peach or nectarine, very low-key oak. A long length, with a clean rich finish of nectarine and stone fruit nuances edged with roasted nuts and delicate low key oak, underpinned by yellow citrus, with a low-key grip.
Quality: very good, perfectly balanced acidity with alcohol, harmonious with the strong intensity and rich yet fresh palate, and slightly lesser concentration; showing deft and understated use of new French oak, typical of a good Burgundy, which lends complexity and texture to the better than moderately complex developing profile, with an emerging tertiary dimension signaled by the roasted and baked notes. Leads into a sound long length. Could become outstanding with further ageing.
Drinking readiness/ageing potential: can drink now, but has potential for further ageing, over say 2-4 years, during which time the nutty roasted nuances should broaden and deepen – a sound structure, lots of intensity, concentration and length, with a developing complexity.