Made from 60-year-old vines, evidenced by its concentration and serious ageability. It is structured, firm and relatively dry at this young stage. It’s a wine that needs at least 5 years. Today, if you do open a bottle, watch for the mineral, stony character that pushes the fruit and demands attention.
— R.V.
(12/1/2006)
In the fat, buttery style of white Burgundy, this wine, with its malolactic flavors and its vanilla flavors, would appeal immediately to California Chardonnay lovers. Except that it also has elegance: a hint of steel and a touch of acidity to temper the tropical fruits.
— R.V.
(12/1/2006)
A lively, almost racy wine that has delicious ripe fruit, lovely fresh acidity, lemon and green-apple flavors and an appealing layer of new wood. Chardonnay lovers, this is for you.
— R.V.
(12/1/2006)
All white Burgundy should aim for the balance as this wine. It floats ripe fruit, vanilla, and acidity in harmony, all restraint and elegance. It's all there, and it's delicious.
— R.V.
(2/1/2007)
Perhaps the best-known of the Chassagne-Montrachet premier crus, Morgeot is a wine that delights the taste buds. Moreau’s example has enticing flowery aromas, ripe red apple and fresh almond flavors, and a friendly, open character that is tempered with some fresh acidity.
— R.V.
(12/1/2006)
What a delicious, drinkable wine with peach and fresh-fruit flavors, a touch of pineapple and a touch of almonds. Relish the wine now, or enjoy over the next 5 years.
— R.V.
(12/1/2006)