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5 notes
2002 Prieur-Brunet, Chassagne-Montrachet MorgeotNov. 2005
Medium cherry-red. A nose of red fruits, a shade of something green and a little caramel on standing. The palate has racy acidity, medium tannin but comes across as a little harsh and woody – perhaps the tannins have a bit of green about them. Good enough to drink but disappointing in the context of the ‘average’ 2002.
2002 Prieur-Brunet, Meursault CharmesMar. 2005
Pale lemon yellow. The nose starts with a quick blast of citrussy fruit with a deep, tight mineral core. The palate is a little fat and sweet with an aniseed twist. There’s just a hint of oak causing some harshness – but this is young. The length is good with a slightly creamy edge. Not bad at all!
2001 Prieur-Brunet, Meursault CharmesMar. 2005
Pale gold colour. The nose is round and a little more exotic than the 2002. The palate shows just a little more balance and texture but without quite the same power and fat of the 2002. I prefer this by a short-nose. There’s that slightly nutty Meursault thing starting to happen vs the more primary fruit of the ’02. Good length. I prefer the texture and balance of this wine, but prefer the fruit of the ’02 – such is life – still a good wine.
2000 Prieur-Brunet, Santenay-MaladièreMar. 2005
Medium, medium-plus cherry-red – no obvious maturity. The nose gives-up slightly soapy red cherry, eventually improving by losing the soap and soaring ever higher. The palate has fresh acidity and tannins that are a little forward and astringent. The fruit has some black tone but is more balanced to red. The fruit has some density but at first was not enough to counter the structure. You would have spat this out with a wince on opening but there was quite a transformation with time, becoming fatter and more open – in fact quite palatable with food – but without it’s a bit charmless right now so you might as well wait a while…
2002 Prieur-Brunet, Meursault CharmesJul. 2004
Very pale colour with an understated nose of faint oak and melony notes. Really good acidity and a little fat too. The fruit is quite high toned and supported by a slightly grainy base of oak that intrudes slightly onto the quite long, aniseed finish. The oak will of course fade to leave a well made and interesting wine, but it’s not so exciting at this tender age.
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