Xavier Monnot Meursault Les Chevalières

Bright yellow color. Aromas of lemon, butterscotch, and pineapple. Palate has middle-weight flavors of lemon, pineapple, butterscotch, and a hint of talc that carries into a medium finish. More round than the last bottle enjoyed in November 2010. Holding well, but doesn't seem to have the spine to go too long in the bottle. Drink.

Cantonese Feast with Wine (Cooking Papa Restaurant, Foster City, California) : Light medium golden yellow color; oxidizing, nutty, sherried nose; creamy textured, oxidized, tart lemon, nutty, baked lemon palate; medium-plus finish (disappointing how fast this has pre-moxed, given that it was quite good 2 years ago)

notes from 2 days open, kept in the fridge nose: bread dough, lemon, bitter orange palate: the lemon (juice, rind and pith and maybe even pit) on the palate is forceful and tasty. It doesn't leave a lot of room for other nuance or flavor, however, though there is some green stem flavor to be found around the edge. On day one this was feisty and impetuous, with very high acid. Tonight it is juicy but fading, and the acid …

high acid, yet very well put together in terms of fruit and body cohesion. A slight mold/dust aroma was in one glass (riedel 'O' series white) off-putting, in the next, (speiglau Chardonnay) simply added complexity. In the end, it is too young to drink right now...but it is a very nice wine. Complex, tasty, and finely textured.

This Les Chevalieres tastes almost better than a Premier Cru without the edge. Nutmeg and honey w/ oily medium weight finish is just awesome. Why wait any longer?

Medium yellow gold color. Nose of lemon, acacia, sweet lime, and a hint of mineral/iodine. On the palate, this is initially a bit reserved but opens with air to show iodine and mineral notes under a sweet pineapple, butterscotch, and lemon-lime fruit. A slight talc and lemon zest essence makes the long finish a touch bittering, which makes this better with food, for me. Should evolve more, but still good to drink now. Drink or hold.

There is a reason why the word lemon is frequently used in previous two reviews. What's I dind funny is that lemon do have high acidity which gives this wine multidimensional resemblance to them.

Pale lemon yellow color. Butterscotch, a hint of matchstick, a hint of truffle, and lemon on the nose. On the palate, this has a strong tart apple component which becomes lemony with some time in the glass. A stony, iodine-infused core emerges with butterscotch notes keeping it from being too tart. Hints of nuttiness come and go, but this is really tasty and a bit tart right now. Good, but young now. Should develop.

WineBerserkers OL w/Loren Sonkin - Burgs and Pinots (Millennium Restaurant, San Francisco, California) : Light golden yellow color; nice floral, lemon blossom, lemon, mineral nose; tasty, tart lemon, lemon sorbet and mineral palate with depth; medium-plus finish