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What a difference a year makes
Published: March 29, 2009
The other night we opened another 2000 Monthelie les Clous from Daniel Buisson-Dupont, friends gathered. Quite a change from the first time we had it a year ago, this time full of power, thick and full. Why the difference? Well, a few possibilities. First, the food last Friday was delicious, grilled chicken with apricot and Basmati rice with a thick apricot jus, followed by some cheese. Also, we had served a lighter Savigny-Les-Beaunes to kick off with, so perhaps the contrast of styles had something to do with it. Moreover, this particular bottle had been cellared in Burgundy, rather than in Paris, and had lots of time to get up to room temperature. But most of all, wine is a living creation, it evolves, and a year can be just enough to bring about radical improvement. A- now. What exactly is it that gives it such a high mark?
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— Mr Dupont does not appear to have a website, but more information is available at the Meursault website below
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More Monthelie power
Published: March 24, 2008
Okay, I admit this is not my favourite Monthelie and not as grandiose as the famous Douhairet sisters, but it is captures nicely one of the characteristics some people love about Burgundies: a clear lucid colour belying a nice, full finish. Daniel Buisson-Dupont is in Mersault. I wonder if he is related to Buisson-Battault? I don't know his Meursault, but a quarter of his small production is Monthelie red; this 2000 Monthelie is simple and elegant, with just enough pinot noir power at 13%. Not the kaleidescope of flavours of a bigger Burgundy, but just enough complexity there to complement a fine lunch. C+
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Burgundy/Bourgogne...more or less
Published: February 28, 2004
The place most known
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