91 Points | International Wine Cellar , October 2009
Bright yellow-gold Smoky, soil-driven nose offers aromas of stone fruits, oatmeal, clove, grilled nuts and lees, along with intriguing high notes of lilac and minerals. Penetrating, minerally and very dry, with lovely mid-palate energy giving the wine a light touch. Really dances on the finish, offering saline, spice and mineral nuances and a light touch. This uncompromisingly dry, very subtle wine is about much more than just fruit.
Not sure about the Meursault comparison either, but who cares at this price? There’s almost no white Burgundy out there that has this type of balance, richness and complexity. A steal.
Not sure what other Vire-Clesse or Meursault the one star reviewer is referencing. There are few excellent producers in Vire-Clesse as most of the wine still goes to the cooperative. Would love to know which producer the reviewer thinks is better than Bonhomme, because as someone who goes to Burgundy regularly, I can say pretty confidently that it’s generally agreed that Bonhomme is the class of the appellation. As to comparing this to village Meursault, that seems fair to me, with one caveat. Lots of village Meursault is no better than good, definitely not worth the 50 bucks those wines are fetching. At twenty some dollars, the Bonhomme 2008 is excellent white Burgundy, and as the WineAccess writers wrote, definitely better than many village Meursault. 5 stars on value. 4 stars on quality.
Incredible deal for burgundy
If you told me this was Meursault, I would not have thought twice. Rich and lush with just enough acidity. This is easily the best white I've had all year under $30. Good, good, good...
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More than just the fruit
Andre Bonhomme makes wine that ranges from the good to the very good in my experience. The very good represented by the ethereal Vire Clesse '06; the good by the Macon '08 of the wines I have tried. I would put this midway. Pale straw, perfumed subtle aroma, a hint of oak, elegant and quite delicate on the palate, saline, mineral and citrus, balanced.
Very interesting Chardonnay
The wine seemed reticent, possibly due to the fact it arrived today and I chilled and opened a bottle to have with dinner without giving it a week or so to rest. In any case, once it opened, the Tanzer review was right on, except I'd add that there is a sweetness to the mid-palate fruit and the long finish that belies the wine's inherent dryness and I'd probably give it another point or two. Very interesting wine! We had it with roasted chicken thighs that had been marinated in white wine and fresh herbs (oregano, Rosemary, Chinese chives and sage), dredged in ranch dressing and coated with herbed panko. It was a wonderful combination! I think this will be even better with some bottle age, and I hope I can resist it in the meantime. Thanks for offering this, Wineaccess.
Surprisingly golden in color. I was worried that it might be oxidized. But I now realizet that that’s a characteristic of 2008. Beautiful Burgundy. Apples and honey and stony. Is there more?
Liked this a lot. For once we didn’t finish a bottle over dinner (weekday). Even better on day 2.
For Vire Clesse, this wine was poor. I have had Vire Clesse many times in the past. This
bottling was thin tasting with little complexity. To compare it with Meursaults is very mis-leading. I will not repurchase!
The finest red and white wines of Burgundy set the standard for Pinot Noir and Chardonnay. At their best, Burgundy wines are the world's most aromatically complex, silky, and seductive wines, thanks to their ineffable combination of fruits, flowers, minerals, and earth, and their ability to project flavor authority without excess weight. But first-rate Burgundies are produced in limited quantities. Burgundy is a minefield for the...
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The best Chardonnays in the world continue to arrive from the region where the grape first emerged: the chalk, clay, and limestone vineyards of Burgundy and Chablis. While the origins of the grape were disputed for many years, with some speculating that the grape came all the way from the Middle East, DNA researchers at the University of California-Davis proved in 1999 that Chardonnay actually developed...
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