The white Burgundies being poured were interesting to taste, for me. My experience with Bourgogne blanc lies mostly with Chablis, and this presented an excellent opportunity to learn more about the more acclaimed regions for chardonnay. Overall, the wines were a bit oakier than I would have liked to have seen. Certainly, the 2005's and some of the 2006's are meant for aging. Balanced, well-integrated alcohols, with ripe fruit. Would have liked to have seen less oak, but with age, these wines are going to be delicious. The Grand Cru wines clearly need at least 7-10 years to allow the oak to settle down. But would I pay $150+ for them? Would you?
2006 Domaine Colin-Deleger Chassagne-Montrachet en Remilly 1er Cru: oaky, creamy nose, very powerful acids, bitter finish
2005 Domaine Marc Morey & Fils Chassagne-Montrachet en Virondot 1er Cru: pungent, rustic nose, straw, lean palate
2006 Maison Louis Latour Meursault Poruzots 1er Cru: reticent nose, creamy palate, lacks intensity, nondescript fruit, even finishes a bit candied
2006 Domaine Louis Latour Corton-Charlemagne Grand Cru: lean, hollow fruit, very bitter
2006 Vincent Girardin Corton-Charlemagne Grand Cru: oaky nose, fresh fruit, palate shows high levels of oak