Meursault Perrières

Premier Cru
Meursault Perrières

Grape Variety :

Chardonnay.

Vineyard

Site: a few kilometers south of Beaune, in the prestigious area known as Côte des Blancs (slope of the whites).
History & tradition: at the center of the Meursault appellation. The vineyards were given their names at a very early time, according to the general aspect of the land or the type of vegetation which grew there. This is why we find names such as "genévriers" (juniper trees), "tilleuls" (linden trees), or "Perrières" (stony soil).
Soil: poor soil, with outcrops of dry, chalky layers.

Viticulture

Plantation density: 10,000 stocks/ha in order to extract all possible nuances from the terroir.
Pruning: Guyot.
Yield: 45hl/ha, low on purpose to limit the production of each vine stock.
Supply: grapes and must purchased from regular suppliers (long-term contracts).

Vinification

Pressing: very slow so as to respect fruit. Juices from the very last pressings are not retained.
No yeasts or enzymes are used. The wine goes directly into barrels after débourbage (decanting of white wine to reduce sediment).

Ageing

Type: in barrels (25% in new oak).
Length: 12 months
Origin of the wood: French oak forests.
Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.
Follow-up: barrel by barrel.

Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is then completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.

Tasting note by Véronique Boss-Drouhin

"A complex and generous wine, with a rare elegance. The colour is extraordinarily luminous. On the nose, a palette of interesting and varied aromas: syrup, grilled almond, preserved fruit. In the mouth, a silky and ample texture which does not exclude freshness or lightness. Long on the palate, with flavours recalling grilled bread and fruit jam. Always a consummate example of a white Burgundy, this wine is perfection!".

Vintage

This vintage produced wines of various styles, some with a rather high acidity level, others offering roundness. The main factor has been the frost. The vines hit by this severe spring frost very often matured later, giving fairly nervous wines, whereas the plots spared by frost reached a more precocious maturity. Many beautiful wines in this multi-faceted vintage.

Serving

Temperature: 13°C (55°C).
Cellaring: 8 to 25 years.