although the winery is not specific. Winemaker Charles Ballot (30) sorts his fruit on tables in the vineyard, then presses the grapes lightly using a pneumatic press. The wine is then racked from its gross lees into oak barrels where it finishes primary fermentation and malolactic (secondary fermentation). After twelve months in barrel, the wine is transferred to stainless tanks for six months, and before being fined with diatomaceous earth before bottling.
The nose is typical for a cool long growing season, and certainly shows what a tight, classic, vintage 2010 had been. While there is Meursault’s typical honey, white flowers, lemon curd, toast from oak, and a touch of sulfur, it doesn’t yet show the gras (fat) and nuttiness you get with a Meursault that is ready to drink. It does smell like a more expensive White Burgundy, like ones I’ve had from Domaine Leflaive’s former winemaker, Pierre Morey, and that is a good thing. In the mouth, it’s got some concentration, but it’s a bit tight and the oak is definitely showing, giving the wine a bit of dryness. Give this another year: the fruit and fat should be more evident, and the oak will have retreated, sweetening the whole package up. A wonderful wine that’s not quite optimal yet – give it enough time and it should come together beautifully. 87 points today. Potential 90-91 points.
After an hour, the wine shows significant integration, with lime rind, chalk, and minerals showing up on the palate as it opens. This wine is still anything but fat, with a wonderful liveliness – it’s concentration now showing on mid-palate, onto the long, warm, nectarine and lime tinged finish.
- Our fifth day in Meursault – Meursault, France (travelpod.com)
- What’s in a name? Chardonnay (mycustardpie.com)
- Domaine Remi Jobard Meursault Les Chevalieres 2010 (winefront.com.au)
- Arnaud Tessier Meursault Casse-Tetes 2010 (winefront.com.au)