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  • Country ranking ?

    929
  • Producer ranking ?

    29
  • Decanting time

    3h
  • When to drink

    now to 2035
  • Food Pairing

    Salads

The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.

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White wines : The maturity of the white wines was more problematic to approach.

Some plots (the young vines, the Perrières, etc.) were ripe: for the young vines because of the early flowering, and for the old vines in Charmes and Perrières because of the precocity of the sites and lower yields.The fruit was in perfect sanitary condition and pressing whole grapes did not raise problems. We waited for the other plots to reach " optimum maturity" by delaying the harvest by four days, with good reason because the weather was very favorable to us...    

The alcoholic fermentations took place in barrels with no evident problem - rather quickly for some vintages. On December 20th, 2007, only a few barrels still showed a little sugar.

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The Story

The hard Comblanchian limestone which disappears deep underground around Nuits-Saint-Georges reappears here where, as one moves southward, red wines give way to whites. Nowhere in the Côte de Beaune does the Chardonnay grape do better than it does here. Along the village streets are a succession of little houses belonging to the vineyard workers, mixed with more imposing dwellings. The stone-work on the 53 metre-high church tower looks like it could be the work of fairies. The excellent soils were planted with vines by the monks of Cîteaux as early as 1098. A small amount of red wine is produced here, though white definitely dominates. Meursault's appellation of origin status dates from 1937.

The best soils are found at heights of 260-270 metres with exposures along an arc between east and south. They consist of Jurassic marls and marlylimestones. There are some patches of magnesian limestone. The ancient callovien limestone and argovien marls shave the crus.

There are observable but minor differences between the wines of the different " Climats " (named plots). In most cases, Meursault is greeny-gold in colour or canary yellow, leaning towards bronze as it ages. Limpid and brilliant, it sometimes exhibits silvery highlights. Its bouquet has strong aromas of ripe grapes. The young wine is redolent of toasted almonds and hazelnuts in a floral (mayflower, elder, bracken, lime, verbena) and mineral (flint) setting. Butter, honey, and citrus fruits are also present. On the palate it is rich and fat with a cheerful and appealing taste of hazelnut. Unctuousness and freshness are in silky balance. Long and structured, it needs time to mature - this is a great white wine for laying down.

Its aromatic power and exceptional balance between fat and acidity make it an aristocrat among burgundies. Unsurprisingly, it has a natural affinity with noble and fine-textured fish or meat, which it can match without overpowering. It performs a similar feat with joints of veal or poultry in white sauce, which are rendered sublime by the wine's unctuous texture and long, distinguished acidity. Still better are grilled lobster, crawfish, or king prawns in sauce - dishes whose aromatic intensity and crisp texture match the lively and supple balance of the wine. Even blue cheeses and goose liver take to it immediately.
Serving temperature : 12 to 14 °C.

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Wine Information

The weather/ After a particularly mild autumn, winter was exceptionally lenient. Rare frosts at the beginning of January were followed by lingering mild weather (8° - 14°C).

  • Spring began with hot weather worthy of summer causing an abnormally premature but fast bud break. The youngest vines disbudded as early as April 18th.
  • The first flowers could be seen at the beginning of May in the most premature climats. The flowering continued over the first three weeks of that month. Put simply, according to the 100 days' rule, the harvest could begin in the middle of August, that is earlier even than in 2003...
  • However, the good weather never succeeded in really settling down, notably during the summer. This, despite increasing the pressure disease and making the management of treatments more difficult, had the merit to limit the precocity observed in the vineyard.


The Harvest

Set for August 20th before the start of our holidays, the first analyses quickly disputed this decision. The rather poor summer did not help the maturity.
In spite of some decay on the reds in a few places and the weather having finally decided to turn sunny, the sanitary conditions were rather satisfactory and it seemed preferable to wait, while closely watching the evolution of the grapes.
Contrary to 2006, the harvest began with the reds (Volnay), harvested from 1st to 3rd September. Other plots (the whites and Monthélie-les-Duresses), were to be harvested by taking into account the heterogeneousness of the sugar levels.

 

  • Saturday 1st September: Volnay Santenots (young vines 2002, Philippe's young vines, Roland's young and old vines).
  • Sunday 2nd September: Volnay Champans, Volnay Santenots (les Pointes, les Philippes, les 14 Ouvrées)
  • Monday 3rd September: Volnay Clos des Chênes, then the remainder of Volnay Santenots.
  • Tuesday 4th September: In the morning, young plants in Charmes and Petite Perrière, followed by Perrières in the afternoon.
  • Wednesday 5th September: old vines in Charmes (75 years), young vines in Genevrières, En Luraules, then beginning of the harvest in the Clos de la Barre (young vines).

  • Sunday 9th September: Puligny Champgain, old vines of Genevrières, Monthélie Blanc in the morning, beginning of harvest in Monthélie-Les-Duresses in the afternoon.

  • Monday 10th September: Goutte d'Or, En la Barre, followed by the remainder of Monthélie-Les-Duresses.
  • Tuesday 11th September: Charmes (40 year old vines), old vines of the Clos de la Barre.
  • Wednesday 12th September: the remainder of the Clos de la Barre, Petite Montagne.
  • Friday 14th September: with family and friends, Montrachet.

The Pinot Noir yields were low (25 - 30 hl/ha) and that of the Chardonnay rather generous (40 in 55 hl/ha).

Vinification
Red wines : The Pinot Noirs were ripe, with 5 to 10% of botrytis depending on the plots with natural alcohol degrees between 12.5° and 13°.

     The vintage forced us to do an important sorting through, and this was carried out in two steps: in the vineyards to remove most of the damaged grapes and a final tri on the sorting table. The grapes were 100% destemmed.
This year I wanted to work on the fruit, with moderate extractions: cooling of the vats to 12°-13°C, 5 days pre-fermentation, slow start of the fermentation.
We started treading down quite late and at the end of the alcoholic fermentation alternated between pigeage and remontage.


Rather warm finish of the alcoholic fermentation (32 in 34 °) to fix the color, and devatting four days after the end of the alcoholic fermentation. The whole vatting process lasted approximately 3 weeks.
 


The reds :
The wines showed surprisingly well after the décuvage (devatting): very ripe intense fruit and very fine quality of tannins. The PH was a little high but the total acidities were good. After nearly three months in vats the wines had rid themselves of impurities. Very beautiful fruits from a ripe year, soft tannins and a rather dark color. There was a lot of malic acid which made the finish a little bit raw, but the wines in the end will be mellow, round and full of charm. Maybe a little like the 1997s...

To date(December 20th, 2007), some barrels have started their malo-lactic fermentations.

The whites :
It is difficult to judge the whites in years when the level of malic acid is important. At the end of the alcoholic fermentation, the wines seemed raw and edgy but the malo-lactic fermentation transformed them beyond recognition. On December 20th, 2007, some barrels had just finished their malo-lactic fermentation and these wines showed a well balanced finish: some were round, rich, intense while others were more reserved

A good year with some great successes in spite of the lack of sun in the summer, something the chardonnay does not particularly like.

 

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Information

Origin

Beaune, Burgundy

Vintage Quality

Average

Value For Money

Good

Investment potential

No Potential

Fake factory

None

Glass time

1h

Other wines from this producer

Meursault

Meursault Charmes

Meursault Clos-de-la-barre

Meursault Desiree

Meursault Genevrières

Meursault les Gouttes d'Or

Meursault-Porusots 1er Cru

Monthélie les Duresses

Montrachet

Puligny-Montrachet Champ Gain

Volnay Clos des Chenes

Volnay Les Champans

Volnay Santenots

Volnay Santenots du Milieu

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