Meursault GenevrièresPremier Cru
Grape Variety :
Site: a few kilometers south of Beaune, in the prestigious area known as Côte des Blancs (slope of the whites). This Premier Cru vineyard is located south-west of the village, in the southern part of the Meursault appellation.
History & tradition: the etymology of the appellation derives from "genevrier" (juniper), a shrub with prickly needles and purple berries which enjoys the limestone soils of the region.
Soil: limestone and clay.
Plantation density: 10,000 stocks/ha in order to extract all possible nuances from the terroir.
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).
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).
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
"Meursault Premier Cru Genevrières reveals a nice pale yellow colour. The nose, concentrated and elegant, is reminiscent of almond, warm bread just out of the oven, then, fine spice and finally grilled dried fruit.
The mouth, both ample and generous, develops aromas of vanilla mingling with citrus notes. Very long aftertaste".
The wines from the Côte d'Or had excellent levels of maturity, good sugar/acid balance and a satisfactory health status. The potential degrees were normal to high. We took advantage of the excellent state of the grapes to use indigenous yeasts during alcoholic fermentations. They lasted about 3 weeks during which we practiced light "batonnage” (lees stirring). The oak ageing is very soft, the lees are of good quality and the ageing will continue in good conditions.
Temperature: 13°C (55°C).
Cellaring: 8 to 25 years.