Meursault CharmesPremier Cru
Grape Variety :
Site: a few kilometers south of Beaune, in the prestigious area known as Côte des Blancs (slope of the whites). The Premier Cru vineyard is located in the southern part of the Meursault appellation.
History & tradition: at one time hornbeam (or beech) trees ("charmes", in French) may have grown here, across the path from the vineyard "Perrières", with its white and sharp little stones covering the surface. Some people like to derive its etymology from the word "charm", an apt depiction of the vineyard since it is easy to work, has a sunny exposure, a mild slope and affords a beautiful view over the valley. Other people refer to the "charm" of this wine as another possible derivation.
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
"At first sight, the wine is a perfect illustration of its place name. It is worthy of the wonderful Meursault whose colour is golden without being yellow. The nose, concentrated and elegant, full without being heady, evokes aromas of almond, warm bread just taken out of the oven, hot croissant, then, fine spice and finally grilled dried fruit. The flavours are at the same refined level as the aromas. The body is round without being heavy; the acidity is well integrated and is never biting. The texture feels like silk without the alcohol ever being dominant. The wine develops on the palate and opens up fully until the very long aftertaste brings back some of the precious aromas felt in the bouquet: almond paste and hot brioche".
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.