Meursault PerrièresPremier Cru
Grape Variety :
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.
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
"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!".
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.