Background information


  • In vintage 1996: used batonnage; frequency not disclosed, but batonnage continued through at least the end of May 1997.
  • In vintage 1999: used batonnage, but frequency and length not disclosed.
  • In vintage 2000: in describing his winemaking approach generally to Allen Meadows Jean-Pierre Latour said "he stirs the lees about once every ten days." (Unclear whether stirring stops at the end of ML fermentation.)
  • In vintage 2002: stirred the lees through April 2003,about two or three weeks before the ML fermentation finished.
  • In vintage 2004: per Allen Meadows: "a bit more b√Ętonnagethan I usually do and for a longer period." Per Stephen Tanzer: "a lot of batonnage. In fact, he was still stirring the lees every two weeks at the time of my visit [in June 2005] and most of the wines were quite hazy."
  • In vintage 2005: batonnage information presently unknown; average ph 3.15

Wines


1996

  • Meursault Charmes(Jul 2005): not oxidized [Jozef Schildermans]
  • Meursault Genevrieres(9/21/2004): Not oxidized. [Nathan Vandergrift]
  • Meursault Genevrieres(14 Jan 2006): not oxidized and quite good [Don Cornwell]
  • Meursault Genevrieres(Oct 2006): Not oxidized, young, very bright, very good [Frank Drew]
  • Meursault Genevrieres(19 Feb 2011): not oxidized [Don Cornwell]
  • Meursault Genevrieres(13 Aug 2011): not oxidized [Don Cornwell]
  • Meursault Les Narvaux(July 2010): Not at all oxidized; sensational, extremely fresh, wonderful bottle [Frank Drew]
  • Meursault Perrieres (24 Jan 2006): not oxidised [G Deschamps]

1997

  • Puligny Champs Canet (14 April 2007): 2 bottles, both very badly oxidised [Garry Clark]

1999

  • Meursault Genevrieres(April 2008): Dark color, mildly, but definitely oxidized. [Hillard Sharf]
  • Meursault Genevrieres (10 March 2009) Dark gold, definitely oxidized, barely drinkable [Marshall Gelb]
  • Meursault Genevrieres (July 2012) badly oxidized [Paul Ferrari]

2000

  • Meursault Perrieres (Aug 2007 - Oct 2008): Eight bottles; slight variation but generally fresh, vibrant and very fine [David Honig]
  • Meursault Perrieres (July 2016) not oxidized and pretty darn good! (R DeAngelo)

2002

  • Meursault Charmes(1 Jan 2008): not oxidized, but early maturing [J. Prandi]
  • Meursault Cuvee Charles Maxime(Jan 2008): Not oxidised, very good [Paul Dellar]
  • Mersault Genevrieres 'Cuvee des Pierres' (Gold Label){July 2008): Two bottles, 1 mostly shot, one fairly good. (Jim Coley)
  • Meursault Narvaux(18 Aug 2007), 2 bottles, 1 badly oxidized, both corks of similar quality & appearance (Chris McCart)
  • Puligny Champs Canet(July 2008): Badly oxidized (Jim Coley)
  • Meursault Perrieres(March-May 2009): Four bottles, all oxidized to varying degrees; completely unlike the 2000 vintage cited above [David Honig]
  • Meursault Perrieres (March 2010): not oxidized exactly, but drinking nicely in a mature way with some tertiary notes. Medium intense golden core, with distinct clearing at the edge.I know this isn't the most exalted domaine, nor do I have extensive experience with their wines, but should it be this advanced? [Mike de Lange]

2004

  • Meursault Genevrieres(Sept 2010): Not oxidized, but mature. [David Honig]
  • Meursault Genevrieres (Aug 2012): Not oxidized, mature, but more lively than the bottle two years ago, with a penetrating menthol-mint back end. [David Honig]
  • Meursault Genevrieres (Jan 2011): As per D. Honig; what 16 (not 6) years old used to bring. Delighted, nevertheless, given the abysmal 2005s. [Ralph Earle]
  • Meursault Genevrieres (Jun 2011): DOA. Last bottle, probably forever, with this producer. [Ralph Earle]
  • Meursault Poruzots (May 2011): Mature, somewhat generic Chardonnay, little terroir character, but not oxidized, thank goodness. [Ralph Earle]

2005

  • Meursault Genevrieres(Dec 2009 - Jun 2010): Four bottles, all oxidized within 15 minutes [Ralph Earle]
  • Meursault Genevriers(Oct 2010) Two bottles. Blatantly Premoxed. As expected. Tasted on release this was very good. Now like bad apple juice spiked with a shot of fino sherry. [Jim Coley]
  • Meursault Genevrieres(6 March 2011): Sound, sweet and youthful; cork was difficult to remove. Cf. Champs Canet note below. [David Honig]
  • Meursault Genevrieres (Aug 2012 ): 3 bottles purchased on release. No premox-tight and youthful.[R Younger]
  • Meursault Perrieres (Aug 2012 ): 3 bottles purchased on release. No premox-greater minerality than Genevrieres-tight. [R. Younger]
  • Puligny Champs Canet (6 March 2011): Dead as a doornail; cork slipped out easily. Cf. Meursault Genevrieres note above. [David Honig]

2006

  • Meursault Cuvee Charles Maxime (Dec 2011): Not oxidised, very good [Peter von dem Borne]
  • Meursault Genevrieres 'Cuvee des Pierres' (Apr 2012): 2 bottles. First oxidised, second better but very acidic [R. Phielix]

2007

  • Meursault Cuvee Charles Maxime (Apr 2011): not oxidised, rather reduced at present [Nick Kernoghan]
  • Meursault Genevrieres 'Cuvee des Pierres' (May 2010): No oxidation, acidic and quite thin. [J. Prandi]

2010

  • Meursault Genevrieres (June 2013): Excellent; loads of minerality and acidity [droch]
  • Meursault Genevrieres (July 2016): Still very young and tight, with quite a bit of sulfur. Built for the long-haul [C. Jang]
  • Meursault Genevrieres 'Cuvee des Pierre' (December 2016): Even fresher and and younger than the regular Genevrieres. [C. Jang]