Latour-Giraud

=Background information=

=Wines=
 * 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 //bâtonnage//than 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

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]