An aristocrat among white Burgundies, Meursault is known for white wines with rich aromas and a silky balance of unctuousness and freshness. Long and structured, they require several years in the cellar to mature.
Here, the Chardonnay grape thrives. The area is covered in different shades of limestone, with thin, stony top soils that force the vines to dig deep in the hard limestone below for water and nutrients.
Meursault has no grand cru, but it boasts 240 acres of premier cru vineyards split over some 30 lieux-dits. Among the most famous are Les Perrières and Les Charmes, which have been known to produce wines of grand cru quality.
Additional lieux-dits have not been granted premier cru status yet produce memorable wines; they tend to occupy land immediately above the Premier Cru parcels, and include, among others, Les Narvaux.
Although predominantly planted in Chardonnay, Meursault vineyards also produce a few important Pinot Noirs.
Of special note are the Volnay-Santenots, who come from the northernmost part of Meursault, right at the boundary with the vineyards of Volnay. The Santenots climat produces both Chardonnay and Pinot Noir wines. The former sell under the Meursault label, the latter under the name Volnay-Santenots.
Like Volnays proper, Santenots are smooth and silky — often referred to as “feminine” — in contrast to their more muscular and full-bodied neighbors, the Pommards.
|Planted Grapes||Chardonnay (97%), Pinot Noir (3%)|
|Production Area||White: 945 acres, including 238 Premier Cru|
|Red: 29 acres, including 2 Premier Cru|
|Soil||Differing variants of limestone|
|Wine Flavor||Whites are toasted hazelnuts and almonds, flint overtones. Honey, butter, citrus fruits. Rich, fat, and cheerful on the palate, silky.|
|Age||Premier Crus: 5-15 years; Villages: 3-10 years|
|Best Vintages||2011, 2010, 2009, 2005, 2003, 2002, 1999|
|Food Pairings||Whites pair with fine-textured fish or meat. Grilled lobster, crawfish, or king prawns. Also veal and poultry in white sauce.|