A blend from 3 plots across Meursault, this is a well-balanced and typical Chardonnay from that area — dry and mellow, but also ample, classy, and fruity.

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  Colin Talcroft

  Although a year older, Pierre Morey’s 2009 Meursault seems younger than the more opulent 2010. The clean, restrained nose yields mostly distant hints of grapefruit before opening up to suggest honey and nougat. Bright acidity balances elegant, grapey fruit flavors on the palate. Not yet revealing much, but with the structure to suggest it will cellar well, eventually becoming more expansive.

  Food pairing: Oysters, mussels, fish—grilled or meunière

Though Narvaux does not have Cru status, it is one of the best lieux-dits of Meursault Village. This Chardonnay is seductive, nicely balanced and long in the mouth, with a discernable minerality that will tame over time.

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  Cheryl Bringuez

  Some oaked Chardonnays lose balance, but this one has managed to stay on the tightrope. There is no flab, just delicious Granny Smith apple, vanilla, and hints of burnt caramel. Great acidity and toastiness on the finish suggest an excellent pairing with roasted meats.

  Food pairing: Roasted chicken

A blend from 3 plots across Meursault, this is a well-balanced and typical Chardonnay from that area — dry and mellow, but also ample, classy, and fruity. And the vintage can’t be beat! Pierre Morey says “2010 is one of the great all-time vintages for whites”, and his in particular. Quotation taken from Antonio Galloni, eRobertParker.com #202, Aug 2012.

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  Colin Talcroft

  Classic Meursault. Typical scents of oak, honey, and citrus, but with spice and musky scents. Initially closed, but becomes gradually more expressive with time in the glass, developing floral notes. A little reserved on the palate, too, but clearly of good breeding and with an underlying core of solid fruit and acidity that promise future development (although delicious even now). Intriguing bitter notes on the finish suggest mangoes. The sort of wine you want to sample from a case every couple of years; the sort of wine you wish you’d bought more of by the time you’ve finished the case.

  Food pairing: Lobster, grilled fish, roasted squash with butter

A rich wine, velvety with finesse and elegance, this wine comes from Les Pétures, a Meursault lieu-dit located on a mid-slope protected from harsh winds. Its shallow soil produces a delicately structured Pinot Noir that is soft in the mouth.

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  Colin Talcroft

  A nose that immediately evokes Burgundy—metallic, mineral scents; cherries; earth; citrus; herbs; nutmeg; and bubble gum—and yet seeming very closed. Cherry flavors and something evocative of dusty earth are present, but this wine remains stubbornly shut down for the time being, making it appear lighter in body than it really is. Attractive nevertheless for a delicate nuttiness on a good finish with delicate tannins. Something of an enigma for the present, but good structure suggests a more expansive future.

  Food pairing: Ribs in wine and shallots, duck or other poultry, venison, very rare lamb

Born in Meursault’s smallest Premier Cru lieu-dit, this Chardonnay packs lip-smacking aromas in an opulent body with strong minerality. And 2005 was a magnificent vintage! Drink now, or wait a few more years if you can.

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  Colin Talcroft

  Wonderfully toasty on the nose but also with fruit notes—pineapple and lush, grapey scents—as well as a nutty/buttery element. This wine says “opulent” before you touch your lips to the glass. On the palate, still young and vibrant and with real presence. A direct expression of clean, ripe fruit but overlaid with herbal notes and something fresh and grassy. The intensity of the fruit is balanced by equally up-front acidity that keeps the wine lively despite the intensity of the fruit flavors. Drinkable now, but still seems youthful and likely to improve further.

  Food pairing: Lobster; crab; fish grilled or meunière; richly sauced scallops

Born on a gentle slope in the largest Meursault Premier Cru lieu-dit, this Chardonnay Premier cru evokes the most delicate lacework. Yet for all its tenderness and subtlety, it will keep years in the cellar.

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  Colin Talcroft

  A pretty, pale gold in the glass with a richness on the nose that immediately grabs attention—a nose suggestive of honey and almonds but also with dusky floral notes and, later, apples and the heady perfume of honeysuckle. Then, quite startlingly, the wine is redolent of dried figs. Rich, highly extracted, and comparatively high in alcohol (13.5%). As impactful on the palate as it is on the nose, with caramel and figs again, and a seductive, extended finish with resiny grip. A wine for the hedonist. Delicious already, but still evolving.

Vaunted for its heady aromas, Genevrières is our top Chardonnay from winemaker Pierre Morey. We offer two great vintages: 2010 and 2005. The 2010 vintage requires cellaring; this vintage (2005) is ready to drink now.

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  Cheryl Bringuez

  Decadent. Apple-laced crême brûlée in a glass. A rich, powerful Chardonnay likely to please those who love a full-bodied white. The plush nose offers caramel, apple, peach and vanilla. Gobs of apple and cream on the palate, with a toasty finish that nevertheless retains some green apple bite. This wine will make you crave lobster.

  Food pairing: Lobster

Vaunted for its heady aromas, Genevrières is our top Chardonnay from winemaker Pierre Morey. We offer it in two great vintages: 2010 and 2005. The 2010 requires cellaring; the 2005 vintage is ready to drink now.

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  Deborah Adeyanju

  The perfumed nose suggests youth while offering honeysuckle, honey, and chalky minerality. The palate is similarly suggestive of honey and white flowers, but also really ripe, bright fruit. The delicious, dry finish just goes on and on. A wine that exudes class and elegance. Expansively structured with a lively backbone of acidity, supple tannins, and opulent fruit that goes almost too far in the direction of ripeness. Still youthful, but already displaying its complexity. Likely to continue to develop through around 2019.

  Food pairing: Serve w/baked chicken in a rich apricot sauce