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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  Deborah Adeyanju

  A perfumed nose suggests gardenias and other white flowers, sweet spice, earth, red apples, and cider. Medium body with tart acidity. Flavors of baked apple and apple peel predominate, but also offers chalky minerality, vegetation, and nutty, almond notes. Rich and complex, but pierced by refreshing acidity. Sweet, ripe fruit and a long, velvety finish make this appealing now—but it would be a shame to drink it so young. Likely to start really opening up in 2016–2017.

  Food pairing: Serve with chicken

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.

  Food pairing:

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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  Deborah Adeyanju

  The complex, moderately intense nose suggests wet earth, white truffles, earthy minerality, butter, sweet baking spice, cider and something savory. Wonderfully layered, complex, and balanced, the palate shows minerality, orange, lemon, toasted hazelnut, and butterscotch flavors. There’s a lovely creaminess, along with a satisfying weightiness, savory qualities, and an almost chewy texture. Drinking beautifully now!

  Food pairing: Poultry and seafood in sauce

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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  Colin Talcroft

  Closed and quiet at the moment, but clearly a fine wine that will reward patience. A nose of subtle oak, butter, and delicate vanilla, but also with intriguing hints of smoky black tea, spice, and mineral. A somewhat piercing acidity and slightly bitter, grippy, tannins on a lingering finish mask a solid core of luscious, buttery fruit that keeps trying to push through, suggesting this wine will be a long-keeper—and one that will handsomely repay long keeping.

  Food pairing: Oysters, lobster, grilled herbed fish