Joseph Drouhin Meursault Perrieres 2006
from Burgundy, France
Meursault, as a wine village, goes back to Gallo-Roman times. The origin of the name Meursault itself is somewhat controversial. Some people believe it is derived from the Latin "Muris Saltus" translated as "jump of a mouse". More probably, it comes from an old Celtic root, "mare", meaning swamp : the lower part of the village is actually on very flat land.
During the Middle-Ages, the monks realized that there were wide distinctions between the vineyards. They also started to give them names related to the general aspect of the fields or the kind of vegetation they bore. One such vineyard was planted with juniper trees : it became "Genevrières". Another one was very stony : they called it "Perrières". As a matter of fact, the soil of Perrières has a very hard and chalky soil. It has a light brown colour with many broken stones that reflects the sun during the day. It is dry, poor, and the roots of the vines have to go deep into the soil to find water. The grape variety is Chardonnay 100%.
The bouquet of Meursault Perrières is not only elegant and refined but also very complex. Among all the Premier Crus of Meursault, it is the most reserved and it always takes a few minutes for the wine to fully develop its aromas and flavors. It is a wine of great distinction.
"From a vineyard farmed by the Drouhin family even though they do not own it, their 2006 Meursault Perrieres is dominated by lemon and grapefruit with sheer crushed stone. (With this site anyone trying to keep the notions of terroir influence and mineral vocabulary separate is sorely challenged – and not just by the name of the vineyard!) With its firmness, overt stoniness, and penetrating finish, this could be Corton Charlemagne. Notes of toasted nuts add low-tones to the tonal register, and this finishes with impressive depth and peristence. It is certainly more impressively concentrated than it is charming, but it should be worth following for at least 6-8 years, and apt to improve. The 2005 is more forceful, and at least as adamantly mineral."
The Wine Advocate
"Ripe but subdued aromas of peach and stone. Deep but extremely closed, with noteworthy intensity to its crushed stone flavor. According to Frederic Drouhin, this was most impressive from cask, but today it's downright inscrutable. Almost certain to merit a higher score with four or five years of cellaring. 90+"
International Wine Cellar
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