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Domaine des Comtes Lafon Meursault Perrieres 2006

  • RP97
  • BH93
750ML / 13.7% ABV
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750ML / 13.7% ABV

Winemaker Notes

Critical Acclaim

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RP 97
Robert Parker's Wine Advocate
Ripe apricot, white peach, jasmine, nut oil, fresh lime and hazelnut pour from the glass of Lafon 2006 Meursault Perrieres. Offering an amazing combination of subtly creamy richness and underlying firmness with utmost elegance and wafting floral notes, the 14 barrels’ worth of this beauty from 55 year old vines represent around 60% new wood, but it’s not noticeable as such. The finishing interplay of floral, fruit, nut oil, and mineral nuances in the finish will keep you occupied for minutes at a time, and this densely layered yet lacy Meursault should merit more than a decade of attention in the bottle as well. The subtly truffle-scented, extraordinarily mineral, tartly-fruited 2005 lacks the lift, and elegance of the 2006 but is memorably-concentrated, almost severe in finish, and brimming with potential. Rating: 96-97
BH 93
Burghound.com
There is a hint of the exotic to the otherwise elegant acacia blossom, citrus peel and softly spiced pear aromas that complement perfectly the pure, detailed, intense and gorgeously delineated medium full flavors that seem almost delicate and then the finish explodes and continues seemingly without end. In the context of the '06 vintage, this is attractively dry and while not quite fully mature, it's not far off. While I would advise holding this for another 2 to 3 years there certainly would be no harm in opening a bottle now, especially if you own several and are curious.
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Meursault

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Known to offer a magical balance of smoothness and freshness, Meursault's quality is hard to rival. The village lies in the middle of Côte de Beaune, just south of Volnay. Meursault is said to mean “mouse’s jump” because in the past the plots producing Pinot noir and those producing Chardonnay were no more than a mouse’s jump from one another. Today the village is almost exclusively Chardonnay. A tiny bit of Pinot noir is produced here with the best coming from Les Santenots on its northern side near Volnay.

While there are no Grands Crus, Meursault’s numerous acclaimed Premiers Crus can compete with any other top-notch white Burgundy. Some to know are Les Perrières, Les Genevrières, Les Charmes, Le Poruzot, Les Bouchères and Les Gouttes d’Or.

Meursault produces outstanding village level wines as well. In general great Premiers Crus and even village level Meursault (Chardonnay) have enticing aromas of lime peel, tropical fruit, crushed rocks, spice and hazelnut. On the palate there is a wonderful balance of brightness and a seductive length with flavors of white peach, pineapple and citrus.

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Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

NGF146838_2006 Item# 146838