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Louis Jadot Meursault Perrieres Premier Cru 2013

Chardonnay from Meursault, Cote de Beaune, Cote d'Or, Burgundy, France
  • RP93
  • BH93
13.5% ABV
  • D93
  • BH92
  • BH92
  • RP92
  • BH92
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13.5% ABV

Winemaker Notes

Maison Louis Jadot produces a rich full-bodied wine, traditionally vinified in oak to yield a well structured cuvee which balances firmness with ripe fruit flavours. Notes of oak and vanilla in the bouquet are confirmed on the palate and carry into a sustained finish.

Pairs well with food which is both rich and spicy, hot or cold, foie gras, fish in a cream sauce, shellfish in a sauce, poultry with cream, blanquettes, strong cheeses.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2013 Meursault 1er Cru les Perrieres has a bashful, reserved bouquet at the moment (the Genevrieres '13 is far more expressive), although it is delineated and focused with cold wet stone/marine notes loitering in the distance. The palate is very well balanced with a crisp line of acidity. Here, the propitious nature of the vineyard finally comes through and it is bridled with great energy and vivacity on the finish, with citrus peel, lemongrass and tangerine all lighting up the aftertaste. This deserves several years in bottle.
Range: 91-93
BH 93
Burghound.com
Notes of mineral reduction, dried flowers, wet stone and soft wood nuances precede intensely mineral-driven, delineated and vibrant middle weight flavors that possess solid power on the focused, sappy and impressively persistent finish. The mouth feel is quite sleek and the natural class of a fine Perrières is definitely in evidence. Barrel Sample: 90-93 Points
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Louis Jadot

Louis Jadot

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Louis Jadot, Meursault, Cote de Beaune, Cote d'Or, Burgundy, France
Video of winery
The House of Louis Jadot has been producing exceptional Burgundy wines since its founding in 1859 by Louis Henry Denis Jadot. For the past 150 years Louis Jadot has continued as one of the great names of Burgundy and has gained international reputation for its superb red and white Burgundy wines. Louis Jadot is not only one of the largest producers of estate Burgundies of the Cote d'Or, it is one of the most celebrated exporters of premium Burgundies, owning close to 140 acres of vineyards from 24 of the most prestigious sites in Burgundy.

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.

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.

YNG263423_2013 Item# 151492