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Maison L'Oree Meursault Vieilles Vignes 2012

Chardonnay from Meursault, Cote de Beaune, Cote d'Or, Burgundy, France
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0% ABV
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Winemaker Notes

This village wine is an elegant representation of Meursault with ripe and rich fruit and undercurrents of minerality. Notes of almond and lime leaf on the nose, while the entry is bold and juicy and fills the mid-palate. Long and lingering finish. An authentic and true representation of the region.

Critical Acclaim

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WS 90
Wine Spectator

A mix of lime blossom, apple and butterscotch flavors, this white is delicate and lively, well balanced and fresh, leaving accents of citrus and spice on the finish. 

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Maison L'Oree

Maison L'Oree

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Maison L'Oree, Meursault, Cote de Beaune, Cote d'Or, Burgundy, France
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Rajat Parr is considered one of the greatest sommeliers of our time and has a particular affection for the wines of Burgundy. Rajat Parr’s devotion to Burgundy is well-known. Since his earliest days as a Sommelier in San Francisco, the great reds and whites of the Cote d'Or have been his muses. The restaurants he has created and the wines he makes are all inspired from his deep love of Burgundy.

Meaning the “home at the edge of the forest,” the creation of the negociant house Maison L'Oree is Rajat’s first opportunity to help produce the very wines that have inspired his life.

For both the avid consumer of Burgundian wines and the newcomer to this often-intimidating region, Maison L’Orée presents the opportunity to explore the region via vetted, curated selections from a passionate advocate of the area.

Guided by Rajat’s palate and knowledge, Maison L’Orée offers small quantities of hand-selected wines from Rajat’s favorite vineyard 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.

RVLML12MVV_2012 Item# 148301