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Olivier Leflaive Meursault 2016

  • JS94
  • BH91
  • WS90
  • D90
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

A wine with a fine aromatic intensity of almond, hazelnut, apple and a balance between smoothness and freshness on the palate.

Critical Acclaim

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JS 94
James Suckling

The density and richness to this wine is outstanding. Sliced apples, pineapples and straw. Medium- to full-bodied, dense and brightly acidic. Excellent depth.

Range: 93-94

BH 91
Burghound.com
Firm reduction masks the fruit. Otherwise the medium-bodied flavors possess a sleek mouth feel with good delineation and energy suffusing the caressing but intense finale that is markedly citrus-inflected. This needs to develop better depth but the underlying material appears to be present for that to happen.Range: 88-91
WS 90
Wine Spectator
A mix of apple, peach, melon and spice flavors are the hallmarks of this generous, balanced white. Ends with a mouthwatering lemon note and light spice accents. Drink now through 2021.
D 90
Decanter
From vines formerly part of Domaine Leflaive. Notes of apple, pear, white flowers and subtle toasted wheat precede a full-bodied, glossy palate, its ample, expansive style underpinned by good concentration, grip and cut. Drinking Window 2019 - 2028
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Olivier Leflaive

Oliver Leflaive

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Oliver Leflaive, France
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Olivier Leflaive was formed in 1984 by Olivier and his brother Patrick. Unlike a conventional negociant who buys finished wines, the firm actually vinifies a wide range of Burgundian appellations from grapes and must (or juice) and now owns 25 acres. Under the supervision of winemaker Franck Grux, the wines are vinified, blended, and aged exactly as they would be at a top-rank domaine.

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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.

WLD232066_2016 Item# 511189