2016 Domaine Joseph Drouhin Meursault 1er Cru "Perrieres"

SKU #1381266 92 points Allen Meadows - Burghound

 An elegant and spicy nose reflects notes of mineral reduction, essence of pear and acacia along with wisps of smoke and pain grillé. Here too there is excellent volume and intensity to the even more mineral-inflected flavors that culminate in a gorgeously long if youthfully austere finale. Some patience would be beneficial.  (6/2018)

92 points Decanter

 Aromas of pear, crushed rock and flowers precede a concentrated, minerally, almost saline Perrieres, with a rich core of fruit and a precise, stony finish despite its mid-palate amplitude. Drinking Window 2020-2035. (WK)  (10/2017)

90-92 points John Gilman

 The 2016 Perrières from Maison Drouhin was a bit shy at the time of my visit and did not show the same inherent energy and vivacity found in several of these other white Burgundies in the tasting. Perhaps it was just the stage that the wine was going through? The bouquet is very pretty, wafting from the glass in a fine blend of apple, pear, hazelnuts, a lovely base of limestone sol and vanillin oak. On the palate the wine is full-bodied and very suave on the attack, with a good core, but a rather laid back structural chassis. There are good supporting acids here, but not the customary cut and grip of this cuvée in most years. Given that Perrières was not badly frosted in 2016, I have to just assume that this wine was not showing well on this particular day. (Drink between 2018-2030)  (11/2017)

90-92 points Robert Parker's Wine Advocate

 The 2016 Meursault 1er Cru Perrieres has a strict, wet stone and smoke-tinged bouquet that is very well defined, almost Puligny-like in style. The palate is well balanced with a slightly waxy texture, spicy and a little angular at the moment even though it seems to meld together toward the finish. Give this 3 or 4 years in bottle before broaching, because it seems very 'distant' at the moment. (NM)  (12/2017)

90-92 points Vinous

 Pale, bright yellow. Aromas of mirabelle, dusty spices, crushed stone and smoky oak. Rich, plush, ripe wine with lowish acidity but good firming minerality. Thick, spicy and dry, finishing quite backward in the early going, even bitter-edged. This somewhat phenolic, brooding Perrières will need some patience. (ST)  (9/2017)

K&L Notes

95 points Tim Atkin (MW): "When Meursault was good in 2016, it was frequently excellent, and sometimes there was quite a bit of it. This is a youthful, assertively oaked Premier Cru that’s just beginning to get into its stride, with lemon butter notes complemented by vivacious acidity and chalky precision. 2020-28. (1/2018) 93 points Jasper Morris (MW): "Faint lemon colour. The nose is discreet but classy and indicates weight to come, exotic without being over-ripe, excellent mid palate concentration, very good acid balance and extremely persistent. Lemon fruit notes throughout, not the weightiest example of Perrières but very fine nonetheless." (1/2018)

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- It's hard to believe that up until about 30 years ago, this extremely popular varietal hid behind the veil of geographical names like Chablis and Puligny-Montrachet. Now grown all over the world and bottled by its varietal name, Chardonnay has achieved a level of branding unlike any other wine. Surprisingly, though, what you get when you buy Chardonnay can differ greatly from country to country and even within one country, depending on the climate where it's grown and how it is vinified and aged. From fresh, crisp and minerally with apple and lemon notes to rich and buttery with tropical fruit overtones, Chardonnay runs the gamut. In France's Burgundy, Chardonnay is the source of the prized wines of Chablis, Corton-Charlemagne, Mâcon, Meursault and Montrachet. It also the foundation of exceptional Champagne, where it is blended with Pinot Noir and Pinot Meunier or vinified on its own into Blanc de Blancs. It is also extremely popular in California, and is gaining popularity in Australia, New Zealand, Italy, Spain and South Africa.


- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them.


- The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Côte d'Or (the Golden Slope). It is divided into the Côte de Beaune, south of the town of Beaune (famous principally for its whites), and the Côte de Nuits, North of Beaune (home of the most famous reds). In addition, the Côte Chalonnaise and the Mâconnais are important wine growing regions, although historically a clear level (or more) below the Côte d'Or. Also include by some are the regions of Chablis and Auxerrois, farther north.
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- The town of Meursault is a prosperous village, with a Gothic town hall and narrow winding streets. It produces a small amount of red wine, but is justly famous for its whites. Although it has no Grand Cru vineyards, its Premiers Crus are justly famous, particularly Charmes, Poruzots, Perrières and Genevrières. A good Meursault has concentration, grip and backbone, in addition to its soft and rich fruit.