Alcohol: 13.5%
Grape(s): 100% Chardonnay
Localization: Meursault, Burgundy, France
Tasting Note: 50+-year-old vines from the higher altitude portion of Poruzots-Dessus, this Poruzots presents a nicely layered nose blend with notes of green fruit, exotic tea, citrus, and an abundance of floral elements. As is typically the case, there is more volume and power to the bigger-bodied flavors that possess very good mid-palate density before terminating in a moderately austere, compact, and built-to-age finale.
Food Pairing: It is served as an accompaniment to hot shellfish, fish or white meat, preferably with butter or cream sauce (chicken with cream and morels; scallops, hot oysters, etc.)
Notes: This wine comes from a variety of Meursault parcels (Meix Chavaux, Les Pelles Dessus, Chaumes de Narvaux, Moulin Landin , Limozin Pellans and Tillets), whose wines are produced separately and then blended (except for some vintages and Meix Chavaux and Limozin, which are bottled separately). They cover a total area of 1.5 hectares.
The average age of the vines is 35 years.
Their vines are 100% Chardonnay.
Annual production: around 9,000 bottles.
The vines are cultivated using non-certified organic methods.
The subsoil consists of fine scree, rich in limestone gravels.
The Domain: Much like humans, vines are living organisms that need to be fed and treated with consideration. Home-produced composts, phytosanitary environmentally-friendly products, plowing, and a carefully preserved biological balance of the soil help us achieve our main cultivation goals. It depends fully on good management and healthy materials to start with. We aim for yields between 45hl to 50hl for the whites and around 35hl for our reds. Pneumatic pressing followed by rigorous must settling constitute the first steps in our winemaking process. Natural yeasts are sufficient for sugars to ferment for a period of three to four months in cool cellars built in solid rock, with constant temperatures of 6°C to 8°C in winter.
The ageing process is carried out in oak barrels on lees over a 12-month period (we use about 20% new oak), followed by fining, an important step in achieving a wine’s elegance, olfactory precision and cellaring potential. It ultimately results from the combination of all our efforts throughout the long 30-month process. All possible care is taken with even the minutest detail, along with the use of high-performance viticultural material: peristaltic pump, pneumatic press, oak barrels between one and five years old, and estate bottling.
