The nose is elegant, aromatic and offers a small gourmandize, a fine richness as well as a fine racy minerality. It reveals notes of quince, crunchy yellow plum, small notes of apple/crushed nectarine associated with small touches of small crushed yellow fruits as well as hints of butter and bee wax. The palate is fruity, well-balanced and offers a juicy/acidulous frame, freshness, a racy minerality as well as precision, roundness, a good definition and a fine straightness.\n \n Producer Information\n Château de Meursault is a Burgundian wine producer located in Meursault. The property itself has a history dating back to the 11th Century and is home to cellars that are regarded as some of Burgundy’s finest. The majority of the chateau's vineyard land includes classified Premier and Grand Crus with impressive AOP land in Aloxe-Corton, Corton Grand Cru, Savigny-lès-Beaune, Beaune, Pommard, Volnay, Puligny-Montrachet, and Meursault. The château produces about equal amounts of Chardonnay and Pinot Noir and has been owned by the Halley family since 2012, also owners of Château de Marsannay. Château de Meursault's vineyard holdings span more than 60 hectares (148 acres) in the Côte de Beaune and are mainly composed of three soil types: hard limestone, marly limestone, and calcareous alluvium. Around 80 percent of the vineyards are located within one mile (2km) of the château which is located on 10ha (25 acres), including an 8ha (20 acre) parcel of Chardonnay vines planted in 1973. The estate's top climats in Meursault include Charmes, Clos de Perrières, and the monopoly, Clos des Grands Charrons. Grapes are harvested by hand and immediately sorted at the winery. Vinification decisions are largely determined by the terroir and vintage of each wine. Pinot Noir and Chardonnay barrel mature from 12 to 18 months in French oak barrels, generally 30 percent new. Barrels are only used for up to three years. The wines are bottled in replicas of 18th Century falcon bottles and age in the château's historic cellars before release.
