The Village of Meursault, with its hunkered down pale honey stone walls and narrow streets, is home to many producers of arguably the fattest and ripest of all white Burgundies. Here the notes of honey, fatness of glycerine, oatmeal and rich apple fruit tend to be balanced by a bracing acidity that comes from planting the Chardonnay on thin limestone soils.
Whilst the appellation of Meursault abuts Puligny-Montrachet, whose wines are renowned for their acidity and tautness, it is the texture of a Meursault which gives its uniqueness. The soil in Meursault, generally, is Jurassic limestone over clay deposits with the best vines sited on the upper vineyards, where more stony, broken limestone outcrops are prevalent, with very thin top soils. Ideally with an aspect that faces South to South East, the slopes are gentler here, with a gradient a few degrees less inclined than the Nuits, and the best vineyards, many of which are of Premier Cru status, are all mid slope here at a height of around 220-300m. The best sited wines of the 1er Cru’s are arguably Les Charmes and Les Genévrières, due to the near perfect aspect, soil and drainage. Unlike Puligny-Montrachet, Meursault contains no Grand Crus.
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