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Meursault Clos de Mazeray Village appellation

Jacques Prieur Meursault Clos de Mazeray Village appellation Bouteille
  • Free Text

    2009: The weather was ideal for growing ripe grapes!
    After a long, cold winter, proper spring weather set in during the month of April with above-average temperatures that enabled the vines to grow vigorously. The warm, dry, sunny weather that occurred in the latter half of May led to quick, even flowering in the early-ripening plots (close to the dates in 2003), while flowering in the later-ripening plots was more spread out and uneven further to a significant drop in temperature in early June. However, sunshine remained above average!
    The weather was mostly good in July despite numerous storms that ended up accumulating water in certain plots. The ripening phase took place under perfect conditions. Sunshine and temperatures were above average throughout August and September, interrupted only by a few brief showers that had no adverse effect whatsoever.
    At Domaine Jacques Prieur, the harvest began in early September. The weather was ideal (warm and sunny) and there was no need to hurry. The grapes were in perfect condition and picking for each plot could be planned according to the perfect degree of ripeness.
    Initial impressions of wines from the 2009 vintage show that they are elegant, attractive, round, silky and full-bodied.

  • Grape Variety & Plot size

    Grape variety: 100% Pinot Noir on a 0.55 hectare plot

  • Terroir

    This walled vineyard owned exclusively by the Domaine is located on the outskirts of the town of Meursault. The vineyard was established by the monks of Cîteaux and has produced red and white wines ever since.
    The clay-limestone soil sits atop a former river bed.

  • Vinification & Ageing

    The grapes were handpicked into small crates, then sorted and totally destemmed. The wine stayed on the skins for 18 days in temperature-controlled open oak vats. Pigeage (punching down the cap) was done twice a day during alcoholic fermentation.
    100% malolactic fermentation
    Entirely aged entirely in oak barrels.
    Duration of barrel ageing: 15 months

  • Tasting Notes

    Tasted in April 2011
    COLOUR: Really beautiful intense ruby-red with purplish highlights.
    BOUQUET: Nuances of smoke, leather and tobacco going on to reveal berry (blackberry, blueberry) aromas with aeration.
    PALATE: Lovely thick texture with spicy, liquorice, and mentholated flavours. Beautiful ripe, compact tannin.

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