Meursault Santenots Premier Cru
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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% Chardonnay on a 0.25 hectare plot
Terroir
This vineyard, located in the commune of Meursault, is unusual in that it is entitled to produce Meursault-Santenots Premier Cru white wine if planted with Chardonnay and Volnay-Santenots Premier Cru red wine if planted with Pinot Noir. Facing east, this vineyard has deep soil with alternating friable limestone aggregate associated with marl and silt.
Situated at the foot of the slope, this Meursault-Santenots has a perfect balance between soil and stone that encourages ripening.Vinification & Ageing
Whole bunches of grapes were handpicked into small crates and the pressed in a pneumatic winepress. The juice was cold settled after pressing for 12-14 hours under temperature-controlled conditions. Alcoholic fermentation and ageing entirely in oak barrels.
100% malolactic fermentation
Duration of ageing: 21 monthsTasting Notes
Tasted in October 2011
COLOUR: Luminous greenish-gold.
NOSE: Elegant and well-focused aromas of white flowers and fresh almonds.
PALATE: Toasty, spicy, and mineral notes with a tasty, mouthwatering finish. Lovely saline finish.
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