(Originally published February 2018)
The malolactics for the white wines here generally finished over the winter of 2016-17.
The malolactics for the white wines here generally finished over the winter of 2016-17.
2016 Beaune 1er Cru Grèves
This is a typical white Beaune with nice acidity, minerality, some lemony flavors, and good purity. Harvested 27 September, 13.5º natural alcohol, a little botrytis in the vineyard. Only two barrels made because of the frost. (89-92)
2016 Beaune 1er Cru Champ Pimont
The Beaune-Champ Pimont is spicy and calm (but there is some tension here) with some chalkiness, pear fruit, and no creaminess to the texture. Harvested 27 September. A little less frost damage here than for the Beaune-Grèves. A little botrytis in the vineyard, a little new oak, part raised in foudre (large oval cask). (87-91)
2016 Beaune 1er Cru Clos de la Féguine
Spiced pears dominate both the nose and mouth of this wine. It is medium-light in weight with good energy and nervosity. It will make an interesting wine for gastronomy. Harvested 27 September, 12.8º natural alcohol, 20% new oak, no botrytis. (89-92)
2016 Meursault Clos de Mazeray
The Meursault, Clos de Mazeray has dried pears in the nose but it is not spicy. The mouth is medium-light with good acidity, tension, and penetration. It, too, is a good wine for gastronomy. Harvested 28 September, lots of frost damage here. (90-93)
2016 Meursault 1er Cru Santenots
The Meursault-Santenots features a floral, perfumed nose with touches of butter and pear. The mouth is medium-full and has Puligny-like sensuality, a surprise given the vineyard’s location at the north end of Meursault. The wine is long, mineral, and pure with butter and and black pepper elements here. Harvested 23 September. There was a little botrytis in the vineyard. 20% new oak. Very small production. Yet another wine excellent for gastronomy. (90-94)
2016 Puligny-Montrachet 1er Cru Les Combettes
The Combettes is floral and perfumed in the nose with spiced pears. The mouth shows Puligny sensuality, minerality, and purity with tenderness and a saline finish. Harvested 28 September. About 40% new oak. No frost damage. (91-95)
2016 Meursault 1er Cru Perrières
Prieur’s Perrières has white pepper aromas and flavors, some lemon flavors, good tension, steeliness, length, and noble austerity. Harvested 29 September, 13º natural alcohol. About 50% new oak. (91-94)
2016 Chevalier-Montrachet
With the Chevalier-Montrachet, we see a major step up in quality. The nose has dusty, stony notes characteristic of the vineyard. The mouth is knife-sharp in its acidity with length, purity, some citrus fruit, and overall noble austerity. Harvested 29 September, about 13º natural alcohol, 50% new oak. Production was the normal amount. (94-97)
2016 Montrachet
Prieur’s Montrachet holdings are situated on the Chassagne side of the vineyard, so there were losses due to frost damage. The nose has sea salt aromas. The mouth shows depth, purity, and intensity with minerality and stoniness and good length. In short, what Montrachet should be. Harvest 29 September. 13.2-3º natural alcohol, half new wood, grapes in a good sanitary state. (94-97)
2016 Corton-Charlemagne
The Corton-Charlemage also has salty aromas. The wine is powerful and tightly-wound with salinity, good penetration, steeliness, tension, and yellow fruits. In short, it is a very classic Corton-Charlmemagne. Harvested 29 September, 12.7-8º natural alcohol, about half new oak. There was very little frost here, so production size is relatively good. Malolactic fermentations were very late, finishing in July and August. (93-97)