MEURSAULT
2022 Domaine Henri Germain
| Grapes | Chardonnay |
| Colour | White |
| Origin | France, Burgundy |
| District | Côte d'Or |
| Sub-district | Côte de Beaune |
| Village | Meursault |
| ABV | 13% |
This Meursault village comes from 6 lieux-dits, including Vireuils, Peutes Vignes, Moulin à Judas, Clos du Cromin, Dressoles and Les Pellans. Lots of concentration, especially for a village wine.All orchard fruits, finishing with a tough of nuttiness. It's that silky texture, present through the range, which sets this apart. L&S (Dec 2023)
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Riper aroma than the Bourgogne Côte d’Or, more stone fruit than citrus. Creamy texture helps to balance the very high acidity. Intense, long, maybe not quite yet in harmony and needs a little more flesh in the middle. (JH) 13.5% Drinking range: 2026 - 2030 Rating: 16.5 Julia Harding MW, www.JancisRobinson.com (Feb 2024)
A new plot of Corbins has been purchased and now included. Half dates back to 1929. Full yellow with a light reduction. Powerful and generous up front, full-bodied with some gas which helps retain the fresher aspect. This is a solid Meursault with excellent intensity and persistence. Drink from 2027-2032. Tasted: October 2023. Drinking range: 2027 - 2030 Rating: **** Jasper Morris - Inside Burgundy (Jan 2024)
Domaine Henri Germain
Jean-François Germain was joined in 2018 by his daughter Lucie - who is now helping to run this small (7ha) domaine.
The Chassagne vineyards came through his mother, a Pillot, and Jean-François is married to François Jobard's daughter, so they are quite intertwined with some of our other producers. The Poruzots comes from the rows next to Remi Jobard's. In terms of winemaking the Germains are always happy to let nature take its course, and in the vineyards they follow as natural a system of viticulture as possible (organic, not certified).
These are concentrated, tightly wound wines from one of Burgundy's coldest cellars. Alcoholic fermentations can take months and the malolactics are often late, so they have always gone for long élevage in old barrels, always for two winters, and the Premiers Crus usually for 22 months. Slow to develop, they show wonderful crystalline purity. New wood is used very sparingly, just to replace barrels sold when they get to ten years old.
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