Meursault

Meursault is the largest and richest of the great white Burgundy villages, on the Côte de Beaune. If Chablis is taut and mineral, Meursault is the opposite end of the same grape: broader, rounder, with hazelnut and butter from barrel fermentation and time on lees.

A quirk worth knowing. Meursault has no Grand Cru at all — unusual for a village of this stature. Its best sites are Premier Crus, and three of them are treated as effectively Grand Cru in quality: Perrières, Genevrières and Charmes. Perrières is generally considered the finest.

When to drink it. Village Meursault is good at three to six years; good Premier Cru repays eight to fifteen. Serve 12–13°C — too cold and the texture disappears, which is the whole point of the wine.

At the table. Roast chicken, lobster, scallops, cream sauces, richer fish. It has enough weight to handle food that would flatten Chablis.

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