Domaine des Comtes Lafon’s Meursault Charmes 2010 is a shining example of what makes Burgundy white wines, especially those from the Côte de Beaune, truly special. Crafted entirely from Chardonnay, this Premier Cru hails from the revered Charmes climat, one of Meursault’s most esteemed terroirs. The 2010 vintage stands out for its finesse and balance, shaped by a cooler growing season that preserved acidity and resulted in remarkable aromatic definition. Winemaking here is firmly traditional with an emphasis on respectful handling of fruit, gentle pressing, and fermentation in French oak barrels, a portion of which is new. This lends a subtle, integrating frame of vanilla and spice that beautifully supports the natural richness and complexity Chardonnay expresses in Meursault.
Meursault itself forms the beating heart of the Côte de Beaune, where vineyards benefit from gentle east- and south-east facing slopes at moderate altitude. The soils in Charmes are predominantly clay-limestone, giving the wines their famed creaminess and minerality. The region benefits from a fairly continental climate, marked by cold winters and warm, dry summers, which allows for slow ripening and retention of freshness. With a winemaking heritage stretching back centuries, Meursault is synonymous with some of Burgundy’s most sought-after white wines, and Comtes Lafon, in particular, is celebrated for its meticulous vineyard work and expressive, age-worthy bottlings.
For food pairings, this Meursault Charmes Premier Cru shines alongside refined dishes that complement its opulent texture without overwhelming its subtlety. Classic French fare such as lobster in beurre blanc, or a delicate risotto with wild mushrooms, play to its strengths. Roasted poultry, such as Bresse chicken with truffles, or a pike quenelle in Nantua sauce, are inspired regional pairings. The wine’s balance of richness and vibrancy also matches beautifully with soft cheeses like Brillat-Savarin or a mild Comté.
To truly appreciate this wine’s complexity, serve it lightly chilled at 12-14°C. Allowing it some time in the glass will reveal evolving layers of toasted hazelnut, ripe citrus and a signature minerality on the finish.
