Viniou Reviews
The 2011 Meursault Premier Cru “Cuvée Barre” from Domaine des Comtes Lafon stands as a masterful illustration of Burgundy’s unmatched finesse in Chardonnay. This wine displays a crystalline golden hue and a complex aromatic profile, marked by notes of ripe orchard fruits, hazelnut, freshly churned butter, acacia blossom and a subtle hint of smoky minerality. The palate is ample, yet finely chiselled, with remarkable depth, a creamy texture balanced by the vibrant freshness typical of the 2011 vintage, and an impressively long, saline-driven finish. The ageing in fine French oak, deftly integrated, lends a gentle touch of toast and rounded mouthfeel, without overpowering the grapes’ natural expression.
Meursault sits in the heart of the Côte de Beaune, a region globally renowned for its exceptional terroirs devoted to white wines. The vineyards here benefit from a semi-continental climate, with warm summers and cool, extended autumns that allow grapes to reach full ripeness while retaining vital acidity. Soils are predominantly composed of limestone mixed with marl and clay, a combination that instils wines with both structure and distinctive minerality. With centuries of winemaking history, Meursault has maintained an esteemed reputation for crafting white wines of both voluptuous richness and remarkable precision.
For food pairings, this Meursault Premier Cru invites both classic and creative matches. Its fat and aromatic complexity shine alongside dishes such as butter-basted lobster, seared scallops, or poulet de Bresse with a morel cream sauce. Regional favourites like Burgundy snails or a fricassée de girolles would complement the wine’s earthy nuances. For cheese, opt for an aged Comté or Brillat-Savarin to echo the wine’s subtle nuttiness and delicate acidity.
For full enjoyment, this wine should be served at 12-14°C, ideally decanted 30 minutes beforehand to unveil its full aromatic spectrum. A gently curved Burgundy glass will best capture its bouquet and texture, ensuring a memorable tasting experience.
