Viniou Reviews
The 2014 Meursault Premier Cru Perrières from Domaine des Comtes Lafon is an exceptional white Burgundy, crafted exclusively from Chardonnay grapes. This cuvée hails from the renowned ‘Perrières’ vineyard, considered by many to be the crown jewel of Meursault’s Premier Crus, thanks to its stony, mineral-rich soils. The 2014 vintage benefited from a long, cool growing season, lending freshness and precision to the wines. Domaine des Comtes Lafon is celebrated for its meticulous approach in the vineyards—organic practices, low yields, careful harvest—and for a sensitive touch in the cellar, where fermentation occurs in oak barrels with judicious use of new wood, resulting in layered, complex wines with purity and longevity.
Meursault itself sits within the Côte de Beaune, the southern section of Burgundy’s legendary Côte d’Or. This area is revered for its complex, powerful, and ageworthy white wines. The region’s terroir comprises limestone and marl soils, overlaid with gravel in Perrières, which foster remarkable minerality and tension in the wines. The microclimate allows a slow, full ripening of Chardonnay, striking a harmonious balance between richness and freshness. The tradition of viticulture runs deep in this area, where winemakers have been refining their craft for centuries, and Domaine des Comtes Lafon has become one of its most celebrated ambassadors.
A Premier Cru Meursault Perrières such as this pairs beautifully with fine dishes. Its depth and minerality make it an outstanding companion to lobster with beurre blanc, roasted turbot, or a classic poultry dish like poularde à la crème. Local Burgundian specialties, such as escargots in parsley butter or oeufs en meurette, also find a remarkable echo in its intricate palate. For a vegetarian option, consider creamy morel mushrooms or a delicate truffle risotto.
For optimal enjoyment, serve this wine at 11-13°C. Decanting for up to 30 minutes will help the aromas unfurl, especially in its youth. While already expressive, this 2014 is built to age and will gain complexity and depth if cellared for another five to ten years.
