2017 | Henri Germain et Fils | Meursault Limozin

Fragrant and floral on the nose with hints of praline and yellow flowers. The palate is built around the vintage's trademark acidity that counterbalances the intense citrus fruit with a tropical edge on the finish that merely adds to its comeliness.

Producer Information

Domaine Henri Germain is a small estate based in Meursault and best known for pure, slow developing Chardonnay white wines from that village. It was founded in 1973 by Henry Germain. The estate also makes white Chassagne-Montrachet Premier Cru, Bourgogne Blanc, Beaune Premier Cru Pinot Noir and, very unusually, a red Meursault. See below for more details. The domaine is now is run by Henri's son Jean-François Germain and granddaughter Lucie, who joined him in 2018. There are seven hectares (17 acres) of vineyard in total. There are three Meursault Premier Cru wines. Les Perrières comes from a 0.12ha (0.3-acre) plot on limestone debris. Les Charmes comes from six small parcels, most of which are at the top of the vineyard on the border with Puligny-Montrachet. The vines are 35 years and older. Thirdly, the domaine owns 0.25ha (0.6 acres) of 35 year old vines in Les Poruzots Premier Cru. The plot sits in the upper part of Le Poruzot Dessus, under the Narvaux vineyard. There are three Meursault Village wines from single lieux-dits (vineyards) named on the label. Le Limozin comes from a clay-rich site and 75-year-old vines give a deep intense wine. Les Chevalières is a chalky site which might be considered equal to many Premier Crus in the village. The "standard" Meursault white wine is a blend of a number of vineyards. The average age of the plots is 65 years. The Clos des Mouches is an unsusual Meursault Pinot Noir from a 0.5ha (1.2-acre) plot near the Volnay border, south of Santenots Premier Cru. The vines were planted in 1949 and are very low-yielding. In the vineyards organic methods are followed though they are not certfied. Yields are kept low and most work is carried out manually. The underground cellars are among the coldest in Burgundy. This means that alcoholic fermentations can take months, and malolactic fermentation is delayed. The wine are therefore matured in old barrels, always for two winters with no racking. Premier Cru wines are typically aged for 22 months. New barrels are only bought to replace old ones after ten vintages. Wines are rarely fined or filtered.

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