2024 Technical Specifications
Grape Varieties 100% Chardonnay
Classification Grand Cru
Region Montrachet
Soil Thin, Stony, Sodium-rich soil with white marl outcrops
Orientation East-By-Southeast Exposure; Very Sunny, Halfway Up The Slope, With Perfect Drainage
Fermentation Vessels Oak barrels
Pressing Method Whole Bunches Pressed In A Pneumatic Winepress
Malolactic Fermentation 100%
Production Details Whole bunches were handpicked into small crates and pneumatically pressed. The juice was cold-settled for 36 hours under temperature-controlled conditions. Alcoholic fermentation and ageing occurred entirely in oak barrels, with 20 months of barrel ageing. The sheet labels the wine organic.
Tasting Notes Producer tasting in June 2026: intense gold-green with silvery highlights; powerful, rich and complex, with flint and spice; dense, flavorful, mouth-watering and textural, with citrus, flint and a long finish.
2020 Technical Specifications
Grape Varieties 100% Chardonnay
Classification Grand Cru
Region Montrachet
Soil Thin, Stony, Sodium-rich soil with white marl outcrops
Orientation East-By-Southeast Exposure; Very Sunny, Halfway Up The Slope, With Perfect Drainage
Fermentation Vessels Oak barrels
Pressing Method Whole Bunches Pressed In A Pneumatic Winepress
Malolactic Fermentation 100%
Production Details Whole bunches were handpicked into small crates and pneumatically pressed. The juice was cold-settled for 36 hours under temperature-controlled conditions. Alcoholic fermentation and ageing occurred entirely in oak barrels, with 22 months of barrel ageing.
Tasting Notes Producer tasting in June 2022: intense yellow-gold with silver highlights; ripe and fresh apricot, white flowers and delicately spicy, vanilla-toast notes; refined, subtly crisp fruit with anise, an extremely long and warm finish, and stated ageing potential.
Sources: www.prieur.com ↗ · Compare this vintage
2014 Technical Specifications
Grape Varieties 100% Chardonnay
Classification Grand Cru
Region Montrachet
Soil Thin, Stony, Sodium-rich soil with white marl outcrops
Orientation East-By-Southeast Exposure; Very Sunny, Halfway Up The Slope, With Perfect Drainage
Fermentation Vessels Oak barrels
Pressing Method Whole Bunches Pressed In A Pneumatic Winepress
Malolactic Fermentation 100%
Production Details Whole bunches were handpicked into small crates and pneumatically pressed. The juice was cold-settled for 12–14 hours under temperature-controlled conditions. Alcoholic fermentation and ageing occurred entirely in oak barrels, with 21 months of barrel ageing.
Tasting Notes Producer tasting in July 2016: luminous golden-green with silver reflections; precise anise evolving toward citrus and white flowers; powerful and dense, with sapidity and a very persistent finish.
Sources: www.prieur.com ↗ · Compare this vintage
2013 Technical Specifications
Grape Varieties 100% Chardonnay
Classification Grand Cru
Region Montrachet
Soil Thin, Stony, Sodium-rich soil with white marl outcrops
Orientation East-By-Southeast Exposure; Very Sunny, Halfway Up The Slope, With Perfect Drainage
Fermentation Vessels Oak barrels
Pressing Method Whole Bunches Pressed In A Pneumatic Winepress
Malolactic Fermentation 100%
Production Details The Chardonnay came from a 0.59-hectare plot. Whole bunches were handpicked into small crates and pneumatically pressed. The juice was cold-settled for 12–14 hours under temperature-controlled conditions. Alcoholic fermentation and ageing occurred entirely in oak barrels, with 20 months of barrel ageing.
Tasting Notes Producer tasting in February 2023: luminous gold-green with golden highlights; mineral reduction and flint evolving toward spice, toast, roast and dried raisin; luscious, with vanilla, lemon, sapidity and sustained length.
Sources: www.prieur.com ↗ · Compare this vintage
2010 Technical Specifications
Grape Varieties 100% Chardonnay
Classification Grand Cru
Region Montrachet
Soil Thin, Stony, Sodium-rich soil with white marl outcrops
Orientation East-By-Southeast Exposure; Very Sunny, Halfway Up The Slope, With Perfect Drainage
Fermentation Vessels Oak barrels
Pressing Method Whole Bunches Pressed In A Pneumatic Winepress
Malolactic Fermentation 100%
Production Details Whole bunches were handpicked into small crates and pneumatically pressed. The juice was cold-settled for 12–14 hours under temperature-controlled conditions. Alcoholic fermentation and ageing occurred entirely in oak barrels, with 22 months of barrel ageing.
Tasting Notes Producer tasting in May 2013: luminous greenish-gold; well-defined, vivacious and exceptionally pure; rich, concentrated, taut and energetic, with the producer noting strong future potential.
Sources: www.prieur.com ↗ · Compare this vintage
Producer Information
Website
Address
6 rue des Santenots, 21190 Meursault, France
Phone
+33 3 80 21 23 85
Email
Owner
Labruyere Family
Cellarmaster
Nadine Gublin