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Average critic rating : 90.0 points
Here too there is a hint of petrol to the cool, ripe and fresh aromas of apple, pear and hazelnut that are also trimmed in just enough wood to notice. The medium-bodied flavors brim with palate coating dry extract and it both adds a sense of volume as well as buffers the slightly firmer acid spine on the solidly long and complex finish. This is a quality Meursault villages that is worth your attention. Tasted: Jun 15, 2014. Drink: 2017+
The 2012 Meursault Les Grands Charrons comes from vines planted in 1958. It has a more vibrant, energetic bouquet than the Corbins, offering citrus peel, quince and dried honey scents, a delicate touch of hazelnut later. The palate is taut and focused with fine acidity, hints of toffee apple in the background with satisfactory tension toward the composed finish. This is an excellent offering from the domaine this year. Drink 2015-2025. ||Vincent Dancer took over his father’s domaine in 1996. Up until then the holdings at been en fermage, though it was not until 2003 that Vincent was able to bottle his debut vintage. This was my first visit to the domaine, which has a strong following in the UK and Europe. Unfortunately there is no distributor in the United States at the moment, though hopefully that will change in the future, so long as there are more generous growing seasons than 2012 and 2013. Vincent is thoughtful young winemaker who practices a very straightforward, rudimentary winemaking. “Compared to 2011 we were 50% down,” he informed me as we descended into his cellars, his faithful hound keeping guard outside. “We lost 30% during the flowering season and there are just 35 barrels for the 2012 vintage. We started the harvest September 15. For the whites, I do a normal pressing in a pneumatic press and an old Vaslin press. I don’t add any sulfur and then after the pressing, I transfer the juice into barrel for a minimum of 12 months, though the last three vintages were in barrel for 16 to 17 months, the final five or six months in tank before bottling. There was a tiny bit more new oak in 2012 due to the small quantities, but usually it is around 25% for the premier crus. The 2012 is the first vintage that will bear ‘organic’ on the label.” The samples were taken from tank off the lees and they will have a little sulfur before bottling. The reds had just been dosed up with sulfur so I did not taste them, although the focus here is definitely upon the whites. These are well worth looking out for. Dancer’s wines demonstrated good weight in the mouth, often a little creamier in texture than its peers, but with requisite acidity to maintain tautness and linearity. Wine Advocate.February, 2014
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