2006 Meursault Clos de Mazeray
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Tasting notes
The Prieur 2006 Meursault Clos de Mazeray is dominated by fresh lime, pineapple, and crushed stone, along with lanolin and vanilla from the barrel. A lees-imbued sense of richness contrasts with slightly detached acidity, and this well-concentrated wine will have to reconcile its elements in bottle. The corresponding Santenots was in malo and in inscrutable when I last tasted it. The saline, citric, invigorating 2005 is considerably more focused. Harvest began here September 20, and oenologist Nadine Gublin (who recently added wine making direction at Brocard in Chablis to her duties) insisted their Chardonnay was not really ripe before them – even though its evolution was rapid – and that very little triage was necessary. Malo-lactic transformation was exceedingly protracted, and some wines were not finished even in November, 2007, when I last tasted them. The entire collection was rather obviously marked by their (40-100%) new wood; less so by its routinely over-14% alcohol. Importer: Frederick Wildman & Sons, New York, NY; tel. (212) 355-0700.
Critic scores
Average Score
David Schildknecht, Vinous
Jancis Robinson MW
More reviews and scores
(bottled in December of '07) Very ripe aromas of apricot and earth. Smooth and sweet but a bit lacking in definition; began a bit blurry with alcohol but showed pineapple and mineral notes with air. Finishes with good length.
Spicy oak. Savoury oak on the palate. Tighter and fresher than many Meursaults tasted so far this year, nutty fresh finish. Savoury, not especially rich but nicely balanced for the medium term. (JH)
(malo just finished) Aroma of candied lemon peel. Ripe and fruit-driven, with somewhat exotic flavors of pineapple and red grapefruit. This has good acidity for the year, but the lingering finish shows a light tannic edge.