2006 Domaine Boyer-Martenot Meursault Les Genevrières 1er Cru
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Tasting notes
There are a mere two and a half barriques of Boyer’s 2006 Meursault Genevrieres, about two-thirds of the quantity available in generous vintages. Marzipan and hazelnut paste, orange zest, peach and brown spices rise from the glass, and the nutty, honeyed, rich, creamy palate does not fail to introduce the suggestions of mineral dimension expected of this site, nor does the finish lack for refreshment. This should be worth following for at least 5-7 years. Vincent Boyer began picking several days after the official starting date, in the belief that his grapes required additional ripening. After yeasting, the musts took off and fermented quickly, which might account for a certain sameness of character I noticed from one site to another. All but one of the 2006s was bottled already by August, 2007. Boyer was concerned to preserve freshness and the early 2007 harvest forced him to make a quick decision. The wines were lightly filtered but not fined. (Several unfiltered bottlings from selected barrels were as usual essayed this year exclusively for North Berkeley Imports, which I did not taste.) A Peter Vezan Selection (various importers), Paris; fax 011 33 1 42 55 42 93
Critic scores
Average Score
Julia Harding MW, jancisrobinson.com
Stephen Tanzer, Vinous
More reviews and scores
Reticent aromas of stone fruits, crushed stone and mint. A bit disjointed today but offers good sugar/acid balance and lift. This backward, firm-edged wine needs a couple years of patience.
Cedary wood and a hint of butter and nuts. Full and broad yet still zesty. Better concentration than the Charmes. (JH)
Pale color. Aromas of lemon, lime and powdered stone. Distinctly firmer and more mineral-driven than the Charmes, with less mid-palate stuffing today but very good thrust. In a minerally, backward style but with an exotic hint of dried fruits that currently clashes with the wine's austere character. The tight finish shows some youthful toughness. A blend of all three barrels showed a somewhat more harmonious but still slightly hard-edged wine with aromas and flavors of peach, citrus peel, nuts, butter and minerals. (The tactile, saline, powerful Perrieres was in a very reduced state, with its natural rigidity accentuated by SO2, and was impossible to taste.)