MEURSAULT PREMIER CRU
LE PORUSOT 2017
MEURSAULT PREMIER CRU
LE PORUSOT 2017
Varietal
Tasting notes
Nose: frank notes of white fruits (pear and white peach).
Palate: open mouth with a lively attack (citrus fruits) followed by vanilla, woody and fruity flavours bringing richness. The finish is long, straight and nicely fat.
Food and wine pairing
Serving suggestions
Ageing potential
Origins
The Premier Cru “Le Porusot” covers about 10 hectares and enjoys a south-eastern exposure, which is perfect for a maximum amount of sunlight. There is an abundance of white marl which is ideal for this grape variety. The name "Porusot" comes from the very nature of the soil; indeed, the word is a regional way of naming a place covered with rocks. It is the diminutive of Porroux which finds its origin in the latin word "Petrosa" (stony place).
Vinification and maturing
Vinification took place in wooden barrels for a greater complexity and an emphasis on the natural fatness of the appellation.
The wine was then aged in oak barrels on its lees for 18 months with occasional stirrings. A proportion of 30% new oak barrels were used to highlight its onctuous texture.
Vintage : 2017
In 2017, Burgundy succeed at both quality and quantity levels.
After many vintages impacted by the climatic variation, Bouchard Ainé & Fils recover with the 2017 vintage, a very satisfactory harvest. Not only because the volumes will allow to supply the markets but also because the wines already offer the desire to discover this very elegant vintage.
After spending the winter building up their strength, the vines profited fully from a very warm spring, with budburst in early April ensuring a head start in terms of the growth cycle that was maintained right up to the harvest. The plants progressed from stage to stage free from hindrance, and by mid-June, were flowering before rapid fruit set. An early vintage was confirmed.
During the summer, a few spells of heatwave alternated with more mixed weather.
However, ripening continued at a good pace and by the end of August, the first grapes were being picked, two weeks ahead of average. Harvesting continued until mid-September as each plot reached peak maturity.
Harvest started on the first week of September in Burgundy and ended on September the 30th in the late parcels. The grapes were in exceptional health and required virtually no sorting. Everyone was very enthusiastic about this fabulous fruit, its peak ripeness, and the volumes produced.