Wine Advisor
Matrot, Meursault 1er Cru Perrieres 2016
View analysis
Description
Tasting notes
Reviewed by: Stephen Tanzer
(this wine was bottled last November, while the rest of these '16s were bottled before the 2017 harvest): Healthy pale, bright yellow; the freshest color of these young 2016s. Complex aromas and flavors of lemon zest, underripe pineapple and hazelnut are energized by high-pitched minerality. This penetrating, concentrated wine offers a bracing balance of minerality and acidity, conveying superb density without any sense of weightiness, thanks to the leavening effect of its crushed-stone minerality. A wonderfully elegant, vibrant wine with a rising, resounding finish and superb sappiness. The crop from these old vines was a normal 45 hectoliters per hectare. Clearly the pick of the litter here in 2016 and balanced for a graceful evolution in bottle.
Reviewed by: William Kelley
The 2016 Meursault 1er Cru Les Perrières was bottled a bit later than has been the norm chez Matrot, as Elsa Matrot is keen to see if longer sur lie élevage would benefit the domaine's wines. It was showing very well when I tasted it, revealing classic scents of lemon oil, white flowers and chalky soil tones that are defined more by the site than the vintage. On the palate, the wine is medium to full-bodied, satiny textured and deep, with good concentration, bright acids and a long, searingly stony finish.
About the Producer
Thierry decided in 2000 to fully switch to organic farming without the use of herbicides. Through bud picking and green harvesting, the goal of reducing yield is achieved. The winery's target yield is 35 hl/ha for Pinot Noir and 45 hl/ha for Chardonnay. When brewing baijiu, Thierry is very particular about harvesting, and will wait as long as possible to fully mature, while avoiding over-ripening and possible mold infection. After harvesting the broken skins, first cool down the juice to 15°C and let it stand for 24 hours to allow the fermentation to proceed stably. Then it is imported into oak barrels for cultivation and fermentation. Under the influence of organic farming methods, a healthier flora ecology is created. Through natural yeast fermentation, it also brings out more variable aroma levels. In order to avoid the excessive influence of new oak barrels, the village-level and first-level gardens only use old oak barrels that are 1 to 5 years old. The barrels are aged with gentle agitation depending on the year, and are kept in barrels for as long as possible until the next vintage. Thierry brews the classic Meursault village-style liquor that French fine dining restaurants are snapping up. The characteristic aroma of creamy hazelnuts, the rich fruit impression and the elegant acidity structure bring out the individual differences of the terroir. The time of each wine is determined according to the degree of drinking, and it has become a boutique winery highly recommended by French sommeliers.
