BU01100

Henri Germain Meursault Limozin 2023

$279.00
GST inc.

In stock

TASTING_NOTES_HEADING_BLACK

♥ Burghound Outstanding Top value – A clear fresh colour, with a fuller woodier nose, more of a fleshy style of Meursault. This really impresses how the exceptional density of the white fruit is supported by an electric backbone. This is exactly how the best 2023s should be. An impeccable sense of balance, and persistence. **5 Stars** 92-95 Points Jasper Morris MW, Inside Burgundy

Critic Score:  92-95 Points
Drink from:  2025
Drink to:  2044
Tasting Card Download
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Producer

Henri Germain

Those in the know probably need little reminding of Jean-François Germain’s standing amongst the best white Burgundy growers. Quiet, unassuming and media-shy, Jean-François Germain crafts some of the most delicious and under-exposed white Burgundies on the Côte. Recent years have seen Germain’s star rise in the export markets, due in part to American critics waking up to what is happening at this Domaine, but also because so many other great Burgundy producers rave about Germain’s whites. One of our favourite stories about this producer came from the legendary Bruno Clair, who told us that his brother buys Jean-Francois Germain’s whites each year now, and without fail calls Bruno to inform him how much better the Germain whites are than his! Clair went on to praise the high standard of viticulture practiced by Jean-François Germain. Burgundians like Bruno Clair do not offer such praise lightly. The Germain methods are very traditional with organic farming, low yields and cellar work that keeps interference to a minimum. Prior to 2004, the wines had been excellent; tightly wound, classic and long-lived. From 2004, thanks to subtle changes in viti and vini culture, the wines became more textural, more intense and more mind-blowing. The vinification is minimalist in the extreme with no added yeasts, no enzymes and not even any bâtonnage (bar extremely austere vintages like 1996). If the lees are sufficiently clean, the wines are not racked and the élevage lasts 18 months for the village wines and a full 22 months for the remaining wines. The wines are rarely fined or filtered. The cold cellars make for a very long, slow élevage, the malos are always late and the primary fermentations typically take between three and twelve months. Importantly, the wines see little new oak, usually between 20-30%. Burgundy producers renowned for their whites can often be an excellent source of very fairly priced, delicious reds. Jean-François Germain is a terrific example of such a producer. Put simply, for lovers of concentrated, tightly wound wines of crystalline purity and outstanding energy; there are few better addresses on the Côte.

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