Armand Heitz, Meursault, Chardonnay, 2019, 12.5% abv.
Nose: sour white raisins, bit of flinty vinegar, crispy gingko nuts, but more sour aromas than anything, bit of reduction which increases it's presence with more air time. Damn.
Palate: medium body, initial palate has juicy raisins, hints of sweet wood, leads to a mid palate with some vanilla, major sour cream, sour butter, flint and aluminum, green apples, some reduction in there, hint of iron, but strangely consistently sour, again some crispy gingko nuts, back palate has sour almonds, general dehydrated fruit, freshly dehydrated pineapples, some alcohol on later sips.
Finish: medium, sour and acidic, bits of sour yellow fruit, alcohol.
Vernacular: nose is slightly reductive with acidic elements. Medium bodied palate with good acidity, good minerality, little wood influence, alcohol. Finish continues the acidity and alcohol.
A confusing one. Thought villages would express their vanilla-ness more given no obligation to "terroir". According to a CT post, aged for 11 months in oak, 30% new, but the back label says 20% new and12mg/L of SO2 in 3924 bottles produced. I guess everyone is right again. Textbook soms. Disappointed again. Got this for about KRW₩128K, or about USD$90, in Seoul, South Korea. This producer does not sell out in South Korea. I remember this and several other meursaults were recommended for their strong "vanilla" flavors. I picked 2019 because of the vanilla "bombs" I've had, 2019 seemed to be relatively more frequent. Oh well.
by starvinggigolo