Site: a few kilometers south of Beaune, in the prestigious area known as Côte des Blancs (slope of the whites). This Premier Cru vineyard is located south-west of the village, in the southern part of the Meursault appellation.History & tradition: the etymology of the appellation derives from "Porroux", meaning "stony place".Soil: limestone and clay on a stony stripe.
Viticulture
Plantation density: 10,000 stocks/ha in order to extract all possible nuances from the terroir.Pruning: Guyot.Yield: 45hl/ha, low on purpose to limit the production of each vine stock.Supply: grapes and must purchased from regular suppliers (long-term contracts).
Vinification
Pressing: very slow so as to respect fruit. Juices from the very last pressings are not retained.No yeasts or enzymes are used. The wine goes directly into barrels after "débourbage" (decanting of white wine to reduce sediment).
Ageing
Type: in barrels (25% in new oak).Length: 12 months.Origin of the wood: French oak forests.Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.Follow-up: barrel by barrel.Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is then completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.
Tasting note by Véronique Boss-Drouhin
"Meursault Premier Cru Porusot shows a nice pale yellow colour. The nose is reminiscent of complex flavours of almond and fine spices.The mouth opens on aromas of citrus, then mingling with mouth-filling notes of vanilla and hazelnut. It delivers a very long aftertaste".
Vintage
The 2020 whites are fruity with very beautiful acidities and offer a great aromatic complexity. Despite the hot temperatures of summer, they are well-balanced, supported by freshness.
The premiers crus and grands crus are still ageing on lees, they take their time but undeniably gain in fullness, richness and aromatic complexity. We accompany them gently during this long process.
Serving
Temperature: 13°C (55°C).Cellaring: 8 to 25 years.
