A good Village Meursault

[jal]

We went to Craft yesterday; Tom Colicchio's flagship restaurant in Manhattan and found the 2005 Patrick Javilier Meursault les Tillets on the wine list for only 2x retail (everything else was out of sight).
The wine is served way too cold at first and is giving almost nothing, it opens up after a while. Beautiful pale yellow color, nice aromas of white flowers and peaches, on the palate this has more minerals than I expect, it is quite intense, focused and angular. It rounds out a little by the end of the meal. A delicious Meursault. HIghly recommended.

[Houndsong]

"Focused and angular." No oatmeal/mushy mouthfeel I take it?

[jal]

No, no oatmeal, nothing flabby or mushy

[Nicklasss]

Unfortunately, not available here. But seem a really nice white wine.

Jal, have you ever tried Albert Grivault Meursault? I think you would like them, especially the Clos des Perrières.

Nic

[jal]

Very funny Nicolas, I was thinking yesterday about Grivault and how I never had his wines. At my party last week Michael Jessen and I were saying how much we have both learned about Burgundy from Yak Shaya's site. So I went on his site his week and was looking at Meursault producers and saw that Grivault's Clos des Perrières is a monopole and is considered probably the best Premier Cru in the Meursault and probably should be elevated to Grand Cru. I then started looking at buying some and was about to pull the trigger but decided to do some homework first on his wines regarding PremOx. I will try one soon, though, either a young one or older, after finishing my homework.

[Houndsong]

Ward Cleaver would be proud of you, Jacques.

[Nicklasss]

Jal,

I've never encounter premox with Grivault's Meursault, but I always drank them young, as there really complex in their early stage.

I opened 3 bottle of the 2006 village Meursault from Grivault and always been rewarded... If you like the ''limestone'' style of Meursault, with minerals and light peach/mandarines fruits, light butter, you'll like them. Don't look for extreme oak or butter or hazelnut Meursault in Grivault.

I still have some 2005 Perrières at home but did not open one yet. But I'm just looking for the next meal that will request a Meursault, and I will not resit and open one...

Nic