Differences between Meursault vs. Puligny Montrachet???

WINE TALK
1

Located this blurb…

As well as the differences imparted by vintage and the individual winemaker, the impact of terroir is clear: while Meursault tends to make wines with a certain savoury character, Puligny-Montrachet will tend to make sleeker, more elegant wines with more of a fruit or floral character.

But would prefer the input of our resident Burg experts…

How do YOU describe the differences?

2

Meursault is like tasting a hazelnut tart. Puligny is like sucking on a handful of stones. I always wondered about why more people prefer stones, since PMs are usually higher priced, and also whether this is related to terroir only since I hear that there is a trend for Meursaults to be moving towards the PM flavor profile. I, too, am curious about how the experts chime in.

3

It is not easy to define clearly the difference in general ( repeat : general ) between Puligny and Meursault. That being said love the question.

Let us look at it differently. In Puligny itself what is the difference between the 1ieme crus situated closer to the Great Lord - Montrachet than those ones at the Border next to Meursault ?

Use the same logic ( why I am talkling about logic in Burgundy — [wink.gif] )…there should be a difference btween Perrieres ( which is next to Puligny ) and the 1ieme crus which are further away from Puligny or shouldn’t it ?

What I am trying to say…which vineyard in Puligny should represent the general charater of a Puligny ? and so forth for Meursault.

4

Peter - I understand your meaning. However, at this time, I am not digging deep. I am actually interested in the broad generalizations.

Is Muersault GENERALLY speaking considered more buttery, nutty…is P-M more about minerality? The digging deeper comes next. :slight_smile:

5

Kim…you got it - right on. For Meursault…I would add more round ( with gentleness ) than Puligny.

Whereas Puligny, beside minerality, is more stonely ( more sharpe and more define )…specially when drink side-by-side to a Meursault.

It is more evident when comparing a Puligny 1ieme cru (next to the border of Meursault ) with a Meursault-Charmes from the same producer and from the same vintage year.

6

The digging deeper comes next. > :slight_smile:

Kim…do not dig too deep. I got burnt by 2002 white Burgundy.

What I mean is - when young…the general character of the vineyard does not show as the signature of the house style dominates - specially where new oak is involved and date of harvest is also very important.

7

I get a lot of “smoky flint” in my Meursault.

8

Peter - At the moment, all the digging is happening in Volnay. I’m lining up a tasting of Caillerets, Clos de Ducs, Clos de Chenes, and Champans. Reading all I can on each. Mapping them out, etc. (Thrilled to be getting the huge Burgundy maps for Xmas). Then a Pommard tasting with Les Epenots and Les Rugiens. ETC.

Working my way through the CdB very methodically…and then heading North! :slight_smile:

9

To me, Meursaults are generally (REPEAT generally) rounder and fleshier than Puligny Montrachets. I also tend to get a note of almond skin in most PMs I’ve tried, whereas I get more fruity aspects in Meursault. Of course, you have to take into account producer styles, but to me, as someone above said, Meursault is about flesh and PM about minerality. Again, these are generalities.

I love both, for different reasons of course.

10

From Matt Kramer – The appeal of Meursault is direct. It is a gush of flavor in the mouth. With a young Puligny or Chassagne Montrachet, you have to work a little. They hint at dimension to come. So too does young Meursault, but it’s more of a broad wink. The surprise is that, given its inviting qualities, Meursault transforms as much as it does.

Mature Meursault - honey, coffee, hazelnuts, minerals, butter, and spices such as cinnamon. Delivered in abundance, yet somehow, softly so.

If gold was a flavor it would taste like Meursault. :slight_smile:

11



Holy…holy.

Caillerets, Champans,Clos de Ducs…Clos de Chenes…Church bells ringing in Volany ? May God bless… [cheers.gif]

12

Looks like a mature Coche-Dury Meursault 1er Cru Les Perrières will be added to the In My Next Lifetime list.

13

Thanks, Michel.
I appreciate the GENERALLY.
The Roulot Meursaults I’ve been tasting really demonstrate the importance of understanding the producer’s style.

14

Kramer…hm…hm.

Mature Meursault - honey, coffee, hazelnuts, minerals, butter, and spices such as cinnamon. Delivered in abundance, yet somehow, softly so.

abundance…and soft …yes.



…If gold was a flavor it would taste like Meursault. …

I would like to makde a small correction - of the above comment - …if I may :

If gold ( or greenish gold ) was a flavor it would taste like …the great lord : Le Montrachet…

15

I would suggest including a Taillepieds in that lineup!

16

Kramer cont.

Where Meursault can sometimes flop reform excessive fruitiness or Chassagne-Montrachet succumb to softness, the white wine of Puligny is always taut. Green and gold are its colors. High acidity is its trademark. Long life is its prerogative.other wines have all these distinctions, yet none taste quite.ike Puligny.none have that taut bowstring tension of taste.the gout de terroir of Puligny seems somehow more sharply etched than elsewhere. The fruits defined and powerful yet restrained, like the musculature of a martial artist. It’s perfect composition is revealed by its ability to withstand magnification. As you increase the resolution, from commune level to PC and then zoom to Batard-, Chevalier- and Le Montrachet, you find no blemishes, no distortions in taste or balance.

17

Alas, they rarely exist nowadays, but Meursault should taste mealy. Puligny-Montrachet should taste like a rapier.

While a great Meursault might enfold a rich sauce, a great Puligny-Montrachet would cut right through it.

18

Thanks, Ralph.

I’m always attracted to these one liners that really sum things up. :slight_smile:

For example…the comparison of Volnay and Pommard… construction worker vs ballerina’s interpretation of Pinot Noir…though simplistic they are easier to remember and help to compartmentalize the details in my crowded brain.

19

Kim…I have to take issue here with Kramer. Here is what the guys from Meursault would say about Puligny : greenish gold - no…more greenish yellow, specially so in a ripe year. Puligny is taut …and yes and not as round, soft and velvety as ours. neener

20

Isn’t it the reverse, though? :wink:

My expectations when drinking a Puligny is of a vertical, focused, precise wine with tons of minerality, razor sharp, crystal clear. When drinking a Meursault: ample, broad, rich, fat (of course within the context of white burgs, i.e. I always expect acidity, freshness, and some minerality).

Then of course Roulot’s style is quite different.