If you look up the dictionary for “powerful white Burgs”, the first producer that is mentioned is Buisson-Charles. Their whites are old school Meursault, jam packed with dry extract and a taut, sinewy palate. Despite the initial impression of borderline heaviness, they show considerable muscle and a almost firm, acid driven mouth presence. This wine is true to form and is really in a nice place now, although still quite youthful. It really needs a large crayfish or a chicken dish to accompany, but I happily glugged a glass or two after a long day, with the rest of the house safely tucked up in bed.
sounds perfect at the end of the day, Kent.
Kent,
Patrick Essa said about this: “I make Meursault, not Puligny or Chassagne.” So, he wants to make the fatter, more substantial character of the wines of the village express itself and then there are different vintages, of course.
I have not tasted the 2007’s from barrel, but really think that the pronounced acidity you encountered is a function of the vintage.
Thanks for wetting my appetite!