Guillot Broux in the macon
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Guffens Heynen macon pierreclos is what youre looking for, 100%.
Not John, William,
but I was actually the one that mentioned Girardin. I always learn from you and don’t doubt what you are saying about the new style. When did this really kick in? I have 2014’s, which I don’t think fall under the new regime and I believe a 2017 also did not. So I guess until I myself have actually drunk some that show as you describe, the old style Girardin will remain in my mind.
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Clos des Folatieres is the Pernot Puligny with which I am most familiar and it deifinitely sees some oak and shows it when young. But with age, when they last, it’s a gorgeous and powerful wine.
Eric joined in 2007, and the transition was gradual, but I’d say that by 2017 it was firmly in place!
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I have to admit, I initially went to Meursault with this question, but having thought about it a bit, the name that stands out to me today is the current rendition of Ramonet, which is made in a big wide style. And Grivault - I’m not sure if they’ve been mentioned.
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GTK, thanks, William,
I will have to open one, maybe a 2017 Morgeot, soon.
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To offer some examples, producers one might look to in this genre are:
Xavier Monnot
François Carillon
Michel Bouzereau
Louis Latour
Château de Fuissé
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Yeah. Post-'14 Ramonet is FAT, although I haven’t tried '19/'20 because of the loony pricing.
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Even 14 Ramonet isn’t immune - a Champ Canet we had blind earlier this year was very hot on the finish. (Most people thought warm vintage Meursault.)
I’d add that warm vintage Raveneau almost perfectly fits the criteria of what the OP is looking for. 2018 Raveneau is basically like drinking fancy oak.
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One of these producers (Michel Bouzereau) I’ve recently tasted and while I agree there was a fair amount of flesh and nuttiness, I thought there was a nice spine of acid. I chalked the slight butteriness up to vintage ('16) and level (village, though a good site, Tessons, which I believe is handled here like the 1ers). I wonder if you find this to be a signature of the Bouzereau whites in general? I quite liked this wine and I find based on your notes that our palates typically align.
I’ve also had a Latour St Veran which I felt was on the flabbier end of the spectrum. A much different area and level/price, sure, but I guess my mind went from the title (specifically the word buttery) to this type of wine, rather than the Bouzereau type.
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Tesson is a hillside site, and 2016 is a cool vintage. So I think your extrapolations are somewhat inverted!
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Shows what I know! Thanks for the education
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Clos de Mouches Blanc- Drouhin
Meursault Charmes- Monnot, Germain, Javillier
PYCM St Aubin Chateniere-
Puligny Combettes - Matrot, Ampeau, Boillot, Sauzet, and *dare I say Leflaive
*Price
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Vincent Bouzereau mersault premier crus
Clos de Mouches Blanc is a good one
Checked my notes. 25% new oak. Lite toast.
I agree with many of the recs on this thread, but mostly agree with this one.
Plus you get the “benefit” of playing premox roulette.
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Matrot’s current style is much leaner. I know they were experimenting with DIAM, though I don’t know if they’re using it for their entire range.
good to know!
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