The Prieur 2006 Meursault Perrieres – from two relatively low-elevation parcels – finished malo-lactic transformation on something more closely approaching a normal schedule, and possibly for that reason was especially expressive immediately prior to bottling. Then again, there is the argument from the quality of this site itself! Here is a terrific example of the refinement and genuine intrigue that Perrieres can deliver. Pungent, iris-like floral notes, white peach, toasted almond and hazelnut, chalk dust, and hints of vanilla inform the nose, then spill onto a seamlessly-rich, creamy, yet somehow delicately refreshing palate, finishing with memorable length and nuance. No danger of this tasting “under-wined” even though all of the barrels were new. I would plan on at least 6-8 years of fascinating further development. Harvest began here September 20, and oenologist Nadine Gublin (who recently added wine making direction at Brocard in Chablis to her duties) insisted their Chardonnay was not really ripe before them – even though its evolution was rapid – and that very little triage was necessary. Malo-lactic transformation was exceedingly protracted, and some wines were not finished even in November, 2007, when I last tasted them. The entire collection was rather obviously marked by their (40-100%) new wood; less so by its routinely over-14% alcohol. Importer: Frederick Wildman & Sons, New York, NY; tel. (212) 355-0700.