The Meursault Genevrieres has profound richness and ripeness in its almond cream-scented nose. This intensely concentrated, super-ripe, and powerful gem saturates the palate with pear compote, cardamon, peaches, and copious quantities of sweet spices. Full-bodied, oily-textured, and magnificently balanced, it is a muscular masterpiece. I recommend consuming it between 2001 and 2008. The Meursault Genevrieres and Meursault Charmes are extremely representative of their respective terroirs and would make for a fascinating (and decadent!) evening for readers lucky enough to acquire both.
In Jobard's opinion, the key to producing great white Burgundies in 1996 was to harvest late, allowing the grapes to produce higher natural sugar levels than were present at the ban de vendange.
Importer: Peter Weygandt, Weygandt-Metzler, Unionville, PA; tel (610) 932-2745.
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