The 2020 Meursault 1er Cru Le Porusot exhibits aromas of citrus zest, grapefruit, freshly baked bread, white flowers, pear and fresh pastry. Medium to full-bodied, satiny and chiseled, with a tangy spine of acidity and a long, penetrating finish, it's a notably focused rendition of this frequently demonstrative premier cru.

From a parcel amounting to nearly 60 ares, Bouchard's 2019 Meursault 1er Cru Les Poruzots offers up notes of citrus oil, white flowers, wheat toast and fresh peach. Medium to full-bodied, satiny and enveloping, with lively acids and a bright, saline finish, this is a controlled rendition of a site that can often produce rather rich wines.

Good depth, an elegant structure, some oak. Detailed, precise wine, crisp and fine.

The Bouchard 2006 Meursault Poruzot offers a characteristically smoky, stony expression of this site, with toasted hickory nuts, malt, and peach kernel informing a bitter-sweet, rich, substantial palate. Overtones of lanolin and vanilla from the barrel compliment the relative austerity of the basic material, and there is no lack of primary juiciness carrying into a long, piquant, stonily mineral, faintly warm finish. Look for this to perform well for at least a half dozen years. In keeping with what he says are his usual intuitions, Philippe Prost picked early – bringing in Chardonnay ahead of Pinot Noir for the first time at Bouchard since 1989 – so as to retain freshness as well as what he termed “the sense of minerality in a vintage of very ripe fruit. But in 1989,” he hastens to add, “yields were perhaps overly generous, whereas in 2006 they are quite reasonable.” The results are consistently impressive. New barrels are generally “seasoned” here through use in wines of lesser appellation (other portions of which are frequently raised in tank), as Prost prefers to employ second year barrels for most of his crus. Injections of inert gas at bottling are among the techniques being used to protect the young wines here from oxidation. Importer: Henriot, Inc, New York, NY