Tasting Notes and Serving Recommendations for the Meursault 1er Cru "Perrières" 2002 from Domaine Robert Ampeau et Fils

Tasting

Color

This white Burgundy shows a mid-gold hue, bright and clear, reflecting more than two decades of careful evolution in cold, stable cellar conditions rather than any premature oxidation.

Nose

The nose opens on candied lemon and lemon curd, intertwined with stem ginger and a honeycomb sweetness that signals full aromatic maturity while keeping a lively edge.

Palate

The palate is luscious and creamy, carried by ripe fruit, yet it retains a vibrant, almost youthful freshness. The finish is long, precise, and underpinned by the mineral backbone typical of the Perrières climat, with alcohol sitting around 13.5% and perfectly integrated into the overall balance.

Food and wine pairings

This white pairs naturally with refined seafood such as turbot, line-caught sea bass, or sole prepared with a light, buttery or citrus-based sauce. It also complements lobster or langoustine dishes, as well as roasted or creamed poultry, including dishes built around mushrooms or truffle. Mature firm cheeses such as Comté or Beaufort can echo its hazelnut and dried-fruit nuances.

Serving and cellaring

According to the producer's own technical notes on the Perrières climat, wines of this cru typically carry an aging potential of ten to fifteen years following bottling. The Meursault 1er Cru "Perrières" 2002 has already spent well over two decades maturing in the estate's cold cellars before release, in keeping with the domaine's practice of only offering its wines once judged ready to drink.

Other characteristics

The wine shows an alcohol level of approximately 13.5%, consistent with a dry white Burgundy built for extended cellaring rather than early consumption.

A Meursault Premier Cru Shaped by Limestone Soils and Decades of Cellar Aging

The Estate

Domaine Robert Ampeau et Fils was established in Meursault, in the Côte de Beaune, Burgundy, in the early twentieth century. The property today comprises roughly 9.3 hectares spread across prestigious white and red appellations of the Côte de Beaune. Michel Ampeau, grandson of the founder, now owns and runs the estate. Its defining trait is a deliberate policy of extended cellar aging, releasing wines only once they have reached full maturity, making the domaine a rare keeper of time among Burgundian producers.

The Vineyard

The Perrières climat lies on the Meursault hillside, planted with chardonnay on predominantly limestone soils combining white marls and stony scree. This composition favors deep rooting and strong drainage, while limiting vine vigor naturally. The plot is tended with grass cover between the rows and manual vineyard work, practices the domaine adopted early on to protect soil balance and water regulation, giving Meursault "Perrières" its distinctive mineral tension.

The Vintage

The 2002 vintage in the Côte de Beaune is generally regarded as favorable for white wines, offering balanced ripeness without excess richness, alongside acidity levels sufficient to support long-term aging. These conditions proved particularly well suited to a terroir like Perrières, built to carry fruit and minerality through decades in bottle.

Winemaking and aging

Grapes destined for the Meursault 1er Cru "Perrières" 2002 were gently pressed, then fermented in oak barrels with only a limited share of new wood, preserving the purity of the fruit and the minerality of the terroir. The wine was aged on fine lees for ten to twelve months before bottling, after which it entered the domaine's cold cellars for an extended period of bottle aging, in line with the estate's long-standing approach of releasing wines only once fully mature.

Grape Varieties

100% chardonnay.