2002 | Domaine Matrot | Meursault-Charmes

Introduction

White Wine: 2002 | Domaine Matrot | Meursault-Charmes

Mouth-watering aromas of creamed hazelnuts can be found in the nose of the 2002 Meursault Charmes. Limes, lemons, chalk, and minerals can be discerned in its deep, dense, structured character. This wine has outstanding purity, freshness, and depth.

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Producer: Domaine Matrot

Ratings: WA | 91 ST | 91

Vintage: 2002

Size: 750ml

ABV: 13%

Varietal: Chardonnay

Country/Region: France, Burgundy

Mouth-watering aromas of creamed hazelnuts can be found in the nose of the 2002 Meursault Charmes. Limes, lemons, chalk, and minerals can be discerned in its deep, dense, structured character. This wine has outstanding purity, freshness, and depth.

Reviews:

• Wine Advocate: Mouth-watering aromas of creamed hazelnuts can be found in the nose of the 2002 Meursault Charmes. Limes, lemons, chalk, and minerals can be discerned in its deep, dense, structured character. This wine has outstanding purity, freshness, and depth.

• Stephen Tanzer: Cool aromas of lemon ice and mint. Then brisk and penetrating, with citrus-dominated flavors of lemon cream and grapefruit. This has sneaky depth.

Producer Information

Domaine Matrot is a producer, located in the Burgundy village of Meursault, in the heart of the Cte de Beaune. It focuses primarily on the production of white wines made from Chardonnay and Aligot, making a total of seven premier cru white wines. The domaine was founded by Joseph and Marguerite Matrot in the early part of the 20th Century and has remained in the family. Today, Domaine Matrot has vineyards holdings in Meursault, Puligny-Montrachet, Auxey-Duresses, Monthelie and Maranges. This includes land in the famous Charmes and Perrieres Premier Cru vineyards in Mersault. From 2000, all of Domaine Matrot’s vineyards have been cultivated using only organic practices in a gradual process that first started in 1976. The Matrot portfolio also includes two premier cru red wines, produced from Pinot Noir. In the winery, traditional vinification methods are utilized. White grape varieties are fermented in barrel with indigenous yeasts. All wines are aged between 11 to 18 months in barrel with a selection of new oak that depends on the vintage.