Meursault Premier Cru Les Perrières AOC by Pierre Morey represents the very essence of Burgundian finesse, coming from the prized east-facing Perrières slopes where limestone and gravel-rich soils lend an unmistakable minerality to the Chardonnay grape. For over three generations, the Morey family has championed precision viticulture, farming each parcel with exacting attention to ripeness, canopy management and soil health. These meticulously cared-for vines are harvested entirely by hand at optimal phenolic maturity, then transported gently to the winery for whole-cluster pressing in a pneumatic press. The juice is fermented solely with wild yeasts, in a combination of neutral French oak barrels and stainless-steel demi-muids, without temperature control interventions, allowing the terroir’s signature minerality to shine through. Aging for 12–14 months on fine lees—with only minimal bâtonnage to enhance texture—imparts seamless integration of oak while preserving the wine’s crystalline purity.

In the glass, Les Perrières displays a luminous pale gold color that catches the light and hints at the complexity within. The nose unfurls with an intoxicating bouquet of lemon blossom, white peach and delicate acacia flower, underscored by notes of toasted hazelnut, crème fraîche and wet stone minerality that speak unmistakably of the Coldstream’s Kimmeridgian soils. As the wine opens, subtle hints of almond frangipane and a whisper of beeswax emerge, the hallmarks of the estate’s gentle élevage. On the palate, a rich, creamy mid-palate texture gives way to laser-sharp citrus zest—think yuzu and preserved lemon—counterbalanced by crisp green apple and a fine saline backbone. This tension between richness and precision carries through to a long, mineral-driven finish where echoes of chalk, crushed oyster shell and a faint whisper of white pepper linger on the tongue.

Best served at 11 °C in a generous white Burgundy glass to capture its aromatic lift, Meursault Les Perrières elevates any culinary moment. Pair it with perfectly seared scallops in brown-butter sauce, lobster bisque enriched with crème fraîche, truffle-infused risotto or aged Comté for a sublime harmony of flavors. Critics have consistently awarded it 93–95 points for its purity and focus, and collectors prize it for its impressive 8–12 years of cellaring potential—during which its honeyed tertiary notes of toasted almond, lanolin and subtle rancio will develop, all while retaining the backbone of bright acidity and minerality that defines Pierre Morey’s benchmark Chardonnay. As one of Morey’s hallmarks—alongside his revered Meursault “Les Charmes” and Puligny-Montrachet offerings—this premier cru remains a must-have for enthusiasts seeking both immediate pleasure and long-term cellar rewards, reinforcing Pierre Morey’s reputation as a master of terroir-driven white Burgundy.