Lovely nose from start, with some reductive qualities but still quite fresh and full of orange peel flavours. Drinking beautifully from now but drink up.
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The 1995 Lafon Perrières is getting a little fatigued at this stage, offering up a mature bouquet of tangerine, creamy oak vanillin, chicken broth and mushroom, but with no trace of oxidation. The wine holds up well in the glass but never really develops, and while there is still some acidity and texture here the overall impression is rather deflated. Perhaps this was just over-worked during its elevage?
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Tenth Annual White Truffle Dinner (Chez Weber - Chicago IL): In Lafon Perrieres vertical. I hadn't has this wine in at least 4 or 5 years, but remember enjoyed it immensely. Mature stone fruit, at a great combination of fresh fruit and evolution. Dense, spicy and very long.
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Bright golden coloured. A shy nose at first but it started to blossom shortly afterwards in the glass. Laden with honey aromas as well as some light spices, apricots and floral notes - I wonder if there is some botrytis influence at play here, but either way it was wonderful.
Rich and mouth filling on the palate with acidity persisting and driving the wine. Excellent length. Really started to sing an hour after opening - there is plenty of complexity and interest.
This bottle was probably near its peak or has plateaued, and I'd be looking to drink now.
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A fond farewell to my last bottle of this marvellous Meursault. Despite what was apparently a period of heavy battonage at the time, there's no oxidation despite the medium deep gold color. It's rich with fruit and hazelnut and oily of texture. To quibble perhaps, there's not much sence of minerals of definition; it's relatively monolithic but the sheer size and intensity won me over. The contrast between this behemoth and the wonderful 1995 Leflaive Chevalier was as interesting as it was obvious.
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This bottle showed better at home when I opened it to check its soundness than at the restaurant (32 East) with Barry. Medium gold, but absolutely no trace of oxidation. A huge blast of nuts and honey roar out of the glass, followed on the palate by a wine so rich it seems more like molasses than Burgundy. This is the hyper-rich style of Meursault that not all Bungundy lovers appreciate, but if you accept this syle, it's about as good as it gets. To drink now before it falls apart, not that there was any trace of decline.
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I brought this to Marks LO to impress Barry with the majesty of Lafon in a rich year. Unfortunately, this bottle was a bit off since it lacked the power and size of the better examples. Still very Meursault; the usual butter and grilled nuts are on display. Finish is modest, though. Very enjoyable as always and not a hint of premature oxidation.
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If Meursault gets better than this, I'd sure like to try it. Superb hazelnut and citric aroma and flavor. Luscious, but not overripe or honeyed. The Perrieres climat takes over on the finish and gives it an interesting mineral tang. It held beautifully in the glass for the hour or so it took us to finish it at the newly opened Sunfish Grill. Impossible to resist; I could have gulped down the whole bottle myself in just minutes. Clearly at its apogee like almost all '95 white Burgs.
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This is so voluptuous it's almost over the top - but there's just enough acidity to (barely) hold it together. No point in waiting any more for this dark gold beauty. Dripping with brown butter and hazelnut. Not much complexity. Not one to study with tiny sips, you can just happily gulp this one down.
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Meursault doesn't get much better than this if you like the hyper-rich style of vintages such as '89 or '95. Almost as massive as the '95 Lafon Charmes we drink with it at Nobu with Greg and the Cataldos but clearly more precise, chiseled and stony. Most of the votes went to the Charmes, but I'll take this one instead. Great length, terrific palate impact and a really intriguing scent of butter, grilled nuts and rocks. This could last a while, but it clearly is at peak. Great stuff. Vive Lafon.
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Goldenrod. Floral nose with vanilla and yeast. Palate is initially a touch fat with vanilla, roasted lemons, big bright acid on the finish. Much more a domestic in style then the others.
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4/23/2023 - Peter Spijker Likes this wine: 92 Points
A clear step up from the '97 Clos de la Barre, very serious wine with lots of lemon, wet stone, some hazelnut, good acidity and a long finish.
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9/17/2020 - LB88 wrote: 93 Points
Lovely nose from start, with some reductive qualities but still quite fresh and full of orange peel flavours. Drinking beautifully from now but drink up.
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12/11/2015 - Burgundy Al wrote: flawed
Casual Dinner with Friends (Ceres Table - Chicago IL): Oxidized when opened. Still oxidized when revisited an hour+ later.
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5/2/2015 - William Kelley wrote: 86 Points
The 1995 Lafon Perrières is getting a little fatigued at this stage, offering up a mature bouquet of tangerine, creamy oak vanillin, chicken broth and mushroom, but with no trace of oxidation. The wine holds up well in the glass but never really develops, and while there is still some acidity and texture here the overall impression is rather deflated. Perhaps this was just over-worked during its elevage?
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11/22/2014 - Burgundy Al wrote: 94 Points
Tenth Annual White Truffle Dinner (Chez Weber - Chicago IL): In Lafon Perrieres vertical. I hadn't has this wine in at least 4 or 5 years, but remember enjoyed it immensely. Mature stone fruit, at a great combination of fresh fruit and evolution. Dense, spicy and very long.
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5/11/2012 - CamWheeler wrote: 94 Points
Bright golden coloured. A shy nose at first but it started to blossom shortly afterwards in the glass. Laden with honey aromas as well as some light spices, apricots and floral notes - I wonder if there is some botrytis influence at play here, but either way it was wonderful.
Rich and mouth filling on the palate with acidity persisting and driving the wine. Excellent length. Really started to sing an hour after opening - there is plenty of complexity and interest.
This bottle was probably near its peak or has plateaued, and I'd be looking to drink now.
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1/24/2009 - sdr wrote: 93 Points
A fond farewell to my last bottle of this marvellous Meursault. Despite what was apparently a period of heavy battonage at the time, there's no oxidation despite the medium deep gold color. It's rich with fruit and hazelnut and oily of texture. To quibble perhaps, there's not much sence of minerals of definition; it's relatively monolithic but the sheer size and intensity won me over. The contrast between this behemoth and the wonderful 1995 Leflaive Chevalier was as interesting as it was obvious.
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1/25/2007 - sdr wrote: 97 Points
This bottle showed better at home when I opened it to check its soundness than at the restaurant (32 East) with Barry. Medium gold, but absolutely no trace of oxidation. A huge blast of nuts and honey roar out of the glass, followed on the palate by a wine so rich it seems more like molasses than Burgundy. This is the hyper-rich style of Meursault that not all Bungundy lovers appreciate, but if you accept this syle, it's about as good as it gets. To drink now before it falls apart, not that there was any trace of decline.
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1/20/2007 - Burgundy Al wrote: 93 Points
Rich and almost unctuous with apricot and ripe apple. Powerful with lots of concentration, moderate structure. Probably right at its peak.
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12/13/2006 - sdr wrote: 88 Points
I brought this to Marks LO to impress Barry with the majesty of Lafon in a rich year. Unfortunately, this bottle was a bit off since it lacked the power and size of the better examples. Still very Meursault; the usual butter and grilled nuts are on display. Finish is modest, though. Very enjoyable as always and not a hint of premature oxidation.
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8/12/2006 - sdr wrote: 97 Points
If Meursault gets better than this, I'd sure like to try it. Superb hazelnut and citric aroma and flavor. Luscious, but not overripe or honeyed. The Perrieres climat takes over on the finish and gives it an interesting mineral tang. It held beautifully in the glass for the hour or so it took us to finish it at the newly opened Sunfish Grill. Impossible to resist; I could have gulped down the whole bottle myself in just minutes. Clearly at its apogee like almost all '95 white Burgs.
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5/13/2006 - sdr wrote: 93 Points
This is so voluptuous it's almost over the top - but there's just enough acidity to (barely) hold it together. No point in waiting any more for this dark gold beauty. Dripping with brown butter and hazelnut. Not much complexity. Not one to study with tiny sips, you can just happily gulp this one down.
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7/30/2005 - sdr wrote: 96 Points
Meursault doesn't get much better than this if you like the hyper-rich style of vintages such as '89 or '95. Almost as massive as the '95 Lafon Charmes we drink with it at Nobu with Greg and the Cataldos but clearly more precise, chiseled and stony. Most of the votes went to the Charmes, but I'll take this one instead. Great length, terrific palate impact and a really intriguing scent of butter, grilled nuts and rocks. This could last a while, but it clearly is at peak. Great stuff. Vive Lafon.
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9/14/2003 - Jason wrote: 89 Points
Goldenrod. Floral nose with vanilla and yeast. Palate is initially a touch fat with vanilla, roasted lemons, big bright acid on the finish. Much more a domestic in style then the others.
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