My last bottle, deep yellow,not too deep, first nose with ripe honeysuckle and pear, developing into very ripe pineapple. Some toast and nuttiness, subtle spice. Very round and ripe, but with great acidity to keep wine very much alive. Awesome bottle. ( kept in very good cellar, transported from estate straight to home in 97 )
Bested by the 96 when enjoyed side by side. More evolved than the 96 and seemed to have a little less of everything - fruit, acid, structure. It's always relative and the 95 seemed a bit anemic, by comparison. Still, a nice bottle of Meursault.
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(Lafon Meursault 'Charmes') The first wine had an exotic nose with some edges of banana flambé, cinnamon, sweet butter and musk. There was a touch of yeast and yellow fruits, a pinch of caramel and corn. The nose was fat and wide but seemed to lack a centerpoint of acidity. The palate was oily, rich and round with nice minerals on the finish, a touch yeasty with a dash of inner citrus peel. Again, that centerpoint of acidity was lacking a bit. Custard developed in the glass, and it did have 'sweet' flavors as a woman at my table observed, but it lacked lushness to its fruit. Steve found it 'leesy and nutty like an old Champagne.' The unintegrated acidity held the wine back from greatness, and it came across lightly bitter as a result.