2010 Meursault, Les Meix-Chavaux, Domaine Roulot (1.5L)

"Minerals and raciness. Made with Roulot's trademark precision, as though it were a premier cru. Dense, long and well sculpted. Extremely bright fruit but mainly minerals. There's a slight struck-match element to the nose. Very superior." JancisRobinson.com"Minerals and raciness. Made with Roulot's trademark precision, as though it were a premier cru. Dense, long and well sculpted. Extremely bright fruit but mainly minerals. There's a slight struck-match element to the nose. Very superior." JancisRobinson.com

"The 2010 Meursault Meix Chavaux has a wonderful almond and hazelnut-scented bouquet with superb definition and intensity, hints of wild honey emerging with aeration. The palate is very well-defined with a touch of spice on the entry, though the 2011 displays superior delineation and tension toward the finish. Very fine. Drink now-2022+" Neal Martin, Robert Parker's Wine Advocate #208"The 2010 Meursault Meix Chavaux has a wonderful almond and hazelnut-scented bouquet with superb definition and intensity, hints of wild honey emerging with aeration. The palate is very well-defined with a touch of spice on the entry, though the 2011 displays superior delineation and tension toward the finish. Very fine. Drink now-2022+" Neal Martin, Robert Parker's Wine Advocate #208

"Aromas and flavors of lemon, honey and wet stone are less fruity than those of the Vireuils. Dense, silky and fine-grained, but with penetrating acidity (nearly five grams per liter, according to Roulot) giving brilliant cut to the mid-palate. Very taut and extremely long, this outstanding village wine will need at least a few years to open and should age gracefully." Stephen Tanzer, Vinous.com"Aromas and flavors of lemon, honey and wet stone are less fruity than those of the Vireuils. Dense, silky and fine-grained, but with penetrating acidity (nearly five grams per liter, according to Roulot) giving brilliant cut to the mid-palate. Very taut and extremely long, this outstanding village wine will need at least a few years to open and should age gracefully." Stephen Tanzer, Vinous.com