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Domaine Henri Delagrange et Fils Meursault

Domaine Henri Delagrange et Fils Meursault

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Domaine Henri Delagrange et Fils Meursault: A Golden Gem of Burgundy

Introduction

Meursault, a name synonymous with exquisite white Burgundy, whispers elegance and complexity. Domaine Henri Delagrange et Fils, a revered producer within this esteemed appellation, crafts exceptional Meursault wines that exemplify the unique character of this hallowed ground. Their Meursault, a captivating Chardonnay, embodies the village's signature richness, minerality, and undeniable finesse.

Tasting Notes

  • Appearance: Luminous pale gold with shimmering reflections.
  • Aromas: A mesmerising bouquet unfolds with notes of ripe orchard fruits (pear, yellow apple), citrus zest (lemon, grapefruit), and a touch of white peach. Delicate nuances of toasted hazelnut, vanilla, and a subtle hint of fresh butter emerge as the wine breathes. Intriguing flinty minerality underscores the aromatic complexity.
  • Palate: The palate reveals a harmonious balance of opulence and vibrant acidity. Flavours of ripe stone fruits and citrus are met with creamy notes of brioche and roasted nuts. A beautiful, flinty minerality weaves through the mid-palate, lending a backbone of freshness. The finish is long, lingering with hints of honey and a delicate saline touch.

Evolution and Ageing Potential

While undeniably enjoyable in its youth, Domaine Henri Delagrange et Fils Meursault possesses excellent ageing potential. Over the course of several years, the wine will develop richer notes of honey, marzipan, and dried fruits, harmonising further with the underlying minerality.

Food Pairing Delights

Domaine Henri Delagrange et Fils Meursault's inherent versatility makes it a superb food pairing companion. Here are some delightful matches for this Chardonnay:

  • Seafood: Lobster in a creamy sauce, seared scallops with beurre blanc, grilled Dover sole with lemon and herbs.
  • Poultry: Roasted chicken with creamy mushroom sauce, pan-seared duck breast with a honey-citrus glaze.
  • Vegetarian: Creamy mushroom risotto, butternut squash ravioli with sage brown butter.
  • Cheese: Aged Comté, Brie de Meaux, soft goat cheese with a touch of honey.

Serving Tips

To fully appreciate the nuance and complexity of this wine, it's best served slightly chilled (approximately 10-12°C). A classic white Burgundy glass will allow the aromas to express themselves beautifully.

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