2010 Meursault Genevrières Cuvée des Pierre 1er Cru

Jean-Pierre Latour was a bit of a contrarian on the subject of the 2010 whites, noting that without a high level of CO2 in the wines at bottling, as well as healthy levels of sulfur, the wines might have been a bit limp owing to the volume and flesh of the vintage."We want wines that are fresh on the attack," he explained.But he is nonetheless high on the vintage, describing it as "a vintage for the serious connoisseur," with a number of his wines combining two or three grams of residual sugar with strong acidity.The 2011s here also have very healthy acid levels and low pHs; they had been sulfited about three weeks before my visit, after the end of the malos.Latour told me no longer returns the wines to barrel after the August racking, choosing instead to leave them in tank for six months.He's looking for precision of terroir and he's afraid that "aromatic purity and precision may be lost in exchange for more richness, even though I realize that the bottled wines will now be harder at the outset."Latour's precision in the cellar is reflected by the fact that he affixes a wine label (i.e., Meursault Perrieres) to every single barrel, and the staples are in the exact same position in the corners of each label.