2007 Meursault En La Barre

It should come as no surprise to long-time followers of this traditional estate in Meursault that Antoine Jobard prefers 2007 to 2006. "I like the minerally vintages," he summarized, channeling his father Francois. "Two thousand seven gave us more typical Burgundy chardonnay than the more flattering, exotic 2006s. But I understand that the typical consumer will find them austere next to the 2006s, as they have very good acidity and are very dry." Jobard described the 2007s as "like the 2004s but with more material." The wines certainly don't lack for richness, coming in at around 13% alcohol, without chaptalization for the crus. Jobard told me he would wait until about 2015 to enjoy the 2007s, but that it was possible to drink the 2006s now. I didn't even think about tasting 2008s here, as they were in the middle of their malolactic fermentations.