1997 Meursault Le Limozin

Jean Pierre Latour owns a major hunk of Meursault Genevrieres, and makes a superb wine from this holding virtually every year. (There is also a special cuvee of Genevrieres selected by Paris based broker Patrick Lesec.) Unlike the '96s last year, the '97s had finished their malos by late spring and were relatively tasteable. "Low acidity was my fear about this vintage," Latour points out. "But there was very little loss of malic acidity during the secondary fermentation." Latour believes that his gentle, slow pressing also helped him retain decent acidity in his '97s. Latour makes the most natural wines possible, avoiding chaptalization and acidification wherever possible; in 1997 he fermented all of his wines with wild yeasts for the first time. (A Patrick Lesec selection; importers include Classic Wine Imports, Boston, MA; Monsieur Touton, New York, NY; The Stacole Company, Boca Raton, FL; and Adventures in Wine, Daly City, CA)