Prefer the old site?Launch →
Vinous Logo

2014 Meursault Clousots

Wine Details
Place of Origin

France

Meursault

Burgundy

Color

White

Grape/Blend

Chardonnay

Vintages
20172016201520142013201220112010200820072006
Reviews & Tasting Notes

00

Drinking Window

2020 - 2028

Subscriber Access Only

or Sign Up

You'll Find The Article Name Here

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.

- By Author Name on Month Date, Year

While the 2013s give a lot of lemony pleasure, says Patrick Javillier, "the 2014s display terroir character more than their vintage.” He harvested early in both of those years. Javillier has backed off on his use of new oak in recent years; he actually made several of his ‘14s in only used barrels.

00

Subscriber Access Only

or Sign Up

You'll Find The Article Name Here

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.

- By Author Name on Month Date, Year

Javillier harvested very early in both 2014 and 2013, beginning on September 10 and September 22, respectively. He describes the 2014s as denser but less complex than the '13s but noted that it's still early "so we need to wait and see." With a couple of exceptions, crop levels were almost normal in 2014 and potential alcohols were in the healthy 13% range. Javillier told me that 2014 was "a bit like 2013, 2010 and 1999."

Javillier is convinced that the very early harvesters in 2013 were able to make wines with more precision and terroir character. He harvested fruit with 12.3% to 12.5% potential alcohol and chaptalized lightly, then did very little batonnage. For the riper 2014s he did more lees stirring, "because with the higher level of alcohol I wanted to get a better balance."