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Williams-Sonoma Wine Boyer-Martenot Meursault En l’Ormeau Williams-Sonoma Wine Boyer-Martenot Meursault En l’Ormeau

2009 Boyer-Martenot Meursault En l’Ormeau

Varietal Region Type
Chardonnay Burgundy Rich Medium-Bodied White
The wine is both broad and deep, with a satiny texture and satisfyingly weighty palate. The long finish suggests lemon zest and toasted almonds.
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Boyer-Martenot Meursault En l’Ormeau

Qty
$65.00 / each
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Additional Wine Information

Story
Meursault is one of the most hallowed of Burgundy villages. While it has no grand cru vineyards (unlike the neighboring towns of Puligny- Montrachet and Chassagne-Montrachet), the small but prosperous enclave has impressive premier crus as well as a concentration of elite producers that would make any other town envious. Into this mix comes Vincent Boyer, a second-generation winemaker whose output has flown under the radar. Boyer follows a traditional approach for the best Chardonnays— hard work in the vineyards, low yields, natural fermentation and moderate new oak. He doesn’t have to worry about the quality of his terroir, which has been vetted over centuries as perhaps the world’s finest place to produce Chardonnay. The vineyard for this bottling, En l’Ormeau, lies near the center of Meursault. Its clay-dominated soils produce wines of great intensity and length, especially as they’re coming off of 80- to 90-year-old vines. Lovely now, this wine can improve over the next few years.
Sense
The aromas suggest a heady mix of apples and pears drizzled with fresh lemon juice and overlaid with toasted almonds, cream and minerals.
Savor
The wine is both broad and deep, with a satiny texture and satisfyingly weighty palate. The long finish suggests lemon zest and toasted almonds.
Serve
Serve the Boyer-Martenot Chardonnay with luxurious mild-flavored dishes based on shellfish, flaky white fish, poultry or veal. Rich starches like egg pasta, Arborio rice or puff pastry will also work well. Complement the dish with silky, earthy ingredients like mushrooms, truffles, cheese, eggs, butter and cream; fresh herbs, mild vegetables and citrus zest will make lovely counterpoints. Excellent pairings include sole in butter sauce, puff pastry filled with wild mushrooms, lemon risotto and scallops or halibut with lemon beurre blanc. Take inspiration from recipes like Chicken Stew with Dumplings and Chicken, Mushroom and Gruyere Grilled Sandwiches, available at williamssonoma. com.
Serving Instructions
Serve chilled: refrigerate the bottle for 30 minutes before serving.
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