Many wine experts believe the Burgundian AOC of Meursault produces the world’s best white wines. That’s a pretty big statement, which I suppose is impossible to prove or disprove. Although one thing is for sure, there are vineyards within Meursault, particularly along the border of Puligny, that are responsible for truly world class wines.

Meursault produces white wine from the Chardonnay grape. These ‘minerally’ wines often carry buttery or nutty flavours, with nuances of apples, almond and peaches.

The terroir here is very special, and can change drastically within a very short distance. Subtle changes in the soil and the make-up of the fossil limestone beneath are said to be contributing factors towards the changes in scents and flavours. Only those who know these wines well can define their exact, or almost exact, origin by taste and smell alone, but the further one moves into the commune of Puligny, the more succulent, yet refined they become.

The Grand Cru Montrachet would tend to be the cream of the crop, giving very concentrated, age worthy whites with what would seem to be all the best qualities of Burgundy rolled into one. They have great intensity which can define them from the surrounding areas.

Burgundy is the perfect example of why French winemakers believe terroir, or a sense of place, to be so important. The regional distinctions keep it so interesting, and the rest of the world has been taking note, as we’ve seen by Australia’s increased emphasis on region and sub-region.

For something a little special, check out Chartron et Trebuchet’s Puligny Montrachet, which was recently scored 92 points by Tomás Clancy of the Sunday Business Post.