Domaine Darviot-Perrin, Meursault 1er Cru Genevrières, Burgundy, France, 2022

Producer Profile

Domaine Darviot-Perrin was established in 1989 by Didier Darviot and Geneviève Perrin, merging the estates of Pierre Perrin-Ponsot and Henri-Jean Darviot.

Geneviève's father, Pierre Perrin, was a renowned figure in Meursault and Volnay winemaking circles. The domaine spans 11 hectares across prestigious Burgundy communes, including Meursault, Volnay, Chassagne-Montrachet, Monthelie, Pommard, and Beaune. In 2019, Didier's son, Pierre-Antonin Darviot, took over the winemaking duties after a distinguished career in the French Foreign Office. He is the 10th generation of the family to lead the estate and has since transitioned the domaine to certified organic farming, with certification achieved in 2022

Viticulture

Located in the Genévrières Dessus area near Perrières, 1er cru "Genévrières" was 1st planted in 1951 (0.41ha). Vineyards are ploughed, and use organic compost promoted; no insecticides/weedkiller. Avg age of the vines is 60 years, with some upwards of 90 yrs old. The Meursault Premier Crus from ‘Charmes’, ‘Genevrières’ and ‘Perrières’ are amongst the best, with an incredible 1.17ha Chassagne 1er Cru ‘Blanchots Dessus’ being ranked as one of the very best of Chassagne-Montrachet; its fine location just south of Le Montrachet (found in 1839 archive maps as part of Montrachet) and located just above Criots-Batard-Montrachet its closer to Grand Cru status than one might expect! Some very fine Volnay Premier Cru’s found here too from 1er ‘La Gigotte’ and 1er ‘Santenots’ which are well worth a closer look.

Winemaking

The grapes undergo a gentle pressing, followed by fermentation in oak barrels, with a portion of new oak used to impart subtle complexity. The wine is aged in oak barrels for a period, allowing it to develop its characteristic richness and depth. The use of gravity during winemaking minimizes the need for pumps, preserving the wine's integrity and enhancing its expression of the terroir. Aged on lees in 228-litre French oak barrels, with 15% new barrels. This ageing period lasts 12 months, followed by a 7-month resting phase in vats, with one racking and finally 6 months in steel vats; fining but no filtration.

Tasting Note

The bouquet reveals delicate mineral aromas complemented by citrus notes, characteristic of its youth. On the palate, the wine is full-bodied and structured, offering a generous roundness and a fine tension on the finish.

Food Matching

Soft cheeses like Brie or Camembert.