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Pierre Boisson, Meursault Les Grands Charrons, 2017

White Wine from Burgundy, France
by Pierre Boisson
$199.99
Taxes and shipping calculated at checkout.
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Grands Charrons is the most exuberant, most classically Meursault-y wine in Pierre Boisson's range, and at nine years old the 2017 has grown into exactly the nutty, honeyed weight that implies. Boisson is one of the village's quiet stars: his family has worked Meursault for over two centuries, he is a longtime friend of Raphaël Coche and trades winemaking notes with him, and he is a true specialist in restraint, capping new oak at around 30% on his top cuvées and using less below that. The vines here were planted in 1988; fermentation runs on indigenous yeasts and the wine spends 19 to 22 months in barrel, lightly fined and unfiltered. 2017 was a generous, healthy vintage in the Côte de Beaune, picked in good conditions in early September, and its whites reached ripeness without losing their frame. This bottle came to us from a private cellar, and it is squarely in its drinking window.

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Robert Parker

93 points

"The 2017 Meursault Les Grands Charrons is excellent, unwinding in the glass with notes of citrus oil, pear, beeswax and wheat toast. Medium to full-bodied, racy and precise, it's concentrated and multidimensional, with a bright spine of acidity and an integrated, complete profile. This superior communal climat typically produces 15-20 barrels of wine, making it one of the domaine's more significant cuvées—and as readers will remember, it was formerly released under the Boisson-Vadot label." —William Kelley

More about Pierre Boisson

Meursault's oak-skeptic. The Boisson family has been vignerons for 200+ years, and Pierre carries that weight with subtlety. He uses no more than 25-30% new oak for top cuvées, ferments with indigenous yeast, racks twice, never fines. Long élévage (19-22 months) lets the terroir shine through oak's restraint. The result: racy, precise, soil-driven whites that taste like Meursault should.

Flatiron's Take

From the Importer

Tasting Notes & Food Pairings

Perfect Pairings

Roast chicken with morels, lobster with drawn butter, sole meuniere, veal in cream sauce, mushroom risotto, aged Comte.

Tasting Profile

Hazelnut, baked apple, lemon curd and beeswax with a faint smokiness. Medium- to full-bodied, creamy in texture but cut by fresh acidity, with a long mineral finish. Fully mature.

Wine Details

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Map of Burgundy Wine Region

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Complete Guide to Burgundy

Burgundy is one of the world's most complex and rewarding wine regions — and one of the most misunderstood. This guide breaks it all down, from Chablis in the north to the Mâconnais in the south.

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