Meursault sous le Dos d'Âne

Premier Cru

    • Origin

      Sol argilo-calcaire
      1 parcel, "Sous le dos d'âne".
      Years when planted: 1995 and 2004.
      Surface: 1ha 62a (4 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then
      racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Sous le dos d'âne".
      Years when planted: 1995 and 2004.
      Surface: 1ha 62a (4 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then
      racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Wine Spectator

      93 points


      "Racy, with a minerally underpinning and floral, apple and lime blossom flavors. Balanced in a steely way, showing plenty of stone, citrus and spice notes on the finish."

      Bruce Sanderson, December 15, 2017

    • Origin

      Sol argilo-calcaire
      1 parcel, "Sous le dos d'âne".
      Years when planted: 1995 and 2004.
      Surface: 1ha 62a (4 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then
      racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Sous le dos d'âne".
      Years when planted: 1995 and 2004.
      Surface: 1ha 62a (4 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then
      racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2011 Domaine Leflaive Meursault Sous le Dos d'Ane
      "Pale, bright yellow. Sexy aromas of fresh apricot, yellow peach, clove and nut oil. Thicker and sweeter than the Puligny villages, with a solid stony underpinning to the yellow peach and spice flavors. Not particularly deep but shows good stony lift and depth. From vines planted in 2004 and 1995.” 89-91
      By Stephen Tanzer

    • Origin

      Sol argilo-calcaire
      1 parcel, "Sous le dos d'âne".
      Years when planted: 1995 and 2004.
      Surface: 1ha 62a (4 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then
      racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Sous le dos d'âne".
      Years when planted: 1995 and 2004.
      Surface: 1ha 62a (4 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then
      racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2011 Domaine Leflaive Meursault Sous le Dos d'Ane
      "Pale, bright yellow. Sexy aromas of fresh apricot, yellow peach, clove and nut oil. Thicker and sweeter than the Puligny villages, with a solid stony underpinning to the yellow peach and spice flavors. Not particularly deep but shows good stony lift and depth. From vines planted in 2004 and 1995.” 89-91
      By Stephen Tanzer

    • Origin

      Sol argilo-calcaire
      1 parcel, "Sous le dos d'âne".
      Years when planted: 1995 and 2004.
      Surface: 1ha 62a (4 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then
      racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Domaine Leflaive

      2010 Meursault 1er Cru sous le Dos d'Âne

      The Wine Advocate

      90 points


      "Leflaive's 2010 Meursault Sous Le Dos d'Ane comes across as soft, pleasing and quite pretty. Flowers and white stone fruits are some of the nuances that emerge from this soft, textured, totally inviting Meursault. The Sous Le Dos d'Ane is made from two parcels planted in 1995 and 2004. The vines are still young. It will be interesting to see what develops here over the coming years.”

      Antonio Galloni, August 2012

    • Origin

      Sol argilo-calcaire
      1 parcel, "Sous le dos d'âne".
      Years when planted: 1995 and 2004.
      Surface: 1ha 62a (4 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then
      racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Domaine Leflaive

      2009 Meursault 1er Cru sous le Dos d'Âne

      Burghound.com

      (89-92) points


      "This elegant and cool effort sports a completely different nose with more roasted nut and citrus influence to the ripe orchard fruit aromas that introduce mineral-inflected and vibrant middle weight flavors that also possess fine balance and plenty of underlying tension. Excellent."

      Allen Meadows, July 2011

    • Origin

      Sol argilo-calcaire
      1 parcel, "Sous le dos d'âne".
      Years when planted: 1995 and 2004.
      Surface: 1ha 62a (4 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then
      racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2008 Domaine Leflaive Meursault Sous le Dos d'Âne
      (malo finished; sulfited two weeks before my visit) Bright, pale yellow.
      Complex, leesy aromas of stone and citrus fruits, spices, toast and vanilla.
      Lush, even fat, on entry, then firm toward the back, with strong citrussy
      acidity leavening the wine's richness and giving it shape. The pH is
      currently a very low 3.1, according to cellarmaster Remy, and this wine
      will need time to harmonize. 88-91

      Stephen Tanzer
      September/October 2009
      Issue 146

    • Origin

      Sol argilo-calcaire
      1 parcel, "Sous le dos d'âne".
      Years when planted: 1995 and 2004.
      Surface: 1ha 62a (4 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then
      racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Sous le dos d'âne".
      Years when planted: 1995 and 2004.
      Surface: 1ha 62a (4 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then
      racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Sous le dos d'âne".
      Years when planted: 1995 and 2004.
      Surface: 1ha 62a (4 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then
      racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Sous le dos d'âne".
      Years when planted: 1995 and 2004.
      Surface: 1ha 62a (4 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then
      racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Sous le dos d'âne".
      Years when planted: 1995 and 2004.
      Surface: 1ha 62a (4 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then
      racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Stephen Tanzer, International Cellar
      September/October 2005

      2003 Domaine Leflaive Meursault Blagny Sous le Dos d'Ane
      High-toned, slightly warm aromas of orange, tangerine and nectarine. Then a bit fresher in the mouth than the Clavoillon, but broad and exotic in the style of the year, with a flavor of peach nectar. Finishes a bit hot but with a hint of minerality. The rows here run north-south, noted Morey, and thus the fruit was less burned by the sun during this heatwave summer. 87 points.

      Tasting notes by Corney & Barrow

      Meursault 1 er Cru Sous Le Dos d'Ane
      Full, buttery white gold colour. This is a profoundly powerful wine which has nevertheless benefited from the colder soil of this Sous Le Dos d'Ane vineyard. The nose is heavy with white, pure fruits, buttery and rich but with a zesty freshness too. The palate is succulent, richly flavoured, beautifully ripe and evolved and with fine, fine length. Drink in 2005.

      The Vine
      October 2004 #237
      Clive Coates

      Meursault-Blagny, Sous Le Dos d'Ane
      Young vines but quite minerally. Medium to medium full body. Slightly over-ripe touches at the end. But good. From 2006.

      The wine advocate
      29 April 2005 - n°158
      R. Parker, Jr

      Meusault Sous Le Dos d'Ane
      The 2003 Meusault Sous Le Dos d'Ane (white, 87-89), from a vineyard with one of Burgondy's more amusing names (it is French for "under the donkey's back"), displays a nose of a fresh pears, toasted bread and hazelnuts. Medium-bodied, supple, and soft, this is an easygoing wine with hazelnut as well as peanut flavors. Drink it over the next 4 years.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Sous le dos d'âne".
      Years when planted: 1995 and 2004.
      Surface: 1ha 62a (4 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then
      racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      International Wine Cellar
      September/October 2003
      Stephen Tanzer

      Meursault Blagny Sous le Dos d'Ane
      Pale, green-tinged color. Lime and oatmeal on the nose. Juicy, bright and penetrating but supple, with brisk inner-mouth perfume of lime and flowers. Penetrating in the mouth and aromatic on the lingering finish. 88-91.

      The Wine Advocate
      February 2004 - Number 151
      R. Parker, Jr

      Meursault, Sous le Dos d'Ane
      On the nose, the 2002 Meursault Sous le Dos d'Ane registers intense mineral notes. The ensemble is sensual, fleshy and fairly full-bodied, inundating the palate with sumptuous waves of mineral-enriched walnut notes. This fresh, opulent and honest wine should be enjoyed over the next 6 years. 89-91.

      The Vine
      January 2004
      Clive Coates

      Meursault, Sous le Dos d'Ane
      Eight year old vines. But good personality and depth. Mineral and subtle. Very good. From 2006-2007.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Sous le dos d'âne".
      Years when planted: 1995 and 2004.
      Surface: 1ha 62a (4 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then
      racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      The Wine Advocate - N°147 - June 2003
      R.M. Parker, Jr

      The Meursault Sous le Dos d'Ane 2001 (a relatively rare cru) is distinguished by salty, mineral and citrus notes, as well as by its toasty nuances. Somewhat full-bodied, it's astonishingly long on the finish, especially for such a delicate ensemble. For drinking in 2-3 years. 83-86.

      WDQ - September/October 2002
      2001 Domaine Leflaive

      Meursault Blagny Sous le Dos d'Ane (half of this previously pinot noir parcel, located just above Perrières, was planted to chardonnay in 1995): Musky aromas of minerals and roasted nuts, with a hint of sulfides. Fat and rich, with a mineral aspect and moderate depth and intensity. Finishes persistent and firm, with a chalky note. 87-90

    • Origin

      Sol argilo-calcaire
      1 parcel, "Sous le dos d'âne".
      Years when planted: 1995 and 2004.
      Surface: 1ha 62a (4 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then
      racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Sous le dos d'âne".
      Years when planted: 1995 and 2004.
      Surface: 1ha 62a (4 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then
      racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Sous le dos d'âne".
      Years when planted: 1995 and 2004.
      Surface: 1ha 62a (4 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then
      racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Sous le dos d'âne".
      Years when planted: 1995 and 2004.
      Surface: 1ha 62a (4 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then
      racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2011 Domaine Leflaive Meursault Sous le Dos d'Ane
      "Pale, bright yellow. Sexy aromas of fresh apricot, yellow peach, clove and nut oil. Thicker and sweeter than the Puligny villages, with a solid stony underpinning to the yellow peach and spice flavors. Not particularly deep but shows good stony lift and depth. From vines planted in 2004 and 1995.” 89-91
      By Stephen Tanzer

    • Origin

      Sol argilo-calcaire
      1 parcel, "Sous le dos d'âne".
      Years when planted: 1995 and 2004.
      Surface: 1ha 62a (4 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then
      racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Sous le dos d'âne".
      Years when planted: 1995 and 2004.
      Surface: 1ha 62a (4 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then
      racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

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