The Jadot 2006 Meursault Porusot (spelled with an “s” at this address) comes from middle aged vines acquired a dozen years ago, and represents a mere three and one half barrels, which is too bad in view of its quality. Featuring an unusual combination of cinnamon, nutmeg, sauteed mushrooms, and white peach, this rich, expansive cru boasts impressive chalk and stone underpinnings that help lend a palpable sense of density. Yet it finishes with both mouthwatering primary fruit juiciness and melt-in-the-mouth creaminess. This should be fun and fascinating to follow and to put on the table over the next 4-6 years. The impressive collection of Jadot 2006s were slow both in their alcoholic fermentation and their malo-lactic evolution, which director Jacques Lardiere considered all to the good when it came to imposing structure and building complexity in wines of such ripeness and relatively high alcohol. In any case, Jadot whites seldom complete their malo-lactic transformation, and if one seeks a vintage to demonstrate the virtues of that approach, surely 2006 is the poster child. Furthermore, anyone who thinks that there are no values left in white Burgundy today has clearly not given Jadot’s wide range the attention it deserves. (These wines were assembled from barrel for my tasting and/or tasted from a range of individual barrels. I have generally made note of those wines not owned by Jadot and its associates by at least indicating whether grapes or juice were purchased.) Importer: Kobrand, Inc., New York, NY; tel.(212) 490 9300

The Jadot 2006 Meursault Porusot (spelled with an “s” at this address) comes from middle aged vines acquired a dozen years ago, and represents a mere three and one half barrels, which is too bad in view of its quality. Featuring an unusual combination of cinnamon, nutmeg, sauteed mushrooms, and white peach, this rich, expansive cru boasts impressive chalk and stone underpinnings that help lend a palpable sense of density. Yet it finishes with both mouthwatering primary fruit juiciness and melt-in-the-mouth creaminess. This should be fun and fascinating to follow and to put on the table over the next 4-6 years. The impressive collection of Jadot 2006s were slow both in their alcoholic fermentation and their malo-lactic evolution, which director Jacques Lardiere considered all to the good when it came to imposing structure and building complexity in wines of such ripeness and relatively high alcohol. In any case, Jadot whites seldom complete their malo-lactic transformation, and if one seeks a vintage to demonstrate the virtues of that approach, surely 2006 is the poster child. Furthermore, anyone who thinks that there are no values left in white Burgundy today has clearly not given Jadot’s wide range the attention it deserves. (These wines were assembled from barrel for my tasting and/or tasted from a range of individual barrels. I have generally made note of those wines not owned by Jadot and its associates by at least indicating whether grapes or juice were purchased.)Importer: Kobrand, Inc., New York, NY; tel.(212) 490 9300