Notes of pear, white flowers, praline and honey introduce the 2016 Meursault Les Clous, a medium to full-bodied, ample wine with good concentration and stony grip. It's not quite as fine-boned as Verget's Puligny, but it's a touch more powerful.

The 2015 Meursault Les Clous comes from free-draining shallow soils and is matured in one-third new oak for eight months with batonnage. I have to say, I found the aromatics a little subdued when I tasted the wine and had to coax Meursault-like aromas from the glass. The palate has a pleasant fattiness on the entry, quite spicy and indeed, there is more Meursault typicité here. There is decent length with a peppery finish completing a "decent" Meursault that needs to develop the aromatics in bottle. Ergo I would afford this a couple of years.

The 2014 Meursault les Clous comes only from the free-run juice and is fermented in barrel, one-third new and matured for a further eight months with weekly lees-stirring. It has quite a strident bouquet with lemon peel, pineapple and apple blossom scents. The palate is crisp and fresh, and tightly-wound at the moment with a subtle marine influence developing towards the finish. This is a refined Meursault, probably not a long term proposition, but nicely made.