Meursault Perrières Premier Cru
ムルソー・ペリエール プルミエ・クリュ
Domaine Ballot-Millot
Chardonnay
About this wine
From vines around 35–40 years old on Meursault's most prestigious Premier Cru terroir, Ballot-Millot's Perrières exemplifies the 'Roulot school'—tensile, racy, and precisely mineral rather than fat or buttery. Naturally moderate yields from these well-established vines deliver excellent concentration and depth, with a purity of fruit that reflects the vineyard's exceptional terroir.
This wine demonstrates why vine age matters: where younger vines produce generous Meursault, these 35–40-year-old vines produce something more concentrated, more mineral, and more focused.
Sommelier's Note
"Ballot-Millot Perrières, from vines in the 35–40-year range, is one of the most exciting Meursaults I recommend—Roulot-style precision from prime Perrières terroir at a fraction of the cost of the cult producers. Seek it out."
Food Pairings
Fresh oysters with lemon, turbot with beurre blanc, cured salmon with crème fraîche, aged Comté, linguine with white truffle
When to drink it
When you want old-vine concentration in the Roulot style at a price point between village wines and the most hyped allocations
Specs
- Grape Varieties
- Chardonnay
- Style
- White
- Price Range
- ¥20,000–¥45,000
Terroir & Winemaking
Natural farming following lunar calendar, vines around 35–40 years old, manual harvest with sorting table in the vineyard, indigenous yeast fermentation, minimal new oak, aged 18 months.
Frequently Asked Questions
- How does Ballot-Millot Perrières compare to Roulot or Coche-Dury?
- Stylistically closest to Roulot—tense, mineral, and precise. At a lower price point but with comparable terroir quality, from vines around 35–40 years old.
- How old are the vines for this Perrières cuvée?
- Around 35–40 years old. This is younger than the domaine's Genevrières (around 70 years old), but well-established enough to give naturally moderate yields and strong concentration.
- What food pairs well with Ballot-Millot Perrières?
- Fresh oysters with lemon, turbot with beurre blanc, cured salmon with crème fraîche, aged Comté, and linguine with white truffle all complement its tense, mineral profile.
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