Antoine Jobard, Meursault Poruzots Vintage:2015 and tends to soften the

and tends to soften the differences between vintages

where the soils are not the usual slate

(also from 60 to 70 year old vines)

white currants and peaches

I would opt for allowing for another 5-ish years of cellaring as this will allow for a bit more resolution of the supporting structure but not so much that the finish begins drying out

Antoine Jobard, Meursault Poruzots Vintage:2015 and tends to soften the(from a parcel measuring . 78 ha that is on the Genevrires side). This is aromatically less refined but more complex with its pungent nose of hazelnut, green fruit, pear and just a hint of wood. There is excellent volume to the extract rich, powerful and solidly well concentrated medium weight flavors that possess excellent persistence on the impeccably balanced finish. This is still very tight and may require up to a decade to fully mature. 93 2018+