Size & Type
Other
$98
“A notably ripe yet still attractively fresh nose flashes a hint of exotic fruit character on the notes of white peach, poached pear and whiff of lychee. There is once again very good energy to the delicious, round and rich flavors that also deliver fine length on the clean and dry finish.”
Allen Meadows, Burghound
In stock
Wanna do a little deep dive into Meursault? Check out the article “Getting Your Head Around Burgundy Part 5 – The White Village of Meursault” in the Wine Bites Mag.
The youngest vines here are 35 years old, and Germain’s six parcels cross both the lower and upper (dessous and dessus) parts of the vineyard, although most are at the top of the climat abutting the Puligny Premier Crus. This is why certain experienced tasters claim that Germain’s Charmes is often his most ‘Puligny’ wine. Great growers tend to teach us that what we think we know about Burgundy may have as much to do with historical, political and economic factors as it does with any reality on the ground. In short—and it may be sacrilege to say so—a Meursault Charmes can be as great as a Perrières, especially if it comes from the right part of the vineyard and, if the grower is willing to do the hard work.
“I have been saying it for years but I will say it again: if you don’t know these wines, you should because the quality is just too good to ignore.”
Allen Meadows, Burghound
Last year, I argued that Domaine Henri Germain might well be Meursault’s best-kept secret, and this year, despite signs that the world is taking notice, I repeat that claim. This is a superb source for classically balanced, artisanal white Burgundy that’s built to age, and the softly spoken Jean-François Germain is justly one of the village’s most well-respected vignerons. The 2018 vintage has turned out very well at this address, and Germain describes it as “quite classic, with average acidities and no extremes of alcohol.” The wines are harmonious and charming, and they will be unusually approachable by Germain’s standards—no bad thing for readers new to this domaine who wish to acquaint themselves with its unimpeachably classical wines. I have reserved some 2018s for my own cellar, and I encourage readers who appreciate authentic Meursault to do the same. The wines reviewed here from barrel, which I tasted in November 2019, will be bottled in March-April 2020.
“Domaine Henri Germain might well be Meursault’s best-kept secret. This is a superb source for classically balanced, artisanal white Burgundy that’s built to age, and the softly-spoken Jean-François Germain is justly one of the village’s most well-respected vignerons.”
William Kelley, The Wine Advocate
Since Germain remains comparatively under the radar, it’s worth reiterating that viticulture here is organic and vinification decidedly traditional, the wines spending two winters in barrel on the lees, if possible without racking and almost invariably without bâtonnage. In the domaine’s cold cellars, alcoholic and malolactic fermentations are protracted, but Germain is content to take his time. The resulting wines are concentrated but incisive, with fleshy fruit but firm structural bones that demand time in the cellar. In the last decade, the style has become a little less austere and reductive, but the domaine remains old-fashioned in the best sense. Considering the quality to be found here, this seven-hectare estate deserves far greater celebrity, and though I suspect Germain isn’t especially interested in seeking out acclaim, it’s sure to arrive sooner rather than later.
If you have a little French, Jean-François explores the history of the Domaine in the flick below.
The Germain methods are very traditional with organic farming and low yields, we don’t have much info, but, given what’s in the glass he must be looking after the vineyard well.
It’s hard to find much about the Domaine’s winemaking practices. At the end of the day it’s what’s in the glass that matters.
However, there are a couple of insights I can glean from the info available. First, it’s clear from the potential alcohols, ranged from 12.5% to 13.5% in white and averaged 13% in red in the warmer 2018 vintage, that Jean-François’ vineyards yield flavour ripe fruit at this level, and he is picking to retain freshness and natural acidity. We should see reflected beautifully in the glass. Jean-François specifically spoke to the low pH and high natural acidity in his wines; there’s loads of science behind this, you can read about some of it in the Wine Bites Magazine article: Q&A with Paul: “Do winemakers need to add tartaric acid to keep it fresh and age-worthy?” 
Second, Jean-François spoke of the long slow ferments at the domain, noting that many were still going 10 months into élévage. In a commercial winery a white wine fermented using cultured yeast instead of wild yeast will finish its ferment in a few weeks. Typically new world winemakers often get stressed out of their minds if ferments take much longer than this. However, over time with greater use of wild yeast in the new world, we’ve grown more comfort with longer slower ferments.
Alex Moreau of Domaine Bernard Moreau et Fils, Chassagne-Montrachet, Burgundy joined me at Yering Station for the 1999 vintage. I can tell you one thing, diversity definitely leads to inspiration and creativity, particularly when you throw a young, motivated, thought leader with real world experience like Alex into the mix. What do you do with such an asset? Easy, you unleash them on some decent fruit, sit back and watch. When you’ve got 1400T of fruit to play with, what have you got to lose! Alex did a mini-experiment dragging out the ferments of 4 barrels of Chardonnay over just a couple of months. The end result? A build in mid-palate depth, a trait that differentiates good Chardonnay from great Chardonnay, presenting a more complete and even mouthfeel.
When I see long slow ferment from a European maker, thinking of this time and the impact on the wine takes me to a happy place.
From Burghound:
Jean-François Germain told me that the 2018 growing season “wasn’t especially easy to manage as a particularly wet spring and relatively warm temperatures made for ideal conditions for a vicious attack of mildew. Afterwards, while there were no climatic accidents of import, the high heat and very dry summer made for some hydric stress in the vines. Ultimately, we chose to begin picking the pinot on the 28th of August and then continued with the whites through the 7th of September. Yields for the chardonnay were comfortable if not really high and much better than what we obtained in pinot. Maturities were very good, both in terms of sugar ripeness but also phenolically. Potential alcohols ranged from 12.5 to 13.5% in white and averaged right at 13% in red so there was no chaptalization in either color. Though I heard of fermentation stoppages in many domaines in the Côte, I am happy to report that we had no problems. I like the 2018s because despite the heat of the season, the wines remain fresh and with very good terroir transparency.” Just as he did in both 2016 and 2017, and as the scores and commentaries confirm, Germain did well in 2018.
We’ve seen the freshness in the 2018 whites from the likes of Javillier, PYCM and others.
Germain is based in Meursault with fruit coming from Chassagne-Montrachet and Beaune.
A notably ripe yet still attractively fresh nose flashes a hint of exotic fruit character on the notes of white peach, poached pear and whiff of lychee. There is once again very good energy to the delicious, round and rich flavors that also deliver fine length on the clean and dry finish.
Where in the world does the magic happen?
Germain Henri et Fils Domaine, Rue du Moulin Judas, Meursault, France
Chardonnay | France, Burgundy
Chardonnay | Victoria, Australia
Timorasso | Colli Tortonesi, Italy
Riesling | Mosel-Saar-Ruwer, Germany
You must be logged in to post a comment.