(there is approximately 30 mm of soil mixed with a heavy proportion of rock sitting above a bed of fractured stone). A very Meursault nose exhibits a hint of exoticism with its broad-ranging aromas of roasted nuts, citrus peel, pear, acacia and white peach. There is more volume, density and power to the lavish but focused flavors that coat the mouth with dry extract on the saline-inflected, refreshing and once again sneaky long effort. This too is really quite good and should reward up to a decade of cellaring.