Description
A gorgeously generous Meursault with notes hazelnut, and toast and brioche. On the palate, it is full and smooth and rich with vibrant tension and acidity. In 1946, Guy Larue founded his family’s estate in the small hamlet of Gamay, in Saint-Aubin, located just behind the famed Montrachet and Chevalier-Montrachet slope.
Perfectly paired with lobster, crayfish, poultry or veal in cream sauce, foie gras, and blue cheese, wines from Larue showcase purity, energy, and a distinctive minerality from the limestone soils of Saint-Aubin. The Larue family's meticulous and precise approach to winegrowing and winemaking is evident in their creations. These wonderful white Burgundies are approachable when young but benefit greatly from a few extra years of bottle age, reflecting their tightly wound nature.
