Saint-Aubin 1er Cru "Clos du Meix" 2008, Domaine Hubert Lamy
2005 Clos du Meix and the 2001 Clos du Meix. The latter tasting note reminded me of the Bevan-Chua scale which is used internationally to compare the speed at which wine matures in different bottle sizes. A "Bevan" being a very large bottle and a "Chua" a rather smaller bottle yet with a tendency to sleep longer. Fragrant oak and citrus aromas. No sign of tertiary aromas. This Saint-Aubin is lemony, linear, mineral, nashi pear-like. A pithy finish with background chalk. Needs time to fill out. Wait until 2013. I presume "Clos du Meix" is less well exposed than top Saint-Aubin 1er Crus like "En Remilly" because it does not have the concentration and complexity of a Puligny or a Meursault. Is there a wine-maker who produces a really low yield Saint-Aubin from 50 year old vines? That would test the terroir. Photo shows the church of Saint-Aubin in August 2010.