To my mind, there's nothing better than a well aged white Burgundy, and some of the best examples of these can be found in the Meursault appellation. 

This month, your allocation is for at least one bottle of either:

• 2003 Morey Blanc Meursault Boucheres
• 2006 Morey Blanc Meursault Genevrieres
• 2006 Comtes Lafon Meursault

Meursault is located in the Côte de Beaune, south of Volnay and north of Puligny Montrachet, with limestone and marl soils predominating.  A third of the production in Meursault has a Premier Cru label and is of great quality.

We've brought in a good amount of 2003 Morey-Blanc Meursault-Bouchères, a premier cru wine, for only $30 per bottle.   Carol and I had a bottle the other night, and man! this was fabulous stuff.  All of the hard edges had melted away, and the wine was perfectly integrated - fruit and a skosh of vanilla.

The cheapest I've found this wine for sale online was  for  $85 per bottle (and up to $125 per bottle),  but you can get it at Farmstead for $30!! ($27 per bottle for Wine Club members or when purchased by the case).

We also have a good supply of 2006 Morey-Blanc Meursault-Genevrieres, another premier cru wine, at $85 per bottle.  Morey-Blanc’s 2006 Meursault Genevrieres displays lime, lily, lanolin, and lemon on the nose. Citric and juicy on the palate, with underlying notes of crushed stone, toasted hazelnut, peach kernel, and citrus zest, this finishes with pungent persistence, but a bit of warmth. 

And for those of you feeling a bit spendy, we've got 2006 Comtes Lafon Meursault, one of the finest wines I've ever had ($114).   Based on his holdings in En La Barre, along with Luraule and Chaumes de Narvaux next door to and above Gouttes d’Or respectively, and this year incorporating two barrels of young vines Genevrieres that were late finishing malo, Lafon’s 2006 Meursault features refreshing lime and pineapple; suggestions of raw rather than toasted nuts and grain; a silken but not at all creamy texture; and a long finish with cress, chalk, and pepper accents.

RECIPE:  Spring Time Fava and Green Garlic Pasta serves 4

1 cup of shelled fresh fava beans
2 heads of green garlic, washed and chopped
1 carrot, minced
1/2 cup of vegetable or chicken broth
1/4 cup of white wine
2 Tablespoons of butter, cold and chopped into small squares
salt, pepper
Parmigiano Reggiano

as much pasta as you want to serve

Saute the green garlic with a small amount of butter for about 2-3 minutes over medium heat.  Do not brown.  Add the carrots and cook until just beginning to soften.  Deglaze with wine and add broth.  Reduce broth by one half.  Add in fava beans, cook for 1 minute.  "Mount the sauce" by whisking in the cold butter a little at a time, tasting for salt and pepper.  Add pasta and desired amount of Parmesan and cook until the sauce melds with the pasta, forming a silky coating on the noodles.  Serve with more Parmesan if desired

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