• Vineyard Site: "Le Porusot" Premier Cru climats (positioned on mid-slope limestone soils)
• Vine Age: Very old vines (Très Vieilles Vignes), averaging over 60–80+ years old
• Farming Practices: Certified organic and biodynamic cultivation; horse-plowed soils with minimal canopy trimming
• Vinification: Spontaneous fermentation using native yeasts; gentle pneumatic pressing directly to barrel
• Maturation: Aged 12 to 18 months in French oak barrels (a combination of new and light-toast casks) in historic 11th-century vaulted cellars
• Bottling: Bottled unfined and unfiltered
  

91-93 points Wine Advocate
Aromas of freshly baked bread, pear, hazelnuts and white flowers introduce the 2023 Meursault 1er Cru Porusot, a full-bodied, ample and seamless wine that's fleshy and textural, with a generous core of fruit, succulent acids and a saline finish.

Domaine Dugat-Py has once again navigated the growing season adroitly, producing a particularly charming, suave set of wines. This year, I also tasted the range of whites from barrel, including some new cuvées from purchased grapes that are mostly harvested by the domaine's own team: these all demonstrated more cut and grip than has sometimes been the case in the past, standing out as some of the finest whites I've tasted at this address. It once again bears repeating that this domaine's innovative viticulture, emphasizing high, unhedged canopies and biodynamic preparations, with soils cultivated to encourage deep rooting, means the vines are better equipped to resist climatic extremes than many of their neighbors. And while low yields, old vines and small-berried massal selections mean that these are inevitably deep, concentrated and age-worthy wines, extraction isn't pushed so far as it once was, and—as I've written before—Loïc Dugat-Py has also quietly reduced the percentage of new oak used here. So, I once again encourage readers to put outdated stereotypes of excessive oak and over-extraction to one side and try what is being produced today, as these are bottles that number among the finest that contemporary Burgundy has to offer. - William Kelley January 2025