Perrieres is often called Meursault's 'Grand Cru in all but name' — the most prestigious 1er Cru in the village, a stony hillside that consistently produces the most cut and tension of any Meursault site. Put it in the hands of Pierre-Yves Colin-Morey, the generational stylist who taught white Burgundy to be leaner, more reductive, and more precise, and you have a wine working at the very top of the appellation. PYCM's approach — larger oak, no lees stirring, earlier picking — was practically engineered for a site like this, where the goal is to let the limestone speak. The result is razor-cut, electric Meursault. This is the kind of bottle that gets put away for a decade.